tag:blogger.com,1999:blog-43031458409014789662024-02-07T02:43:18.590-05:00this week's menusimple, seasonal dinners; one week at a timeAndreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-4303145840901478966.post-50498691339630311862010-06-05T10:45:00.004-04:002010-06-05T11:11:36.037-04:00Chicken Vindaloo<div>This is actually my menu from two weeks ago which I never got around to posting and it is a lot more exciting than the menu from last week. It is a nice mix of fresh summery meals and some heartier fare. This menu make lots of leftovers too (if you are only cooking for two). Enjoy!</div><div><br /></div><div style="text-align: center;">THE MENU:</div><div style="text-align: center;"><a href="http://sites.google.com/site/thisweeksmenurecipes/Home/poultry/tex-mex-chicken-with-chiles-and-cheese"><span class="Apple-style-span" style="color:#663366;">Tex-Mex Chicken with Chiles and Cheese</span></a></div><div style="text-align: center;"><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemon-kebabs-10000001178466/index.html"><span class="Apple-style-span" style="color:#663366;">Grilled Shrimp & Lemon Kebabs</span></a></div><div style="text-align: center;"><a href="http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/"><span class="Apple-style-span" style="color:#663366;">Pioneer Woman's Enchiladas</span></a></div><div style="text-align: center;"><a href="http://sites.google.com/site/thisweeksmenurecipes/Home/vegetables/corn-and-zucchini-pizza-with-lime-and-cilantro"><span class="Apple-style-span" style="color:#663366;">Corn & Zucchini Pizza with Lime and Cilantro</span></a></div><div style="text-align: center;"><b>Crockpot Chicken Vindaloo </b></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInFY8i2jyHbV8x2YxhBcg_YVaWC3Spzm3fthxv-zdO5aKdwyu3dD2IgOyytlqze5EZpF95LT8Q9I3BkE25-7FyjY1fov7VeA_LveBUkBIrwR0-kO2qRlHmkVG-ygsERBj8N1wOD17ysw/s1600/Crockpot+Chicken+Vindaloo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInFY8i2jyHbV8x2YxhBcg_YVaWC3Spzm3fthxv-zdO5aKdwyu3dD2IgOyytlqze5EZpF95LT8Q9I3BkE25-7FyjY1fov7VeA_LveBUkBIrwR0-kO2qRlHmkVG-ygsERBj8N1wOD17ysw/s400/Crockpot+Chicken+Vindaloo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5479300944215492018" /></a><span class="Apple-style-span" style="color:#CC6600;">I spotted this on foodgawker and followed the link over to</span> <span class="Apple-style-span" style="color:#663366;"><a href="http://chaosinthekitchen.com/2010/01/chicken-vindaloo-and-garlic-naan/"><span class="Apple-style-span" style="color:#663366;">Chaos in the Kitchen</span></a> </span><span class="Apple-style-span" style="color:#CC6600;">and can I just say, oh my.... It was delicious and tasted just like what we get from our favorite Indian restaurant in town. And the prep was easy as can be. I did vary things a bit, added a few more veggies and served with a brown basmatti rice. She has a recipe for garlic naan over there too which I was too lazy to make this time but definitely have on the list now. It sounds pretty easy and I have no excuse for not trying it. </span><div><span class="Apple-style-span" style="color:#663366;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;">Crockpot Chicken Vindaloo</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 4 servings</span></div><div><br /></div><div><span class="Apple-style-span" style="font-family:Verdana, sans-serif;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 onion, diced</span></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana, sans-serif;font-size:13px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 cup fresh green beans, trimmed to 1-2" lengths</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 cup fresh or frozen peas</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 small yellow potatoes, scrubbed and diced into 1/2" pieces</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 lb chicken breasts, cut into 1" pieces</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">6 cloves garlic, minced</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 tbsp fresh ginger, minced or grated</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 cups tomato sauce or crushed tomatoes</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 tbsp ground cumin</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 tbsp ground mustard</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 1/2 tbsp curry powder</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp ground cardamom</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp cinnamon</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1/4 tsp ground cloves</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1/4 tsp cayenne pepper</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">2 tsp kosher salt (or to taste)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">fresh cilantro or parsley</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Layer onion, green beans, peas, potatoes, chicken, garlic, and ginger in crock pot.</span></span><div style="margin-top: 0px; margin-bottom: 0px; "><span class="Apple-style-span" style="font-family:georgia, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="margin-top: 0px; margin-bottom: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">In a separate bowl, combine tomato sauce and all spices. Stir to mix well. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Taste tomato sauce and salt as desired. Pour sauce mixture into crock pot.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="margin-top: 0px; margin-bottom: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Cover crock pot and cook on low 5 hours.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="margin-top: 0px; margin-bottom: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Before serving roughly chop a bunch of fresh cilantro or parsley and toss gently into crock pot.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Garnish with more cilantro or parsley and serve with basmati rice and garlic naan if desired.</span></span></div></span></div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-72937243067419648742010-05-23T09:22:00.003-04:002010-05-23T09:55:49.059-04:00Potluck Leftovers<div style="text-align: left;">The week began with a BBQ potluck at our house so I used some of the leftovers for a few of the meals on the menu. We had at least three bags of tortilla chips so we indulged and made nachos. There was also a bean salad left over so I mixed it with some brown rice to make a meal out of it. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">THE MENU:</div><div style="text-align: center;">Nachos</div><div style="text-align: center;">Spaghetti with Three Tomato Sauce</div><div style="text-align: center;">Rice and Beans</div><div style="text-align: center;"><b>Pork Chops with Rhubarb-Cherry Sauce</b> </div><div style="text-align: center;"><br /></div><div style="text-align: center;">~~~</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj145eP3xaekVXt1VLQ3Ne-YNAPoKVuarTGzcw6bFBhbyns9AmREOx39YKvGP16cn60Ufk6iFA1bHYsZbS7Nzqs51HIoFRnn3WTWxh_iOR3KjXv9EQ-ACwcdNoN5TW7ha0aeVAhbbTDuY0/s1600/Pork+Chops+with+Rhubarb-Cherry+Sauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj145eP3xaekVXt1VLQ3Ne-YNAPoKVuarTGzcw6bFBhbyns9AmREOx39YKvGP16cn60Ufk6iFA1bHYsZbS7Nzqs51HIoFRnn3WTWxh_iOR3KjXv9EQ-ACwcdNoN5TW7ha0aeVAhbbTDuY0/s400/Pork+Chops+with+Rhubarb-Cherry+Sauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5474458143331061394" /></a><span class="Apple-style-span" style="color:#CC6600;">This recipe caught my eye in the middle of winter and I mentally filed it away for spring when I could get rhubarb. The sauce was sweet and tart and savory and made for a perfect complement to the pork. It think it would also be delicious on grilled chicken.</span><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Pork Chops with Rhubarb-Cherry Sauce</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Martha Stewart's Great Food Fast</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 4 servings</span></div><div><br /></div><div>1/2 cup dried cherries</div><div>1 T balsamic vinegar</div><div>1/4 cup hot water</div><div>1 t plus 2 T olive oil</div><div>1/2 cup finely chopped onion</div><div>8-10 oz rhubarb, ends trimmed, cut crosswise into 1/2" pieces (2 cups)</div><div>3 T sugar</div><div>Pinch of ground nutmeg</div><div>kosher salt and black pepper</div><div>4 6-8 oz pork loin chops (1/2" thick)</div><div><br /></div><div><b>Combine</b> the cherries with the vinegar and hot water and set aside for 10 minutes to soften.</div><div><br /></div><div><b>Meanwhile</b>, in a small saucepan, heat 1 t oil over medium-low heat. Add the onion and cook until softened, stirring occasionally, about 10 minutes. Add the cherry mixture, rhubarb, and sugar; bring tot a boil. Reduce heat and simmer until the rhubarb has softened, 5-8 minutes. Stir in the nutmeg and season to taste with salt and pepper. Remove from heat and keep warm. </div><div><br /></div><div><b>Season</b> both sides of the pork with salt and pepper. In a large skillet, heat the remaining 2 t oil over medium-high heat. Cook the pork (in two batches if necessary to avoid crowding) until browned and cooked through, 3-4 minutes per side. Serve topped with the warm sauce. </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com5tag:blogger.com,1999:blog-4303145840901478966.post-16560633037525470452010-05-16T10:25:00.003-04:002010-05-16T10:59:19.690-04:00Take Two<div>I don't know exactly where to start so I am just going to jump in. Obviously I have been on a little break. The start of this year seemed to bring a lot of changes to my life and I just found this blog to be on the bottom of the list of priorities. But I have started to miss it and I have been thinking about how I could get back to it but in a less time intensive way. Beside the time issue I was feeling like, although I was still doing my menu planning and cooking a lot, I hadn't been making very many things that I hadn't already posted about here and I just don't think it is worth my time or yours for me to re-post recipes. So, in keeping with the spirit of the menu planning blog I think I have come up with a plan. I am going to be posting my weekly menu but only sharing recipes for anything new. I will try to do at least one new thing a week.</div><div><br /></div><div style="text-align: center;">THE MENU: </div><div style="text-align: center;">Grilled Chicken with <a href="http://sites.google.com/site/thisweeksmenurecipes/Home/pasta/stove-top-mac--cheese"><span class="Apple-style-span" style="color:#663366;">Stovetop Mac and Cheese</span></a></div><div style="text-align: center;"><a href="http://thisweeksmenu.blogspot.com/2009/10/i-am-so-excited.html"><span class="Apple-style-span" style="color:#663366;">Green Chili</span></a> Breakfast Burritos</div><div style="text-align: center;">Grilled Burgers with <a href="http://sites.google.com/site/thisweeksmenurecipes/Home/vegetables/oven-fries"><span class="Apple-style-span" style="color:#663366;">Oven Fries</span></a></div><div style="text-align: center;"><b>Pan-Broiled Porterhouse Salads</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~~~</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCvNOx9PcF8bBgVMW5iyzSmiL62NaMgikWG5emk8AiNiy0hcdgCTOnvRd0UY3onJH7mSZr4afESuQW0U_AGyVMls4zIaFPWrkMe9rApaea6zJY5T8-C8wfND4m2euz3EZBG3UFS50gwE/s1600/Pan-Broiled+Porterhouse+Salads.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCvNOx9PcF8bBgVMW5iyzSmiL62NaMgikWG5emk8AiNiy0hcdgCTOnvRd0UY3onJH7mSZr4afESuQW0U_AGyVMls4zIaFPWrkMe9rApaea6zJY5T8-C8wfND4m2euz3EZBG3UFS50gwE/s400/Pan-Broiled+Porterhouse+Salads.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5471873999358645058" /></a><span class="Apple-style-span" style="color:#CC6600;">This salad evolved as I was making it. I had a porterhouse steak in the fridge because a friend of mine picked them up buy one get one free and didn't want both for himself. I have cooked steak a couple of times recently with mixed results. For this one I remembered a steak cookbook we have that Jer got as a gift from his sisters (since he is such a carnivore). It has a ton of great info on all the different cuts you can get and how best to cook each one. It said that for porterhouse most people think the best method is under the broiler but that most home ovens don't get hot enough to cook it properly. Instead he recommends cooking the steak in a very hot cast iron skillet. Here are the instructions I followed and it turned out really great.</span><div><br /></div><div>1 porterhouse steak (about 1 1/4" thick)</div><div>1/2 t freshly ground black pepper</div><div>2 T fresh thyme</div><div>2 T vegetable oil, plus more for the pan</div><div><br /></div><div><b>Pat </b>the steak dry and coat one side with half the pepper and half the thyme, pressing the seasonings onto the meat. Coat with 1 T of the oil. Turn over and repeat. Set aside for 30 minutes. </div><div><br /></div><div><b>Very</b> lightly coat the surface of a cast iron skillet (ridged of flat) with vegetable oil (wipe up any excess with a paper towel). Heat the pan over medium-high heat until the oil begins to smoke. Place the steak in the skillet and cook until seared and nicely browned on one side, about 5 minutes. Turn and cook for 5 minutes more for medium-rare of 6 minutes for medium.</div><div><br /></div><div><b>Transfer</b> to a cutting board and let rest for 5 minutes before slicing. Slice against the grain of the meat. </div><div><br /></div><div>I served the meat atop a salad of baby spinach, hard boiled eggs, artichoke hearts, sliced red onions (which I cooked in the same pan I had done the steak in with a little balsamic vinegar and salt and pepper), and a creamy Boursin cheese with garlic and herbs. It turned out to be an immensely satisfying combination of flavors and textures.</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com4tag:blogger.com,1999:blog-4303145840901478966.post-3083231472632500692010-02-16T20:21:00.002-05:002010-02-16T20:31:20.105-05:00The New Bathroom!<div style="text-align: left;">Okay, for those of you anxiously awaiting pics of the new and *vastly* improved bathroom (Mom and Twila) here are a few to tide you over. The color is pretty off here, it is actually a true teal (much more green than it looks here) and you may be able to pic out the few things left to do. We wouldn't be human if we finished it completely would we? What does Charlie say? Finish your house and die? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Well anyway, it is such a joy to have it (almost) done and hopefully it won't be too long before I can put the rest of the tools away. </div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxNRVSaRHCQETEYPZqFaIMedkaqErYOSBLnGiB8fZb0RbLAgvEQia1zH9CNv9H6M0ksEqmbtlduzYH6PfUm9HuUFlazwYDnPsF_dHdP_qcBDiX6KA8USPoPEMZvFkLYVPk11Qffqc1ng/s400/DSC_0428.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5439016656946206066" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswpEkIDotbgVx2EwZ6HeGecKa779lTrp-JEPt2kRBYiBDrSyCRF3TTNovM97exMUxVhisViLiqhVngf24y40CIPAsZN6nRyNDUcQzc4CljmX2D2OQzsRsUvQFBnkLLwZONt8OfHmbrCs/s1600-h/DSC_0432.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswpEkIDotbgVx2EwZ6HeGecKa779lTrp-JEPt2kRBYiBDrSyCRF3TTNovM97exMUxVhisViLiqhVngf24y40CIPAsZN6nRyNDUcQzc4CljmX2D2OQzsRsUvQFBnkLLwZONt8OfHmbrCs/s1600-h/DSC_0432.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: 268px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswpEkIDotbgVx2EwZ6HeGecKa779lTrp-JEPt2kRBYiBDrSyCRF3TTNovM97exMUxVhisViLiqhVngf24y40CIPAsZN6nRyNDUcQzc4CljmX2D2OQzsRsUvQFBnkLLwZONt8OfHmbrCs/s400/DSC_0432.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5439016666359050002" /></a>What do you think?</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com4tag:blogger.com,1999:blog-4303145840901478966.post-24186982214729736972010-02-07T09:32:00.006-05:002010-02-10T12:27:41.749-05:00One Year in the Saddle!<div style="text-align: left;">This week my blog is turning one! It's hard to believe it has been a year. One year ago I have to say I was a little freaked out. Jer and I had both just gotten our hours cut at work by 30% and I honestly wasn't sure how we were going to get by. We hunkered down though and Jer was able to pick up more hours a second job that he had held on to. I put myself into full study mode to plow through the remainder of my registration exams and I started doing this.</div><div style="text-align: center;"><br /></div><div>Although I still feel like a baby blogger, I have learned so much about the medium and I am excited to see how this will evolve over the next year. So far, if I can just get back to posting regularly, things are looking pretty bright.</div><div style="text-align: center;"><br /></div><div>Last time I posted we were just beginning to reconstruct our bathroom. Well, it's taken a little longer than expected but I'm happy to say that were are almost back to having a fully functioning and beautiful bathroom. You will understand my absence when you see what we have been through...</div><div><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/AVvXsEhr6tLdXeX_fTpk-Gt_IiMO1ZorBagesMU_Px6q97LSwM6URmifd2zX30jo7iLpEP43YpbChAnv_epKPr8a8dm-M8LZO5CLcJ1ubH2sUwMx1cnPUqno_GiRi0xHBUZkHM5292NhuQd4ouk/s400/DSC_0391.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5436667033794237618" /><div><div style="text-align: left;"><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/AVvXsEgRjrz8gc1sCClJ7dZ5-4wNZsmj_V1USKhxyDtQiJMG9IZBRj6mu-i7JTwbZWrtWGNj3Vsk9g3ee9yDhfXenF2VQ1k4n2QuM2ZJCsh8y_qvwMvmmBItGCl-ETuQNYjxo75_W5KbAkWR5Gg/s400/DSC_0398.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5436667036437852002" /><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/AVvXsEjKQmo7dvSGAgfSNTT6jtqr8SK4Xocy3ggRz7mkqvMOwtDNDX548MhO5yQQ5MYTPJfaXQxFPSgxv8gDhraCrEsqWc-GaboY6R4eBVDRUPfMjtyMRiBpBZhY2j-K54lHhQyKCh8EZQqnjq8/s400/DSC_0404.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5436667038998601762" /><div style="text-align: center;"><br /></div><div style="text-align: left;">You will have to wait until next week to see the results. You won't want to miss it!</div><div style="text-align: left;"><br /></div><div style="text-align: center;">~~~</div><div><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3ZvhY0Y2juiRqcJ0rJe8LSVtARl5F2zicCCYwrnzTL4o0VGGdZkBdkmsUvNPimAN50W5WYZ7xE9sVRopxeAzLsdkcC4tnxEthK5DuRTbnbh_-t0Uwt5wK1ziZAaEtrUcsGRMt2HyWsE/s1600-h/Honey+Nut+Chicken+with+BBQ+Succotash.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3ZvhY0Y2juiRqcJ0rJe8LSVtARl5F2zicCCYwrnzTL4o0VGGdZkBdkmsUvNPimAN50W5WYZ7xE9sVRopxeAzLsdkcC4tnxEthK5DuRTbnbh_-t0Uwt5wK1ziZAaEtrUcsGRMt2HyWsE/s400/Honey+Nut+Chicken+with+BBQ+Succotash.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5435509571328144370" /></a><span class="Apple-style-span" style="color:#CC6600;">This recipe comes from Rachel Ray. I have mixed feelings about her and her food. I find that her recipes always need to be taken with a grain of salt, so to speak, because the amounts can sometimes be a little off. This is one I saw her making on her show quite a while ago and I put it on my ever growing "to make" list. It ended up being simple and flavorful, and it looks so pretty with all of the bright colors.</span><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Honey Nut Chicken with BBQ Succotash</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Rachel Ray</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes four servings</span></div><div><br /></div><div><b>For the Chicken:</b></div><div>2/3 cup honey roasted peanuts</div><div>1/2 cup plain bread crumbs (I used Panko)</div><div>1 T grill seasoning blend</div><div>2 eggs</div><div>splash of whole milk</div><div>2 t hot sauce</div><div>1/2 cup all-purpose flour</div><div>2-3 T vegetable oil</div><div>4 boneless, skinless chicken breasts</div><div><br /></div><div><b>Preheat</b> oven to 350 degrees.</div><div><br /></div><div><b>Pulse</b> nuts, bread crumbs and grill seasoning in a food processor to combine. Pour onto a plate.</div><div>Beat eggs with milk and hot sauce in a shallow dish. Pour flour onto another plate. </div><div><br /></div><div><b>Heat</b> vegetable oil in a large non-stick skillet over medium-high heat. Dust both sides of the chicken with flour then dip into the egg mixture and coat with the nutty breading. Place in the pan and brown 2 minutes on each side until evenly light golden in color. Transfer to a baking sheet and bake until juices run clear and breasts are cooked through, 12-15 minutes. </div><div><br /></div><div><b>For the Succotash:</b></div><div>1 T extra-virgin olive oil</div><div>1/2 red onion, chopped</div><div>1 red bell pepper, seeded and chopped</div><div>1 14 oz. can black beans, rinsed and drained</div><div>1o oz. frozen corn</div><div>kosher salt and black pepper</div><div>1/4 cup BBQ sauce</div><div>chives, parsley, scallions or cilantro for garnish (optional)</div><div><br /></div><div><b>Heat</b> a medium skillet over medium-high heat. Add onions and peppers and cook 5 minutes. Add beans and corn and season with salt and pepper to taste. When corn is heated through and BBQ sauce. Stir to combine and garnish if desired. </div><div><br /></div><div style="text-align: center;">~~~</div><div style="text-align: center;"> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVJr5hZsOlt1AnmVCM1PyVU7fHhXh7_pwQ7yd9Co1IJ23U9hGBpoMOIhgG7ZjWk7hxOLv2LcIXrIO2gYv7KJnu4JwxkHoEa2-ZZieoHHU_zc5rsaBTtft9yCbeOwJBCJb7QdFZXa0C3g/s1600-h/Chicken+and+Corn+Chowder+with+Chiles+and+Cheese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVJr5hZsOlt1AnmVCM1PyVU7fHhXh7_pwQ7yd9Co1IJ23U9hGBpoMOIhgG7ZjWk7hxOLv2LcIXrIO2gYv7KJnu4JwxkHoEa2-ZZieoHHU_zc5rsaBTtft9yCbeOwJBCJb7QdFZXa0C3g/s400/Chicken+and+Corn+Chowder+with+Chiles+and+Cheese.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5435509567954239154" /></a><span class="Apple-style-span" style="color:#CC6600;">This chowder has a long list of ingredients but they all play very nicely together. It is sort of a Northeast meets Southwest flavor combination.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Chicken and Corn Chowder with Chiles and Cheese</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Tasty Kitchen</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 8 servings</span></div><div><br /></div><div>3 slices bacon, chopped</div><div>1 lb boneless, skinless chicken breasts, cut into bite-sized pieces</div><div>1 medium yellow onion, chopped</div><div>1 red bell pepper, chopped</div><div>2 cloves garlic, minced</div><div>4-5 green chiles (or 1 4oz. can) diced</div><div>5 cups low-sodium chicken broth</div><div>2 russet potatoes, peeled and diced</div><div>1 cup frozen corn</div><div>1 14 oz. can creamed corn</div><div>1/2 cup all-purpose flour</div><div>2 cups skim (or 1%) milk</div><div>1 1/2 cups grated cheddar cheese</div><div>1/4 t cayenne pepper</div><div>kosher salt and black pepper</div><div><br /></div><div><b>Cook</b> the bacon in a large pot over medium heat until crispy. Remove and let drain on a paper towel. To the bacon drippings add the chicken, onion, bell pepper and garlic. Cook, stirring occasionally, for 5 minutes. Add the green chiles and cook an additional minute. Add the chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes, until the potatoes are tender. Add frozen corn and creamed corn and stir well. </div><div><br /></div><div><b>Place</b> flour in a medium bowl and gradually whisk in the milk. Add the flour flour mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in the grated cheese and cayenne pepper. Season to taste with salt and pepper.</div><div><br /></div><div><b>Garnish</b> with crumbled bacon and grated cheese if desired.</div><div><br /></div><div style="text-align: center;">~~~</div><div style="text-align: center;"> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9kLRx0rKXyPp7uDQTWMJqutMc03avCguZ2srWRU_hq288eThm06hYIkdHgAfK6oHuM4hNq6rRBw5zCMwyvK7V2WjHY8LQD4W3YzFA6JUny7TRxRCwLOc5lCdmQ-DucOVqugxIllnHsw/s1600-h/Chile+Relleno+Casserole.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9kLRx0rKXyPp7uDQTWMJqutMc03avCguZ2srWRU_hq288eThm06hYIkdHgAfK6oHuM4hNq6rRBw5zCMwyvK7V2WjHY8LQD4W3YzFA6JUny7TRxRCwLOc5lCdmQ-DucOVqugxIllnHsw/s400/Chile+Relleno+Casserole.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5435509564356453618" /></a><span class="Apple-style-span" style="color:#CC6600;">Lets just keep the chile theme going here a while. This is a Pioneer Woman creation and was as easy and delicious as she claimed it was.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Chile Relleno Casserole</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Pioneer Woman</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 6-8 servings</span></div><div><br /></div><div>8 whole green chiles, roasted, peeled and seeded</div><div>1 1 2/ cup grated Monteray Jack cheese</div><div>5 large eggs</div><div>2 cups whole milk</div><div>kosher salt and black pepper to taste</div><div>1/2 t paprika</div><div>1/2 t cayenne pepper</div><div><b><br /></b></div><div><b>Preheat</b> oven to 325 degrees. </div><div><br /></div><div><b>Mix</b> together eggs, milk, salt, pepper, paprika and cayenne.</div><div><br /></div><div><b>Cut</b> chiles in half and place half of them in a single layer on the bottom of a heavy 9x13 baking dish. Top the chiles with half of the grated cheese. Repeat with another layer of chiles and cheese. Pour the egg mixture over the top. Bake for 35-45 minutes, until completely set.</div><div><b><br /></b></div><div><b>Serve</b> with warm corn tortillas.</div><div><br /></div><div><div style="text-align: center;">~~~</div><div style="text-align: center;"> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMb-PkCSYSMYk7tKCQbR7I2KHQ7BULjAOKLJy89YSb2WC4-eQXeYrtTvf-SZjKwOV2OBxONEOtEJ16zQ0WmetnpGuQC5r8jdvujIigMzvj0I172zmkxudp91vXwZkfNO8SFQDiYws5Xk/s1600-h/Strip+Steak+with+Rosemary+and+Garlic.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMb-PkCSYSMYk7tKCQbR7I2KHQ7BULjAOKLJy89YSb2WC4-eQXeYrtTvf-SZjKwOV2OBxONEOtEJ16zQ0WmetnpGuQC5r8jdvujIigMzvj0I172zmkxudp91vXwZkfNO8SFQDiYws5Xk/s400/Strip+Steak+with+Rosemary+and+Garlic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5435509554997582402" /></a><span class="Apple-style-span" style="color:#CC6600;">Now this is what I call a man meal. Every time I make something like this I get a "Good dinner, Honey." from Jer. His highest compliment. He is a man of few words.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Strip Steak with Rosemary and Garlic and Baked Potatoes</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Real Simple</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 2 servings</span> </div><div><br /></div><div>2 russet potatoes</div><div>3 cloves garlic, thinly sliced</div><div>1 T fresh rosemary</div><div>1 T olive oil</div><div>1 1" thick strip steak</div><div>kosher salt and black pepper</div><div>sour cream</div><div><br /></div><div><b>Heat</b> oven to 400 degrees. Prick the potatoes all over with a fork and bake directly on the oven rack until tender, 45-55 minutes.</div><div><br /></div><div><b>Meanwhile</b>, in a shallow dish, combine the garlic, rosemary and oil. Add the steaks and turn to coat. Let marinate, turning once, for at least 30 minutes (up to 1 day in the refrigerator).</div><div><br /></div><div><b>Heat</b> a large skillet over medium heat. remove the steaks from the marinade (reserve the marinade) and season with 1/4 t each salt and pepper. Cook to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing.</div><div><br /></div><div><b>Wipe</b> out the skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally, until the garlic is golden, 2-3 minutes. Spoon over the slices steak and serve with the potatoes and sour cream.</div><div><br /></div><div><div style="text-align: center;">~~~</div><div style="text-align: center;"> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2juxbc7CJsXUJeKwgdaxT4sBzsnXqfk2qqjgnytY3XGTbJb2qnKvqQn2zxOIxEVRXdE8J4wJG3NwqH7os3-9buVd5mjCnzFDc7YTunlr-2glIRgId_8YHyWXIg7zjFo3ow8oem2LZawI/s1600-h/Tomato+Sauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2juxbc7CJsXUJeKwgdaxT4sBzsnXqfk2qqjgnytY3XGTbJb2qnKvqQn2zxOIxEVRXdE8J4wJG3NwqH7os3-9buVd5mjCnzFDc7YTunlr-2glIRgId_8YHyWXIg7zjFo3ow8oem2LZawI/s400/Tomato+Sauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5435509551469870610" /></a><span class="Apple-style-span" style="color:#CC6600;">This simple tomato sauce was simply perfect. It tasted like summer, and was even better on the second day. I still can't believe the incredibly simple list of ingredients.</span></div><div><span class="Apple-style-span" style="color:#CC6600;"><br /></span></div><div> </div><div><span class="Apple-style-span" style="font-size: large;">Tomato Sauce</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Smitten Kitchen</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes four servings</span></div><div><br /></div><div>28 oz can whole peeled tomatoes (she recommends San Marzano but I am not sure if they are available everywhere)</div><div>5 T unsalted butter</div><div>1 medium yellow onion, peeled and halved</div><div>salt to taste</div><div><b><br /></b></div><div><b>Put</b> the tomatoes, onion and butter into a medium sized, heavy saucepan and bring to a simmer over medium heat. Lower heat and simmer for about 45 minutes, stirring occasionally and crushing the tomatoes against the side of the pot. Remove from heat, discard the onion and add salt to taste. </div><div><br /></div><div><b>Serve</b> with your choice of pasta. I used a thin, whole wheat spaghetti. </div><div><br /></div><div style="text-align: center;">~~~</div></div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-66765482377196121412010-01-17T09:21:00.003-05:002010-01-17T11:07:34.666-05:00Weekend Warriors<div>I am sitting here listening to the sounds of my handy husband and a plumber installing a new faucet in our shower and bathtub. The second step on the road to a new bathroom! Yesterday was demo day. It was dirty and tiresome but totally satisfying to tear out all of the old tile and plaster. We had planned on just doing the shower this weekend and saving the floor for another time but once we got into the demo we decided to just go for it and so far I am glad we did. Ask me how I feel on Tuesday morning though, when it is time to go back to work and we have no shower. In the end it will be great to have it all fresh and new. Maybe I will post some pics here to show you all the before and after. </div><div><br /></div><div>Lets get on to the menu. Like I said, I have been cooking a lot. It has been pretty hardy, winter type food. The type that warms you up at the end of a cold day.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVo2AqIjFo2xxIxKbJvTaVAP7C5pzdDAdFX2SWtGRi2aiKIpdoSF4ZQZggj1S9ijUeA4eb4Mglytqn4kePsiquDjs-AP3UEPzWpuzZy-8w5-nzCTFRfQ8wq4AOWfV7Maua53Odm0pmf4/s1600-h/Chicken+and+Winter+Squash+Risotto.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVo2AqIjFo2xxIxKbJvTaVAP7C5pzdDAdFX2SWtGRi2aiKIpdoSF4ZQZggj1S9ijUeA4eb4Mglytqn4kePsiquDjs-AP3UEPzWpuzZy-8w5-nzCTFRfQ8wq4AOWfV7Maua53Odm0pmf4/s400/Chicken+and+Winter+Squash+Risotto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427714227411161794" /></a><span class="Apple-style-span" style="color:#CC6600;">This is basically the same as the butternut squash version I posted about here in the Fall but this time I opted for a frozen package of squash and the butternut they had was full of margarine and other non-desirable things but the winter squash was just winter squash so I went for that. I have to say, at first I didn't like it quite as much but it mellowed out as it sat and the leftovers I had for lunch the next day were delish. </span><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">Chicken and Winter Squash Risotto</span></div><div><span class="Apple-style-span" style="color:#CC6600;">modified from This Week for Dinner</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 4-6 servings</span></div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">1 12oz package frozen winter squash, thawed</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">2 chicken breasts, seasoned with salt and pepper, sauteed in olive oil and cut into bite size pieces</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">6 cups low sodium chicken broth</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">2 T olive oil</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">1 small onion, finely chopped</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">3 cloves garlic, minced</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">2 cups Arborio Rice</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">1 cup dry white wine</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">pinch nutmeg</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">kosher salt and black pepper</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">1 cup grated Parmesan cheese</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">2 T butter</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;">1 t fresh thyme leaves</span></div><div style="text-align: left; "><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><div style="text-align: left; "><b><span class="Apple-style-span" style="font-size: small;">In</span></b><span class="Apple-style-span" style="font-size: small;"> a large saucepan, bring the chicken broth to a boil. Cover and reduce heat to low.</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left; "><b><span class="Apple-style-span" style="font-size: small;">In</span></b><span class="Apple-style-span" style="font-size: small;"> a large skillet, heat the oil over medium high heat. Add the onion and garlic and cook, stirring occasionally until softened, about 2 minutes. Add the rice and toast, stirring often, for about 3 minutes. Add the wine and cook, stirring occasionally, until the it is absorbed, 2-3 minutes.</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left; "><b><span class="Apple-style-span" style="font-size: small;">Add</span></b><span class="Apple-style-span" style="font-size: small;"> two ladles of the warm chicken broth to the rice and stir until the liquid is absorbed. Repeat adding two ladles at a time until all of the liquid is absorbed. If the rice is not completely tender continue to add hot water, 1/2 cup at a time until rice is cooked through.</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: left; "><b><span class="Apple-style-span" style="font-size: small;">Stir</span></b><span class="Apple-style-span" style="font-size: small;"> in the squash, nutmeg, thyme, salt and pepper to taste and let cook two minutes. Add the chicken, cheese and butter and stir until melted.</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">~~~</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JXu4uCN0uBg6er81oybSQfS5aeQ4qj-ONtvTEqrWy6lqdkkpZe3FZiOHYFrEDN1wuqQIdKZgWmdhED_LT39Dq7DP6vcnr7LHGNT-Rt-D7AocdfXYmMfUrbsthjXWAQ3uk2IcfVczgU8/s1600-h/Pork+and+Sweet+Potato+Turnovers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JXu4uCN0uBg6er81oybSQfS5aeQ4qj-ONtvTEqrWy6lqdkkpZe3FZiOHYFrEDN1wuqQIdKZgWmdhED_LT39Dq7DP6vcnr7LHGNT-Rt-D7AocdfXYmMfUrbsthjXWAQ3uk2IcfVczgU8/s400/Pork+and+Sweet+Potato+Turnovers.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427714227487005122" /></a><span class="Apple-style-span" style="color:#CC6600;">These were so easy to make and really fantastic. After I made them I couldn't stop thinking of all the delicious variations you could do. Yesterday we made another batch but with breakfast fillings. Mine had scrambled eggs, onions, green peppers and turkey sausage. Jer just went for the eggs sausage and cheese. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">Pork and Sweet Potato Turnovers</span></div><div><span class="Apple-style-span" style="color:#CC6600;">modified from Real Simple</span></div><div><span class="Apple-style-span" style="color:#CC6600;">make 4 servings</span></div><div><br /></div><div>1/2 lb ground pork</div><div>2 cloves garlic, chopped</div><div>1 sweet potato grated</div><div>2 cups baby spinach</div><div>kosher salt and black pepper</div><div>2 sheets frozen puff pastry, thawed</div><div><br /></div><div><b>Preheat</b> oven to 375 degrees.</div><div><br /></div><div><b>Brown</b> the pork with the garlic over medium-high heat until cooked through. Add the sweet potato and spinach and cook until the spinach in wilted. Season with salt and pepper.</div><div><br /></div><div><b>Cut</b> each pastry sheet in half and place 14 of the filling on half of each piece. Fold the top over the filling and press along the edges to seal. </div><div><br /></div><div><b>Bake</b> until golden, 25-30 minutes. </div><div><br /></div><div style="text-align: center;">~~~</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJivASh-s2OOWifZr_gfV6maGdGN5c1AVxe0dDag4OTVWm7DWdpvy4jUNdieCGGdmeuQshf-hLDo-BS6N6MKhXJuc-bxotQwZxcT1oadWHwONrqHno1_05fGcmBgTTGVG6hZGF8L7B6lg/s1600-h/Oven+Roasted+Chicken+and+Vegetables+with+Rice+Pilaf.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJivASh-s2OOWifZr_gfV6maGdGN5c1AVxe0dDag4OTVWm7DWdpvy4jUNdieCGGdmeuQshf-hLDo-BS6N6MKhXJuc-bxotQwZxcT1oadWHwONrqHno1_05fGcmBgTTGVG6hZGF8L7B6lg/s400/Oven+Roasted+Chicken+and+Vegetables+with+Rice+Pilaf.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427714225623354818" /></a><span class="Apple-style-span" style="color:#CC6600;">Jer has recently decided that he loves cooked carrots (especially if they are roasted) so I have been looking for ways to incorporate them into our meals. This came from the Martha Stewart Great Food Fast Cookbook (I got it from my Mom for Christmas). It is great book, I like that it is organized by season and the recipes are simple and strait forward. It also has really enticing photos of all of the recipes in the book. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">Oven Roasted Chicken and Vegetables with Rice Pilaf</span></div><div><span class="Apple-style-span" style="color:#CC6600;">modified from Great Food Fast</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 4 servings</span></div><div><br /></div><div>4 chicken breasts</div><div>1 lb carrots, peeled, halved lengthwise, and cut diagonally into 1/2" chunks</div><div>6 cloves garlic, quartered</div><div>1 medium red onion, halved and cut into 1/2" wedges</div><div>kosher salt and black pepper</div><div>rice pilaf for servings (I made one from a box)</div><div><br /></div><div><b>Preheat</b> oven to 450 degrees.</div><div><br /></div><div><b>Place</b> the chicken on a rimmed baking sheet. Arrange the carrots, garlic and onion around the chicken; season everything generously with salt and pepper. </div><div><br /></div><div><b>Roast</b> for 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve with rice pilaf. </div><div><br /></div><div style="text-align: center;">~~~</div><div style="text-align: center;"> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjd0R1M4VEU2MyAtnORb7kwJoQKB4HsP4ujkdUS3vro3HZhccy7RcR21ECsfEaCrQw5muswgN0XVLeB78OskvoxCLUcEvb854ARTXnTQLulZOjMoMvIkLCoB17DFbhY-h7EG5ePDBxUg/s1600-h/Hoisin+Pork+with+Pineapple.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjd0R1M4VEU2MyAtnORb7kwJoQKB4HsP4ujkdUS3vro3HZhccy7RcR21ECsfEaCrQw5muswgN0XVLeB78OskvoxCLUcEvb854ARTXnTQLulZOjMoMvIkLCoB17DFbhY-h7EG5ePDBxUg/s400/Hoisin+Pork+with+Pineapple.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427714220360358738" /></a><span class="Apple-style-span" style="color:#CC6600;">This was another from the Martha Stewart book. Well it started out that way but as I got into it, it quickly became one of those meals where nothing seams to be working right and it became something entirely different than what it set out to be. The main problem was that I thought I had hoisin sauce sauce but when I went to dig it out of the depths of the fridge it was no more (probably the victim of a clean sweep of the refrigerator one day when I couldn't find what I was looking for). I looked online to see if I could make it from things I had in the pantry and sure enough there were several recipes. I came up with something based on what I did have but then, when I made it, it came out very thin. That was when I gave up on the plan and started flying by the seat of my pants. Here is what came out of the fog.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">Hoisin Pork with Pineapple</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 4 servings</span></div><div><br /></div><div><b>For the Hoisin Sauce:</b></div><div>4 T soy sauce</div><div>2 T peanut butter</div><div>1 T honey</div><div>2 t white vinegar</div><div>1/8 t garlic powder</div><div>2 t sesame oil</div><div>20 drops hot sauce</div><div>1/8 t black pepper</div><div><br /></div><div><b>Mix</b> all ingredients together and set aside.</div><div><br /></div><div><b>For the pork:</b></div><div>1 pork tenderloin, cut into 1" pieces</div><div>1/2 pineapple cut into 1" pieces</div><div>1 T vegetable oil</div><div>1/4 t fresh ginger minced</div><div><br /></div><div><b>Heat</b> the oil in large skillet over medium-high heat. Add the pineapple and cook until they start to get a little char on them. Add the pork and cook until cooked through. Pour in the hoisin sauce and ginger and cook until the sauce has thickened slightly.</div><div><br /></div><div><b>Serve</b> over rice.</div><div><br /></div><div style="text-align: center;">~~~</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vdNF5gA9ay9MmDpiCMf1irSAka3kC2lwiW41xDtIitiazaJ7tsz6eyCSPbeq_qUCAY-UrJn9PLRl8eVy69Y2tKRTKUfCbdz1iZZIhqW7IocX6gcyHTXdb3pAWfN8cHBBCIKSZ_Zfe2g/s1600-h/Chinese+Dumplings.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vdNF5gA9ay9MmDpiCMf1irSAka3kC2lwiW41xDtIitiazaJ7tsz6eyCSPbeq_qUCAY-UrJn9PLRl8eVy69Y2tKRTKUfCbdz1iZZIhqW7IocX6gcyHTXdb3pAWfN8cHBBCIKSZ_Zfe2g/s400/Chinese+Dumplings.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427714217211657154" /></a><span class="Apple-style-span" style="color:#CC6600;">This was supposed to be a weekend project but I didn't get to it last weekend. I had all of the ingredients so I decided to take it on on Monday. It took me two hours and the entire time I was doubtful they were going to turn out, but in the end they were a total success and I think next time they may even be a little quicker too.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;">Chinese Dumplings</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Fine Cooking (check out the Feb/March '10 issue for great step-by-step photos and variations on the filling and cooking method)</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 36 dumplings</span></div><div><br /></div><div><b>For the filling:</b></div><div>1 cup napa cabbage, finely chopped</div><div>kosher salt</div><div>6 oz ground pork</div><div>4 oz. shrimp, peeled, deveined and coarsely chopped</div><div>2 medium scallions, thinly sliced</div><div>2 medium cloves garlic, minced</div><div>1 T Chinese rice wine</div><div>3/4 T grated fresh ginger</div><div>1 1/2 t soy sauce</div><div>1 t sesame oil</div><div>1/4 t granulated sugar</div><div>1/4 t black pepper</div><div><br /></div><div><b>In</b> a medium bowl. toss the cabbage with 1 t salt and set aside for 30 minutes to shed moisture. Wring out in a clean kitchen towel to extract as much moisture as possible. </div><div><br /></div><div><b>In</b> a large bowl, combine all of the ingredients and stir until well mixed. Refrigerate for at least 20 minutes. (You can prepare and refrigerate the filling up to 8 hours ahead.)</div><div><br /></div><div><b>For the dough:</b></div><div>1 1/2 cups unbleached, all-purpose flour: more for kneading</div><div>1/2 cup cold water</div><div><br /></div><div><b>Put</b> the flour in a medium bowl. Make a well in the center and pour in the water. Stir first with a spoon and then with your hands. If the dough remains in shreds, sprinkle in additional water, 1 teaspoon at a time, until it begins to stick together. Don't ass too much water or the dough will be difficult to work. </div><div><br /></div><div><b>Lightly</b> dust a clean, dry work surface with flour and knead the dough for 5 minutes to form a smooth, firm, elastic ball. The dough should not be sticky and should bounce back when pressed lightly. </div><div><br /></div><div><b>Divide</b> the dough in half with a benchknife and roll into two 6" logs. Sprinkle each evenly with four and, cover with a clean kitchen towel, and let rest for 30 minutes at room temperature. (At this point you can cover the dough with plastic and refrigerate for up to 8 hours. return to room temperature before rolling.) </div><div><br /></div><div><b>Cut</b> each log in half crosswise. Cut each half crosswise into thirds, then slice each of those pieces into three even pieces. You should have 36, equal size, pieces. Toss the pieces in four and cover with a clean towel so they don't dry out. </div><div><br /></div><div><b>Roll</b> each piece of dough into a thin 3" circle. Spoon 1-2 t of the filling onto the dough circle, fold it in half and seal by pinching at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly.</div><div><br /></div><div><b>Repeat</b> with the remaining wrappers and filling. As you work arrange the dumplings on a plate in a single layer without touching, so they won't stick together. </div><div><br /></div><div><b>To</b><b> pan-fry the dumplings for pot-stickers</b> heat 2 T vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Working quickly (in batches if necessary) arrange the dumpling, belly side down in the skillet. Cook until golden brown on the bottom, 1-2 minutes. Pour in about 1/2 cup water, enough to come about 1/3 of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2-3 minutes. Remove the lid, reduce the heat to medium, and continue to cook until the dumplings are dry and crisp on the bottom, 1-2 minutes. Transfer to a plate, browned side up, and serve with a dipping sauce. </div><div><br /></div><div><b>Soy dipping sauce:</b></div><div>3 T soy sauce</div><div>1 T rice vinegar</div><div>1 t granulated sugar</div><div>1/2 t hot chile oil or sesame oil</div><div>1 small scallion, thinly sliced.</div><div><br /></div><div><b>Combine</b> first four ingredients. Stir until sugar is dissolved. Stir in scallion. </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com4tag:blogger.com,1999:blog-4303145840901478966.post-54248455214577677242010-01-13T06:07:00.002-05:002010-01-13T06:10:45.087-05:00I am still here.Just a quick post to say I have not fallen off the face of the planet! I have been cooking like crazy latley but have not been able to motivate to post about it. Not to worry though, this weekend I will be back with an actual menu!<div><br /></div><div>See you all soon,</div><div>Andrea</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com0tag:blogger.com,1999:blog-4303145840901478966.post-39020270926171623902009-12-25T06:28:00.001-05:002009-12-25T06:31:36.215-05:00December 25th<div>Merry Christmas Everyone!</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUWyEjhLaDEk66PAP3bAGnyMYhodwzHzclLjrS6S2UaOVtz3jWR5pcTVe05mbWdUO1REnPc-Hiz-tBl1KB5IBsvFt3F_bFhfZgInL5o2dTufCaP53LFmZ6VIx2NhDGmFgi_a23IrjRYg/s1600-h/Composite.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUWyEjhLaDEk66PAP3bAGnyMYhodwzHzclLjrS6S2UaOVtz3jWR5pcTVe05mbWdUO1REnPc-Hiz-tBl1KB5IBsvFt3F_bFhfZgInL5o2dTufCaP53LFmZ6VIx2NhDGmFgi_a23IrjRYg/s400/Composite.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5419134315962545842" /></a>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com3tag:blogger.com,1999:blog-4303145840901478966.post-34484231225012691182009-12-24T09:57:00.002-05:002009-12-24T10:00:59.843-05:00Hot Chocolate Cake<div>I've been busy...</div><div><br /></div><div>...making this</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXCLi3YRZDws6_hBiu1sqTYPoSeaJ6ObHMPLMKmNzeDQsbNtuzdyPktc11E462PcAOh0eVrvVdpQwtvOsdB1ilzk0otiVCtaiI2bjtZyBca_QSjNVg2GIxJQBKwtcczkvTGiBKGC1EPM/s1600-h/Hot+Chocolate+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXCLi3YRZDws6_hBiu1sqTYPoSeaJ6ObHMPLMKmNzeDQsbNtuzdyPktc11E462PcAOh0eVrvVdpQwtvOsdB1ilzk0otiVCtaiI2bjtZyBca_QSjNVg2GIxJQBKwtcczkvTGiBKGC1EPM/s400/Hot+Chocolate+Cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418816997269328818" /></a><br /><div>I call it Hot Chocolate Cake<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJERkgQtEo1i5GB7fFkxzHkA8-S972U7tYHWa2zYrUNE1l-oe-QEeUv7olzt48mbtyw2j1UjE-QFYowxqrDVF1KQHTLbV7L_-ElUXa9UB_JoyyYBhEyiKftMwQY20IdXALT-u8tP78Rg/s1600-h/Hot+Chocolate+Cake+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 270px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJERkgQtEo1i5GB7fFkxzHkA8-S972U7tYHWa2zYrUNE1l-oe-QEeUv7olzt48mbtyw2j1UjE-QFYowxqrDVF1KQHTLbV7L_-ElUXa9UB_JoyyYBhEyiKftMwQY20IdXALT-u8tP78Rg/s400/Hot+Chocolate+Cake+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418816994854272338" /></a><br /></div><div>I promise I will post the recipe but for now I need to head to the gym and prepare to indulge in this decadence later today. </div></div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com1tag:blogger.com,1999:blog-4303145840901478966.post-57006220614565981842009-12-22T07:58:00.002-05:002009-12-22T08:14:55.946-05:00My Favorite Christmas Cookie<div>These are my absolute favorite Christmas Cookie. I love the combination of cranberry and orange and the sugar on the outside gives them a little sparkle. Perfect for Christmas!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_a2jEHJPTlG-EGETYb1vOKNXK8SXx95zoklkOppvXw_mSd_ONASjSUpnAkU7fnfifdR-ALGbslLUN7TpY5AUpq64kPLbrAasdIaoz0ErM33ZJw-1xp-knArumvFx8yThXZN4sh6mCBQ/s1600-h/Cranberry+Orange+Cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_a2jEHJPTlG-EGETYb1vOKNXK8SXx95zoklkOppvXw_mSd_ONASjSUpnAkU7fnfifdR-ALGbslLUN7TpY5AUpq64kPLbrAasdIaoz0ErM33ZJw-1xp-knArumvFx8yThXZN4sh6mCBQ/s400/Cranberry+Orange+Cookies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418044170214136722" /></a><br /><div><span class="Apple-style-span" style="font-size: large;">Cranberry Orange Cookies</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes about 3 dozen</span></div><div><br /></div><div><b>Sugar Mixture:</b></div><div>1/3 cup sugar</div><div>1 t freshly grated orange peel </div><div>(Instead of the orange peel, this time I used the left over sugar from rolling the <a href="http://thisweeksmenu.blogspot.com/2009/12/candied-orange-peels.html"><span class="Apple-style-span" style="color:#993300;">candied orange peels</span></a> I made. It was infused with the orange flavor and worked really well.)</div><div><br /></div><div><b>Cookie:</b></div><div>2 cups all-purpose flour</div><div>1 1/2 t baking powder</div><div>1/4 t baking soda</div><div>1 cup sugar</div><div>3/4 cup unsalted butter, at room temperature</div><div>1 egg</div><div>1/2 cup dried cranberries, chopped</div><div>1 T freshly grated orange peel</div><div><b><br /></b></div><div><b>Preheat</b> oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside.</div><div><b><br /></b></div><div><b>In</b> a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed. </div><div><br /></div><div><b>Shape</b> dough into 1" balls and roll in the balls in the sugar mixture. Place 2" apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2" circles. </div><div><br /></div><div><b>Bake</b> for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven). </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com1tag:blogger.com,1999:blog-4303145840901478966.post-73538970414018627542009-12-21T08:12:00.005-05:002009-12-21T08:44:33.308-05:00Breakfast of Champions<div>Paired with a Clementine fruit salad this would make a great Christmas morning breakfast; hearty and flavorful and super easy to make for a crowd. </div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4rua8oHtVeiNw-K47HdHYEyxi9prRcVicndD6Ze6IBnbgQPHMXGbWfJvxM02zQ5jIbdTPglhyphenhyphen_04mUZHcCS_0PFpb9FcKrOFLGT-sCcq1KBKlTavGLH-pW9lZh-NRR2kmAW24G420s4/s1600-h/Biscuits+and+Gravy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV4rua8oHtVeiNw-K47HdHYEyxi9prRcVicndD6Ze6IBnbgQPHMXGbWfJvxM02zQ5jIbdTPglhyphenhyphen_04mUZHcCS_0PFpb9FcKrOFLGT-sCcq1KBKlTavGLH-pW9lZh-NRR2kmAW24G420s4/s400/Biscuits+and+Gravy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5417678503614249490" /></a><br /><div><span class="Apple-style-span" style="font-size: large;">Biscuits and Gravy</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 4 servings (but can easily be doubled or even tripled)</span></div><div><br /></div><div>8 biscuits*</div><div>1 lb breakfast sausage roll (such as Jimmy Dean)</div><div>2 cups milk (I use 1 or 2%)</div><div>1/4 cup all-purpose flour</div><div>kosher salt and freshly ground black pepper to taste</div><div>(if you want to add a little kick sprinkle in a little cayenne pepper too.)</div><div><br /></div><div><b>Cook</b> the sausage in a large skillet over medium heat, breaking apart as it cooks, until browned.</div><div><br /></div><div><b>Mix</b> in the the flour, 1 T at a time, until completely mixed. Slowly stir in the milk and cook until thick and starting to bubble. Stir in salt and pepper to taste (and cayenne, if desired).</div><div><br /></div><div>*For the biscuits I usually make drop biscuits because they are so darn easy. This time I made the buttermilk biscuits from Pioneer Woman Cooks but I have to say I didn't love them and I think I will go back to drop biscuits in the future. It didn't help that I overcooked them a tad. There's something about a kitchen full of people that makes it impossible for me to remember what I have put in the oven. Good thing I don't work in a professional kitchen.</div><div><br /></div><div>Here is a recipe for drop biscuits that I like (this makes about 12-15 biscuits):</div><div> </div><div><br /></div><div>2 cups all-purpose flour</div><div>1 1/2 t baking powder</div><div>1 t kosher salt</div><div>1/2 t baking soda</div><div>5 T cold, unsalted butter, cut into small pieces</div><div>1 cup regular or low-fat buttermilk</div><div><br /></div><div><b>Preheat</b> oven to 400 degrees. Line a baking sheet with parchment paper of aluminum foil.</div><div><br /></div><div><b>In</b> a large bowl, combine the flour, baking powder, salt and baking soda. Using a pastry blender, two knives or your fingers (I go with the finger method) add the butter to the flour mixture and mix until crumbly. Add the buttermilk and stir until combined. The dough will be very sticky.</div><div><br /></div><div><b>Drop</b> heaping tablespoons of the dough onto the baking sheet and bake until lightly golden and cooked through, about 12-15 minutes. </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com0tag:blogger.com,1999:blog-4303145840901478966.post-62312536795024761732009-12-20T07:49:00.003-05:002009-12-20T08:01:54.965-05:00A PW Cooks Giveaway! WinnerGood Morning.<div><br /></div><div>I was so excited about choosing the winner of the PW Cooks giveaway this morning that I was up at 7 AM and I am supposed to be on vacation! </div><div><br /></div><div>Anyway, I'll get to it. I went the boring route and used random.org to generate the number and the winner is:</div><div><br /></div><div>Heather from <a href="http://squirrelbread.wordpress.com/"><span class="Apple-style-span" style="color:#993300;">Squirrelbread</span></a>!</div><div><br /></div><div>(Heather I sent you an email, please respond with your shipping information and I will try to get it to you by the end of the week!) </div><div><br /></div><div>Thanks to everyone for entering. I wish I could have given a book away to all of you!</div><div><br /></div><div>(Twila, do not despair, there is a consolation prize on its way to you!)</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-416745080764099782009-12-19T19:25:00.003-05:002009-12-19T19:47:25.502-05:00Candied Orange Peels<div>These candied orange peels make me smile because two years ago, at Christmas time, I went online searching for a recipe for them and landed on Use Real Butter. I had no idea at the time of the vast world of food blogs and URB quickly became my favorite. She really opened my eyes to the world of food blogging and was a big inspiration for me to start TWM.</div><div><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1HFxNXEffHUTbci9b8RNBGf5a6GYEYZ6B-3IlKxQk0g9V5FwHp2E-Fx2gIBc7HaSB5Mpv05011HaSZ5fNnBP2Eopp5C4j4WQglZ_25UA6NKwVGCxEwOapGUvY-Zrm4k0ZEzrTV-NOEg/s1600-h/Candied+Orange+Peel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1HFxNXEffHUTbci9b8RNBGf5a6GYEYZ6B-3IlKxQk0g9V5FwHp2E-Fx2gIBc7HaSB5Mpv05011HaSZ5fNnBP2Eopp5C4j4WQglZ_25UA6NKwVGCxEwOapGUvY-Zrm4k0ZEzrTV-NOEg/s400/Candied+Orange+Peel.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5417107906284999858" /></a><br /><div>It is important to blanch the peels at least three times (I usually do four) in order to take away the bitterness. Any small amount of leftover bitter flavor is zapped by the chocolate dip.</div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Dark Chocolate Dipped Candied Orange Peel</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from <a href="http://userealbutter.com/2007/10/09/candied-orange-peels-recipe/"><span class="Apple-style-span" style="color:#993300;">Use Real Butter</span></a></span></div><div><br /></div><div>4 oranges</div><div>3 cups sugar</div><div>1 cup water</div><div><br /></div><div>1 cup sugar for rolling</div><div>&/or</div><div>8 oz semi-sweet chocolate for dipping</div><div><b><br /></b></div><div><b>The</b> method I use to get the peel off the oranges is: Cut each orange in quarters and then cut each quarter into quarters. Using a sharp paring knife, cut the flesh out of each piece. Cut about half of the pith off of the peel and slice the piece of peel in half lengthwise. Repeat, repeat, repeat. This is messy work, be prepared.</div><div><b><br /></b></div><div><b>Place</b> the peels in a large saucepan and cover with cold water. Heat on high until the water comes to a boil. Pour off the water. Repeat two or three more times. Combine sugar and water in the saucepan and bring to a boil over high heat. Add the peel and reduce the heat to a simmer. Simmer until peels are translucent (at least 30 minutes, probably longer). Remove the peels from the syrup with tongs and roll in sugar. Shake off excess and set on wax paper to dry. Once the peels are dry dip half in melted chocolate.</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com0tag:blogger.com,1999:blog-4303145840901478966.post-359593688580660232009-12-18T18:07:00.003-05:002009-12-18T18:39:02.753-05:00Snowflake Sugar Cookies<div>It has been a baking extravaganza around here the last couple of days. So much so yesterday that I didn't get a chance to post anything. I gave away gift bags of a variety of goodies to all of my coworkers today.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDI_IJQEwAGtnJ_AxZutcGbrDe-2XPGYo7hGOSB5_dexvs7IZxu1XTo6nANd5EpzHpV20iUi0TTQp9OM37dIkZAY1-fQQMKTVCLmzKK59rM4fcrBv1nUQIS5BSeMErG8E65acliKUXfA/s1600-h/Snowflake+Sugar+Cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDI_IJQEwAGtnJ_AxZutcGbrDe-2XPGYo7hGOSB5_dexvs7IZxu1XTo6nANd5EpzHpV20iUi0TTQp9OM37dIkZAY1-fQQMKTVCLmzKK59rM4fcrBv1nUQIS5BSeMErG8E65acliKUXfA/s400/Snowflake+Sugar+Cookies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5416716910097008162" /></a><br /><div>I find a lot of sugar cookie recipes can be pretty bland and have a poor texture. This one is easy to work with, has a great texture and is delicious! The trick is not over baking them. My first batch usually comes out well but if I get anxious and try to bake the second batch when the sheets are still hot I will often get them a little on the brown side. In my opinion if these are brown at all they are overdone. <div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Sugar Cookies</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 3 dozen medium sized cookies</span></div><div><br /></div><div>2 sticks (16 T) unsalted butter, at room temperature</div><div>3/4 cup sugar</div><div>1 large egg</div><div>1 t pure vanilla extract</div><div>2 1/2 cups all-purpose flour (plus more for work surface)</div><div>1/4 t baking soda</div><div>1/4 t kosher salt</div><div><br /></div><div>Combine the flour, baking soda and salt in a medium bowl. Set aside.</div><div><br /></div><div>Beat the butter and sugar in the bowl of and electric mixer on medium speed until smooth. Add the egg and beat until fluffy, about 2 minutes. Mix in the vanilla. reduce the mixer speed to low and slowly add the flour mixture. Mix until just combined. The dough will be stiff.</div><div><br /></div><div>Shape the dough into a flat 1" thick disk. Refrigerate, wrapped, for 30 minutes. </div><div><br /></div><div>Heat the oven to 350 degrees.Roll out the dough on a floured surface to 1/4" thick. Cut into shapes and bake on a parchment lined baking sheet for 10-12 minutes. Cool completely on baking sheets.</div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Royal Icing:</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 1 cup (enough for 2-4 dozen cookies)</span></div><div><br /></div><div>2 cups confectioners' sugar</div><div>1 large egg white (or equivalent amount of dried egg whites if you don't want to eat uncooked egg whites)</div><div>1/2 t lemon juice</div><div>water</div><div><br /></div><div>In a large bowl, combine the sugar, egg white and lemon juice. Add water 1/2 t at a time (stirring well between additions) until it reaches the desired consistency. Store in airtight container in the refrigerator for up to 2 days.</div><div><br /></div><div>If you want to decorate your cookies like the ones I made start with a thicker icing that you can pipe around all of the edges of the cookies. When that hardens dilute the remainder of the icing and flood the cookies. When that hardens you can pipe a contrasting color over the top, again with a thicker icing. There are really great step by step photos and beautiful cookies <a href="http://www.sweetopia.net/2009/09/how-to-decorate-cookies-with-royal-icing-top-10-tips/"><span class="Apple-style-span" style="color:#993300;">here</span></a>.</div></div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com1tag:blogger.com,1999:blog-4303145840901478966.post-60015750752097937952009-12-16T21:17:00.003-05:002009-12-16T21:26:46.345-05:00Cookie Mix in a Jar<div>So, remember how I said I tied for best outfit at the Ugly Holiday Sweater Party? Well, this was my awesome prize!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYRrG5haHwvg_w11qRQPTO2rTqblObe3GIz46n52EUqPmX9UBfOK8d3031jZ-qhKcoNGivemXjMRCgGwD1PnQBgFXmQJnyzHMeLlM5gSPQCalIbKmkXmnX3TSXW6OiJ9Br7kl7dlUefY/s1600-h/Cookie+Mix+In+A+Jar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYRrG5haHwvg_w11qRQPTO2rTqblObe3GIz46n52EUqPmX9UBfOK8d3031jZ-qhKcoNGivemXjMRCgGwD1PnQBgFXmQJnyzHMeLlM5gSPQCalIbKmkXmnX3TSXW6OiJ9Br7kl7dlUefY/s400/Cookie+Mix+In+A+Jar.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5416023573566667266" /></a><br /><div>It is a cookie mix in a jar. The other winner got the baked cookies but the party hostess knew that I would enjoy baking the cookies as much I would enjoy eating them!</div><div><br /></div><div>The recipe is from <a href="http://www.dominosugar.com/content/158/baking_gift_ideas.aspx"><span class="Apple-style-span" style="color:#993300;">Domino Sugar</span></a>'s website and they have several varieties. They also have the recipes on little cards that you can print out and attach to the jar. My friend recycled holiday cards from last year to make the tags. So clever!</div><div><br /></div><div>I think this is a fantastic gift idea for friends or co-workers.</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com1tag:blogger.com,1999:blog-4303145840901478966.post-49023797258916907632009-12-15T20:45:00.003-05:002009-12-15T21:17:47.018-05:00A Deliciously Simple and Healthy Appetizer<div>There is still time to enter the PW Cooks signed cookbook givaway! Do it <a href="http://thisweeksmenu.blogspot.com/2009/12/pw-cooks-givaway.html"><span class="Apple-style-span" style="color:#993300;">here</span></a>.</div><div><br /></div><div>Do you still have a holiday party to attend this season? Do you have to bring something to share? This is a deliciously simple and healthy appetizer that will impress your fellow party goers. </div><div><br /></div><div>I have already attended all of the parties this year that I needed to bring something to but I really wanted to share this here so I whipped these up the other day and then ate them for lunch! It was sort of fun and out of the ordinary. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmIaOxrTUSY3jCWsHd6eSEpl8jdt3wFtedNrT-jEI8yxEpHyyUI4aNiqTJGv_a14D93jQyj2hdMnIznp5iUhcKWTverq1Ajmyhadm4I20PMBOGIXRwbQEFR2PxqciCsVkxOyklNSJWY0/s1600-h/Prosciutto+Wrapped+Mozzarella+Tomato+and+Basil.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmIaOxrTUSY3jCWsHd6eSEpl8jdt3wFtedNrT-jEI8yxEpHyyUI4aNiqTJGv_a14D93jQyj2hdMnIznp5iUhcKWTverq1Ajmyhadm4I20PMBOGIXRwbQEFR2PxqciCsVkxOyklNSJWY0/s400/Prosciutto+Wrapped+Mozzarella+Tomato+and+Basil.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5415644369167859058" /></a>It may be hard to find cherry tomatoes at this time of year but grape tomatoes are usually available all year long. Also, if your market has an olive/antipasti bar that is a great place to look for the small fresh mozzarella balls.<div><br /></div><div><span class="Apple-style-span" style="font-size:large;">Prosciutto-Wrapped Mozzarella, Tomato and Basil Balls</span></div><div><span class="Apple-style-span" style="color:#CC6600;">from Fine Cooking</span></div><div><span class="Apple-style-span" style="color:#CC6600;">makes 16</span></div><div><br /></div><div>8 thin slices prosciutto, halved lengthwise (get this at the deli counter)</div><div>8 large basil leaves, halved lengthwise (or 16 small leaves)</div><div>8 small fresh mozzarella balls (about 1" in diameter), halved</div><div>8 grape or cherry tomatoes, halved</div><div>Kosher salt and freshly ground black pepper</div><div>extra-virgin olive oil</div><div><br /></div><div>Lay 1 piece of prosciutto flat on a work surface and put a piece of basil on top at one end. Top the basil with a piece of mozzarella and tomato, matching the cut ends to form a ball. Season lightly with salt and generously with pepper and rolls the balls up in the prosciutto. Secure the end with a toothpick and place on a serving platter. Repeat with the remaining ingredients. Drizzle with olive oil and serve. (These will keep at room temperature for up to 1 hour before serving.) </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com4tag:blogger.com,1999:blog-4303145840901478966.post-71239740681797155562009-12-14T21:01:00.004-05:002009-12-14T21:15:05.769-05:00The Coolest Wreath on the Block<div>First off, if you haven't entered to win the PW Cooks signed cookbook give away you can do it <a href="http://thisweeksmenu.blogspot.com/2009/12/pw-cooks-givaway.html"><span class="Apple-style-span" style="color:#993300;">here</span></a>.</div><div><br /></div><div>Now, I'm excited to share this wreath that I made with the help of a friend a couple of weeks ago. She has recently been getting into paper crafts and has made some really beautiful things. She made a wreath like this in the fall and I asked her to show me how. It is so simple and the end product is really impressive. </div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkK49RrTCIiNqfSUEqg9gfN5Wti0XbEpLufK7OCVsckyOl4WtxRbNxS91FrksxOf6y8Q0qJX56ligcrMkKPNvVp75-1FcGymqElUNAFVHRIqu40UlLum-A12GulwQR5x1qmbY4QAf2OcM/s400/wreath.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5415277341460787762" /><div><br /></div><div>All you do is apply glue (with a glue stick) to one diagonal corner of a sheet of regular printer paper and roll it tightly with a wooden dowel (starting with the not glued corner and ending with the glued corner. Once you have made about 100 of them apply them to a doughnut shaped circle cut out of cardboard. At this point you can spray paint the whole thing whatever color you want. The center circle are additional doughnut shaped cardboard cutouts wrapped tightly with yarn and glued onto the first circle. </div><div><br /></div><div>At first I was just going to go with the teal yarn but I thought it was a little more festive with the red added.</div><div> </div><div style="text-align: left;">I guarantee it will be the coolest wreath on the block.</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-47294323706629973502009-12-13T13:02:00.007-05:002009-12-15T21:29:18.711-05:00A PW Cooks Giveaway!<div style="text-align: left;">The Ugly Holiday Sweater party was a blast and I actually tied for best outfit and won a sweet prize! I am going to share it here sometime this week. When you win at something like that it shouldn't really be an honor because it basically means that you looked the ugliest. But I was proud to accept and I think I really owe it all to my leg warmers, which, by the way, were totally functional since it was so freakin' cold last night!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">How could I not have had a great time with these four lookers as my escorts for the evening!</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; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBy2XmKO5HY_5nACWgSxXzplvHdd10lftbUDMVHM0926ugtmutPUbqktA5HoSAvu-EmmkZrQmKyaXKhTPEFGtOIQaQuWJSqCxZ1ySCLNrwPoSGxW96h2b4g508KkTECCeQ6HpzTyTSEM/s400/ugly+sweater+party.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414792012140692290" /><div><br /></div><div>The other excitement of the day was that we took a trip down to the city (it still surprises me every time we go how easy it is to get there!) and we met the Pioneer Woman! The book signing was at 11:00 and I was pretty sure it was going to be packed so we got there about an hour early and were glad we did. Even so we had about 50 people in line in front of us. The wait wasn't too bad though because we met a couple of really nice people and chatted it up all the while. The two women in front of us were a mother (<a href="http://everydaywomanusa.wordpress.com/">The Everyday Woman</a>) and daughter (<a href="http://farmersdaughterct.wordpress.com/">The Farmer's Daughter</a>)and both bloggers from CT! The girl behind us was from Brooklyn and she gave us a great tip that if we went out the back door of the building we were in (The Chelsea Market, such a cool place!) that we would be directly under the High Line, which is a new park in Manhattan built on an old rail line. We had been wanting to see it but didn't think we would be able to on this trip. </div><div><br /></div><div>PW looked beautiful and is so gracious. I can't imagine the energy it would take to sit there all day signing book after book after book, and still manage to connect with each individual person. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9IeqsGl9zB7uutQRwRpMEO2QKVEImeH3PR1ruynKNNavyDBIfvrRvDvFNUQfUEtCsIV-Y-q4XlKxcoEn0op4kLkJaZPwv9YmNY8eGBW2KRphxPuOfpAK1tvjlfp0pLN3iTFZiKnAGsc/s1600-h/Andrea+and+Pioneer+Woman.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9IeqsGl9zB7uutQRwRpMEO2QKVEImeH3PR1ruynKNNavyDBIfvrRvDvFNUQfUEtCsIV-Y-q4XlKxcoEn0op4kLkJaZPwv9YmNY8eGBW2KRphxPuOfpAK1tvjlfp0pLN3iTFZiKnAGsc/s400/Andrea+and+Pioneer+Woman.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414782948327089698" /></a><br /><div>I got my copy of her cookbook a couple of weeks ago and so far have made her Chicken Pot Pie and her Buttermilk Biscuits. The book is definitely heavy on the comfort/cowboy food but those are the recipes that we return to time and time again throughout our lives. It is the type food that can warm up a bitter cold day and join friends around the table. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2k3MoE_cRqlRGfFlxtJN9FJOuVSZyg46bkxfTg2UQJHhwEcCUTGymh4Sum4XomFS_L95IAqGKSAUUDNHphYzyPvWFVMecc8fARDvEJ0FYo2KUOz_wxWykNPqNQBgii4mBpnNbk3B8Y8/s1600-h/Chicken+Pot+Pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2k3MoE_cRqlRGfFlxtJN9FJOuVSZyg46bkxfTg2UQJHhwEcCUTGymh4Sum4XomFS_L95IAqGKSAUUDNHphYzyPvWFVMecc8fARDvEJ0FYo2KUOz_wxWykNPqNQBgii4mBpnNbk3B8Y8/s400/Chicken+Pot+Pie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414782949440876722" /></a>I am not going to post this recipe today but I am going to do one better for one lucky reader. I am giving away a signed copy of The Pioneer Woman Cooks cookbook!</div><div><br /></div><div>Just a leave a comment below and let me know, What is your favorite comfort food? and you will be entered to win. I am going to choose the winner next Sunday the 20th and will announce it here.</div><div><br /></div><div>Please, one entry per person and good luck!</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com19tag:blogger.com,1999:blog-4303145840901478966.post-67635197998167215242009-12-12T18:13:00.002-05:002009-12-12T18:18:05.070-05:00Ugly Holiday Sweaters<div style="text-align: left;">Every year our friends throw an "Ugly Holiday Sweater" party. That is where we are headed tonight. I have approximately 2 minutes to do this post so I thought I would share a few pics from last year. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hilarious! And so much fun.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">My outfit hasn't changed much this year (I searched for a new sweater but couldn't find one nearly as ugly!) but I did add some turquoise leg warmers that I picked up in NYC today!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </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/AVvXsEinDht2snycrU5iEppzy_SCpEfly-2AcuzlGTzkrQgHTz8RXd_pQwj4-bMspy9EA1WaYcPYsagc6DQKXk8rSlkwpcazp3ZujdEUSy3QYlqg_V-F5HQOmf6dPvKzWrkBwCBzCh1EHhj-Beo/s400/ugly+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414491886402855314" /><div><div style="text-align: left;"><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/AVvXsEiDDFSwapSeFVwWMY854EKeLVMwyGgiMPPmttJAelj-ly8D0IGMwJUoDkgQpTVkQMDqCuf7P-VTfpXjwiJ5vEIOSNiVqnPtDItCLP3WP9rjdt4xa6vqnBJzeCDlIi6oUOvfzH14i4_uDXg/s400/ugly+3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414491889564738658" /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IpDnZtcq-ZLrcV5Ddp6kb7lVrhtiVdweq6QjWLOT2LR1kRLY7juB4C8YGNg6RQeKiXaP_YU6J9MY5MbAbjgy225KT5U9cqeTEvMT3WqfiSeEErkkn6f1tlkqdwIdOKYkd3EA6hC4sDA/s1600-h/Ugly+1.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/AVvXsEj6IpDnZtcq-ZLrcV5Ddp6kb7lVrhtiVdweq6QjWLOT2LR1kRLY7juB4C8YGNg6RQeKiXaP_YU6J9MY5MbAbjgy225KT5U9cqeTEvMT3WqfiSeEErkkn6f1tlkqdwIdOKYkd3EA6hC4sDA/s400/Ugly+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414491881342005954" /></a><br /></div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-8169134140969339512009-12-11T17:53:00.002-05:002009-12-11T18:01:10.376-05:00A Christmas Miracle!<div>Tonight I am celebrating because today I became an Architect! </div><div><br /></div><div>For the past 16 months I have been studying for and taking the seven most grueling exams of my life and today I received my final pass letter! It is the best Christmas present I have ever gotten!</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiYqZ2TCvRL-hGCOXv2MDnrKN4peGe4Mk-PO_sph76nf6Ocqx3expo9VTY2-31M5c3SkOCLkTArCUgZy7jCn86kUYQ00pgzOa3zqBrUA3O74b3Mf4Mr3g1uaFue46lVeCN-X-Zd-gHXw/s1600-h/Champaign.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEiYqZ2TCvRL-hGCOXv2MDnrKN4peGe4Mk-PO_sph76nf6Ocqx3expo9VTY2-31M5c3SkOCLkTArCUgZy7jCn86kUYQ00pgzOa3zqBrUA3O74b3Mf4Mr3g1uaFue46lVeCN-X-Zd-gHXw/s400/Champaign.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5414115800215266770" /></a>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com4tag:blogger.com,1999:blog-4303145840901478966.post-38960530620362988822009-12-10T19:54:00.003-05:002009-12-10T20:34:07.038-05:00Cookie Truffles<div>I was disappointed in myself that I didn't get a post done yesterday but then I remembered that this is my blog and I can to whatever I want with it. So I stopped giving myself a hard time and instead was happy that I had a jamb packed day which concluded with a lovely dinner with great friends. </div><div><br /></div><div>I am starting to get in to the sweets that I plan on making for holiday gifts. The first is a deceitfully decadent treat. It looks and tastes totally gourmet but it's actually made with only three ingredients (four if you count the sea salt on this version) and can be changed up very easily. All it is is a package of cookies, a package of cream cheese and semi-sweet chocolate. I'm telling you, deceitfully delicious!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-EFHj24vBRq7C68RYzFk7uAePrWaxrhNxEMsyNUjmpDF9OkTsDNrrDqFD3aHMd30dl2p34x9ylcnKIBaPOBTBrUY1NNITQliC3gUfINADCbVOQxf6KwCNRAf9NRmRhKQ_kb1Fl-iKiA/s1600-h/Peanut+Butter+Cookie+Truffles+with+Sea+Salt.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-EFHj24vBRq7C68RYzFk7uAePrWaxrhNxEMsyNUjmpDF9OkTsDNrrDqFD3aHMd30dl2p34x9ylcnKIBaPOBTBrUY1NNITQliC3gUfINADCbVOQxf6KwCNRAf9NRmRhKQ_kb1Fl-iKiA/s400/Peanut+Butter+Cookie+Truffles+with+Sea+Salt.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5413775739863731058" /></a>The original "recipe" uses Oreos but I changed it up a little here and used Nutter Butters and, to make the peanut flavor really pop I sprinkled a little sea salt on top. I'm not going to lie, they are not too good for the waistline but they are great for the spirit. My friend ate one last night and said it was like crying in public. Um, is that a good thing?<div><br /></div><div><span class="Apple-style-span" style="font-size: large;">Cookie Truffles </span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#CC6600;">makes 3 dozen </span></span></div><div><span class="Apple-style-span" style="color:#CC6600;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div>1 package Oreos, Mint Oreos or Nutter Butters (do not use double stuff Oreos)</div><div>1 8oz package cream cheese, at room temperature</div><div>16 oz semi-sweet chocolate (it is better to use a bar than chocolate chips as they do not melt very well)</div><div><br /></div><div>Crumble the cookies into fine crumbs (or process in a food processor until very finely chopped). Mix with the cream cheese until well combined. Refrigerate mixture for at least 1 hour. Roll into 1" balls and refrigerate again until well chilled. </div><div><br /></div><div>Melt the chocolate in a double boiler or in the microwave and dip the balls until completely covered. Set aside until chocolate is hardened. (I think these just get better with time so if you can wait a day or so they are really amazing!)</div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-2103465434087101822009-12-08T21:02:00.002-05:002009-12-08T21:07:58.620-05:00The 8th DayIt's day 8 of the advent and I don't have it in me tonight. I had a killer spinning class and then came home and made 72 cookie truffles. I will post that soon and you will not want to miss it. They are amaizing! <div><br /></div><div>Also, don't forget to stop by on the 13th when I will be doing my first give away! I will give you one hint now, I will be getting the item at an event I am attending on Saturday.</div><div><br /></div><div>Hmmm, what could it be?</div><div><br /></div><div>I hope to be back in the saddle tomorrow.</div><div><br /></div><div>Goodnight,</div><div>Andrea</div><div><br /></div><div> </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com2tag:blogger.com,1999:blog-4303145840901478966.post-37787098278768892282009-12-07T21:07:00.004-05:002009-12-07T21:40:16.883-05:00I am not proud.<div style="text-align: left;">I have two confessions to make.</div><div><br /></div><div>The first is, I am really pushing to publish this post today, I would much rather be curled up on the couch right now. Which leads me to my second confession...</div><div style="text-align: center;"><br /></div><div>I am addicted to the terrible Christmas movies on the Hallmark Channel and Falalala Lifetime. I don't know what it is about them. I would never put up with the terribly predictable story lines and bad acting at any other time of the year but it is something about the Christmas theme that just gets me. Jer laughs at me and mocks the movies by making sure at the end that they all lived happily ever after. I am happy to report that they did.</div><div style="text-align: center;"><br /></div><div>But, I will push through and finish this post tonight. Tonight I will resist the Santas who are dreaming of a life down south and the single mothers looking for love by Christmas. But tomorrow all bets are off.</div><div><br /></div><div>~~~</div><div style="text-align: center;"><br /></div><div>I made this cake for Thanksgiving but wanted to save it to post now. I guess it is technically dessert but I think it would make a great addition to a breakfast or brunch spread. It really has the texture of a coffee cake.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgok9zA7V9mM1FLG6FE_CAHW9BriL4szfa293v6C8vBxLV72UgNjG8t6683XRXj8k9g6uGqVBviArZRoN9n11Wy5iwqbTbTzVEd8NmzWIk3LlfryiKDEPtwMvZkXPjLDvxstYUU572Ram4/s400/Cranberry+Upside+Down+Cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412683857280269810" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Cranberry Upside Down Cake</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#CC6600;">modified from Dorie Greenspan via</span><span class="Apple-style-span" style="color:#993300;"> </span><a href="http://www.playinghouseblog.com/2009/11/cranberry-upside-down-cake.html"><span class="Apple-style-span" style="color:#993300;">Playing House</span></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup all-purpose flour</div><div style="text-align: left;">1 t baking powder</div><div style="text-align: left;">1 t ground cinnamon</div><div style="text-align: left;">1/4 t salt</div><div style="text-align: left;">14 T (1 3/4 sticks) unsalted butter, at room temperature</div><div style="text-align: left;">1/2 cup plus 6 T sugar</div><div style="text-align: left;">1/4 cup chopped walnuts</div><div style="text-align: left;">2 cups fresh or frozen cranberries (it frozen do not thaw)</div><div style="text-align: left;">2 large eggs</div><div style="text-align: left;">1 t vanilla extract</div><div style="text-align: left;">1/3 cup whole milk</div><div style="text-align: left;">red current jelly, for glazing</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preheat</b> oven to 350 degrees, place a rack in the center of the oven.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Whisk</b> together flour, baking powder, cinnamon and salt. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Melt</b> 6 T of the butter in a small saucepan. Sprinkle in 6 T of the sugar and cook, stirring, until the mixture comes to a boil. Pour the mixture into the cake pan and scatter the nuts and then the cranberries evenly of the sugar mixture. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Beat</b> the remaining butter (8 T) in a stand mixture with a paddle attachment until smooth. Add the remaining1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs, one at a time, beating for 1 minute after each addition. Scrape down the sides of the bowl as needed. Add the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing until just combined. Mix in the milk and then the remaining dry ingredients. Spoon the batter over the cranberries and smooth the top.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Bake</b> for 40-45 minutes in a 8" pan or 35-40 minutes in a 9" pan, until the cake is golden and a knife inserted in the center come out clean. Turn the cake out onto a serving platter. If any berries stick to the pan, scrape them off and return to the cake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Warm</b> the jelly in a small saucepan over low heat, or in the microwave. Gently brush over the hot cake. </div><div> </div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com0tag:blogger.com,1999:blog-4303145840901478966.post-82493465639720057892009-12-06T20:58:00.005-05:002009-12-07T06:58:00.770-05:00Christmas Tree<div style="text-align: left;">It's day six of the advent and today I want to share some pictures of our Christmas Tree. We just put it up today. I love this part of the holidays!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">When we brought it home it had some ice on it from our first snow of the season! It was so pretty we were wishing it would stay. </div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MBFUvjwujHvJ3cb0oPeqnCaTvhWqAvy744xNdfX7SavMbqYGo1ulL6YWZc6xIdfw9GRd91sShZhMyvWxQtULoa6bWXwy-kbQr0Kgz8EwGLVUpVnzBagNkd-nZPCRzyo0dGJ3CIvxZoU/s400/DSC_0181.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412308350071360754" /><br /><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: 268px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif2NQ2wWGwaDzvAsHx8sjQV0O92wtvZ2rG8d7yGPB5qYKGThGgVAqyQspUdz9OBAJcAUYpKdhNX2CGi0PNcqeex93sxiNTjjsp2Bsv80e3vlx4MIvl7QV7alGekSxswrcrCIV5UytkzI/s400/DSC_0196.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412308344508387458" /><br /></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: 268px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9JWamZuLbNMATYzs9YPg4pPTqjNxnMm8iqxSTwdKI0qOCGQDyCGZkMEtVE83BSkIZvUmWTMf1x4PoupLrI2u3iBNrvhh_QkW5Yu0CsM9ilb-D8k_D52K280vTNH6nfrPkyzfXYBLEs8/s400/DSC_0198.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412308337542772450" /><div style="text-align: center;"><br /></div><div style="text-align: left;">Peek-a-boo!</div><div style="text-align: left;"><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzRn4eGLP76gNLR0A6wwbB9IogdxrkIb6VtjBxT36FmULYUOECVmd44oIpOmLdDDuTJ0RcgO_m20st_95MPAjDSusKbJglGX7xDYXdsnjz7LTGoP-7D0VyOurXbyKwqjYptHT1S-wjqo/s400/DSC_0200.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412308329117256146" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84SXvobuCghqPz3MG1Iq9-DhOsCoPq9gAA5631aMiRg9AqIs25HH4TWN3Ur0CHRHE4thhqdEjHRtn8vK9985aqvJG5El2Zn63DQ5nlYA4amDw3PWanFtvqrLJKT9YRwYuz_T0DWkiJrU/s400/DSC_0201.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5412308323673325506" /></div></div>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com0tag:blogger.com,1999:blog-4303145840901478966.post-59268278193224347262009-12-05T12:50:00.002-05:002009-12-05T13:07:15.556-05:00Grapefruit!<div>To me the holidays go hand in hand with citrus fruits. When I cut into one it just smells like Christmas. And, during this season, when it is so easy to reach for a cookie or a piece of chocolate is it especially important to keep a lot of fruit around the house. One of my favorites is grapefruit and, beside being delicious, it is packed with health benefits not the least of which is its ability to raise your metabolism! It has been found that this fruit, which is packed with vitamin C reduces insulin levels and promotes weight loss! Or in the case of the holiday season, can help level things out. So go pick a few up and enjoy!</div><div><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsNj9uqKR9b0XbsV-7iEjXKdFwOXctIS-F85Bq-Pyy9-KkESKoLJlfa9MAIvd2TYeJqhql6T16_d8xYkICTULPXBtAn1Bl4KiSQouURKTUlRBMa_girbH3xcRFzaMKrTPv7LJGjIfvfw/s1600-h/Pink+Grapefruit.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px; border: 0px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsNj9uqKR9b0XbsV-7iEjXKdFwOXctIS-F85Bq-Pyy9-KkESKoLJlfa9MAIvd2TYeJqhql6T16_d8xYkICTULPXBtAn1Bl4KiSQouURKTUlRBMa_girbH3xcRFzaMKrTPv7LJGjIfvfw/s400/Pink+Grapefruit.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5411811070272926018" /></a>Andreahttp://www.blogger.com/profile/08063466895851161707noreply@blogger.com0