tag:blogger.com,1999:blog-14771166873683847982024-02-08T00:38:03.496-05:00The Persnickety PicnicUnknownnoreply@blogger.comBlogger233125tag:blogger.com,1999:blog-1477116687368384798.post-77279849339083594182012-05-15T12:00:00.000-04:002012-05-15T12:00:05.085-04:00Fufu and Veggie Stew-Poverty Meal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcM1cvsG1rHOB4REE3krOPB75oPz3AqSJrW_ZP15tN3qdLpv7pp67sntfzThgyrCF1GuqNJ-MKBdTunc69LVR3BzERCN8l1oPrw6VMClnVlyT9LMvLEzMzF8iqctzO7wrba8uuZXtDmM/s1600/IMG_2924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcM1cvsG1rHOB4REE3krOPB75oPz3AqSJrW_ZP15tN3qdLpv7pp67sntfzThgyrCF1GuqNJ-MKBdTunc69LVR3BzERCN8l1oPrw6VMClnVlyT9LMvLEzMzF8iqctzO7wrba8uuZXtDmM/s320/IMG_2924.JPG" width="320" /></a></div>As I <a href="http://persnicketypicnic.blogspot.com/2012/05/couscous-and-lentils-poverty-meal.html">shared recently</a>, we're doing poverty meals once a week. This month, for May, we're focusing on West Africa. I decided that we'd do fufu, which is a starchy substance resembling mashed potatoes but made from anything from potatoes to yams to yuca/cassava to plantains, and then a veggie stew. I actually made enough that four people could have eaten this comfortably, with a ton more stew left over. This seriously made a ton of stew, and I was able to freeze some of it for later this month. Talk about a cost cutting/time saving meal. :)<br />
<br />
Ingredients:<br />
Stew-<br />
-1 lb frozen cut okra (not breaded)<br />
-2 can diced tomatoes, drained<br />
-2 cans chickpeas (or garbanzo beans), drained<br />
-1/2 cup-1 cup frozen chopped spinach (no need to thaw or drain)<br />
-1/4 cup raisins<br />
-2 cups beef broth (or chicken broth)<br />
-4 cups water<br />
-1 tablespoon garlic powder<br />
-1 teaspoon onion powder<br />
-1/2 teaspoon chili powder<br />
-1/2 teaspoon cinnamon<br />
<br />
Fufu-<br />
-1 russet potato<br />
-1 yam or sweet potato<br />
-1 plantain (green as you can find, not black)<br />
-3 tablespoons butter<br />
<br />
Directions:<br />
Stew-<br />
In a large pot, Combine everything but the spinach. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 30 minutes. Uncover, add the spinach, and continue simmering on medium/medium low another hour or so, till everything is well incorporated and yummy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ6Yr8R07sHzlnn-T6BxL5Uw0AhKAqQB63qex2Xh9PQ7CQJcNrzDWEmPRRShz_7b61wLrf1S-mvT2T7xIwhclyJFUmi8c3NWJxPb_NqXisX85hmHnQXKBOT_ZP4LCxV2SD6-ASa1glPk/s1600/IMG_2916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ6Yr8R07sHzlnn-T6BxL5Uw0AhKAqQB63qex2Xh9PQ7CQJcNrzDWEmPRRShz_7b61wLrf1S-mvT2T7xIwhclyJFUmi8c3NWJxPb_NqXisX85hmHnQXKBOT_ZP4LCxV2SD6-ASa1glPk/s320/IMG_2916.JPG" width="320" /></a></div>You can also do this on low in a crock pot for about 4 hours or so. You just want to allow the flavors to marry well. Making this ahead of time and just heating it up is fine too.<br />
<br />
Fufu-<br />
Peel the potato and yam, then cut into large chunks. Leave the peel on the plantain. In a medium pot, add enough water to cover the potato and yam, then heat over high until it boils. Cook until the potato and yam are tender but not terribly mushy, about 10 minutes at a rolling boil. In a separate pot, cover the plantain with water, and bring to a boil. Cook until plantain is tender but not overly mushy, about 10 minutes at a rolling boil. Drain everything. Peel the plantain and add to the potato and yam. Mash with a potato masher with butter until desired consistency. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeLYGbbiLuEI3rbzk_WwllKgtCUNecqU-HjGA3qM7ZmPv52_LfJ6OgAtTO0zKTJmbngMDgLUX49V4AEh-5LBXpoXpc_OeFlz07kK8BHpyR4i8Vta10A5hrB-y3s4iI4EORHvp5g6-wQo/s1600/IMG_2917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeLYGbbiLuEI3rbzk_WwllKgtCUNecqU-HjGA3qM7ZmPv52_LfJ6OgAtTO0zKTJmbngMDgLUX49V4AEh-5LBXpoXpc_OeFlz07kK8BHpyR4i8Vta10A5hrB-y3s4iI4EORHvp5g6-wQo/s320/IMG_2917.JPG" width="320" /></a></div>I like mine smooth but not too smooth. A little texture is good. :)<br />
<br />
Spoon some of the fufu into a bowl. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugdPR1YAxW-ff8XkDQH7h6uTZ68nFxuPmlF9x9kV0cBbwBzbYpfPmqGWsBdtzBGoGD1gDHqwMuTmhxNzGit3AeYbgq0PcQyg-tCc0qEb_So6IGHnrtHG0cMoe2HrasTIiiyVoZQrQh00/s1600/IMG_2919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugdPR1YAxW-ff8XkDQH7h6uTZ68nFxuPmlF9x9kV0cBbwBzbYpfPmqGWsBdtzBGoGD1gDHqwMuTmhxNzGit3AeYbgq0PcQyg-tCc0qEb_So6IGHnrtHG0cMoe2HrasTIiiyVoZQrQh00/s320/IMG_2919.JPG" width="320" /></a></div>Ladle some of the stew over it, then serve hot. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilqrn36HsDYY3nk06BIk5LHCPxkv6BVDiRBlV6wwO0vh-HFGj99hTsW_ydV6SXeuOHuD8v7z1GP_ly66RWWPPQZgE6rAxwWd0oFutts-nvUMIGqDdImzQwtVdTqsY49GjGFxpu7qUBLs/s1600/IMG_2925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilqrn36HsDYY3nk06BIk5LHCPxkv6BVDiRBlV6wwO0vh-HFGj99hTsW_ydV6SXeuOHuD8v7z1GP_ly66RWWPPQZgE6rAxwWd0oFutts-nvUMIGqDdImzQwtVdTqsY49GjGFxpu7qUBLs/s320/IMG_2925.JPG" width="320" /></a></div>Enjoy your fufu and stew while remembering the people of West Africa.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-84087030425393301822012-05-11T12:00:00.000-04:002012-05-11T12:00:01.354-04:00Cinnamon Dessert Rollups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46QQM_AndyozL62btn5e3rY54k-Yhc6UDpC8861e02NUAtZZnOgNLYMzBoslyP7974FiWJpxNCM3NbG_2_u0ABFVlPY2XOGaLFMLtHZy7_9zOAThyphenhyphenzCQRQPzea28I8vDfXrzcyRvLkpc/s1600/IMG_2906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46QQM_AndyozL62btn5e3rY54k-Yhc6UDpC8861e02NUAtZZnOgNLYMzBoslyP7974FiWJpxNCM3NbG_2_u0ABFVlPY2XOGaLFMLtHZy7_9zOAThyphenhyphenzCQRQPzea28I8vDfXrzcyRvLkpc/s320/IMG_2906.JPG" width="320" /></a></div>It seems like I have trouble coming up with desserts to go with Mexican food. While this could technically follow any meal, I think it's a great follow up to Mexican food. It's so easy and so yummy, you can't go wrong. Hope this spices up your next Mexican food night!<br />
<br />
Ingredients:<br />
-6 tortillas <br />
-butter, for spreading on tortillas (maybe 1/4 cup at most?)<br />
-cinnamon sugar, for sprinkling on tortillas (maybe 1/4-1/2 cup?)<br />
<br />
Directions:<br />
Cut tortillas in half.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtLa2LqUi_r7-5uhfSuN4oet9RA9H2_nWmTYy_cxA8_4lGHh2LxE8oOYFnqZoonW7oKeng18HqoYQsqbEGJK-by8m4zKSpqtENGyipUQ5hgxtkVYLgaIWLaM7HEUnDN4VEkTw5Y02EoQ/s1600/IMG_2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtLa2LqUi_r7-5uhfSuN4oet9RA9H2_nWmTYy_cxA8_4lGHh2LxE8oOYFnqZoonW7oKeng18HqoYQsqbEGJK-by8m4zKSpqtENGyipUQ5hgxtkVYLgaIWLaM7HEUnDN4VEkTw5Y02EoQ/s320/IMG_2892.JPG" width="320" /></a></div><br />
Spread each tortilla half with a thin layer of butter. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDMOcplC3gPONb6O7qPCg7cAtfg12BXH095JAkBjcqVBad4nx9-KsB8Zhoh-clJ1NcyS0Fx8muGfvANBRgxk6Tmemd2hY6lk6R_IqAXX31gy-E-IvGmSR9LkuoUlEWqNGJVYCMGEHNPE/s1600/IMG_2894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDMOcplC3gPONb6O7qPCg7cAtfg12BXH095JAkBjcqVBad4nx9-KsB8Zhoh-clJ1NcyS0Fx8muGfvANBRgxk6Tmemd2hY6lk6R_IqAXX31gy-E-IvGmSR9LkuoUlEWqNGJVYCMGEHNPE/s320/IMG_2894.JPG" width="299" /></a></div>Sprinkle cinnamon sugar over the butter. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTgGpxMxUWz988YrIRtNf7rF6W2DSSP7tdZinxMD2O1RlBVUSQIKExTqKWnB3KeTuy__K4y16TUGpTwZFB7Koe8UMiOT1Sk9cakmHbMIj4o79E2wVIlwavW5OWe4vHGyK6-FaYaCa8Bs/s1600/IMG_2895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTgGpxMxUWz988YrIRtNf7rF6W2DSSP7tdZinxMD2O1RlBVUSQIKExTqKWnB3KeTuy__K4y16TUGpTwZFB7Koe8UMiOT1Sk9cakmHbMIj4o79E2wVIlwavW5OWe4vHGyK6-FaYaCa8Bs/s320/IMG_2895.JPG" width="304" /></a></div>Roll the tortilla tightly and secure with a toothpick. Place seam side down on a baking sheet. Repeat for all the the tortillas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSJ-W8xVq5H6w4y8UGlw-lYpUfgqTsE5S9re1ztQra2Tj2nuFxpf2MsgqID9xbG-3stBZDZt78n0lmhVM7hsYdKhddlSfrpa2lg0ro1CqRq_GkdPJVvDC4CCtOBFGMClYt6o_GlrI4A4/s1600/IMG_2898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSJ-W8xVq5H6w4y8UGlw-lYpUfgqTsE5S9re1ztQra2Tj2nuFxpf2MsgqID9xbG-3stBZDZt78n0lmhVM7hsYdKhddlSfrpa2lg0ro1CqRq_GkdPJVvDC4CCtOBFGMClYt6o_GlrI4A4/s320/IMG_2898.JPG" width="320" /></a></div><br />
Spray the rolls with cooking spray, then bake at 400 for about 15 minutes, or until the tortillas are slightly browned and crispy. Remove from the oven and remove the toothpicks. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6M7aCV34imA0AfjLpgfoqHsQpZreey0cLNqi0cXvkjwVmqcygUOa98bnB8aLAEY-_eMnScf9nh-ikAyHUlB_goSyfU5tob5ZC7YXMoz8kOeBIuxPxNFGpuhhmA0p0JVhwfw1wM4VxSWU/s1600/IMG_2908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6M7aCV34imA0AfjLpgfoqHsQpZreey0cLNqi0cXvkjwVmqcygUOa98bnB8aLAEY-_eMnScf9nh-ikAyHUlB_goSyfU5tob5ZC7YXMoz8kOeBIuxPxNFGpuhhmA0p0JVhwfw1wM4VxSWU/s320/IMG_2908.JPG" width="320" /></a></div>Serve warm with vanilla ice cream. Yum.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-87372098415557029992012-05-07T12:00:00.000-04:002012-05-07T12:00:01.463-04:00Creamy Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaolo6absv-aI2Q7upp2v4KyoEEEX6YKv5zsDWKIwthkUKjNPD4J6o3RaXsWep_rWl27HDInca2a75IqRaxpyJ87fqnuLQnRzXmZbEre3aOO0_ZUvbjP8ZW1-xV4HnhLDR7DqLyBrsAk/s1600/IMG_2890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaolo6absv-aI2Q7upp2v4KyoEEEX6YKv5zsDWKIwthkUKjNPD4J6o3RaXsWep_rWl27HDInca2a75IqRaxpyJ87fqnuLQnRzXmZbEre3aOO0_ZUvbjP8ZW1-xV4HnhLDR7DqLyBrsAk/s320/IMG_2890.JPG" width="320" /></a></div>I like Mexican food. I'm from Texas. I think it's a requirement. <br />
<br />
I love my previous <a href="http://persnicketypicnic.blogspot.com/2010/03/chicken-and-cream-cheese-enchiladas.html">chicken enchilada recipe</a>, but I wanted to try something a bit different this time. I hope enjoy it!<br />
<br />
Ingredients:<br />
-1 cup diced raw tomatillos (about 3 to 5 tomatillos)<br />
-3 tablespoons butter<br />
-2 tablespoons flour<br />
-1/2 cup heavy cream<br />
-1 cup milk<br />
-2 cups shredded monterrey jack cheese<br />
-3 chicken breasts, cooked and shredded<br />
-1 tablespoon garlic powder<br />
-1 teaspoon onion powder<br />
-1 tablespoon chili powder<br />
-1/2 teaspoon cumin<br />
-tortillas (at least ten)<br />
<br />
Directions:<br />
Spread the diced tomatillos out in a single layer on a baking sheet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDflfj0vKf4x-MvVEzRKNdVvOnhttkpVkUY5Brm7EGbJnnQBL_nQl95Kgn8lQxKceKCZQrQO4hMzjpA1PN8JHmDaiawd2UP-kRggmF0aGhrqCj9bUJTGOIvCfZRzP_mLBczbz6FEqkdGY/s1600/IMG_2876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDflfj0vKf4x-MvVEzRKNdVvOnhttkpVkUY5Brm7EGbJnnQBL_nQl95Kgn8lQxKceKCZQrQO4hMzjpA1PN8JHmDaiawd2UP-kRggmF0aGhrqCj9bUJTGOIvCfZRzP_mLBczbz6FEqkdGY/s320/IMG_2876.JPG" width="320" /></a></div>Spray with cooking spray and roast at 400 degrees for about 15 minutes, or until the tomatillos are soft but not overly browned. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvLN8QPsTuvMxyRbkQ4ytl-l__Ichkh39_srD5rtmmKww9ic5KEQSBCsTO-C8tr7J9HjxpIZ0zNppHU8rL8jgkQ_dZUOAHFC48cTges_6b8OZmXHzzFL7Lv-fD4PgE_nOOz070i_ejDk/s1600/IMG_2877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvLN8QPsTuvMxyRbkQ4ytl-l__Ichkh39_srD5rtmmKww9ic5KEQSBCsTO-C8tr7J9HjxpIZ0zNppHU8rL8jgkQ_dZUOAHFC48cTges_6b8OZmXHzzFL7Lv-fD4PgE_nOOz070i_ejDk/s320/IMG_2877.JPG" width="320" /></a></div>Set aside.<br />
<br />
In a medium size pan, place the shredded chicken. Add just enough water to barely cover the chicken. Add the spices and stir to combine. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TIANAEfSx1gFOXrKAVYlJ_rJLSwQg9SwD-wmWv0URgPhpgtIHE7XgxWypKMk-r_ks8QZIb2130cCirY_PvVbqnfwQovn9IQx9CSTnpHHPhL9mMkrvyebjKCbc29Al_9HhEWllyrdA-g/s1600/IMG_2878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TIANAEfSx1gFOXrKAVYlJ_rJLSwQg9SwD-wmWv0URgPhpgtIHE7XgxWypKMk-r_ks8QZIb2130cCirY_PvVbqnfwQovn9IQx9CSTnpHHPhL9mMkrvyebjKCbc29Al_9HhEWllyrdA-g/s320/IMG_2878.JPG" width="320" /></a></div>Heat over medium heat and simmer, uncovered, until most of the water has cooked out. Set aside.<br />
<br />
In a regular skillet, melt the butter over medium/medium low heat. Whisk in the flour to make a roux and cook another couple minutes, stirring frequently. Add the cream and whisk to combine. Cook for a few more minutes until starts to thicken. Add half the milk and whisk to incorporate. Allow to cook, stirring frequently, until thickened slightly. Add the rest of the milk and repeat process. When the sauce is heated through and has started to thicken again, add the tomatillos. Then add 1/3 of the cheese and allow to melt, stirring frequently, until well combined. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ_oGH2y57nl9LVn8jrJOjnhhvApNM_96XrUoROG2FF0cajh0hLKPdsOodxzb-82p9Y122VTH2HJt9HcFiyv5WDZR2P9zfWe-PM-i3gSKyoElIsrv1gXmYMmOd31xM46Ed3xSYojNH1o/s1600/IMG_2881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ_oGH2y57nl9LVn8jrJOjnhhvApNM_96XrUoROG2FF0cajh0hLKPdsOodxzb-82p9Y122VTH2HJt9HcFiyv5WDZR2P9zfWe-PM-i3gSKyoElIsrv1gXmYMmOd31xM46Ed3xSYojNH1o/s320/IMG_2881.JPG" width="320" /></a></div>Set the rest of the cheese aside to top the enchiladas. Reduce the heat to low to keep warm while assembling the enchiladas.<br />
<br />
Spoon a line of chicken into the center of a tortilla. Wrap the tortilla around the filling and pace seam down in a large casserole dish. Repeat until all the chicken and tortillas are used up. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E46AM3Dl1wd8pVZCVUyC9AdZID6QBVV-GC_9uB2ab0-0RrQ7UTf0oIHC98EGX8ua0Pxy562Nk8DBvZdqCCZJf2sM2th3H5pbT4uRi23Q673rdbkTnnoLF0fcoNKP_EuoRldge9gqtbI/s1600/IMG_2883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E46AM3Dl1wd8pVZCVUyC9AdZID6QBVV-GC_9uB2ab0-0RrQ7UTf0oIHC98EGX8ua0Pxy562Nk8DBvZdqCCZJf2sM2th3H5pbT4uRi23Q673rdbkTnnoLF0fcoNKP_EuoRldge9gqtbI/s320/IMG_2883.JPG" width="320" /></a></div>Pour the sauce over the rolled tortillas. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJ0YwZG5RTSnSb00gw0gSBYddUUHRJdv07g-4xxEmJ6aOTiUrnnZ_DPL4eqVuiCLwX2q2tc_-ca0DPLf8kp_urPfEYJLaIQ8utXhtot9RM_aTFubpEUnMKdGSSnkWrg76eoelsQN5T1U/s1600/IMG_2884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJ0YwZG5RTSnSb00gw0gSBYddUUHRJdv07g-4xxEmJ6aOTiUrnnZ_DPL4eqVuiCLwX2q2tc_-ca0DPLf8kp_urPfEYJLaIQ8utXhtot9RM_aTFubpEUnMKdGSSnkWrg76eoelsQN5T1U/s320/IMG_2884.JPG" width="320" /></a></div>Top with the remaining shredded cheese. Bake at 350 for about 15 minutes,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNpUNbubm0A1Nuz-wAuU5sPRiuR0R_CH17p49RCIVT5bxe7H9ildCw68igD9qRmBcZX1o4YZnKeDtop_ncF6_pc2aOzBJ6NMqEe-TGsv3HG3o2839NyVeWZCEe6z6-cgrzDZarZ1u3ic/s1600/IMG_2885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNpUNbubm0A1Nuz-wAuU5sPRiuR0R_CH17p49RCIVT5bxe7H9ildCw68igD9qRmBcZX1o4YZnKeDtop_ncF6_pc2aOzBJ6NMqEe-TGsv3HG3o2839NyVeWZCEe6z6-cgrzDZarZ1u3ic/s320/IMG_2885.JPG" width="320" /></a></div>until the cheese is melted and everything is hot and bubbly. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2vp9v2l9OSvErUhYNSeSdMmq5QYWaxLKhrk4Md-fB1G9I3x6GDxDEDvZtrbIcH3PeGzwjcZ323e7HpSwZuOgSmPvweNzW9mLXi4Kfkyc6so1YJAr6kAryU9_u1PUTz7L8znuXMCJKmY/s1600/IMG_2888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2vp9v2l9OSvErUhYNSeSdMmq5QYWaxLKhrk4Md-fB1G9I3x6GDxDEDvZtrbIcH3PeGzwjcZ323e7HpSwZuOgSmPvweNzW9mLXi4Kfkyc6so1YJAr6kAryU9_u1PUTz7L8znuXMCJKmY/s320/IMG_2888.JPG" width="320" /></a></div>Serve and enjoy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RVj8mI6LreaSqPaf-cCv_aOZ8zpW1ucl84Jf6eFX3vVng_UJRD1ziSlNXXwnp-Zt5ijuesEf3NGORr8KDvVUjdm34ASyQchJ4xJ0VwHaXtcYCtPUIwS4w62nt_gCbPMafE99hHufBRs/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RVj8mI6LreaSqPaf-cCv_aOZ8zpW1ucl84Jf6eFX3vVng_UJRD1ziSlNXXwnp-Zt5ijuesEf3NGORr8KDvVUjdm34ASyQchJ4xJ0VwHaXtcYCtPUIwS4w62nt_gCbPMafE99hHufBRs/s320/IMG_2889.JPG" width="307" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-80063944340005857542012-05-03T14:30:00.000-04:002012-05-03T14:30:39.480-04:00Couscous and Lentils-Poverty Meal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTBIZInXdOwaO1e3tZhyAfCJ30mQWdIw1Mi-rKujb9xRNpFWTuWTkfF-ZWQHh6na9oASoDU_o6bK-SX9YGs2r5Wh4WH1Co3SodZCeILjSbJ4VunQuAdTw_FC3CAXvoWwnSn4A48F0IM0/s1600/N+Africa+PM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTBIZInXdOwaO1e3tZhyAfCJ30mQWdIw1Mi-rKujb9xRNpFWTuWTkfF-ZWQHh6na9oASoDU_o6bK-SX9YGs2r5Wh4WH1Co3SodZCeILjSbJ4VunQuAdTw_FC3CAXvoWwnSn4A48F0IM0/s320/N+Africa+PM.JPG" width="320" /></a></div>My husband and I have recently suffered through a rather difficult time, so we've been looking at our lives and trying to figure out how to simplify them a bit. Not just for simplicity's sake, but in order to make a bigger difference in the world. One of the things we've decided to do is eat a poverty meal once a week. Each month we'll have a region of the world we'll focus on, and as we eat the poverty meal that represents that area, we'll do a few things; we'll appreciate what we have more, we'll focus on others who may not be as fortunate as we are and pray for them, and we'll save just a smidge on our monthly grocery bill. If you want to hear more about our reasoning, you can do so <a href="http://ourcarolinegrace.blogspot.com/2012/04/its-worth-it.html">here</a> (toward the end of the post). I did a little research (emphasis on the little) to find out some info on various regions of the world and the common cuisine there. My goal in doing this is not to be absolutely authentic, but to be able to represent the area enough that we know who we're praying for. I realize what I decide to make is not going to be perfectly legitimate to the area, but it's enough for me.<br />
<br />
We started doing this in April. April's region was North Africa, so I decided on couscous and lentils, two common staples in that area. I am giving out the recipe so that if anyone else wants to do something similar, they have a starting place. When we do these meals, we thank God for our own blessings, then pray for the physical, emotional, and spiritual health of the people in our region. We also pray for the governments, that they would be just and moral, as unfortunately so many are not. And then we pray that God would use us in some way in our lives to glorify Him. <br />
<br />
Alright. Now that I've written a book in explanation, I'll move on the recipe. :) This is enough to serve two people, so adjust as necessary.<br />
<br />
Ingredients:<br />
Couscous-<br />
-1 cup beef broth (you can use chicken too)<br />
-2/3 cup uncooked couscous<br />
<br />
Lentils-<br />
-1/2 cup dry lentils<br />
-3 cups beef broth (or chicken broth)<br />
-1 tablespoon garlic powder<br />
-1 teaspoon onion powder<br />
-1 teaspoon chili powder<br />
-1/4 teaspoon cumin<br />
<br />
Directions:<br />
For Lentils-<br />
Combine the broth and spices in a medium sized pot. Bring to a boil. Add the lentils, then reduce heat to medium, cover, and let simmer for anywhere from 15 minutes to an hour, until lentils are desired consistency. Keep an eye on them and stir occasionally so they don't burn. Keep an eye on the liquid level as well. If it starts to get too dry, add a little water. I like mine to resemble a stew, so there's a little liquid to serve with the lentils.<br />
<br />
For couscous-<br />
In a small pan, bring the broth to a boil. Add the couscous, cover, and remove from heat. Let the couscous absorb the liquid for about 7 minutes, then fluff with a fork before serving.<br />
<br />
To serve, spoon some of the couscous in a bowl. Pour some of the lentils over the couscous and eat as you remember North Africa. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTBIZInXdOwaO1e3tZhyAfCJ30mQWdIw1Mi-rKujb9xRNpFWTuWTkfF-ZWQHh6na9oASoDU_o6bK-SX9YGs2r5Wh4WH1Co3SodZCeILjSbJ4VunQuAdTw_FC3CAXvoWwnSn4A48F0IM0/s1600/N+Africa+PM.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTBIZInXdOwaO1e3tZhyAfCJ30mQWdIw1Mi-rKujb9xRNpFWTuWTkfF-ZWQHh6na9oASoDU_o6bK-SX9YGs2r5Wh4WH1Co3SodZCeILjSbJ4VunQuAdTw_FC3CAXvoWwnSn4A48F0IM0/s320/N+Africa+PM.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-89452419731110865952012-04-21T12:00:00.000-04:002012-04-21T12:00:21.470-04:00Italian Chicken and Pastry Stacks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt2gZZ52GfSoTSxdbDXrlmKWfEDa-61ouLS5W9ZUNmLZek-WnjujmwztKVCWYpnh7NS1NQrME1GEY3VTdROcr3Ac9hmBfmhQvAJCL1LH3SvJv3NNoHvhvVEk4N3ZzopPfaHizjL9s7tk/s1600/IMG_2854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt2gZZ52GfSoTSxdbDXrlmKWfEDa-61ouLS5W9ZUNmLZek-WnjujmwztKVCWYpnh7NS1NQrME1GEY3VTdROcr3Ac9hmBfmhQvAJCL1LH3SvJv3NNoHvhvVEk4N3ZzopPfaHizjL9s7tk/s320/IMG_2854.JPG" width="320" /></a></div>I bought some puff pastry dough not too long ago for something, but I didn't use it all. So as I was making up my meal plan, going through what I had in my kitchen, I came across the leftover dough. I decided to figure out something to make for dinner with it, and this is what I came up with. My husband has already asked that I make it again. I guess that means it was good. Haha.<br />
<br />
This does take a little time, but not because it's complicated. I used cooked and shredded chicken, so that took a little time before assembling the end product. Frozen pastry dough also takes about an hour to thaw, but you can also put it in the fridge in the morning and it'll be pretty much ready to go at dinner time. If you do the chicken in advance and put the dough in the fridge in the morning, this would only take about 10 minutes to assemble and 15-20 to cook in the evening. Super simple and easy. One pastry sheet made 3 stacks, so adjust accordingly.<br />
<br />
Hope you enjoy!<br />
<br />
Ingredients:<br />
-1 frozen puff pastry sheet<br />
-2 chicken breasts, cooked and shredded<br />
-approximately 1 cup seasoned tomato sauce (jarred pasta sauce works)<br />
-6 sandwich-sized slices mozzarella cheese<br />
<br />
Directions:<br />
Preheat oven to 400 degrees F.<br />
<br />
In a bowl, mix together the shredded chicken and the tomato sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY0Mqzj11MmPOB6bB9WrFFVKZGA7vlghzCB0SvLT7HxIj1mtlc-5O2rwp7NEfKhOCAW0sKDSGvxhiTv-xnhyXFVQ-iDcNNvE4KxbH6shxybA8cen7v4TdyvAF7U2rwmHWVfXdu63LIFw/s1600/IMG_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY0Mqzj11MmPOB6bB9WrFFVKZGA7vlghzCB0SvLT7HxIj1mtlc-5O2rwp7NEfKhOCAW0sKDSGvxhiTv-xnhyXFVQ-iDcNNvE4KxbH6shxybA8cen7v4TdyvAF7U2rwmHWVfXdu63LIFw/s320/IMG_2846.JPG" width="320" /></a></div><br />
Lay the pastry sheet out flat. Cut into thirds, then cut each third in half, creating six equally sized rectangles of pastry dough.<br />
<br />
Lay three of the pieces out on a baking sheet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp76DmKjoJqPFP27M2rg4ceChPDgXg90q1kzlmul2b9wUsU-uk28aC_ZGhDo8p7awiIh3QVvSWd4q4YBJrp6wLEYDW4zGDOtsak2eRXVnWoBN7mD_jJ8o5T5SZR5qvj1My8sZelvMSWQ/s1600/IMG_2842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp76DmKjoJqPFP27M2rg4ceChPDgXg90q1kzlmul2b9wUsU-uk28aC_ZGhDo8p7awiIh3QVvSWd4q4YBJrp6wLEYDW4zGDOtsak2eRXVnWoBN7mD_jJ8o5T5SZR5qvj1My8sZelvMSWQ/s320/IMG_2842.JPG" width="289" /></a></div>Place one slice of the mozzarella on each piece of dough. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC8KkPhl2kdHki9GlRruzSkskc53-nWZHChr-9MYDFK_-hL558WqTjL0B5ciFT-_P0P3rpk4yhYAEoMLDODUrruvXzxH-b-lWZ6e6I3hGmKdHYYH5JBiXJHk0_w_wqjwwwXxUk3Knqw0/s1600/IMG_2844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcC8KkPhl2kdHki9GlRruzSkskc53-nWZHChr-9MYDFK_-hL558WqTjL0B5ciFT-_P0P3rpk4yhYAEoMLDODUrruvXzxH-b-lWZ6e6I3hGmKdHYYH5JBiXJHk0_w_wqjwwwXxUk3Knqw0/s320/IMG_2844.JPG" width="264" /></a></div>Scoop equal portions of the coated chicken on each piece of cheese covered dough. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWNHoUG7WoVlJIlHVaeu2vyA3DBkHMdYEwE91_264iv4zFTIDq7RqLyBxyCoZgPdDAnVObmqar31h1KTGqWskguq8tjPRX-0a7iJAlT6QM_hQ_bhToQME8GvH4zkMWlCiuppkerIUAXQ/s1600/IMG_2847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWNHoUG7WoVlJIlHVaeu2vyA3DBkHMdYEwE91_264iv4zFTIDq7RqLyBxyCoZgPdDAnVObmqar31h1KTGqWskguq8tjPRX-0a7iJAlT6QM_hQ_bhToQME8GvH4zkMWlCiuppkerIUAXQ/s320/IMG_2847.JPG" width="320" /></a></div>Top the chicken with another slice of the mozzarella. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQCT6NXRppWZB-sVBt_cAazzcpzRZVu6x-pnG9SarZsYU9DRW34ptQ-bHoWz8kmlYnWz0SnPuL-0i6t5_SwnLcwXBH_qjA46wFQi_qYjf0xkf6D-A-0rY6ewVpZFcFzZsMc350NbXOVA/s1600/IMG_2848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQCT6NXRppWZB-sVBt_cAazzcpzRZVu6x-pnG9SarZsYU9DRW34ptQ-bHoWz8kmlYnWz0SnPuL-0i6t5_SwnLcwXBH_qjA46wFQi_qYjf0xkf6D-A-0rY6ewVpZFcFzZsMc350NbXOVA/s320/IMG_2848.JPG" width="320" /></a></div>Finally, place each of the other three pieces of dough on top of a stack. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh4TM8zK0Xt6aAaWTZgt48vdV8uMHrpUe6ui4m-R_1BUfeAAI1kG8C38UkopOeLSl6Jng0prhF7Hu_5MU40JIA6lb8Bis_lZIlocc5n6N_k7x5BXAbVi_EchEUX0vLsaukZMYR9BGHfY/s1600/IMG_2849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh4TM8zK0Xt6aAaWTZgt48vdV8uMHrpUe6ui4m-R_1BUfeAAI1kG8C38UkopOeLSl6Jng0prhF7Hu_5MU40JIA6lb8Bis_lZIlocc5n6N_k7x5BXAbVi_EchEUX0vLsaukZMYR9BGHfY/s320/IMG_2849.JPG" width="320" /></a></div><br />
Bake the stacks for 15-20 minutes, until the pastry is flaky and golden, and the chicken and cheese bubbly. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hxcrdiXYj3MUGDYYCAHz_VIP50yZutjq9EwjWxazpBaQ8bsCZURJst9UoeUU5etKZyxD5AmxNgZF326sN0Jq3yfbZGSc7lOjA4jkwZUNdWIWh7YriKDriylDFkqd1UqL4AQah9myRk/s1600/IMG_2852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hxcrdiXYj3MUGDYYCAHz_VIP50yZutjq9EwjWxazpBaQ8bsCZURJst9UoeUU5etKZyxD5AmxNgZF326sN0Jq3yfbZGSc7lOjA4jkwZUNdWIWh7YriKDriylDFkqd1UqL4AQah9myRk/s320/IMG_2852.JPG" width="320" /></a></div>Serve immediately and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-14853722133980908862012-04-17T12:00:00.000-04:002012-04-17T12:00:09.894-04:00Bacon and Green Pea Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoRmbuaSnDsvYW7yLQtE7P3ebypRBiTP2jz8QCqvXDDIWlXgyGuGGinTMUSWLpLqmInrbTYVMf9jndj7r8O0uQOd6jy5cbvHRtyUcXwKXHPRPVHNxGK_lC56zbHEIL8g1YwSsZyB9ep0/s1600/IMG_2834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoRmbuaSnDsvYW7yLQtE7P3ebypRBiTP2jz8QCqvXDDIWlXgyGuGGinTMUSWLpLqmInrbTYVMf9jndj7r8O0uQOd6jy5cbvHRtyUcXwKXHPRPVHNxGK_lC56zbHEIL8g1YwSsZyB9ep0/s320/IMG_2834.JPG" width="320" /></a></div>You all know my affinity for pasta. This is just another way to indulge my pasta favoritism. Peas and bacon go really well together. In fact, I have a feeling this is going to be a regular in the pasta rotation at my house. This was really quite yummy. And it has veggies in it, which makes it better, right? :)<br />
<br />
This is a simple cream sauce, and I just added some pre-cooked bacon pieces and some frozen peas. So simple, so easy, so yummy. Try it out. You won't regret it.<br />
<br />
Ingredients:<br />
-1/2 box pasta (I used spaghetti, and this was for two people, and we had just a smidge left over. adjust accordingly)<br />
-3 tablespoons butter<br />
-2 tablespoons flour<br />
-1/2 cup heavy cream<br />
-1 cup milk<br />
-1 teaspoon garlic powder<br />
-1/2 cup shredded parmesan cheese (optional, but oh so tasty)<br />
-2 tablespoons pre-cooked bacon pieces (more if desired)<br />
-1/4 to 1/2 cup frozen peas (no need to thaw)<br />
<br />
Directions:<br />
Bring a large pot of water to boil. Add the pasta and cook until al dente. Drain and set aside.<br />
<br />
While the pasta is cooking, melt the butter over medium/medium low heat (a 4 on a 10 point burner) in a medium skillet. When the butter is melted, whisk in the flour to make a roux. Cook for a couple minutes, stirring frequently. Add in the cream and whisk to incorporate. Cook for a minute until the sauce begins to thicken. Add the milk and whisk to combine. Continue stirring frequently while the sauce cooks and starts to thicken. Add the garlic powder and cheese and continue stirring until well incorporated. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQQ0R2gSedzZHlSiz3o-AqmN6sCWw1CbBCWqIOwAQqyW1HDRyTHJvHr8BxSiA1pE7k6NUc1-f2QJuyq0FTPg5ReRRfoN3wIElC-Dvm_TirwddJ-vGwbyqzkFIbK2Id57u4PmTxZ7vC04/s1600/IMG_2822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQQ0R2gSedzZHlSiz3o-AqmN6sCWw1CbBCWqIOwAQqyW1HDRyTHJvHr8BxSiA1pE7k6NUc1-f2QJuyq0FTPg5ReRRfoN3wIElC-Dvm_TirwddJ-vGwbyqzkFIbK2Id57u4PmTxZ7vC04/s320/IMG_2822.JPG" width="320" /></a></div>If the sauce gets too thick, just add a tablespoon or so at a time of milk to thin it out to the right consistency. <br />
<br />
Add the bacon pieces and frozen peas. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7KOo3HGZQgbdTc_Pi9wzQ9His1Nt4DxxzhUioc0iIXaWidbqnFVvnQ2VPAqnpuazMaw0EcUZ8lvZdpFA56AfdQd5c0pjWISWPhr2GyfwmcXKs_yLJA1rg0aBcSCj676ZmHk1B9nYkro/s1600/IMG_2824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7KOo3HGZQgbdTc_Pi9wzQ9His1Nt4DxxzhUioc0iIXaWidbqnFVvnQ2VPAqnpuazMaw0EcUZ8lvZdpFA56AfdQd5c0pjWISWPhr2GyfwmcXKs_yLJA1rg0aBcSCj676ZmHk1B9nYkro/s320/IMG_2824.JPG" width="320" /></a></div>Stir in to the sauce. Let the peas get warmed up by the sauce for a few minutes, stirring frequently. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7C1MmIQB2tRZcb34C_LlcnYkOTIzjXmSF-KrrYzDtEl4jhwPCeJJn_enlzu9lk6ze72cD2Ex-6dBUmJya8ULnY51_ADcybYWcblqF6FaaI7AqeGoJLo6sAzWUo6cKWisecri-SVjjCs/s1600/IMG_2827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7C1MmIQB2tRZcb34C_LlcnYkOTIzjXmSF-KrrYzDtEl4jhwPCeJJn_enlzu9lk6ze72cD2Ex-6dBUmJya8ULnY51_ADcybYWcblqF6FaaI7AqeGoJLo6sAzWUo6cKWisecri-SVjjCs/s320/IMG_2827.JPG" width="320" /></a></div>Add the drained pasta<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4w_mV02yJ4r81rF5opS_eCtzXDUdabbSykPQ5dYORQiPSjFFOCZpGCxzkEwbThtgAuzfmX55OIUHS9w-rOyMRoTAQqD32xtLDoGzV2a_sRRpAaWiTNqvHT7rmvq9miGpWhkZ83N6ZYc/s1600/IMG_2828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4w_mV02yJ4r81rF5opS_eCtzXDUdabbSykPQ5dYORQiPSjFFOCZpGCxzkEwbThtgAuzfmX55OIUHS9w-rOyMRoTAQqD32xtLDoGzV2a_sRRpAaWiTNqvHT7rmvq9miGpWhkZ83N6ZYc/s320/IMG_2828.JPG" width="320" /></a></div>and toss to coat with the sauce. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaAMlvceig3zpTwxmCG_dca0P-_-MqUCc6Fn-D8mL9jkQtgX_Ifzj5SdIh6ot_Z2CjkIUcJWI3pQE1McEkEK3cEQJxI7WNM3-SM8Kepp6mpejnCrp9hKX6K-hV5AJLeay_BOP6luC51U/s1600/IMG_2829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaAMlvceig3zpTwxmCG_dca0P-_-MqUCc6Fn-D8mL9jkQtgX_Ifzj5SdIh6ot_Z2CjkIUcJWI3pQE1McEkEK3cEQJxI7WNM3-SM8Kepp6mpejnCrp9hKX6K-hV5AJLeay_BOP6luC51U/s320/IMG_2829.JPG" width="320" /></a></div>Serve immediately and enjoy! So yummy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQVs84W-P9ZPQH9707BZWHNuf0IVNPQkxryrNmdip-K79BZwmuFrkDto8Y2f_LHkvNIa-RFFe8ryjy-fIJalDoGHc9UFT3dpXSaFjnbhBlAyFSyiBNfXKVPj5CiJJ76mhdll1VSjBOCI/s1600/IMG_2833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQVs84W-P9ZPQH9707BZWHNuf0IVNPQkxryrNmdip-K79BZwmuFrkDto8Y2f_LHkvNIa-RFFe8ryjy-fIJalDoGHc9UFT3dpXSaFjnbhBlAyFSyiBNfXKVPj5CiJJ76mhdll1VSjBOCI/s320/IMG_2833.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-57722090895127121132012-04-13T12:00:00.000-04:002012-04-13T12:00:04.803-04:00Chicken Cordon Bleu Rollups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJqhRClULXvRSjHgxrfGoFqrHgVc75YKG11eHHtbc7CR67rbxZeG1kIyQBN66Lw_HcYgO4qmGzyCQYtP17yTWwzLTHGu9f2VcAID5Zk3bqVRRNARcKS7wA86OMTfNkmVkF1rTJpjgsJc/s1600/IMG_2811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJqhRClULXvRSjHgxrfGoFqrHgVc75YKG11eHHtbc7CR67rbxZeG1kIyQBN66Lw_HcYgO4qmGzyCQYtP17yTWwzLTHGu9f2VcAID5Zk3bqVRRNARcKS7wA86OMTfNkmVkF1rTJpjgsJc/s320/IMG_2811.JPG" width="320" /></a></div>This meal was a result of boredom and ingenuity. I was bored with everything I had been cooking, and this was all pretty much stuff I already had in my pantry and fridge. <br />
<br />
I used thin-cut chicken breasts, purchased that way from the store. They're thinner and cook more quickly, and in the case of this meal, are easier to wrap around things. If you only have regular chicken breasts available, just butterfly them all the way through to make thinner pieces. Basically, one chicken breast would become two thinner ones. <br />
<br />
This was actually very tasty. My hubby enjoyed it, and so did I. I served this with fresh green beans and some rolls. Yum! This was easy and delicious, and didn't take very long. Great weeknight meal!<br />
<br />
Ingredients:<br />
-thin-sliced chicken breasts, enough to feed everyone.<br />
-ham lunch meat (any kind will do, really)<br />
-swiss cheese, sliced thin for sandwiches<br />
-toothpicks, for securing the rolls<br />
<br />
Directions:<br />
Preheat the oven to 400 degrees F.<br />
<br />
Lay the chicken out flat. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR0WVHgI8Tm2ZeH6SlhL_I1HDvRwsCMsCelvm2XR4hSj6IZoMsXwwIfticNW1AGBTvHvWCzPzL1q-cjJ06xLK-HSSOkDGSBJVPlR4ZFS_d-d1xEu39pEBSryhBVotbHuRJKCTo1DMmyU/s1600/IMG_2800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR0WVHgI8Tm2ZeH6SlhL_I1HDvRwsCMsCelvm2XR4hSj6IZoMsXwwIfticNW1AGBTvHvWCzPzL1q-cjJ06xLK-HSSOkDGSBJVPlR4ZFS_d-d1xEu39pEBSryhBVotbHuRJKCTo1DMmyU/s320/IMG_2800.JPG" width="320" /></a></div>Place a slice of the swiss cheese in the center of the breast. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T9bthrlOVFvxAM7K3Igghz2nSpuIK-ousGAW5-PS20c7EorsZtSANgdHYkv8-O8gF4boF0BkL6TXQ9GV4yWnN75yqNQTPJJW_c7Qa8Oz-4l0gvShF37kXssTu50aqNmrcnK9MMeurZ8/s1600/IMG_2801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T9bthrlOVFvxAM7K3Igghz2nSpuIK-ousGAW5-PS20c7EorsZtSANgdHYkv8-O8gF4boF0BkL6TXQ9GV4yWnN75yqNQTPJJW_c7Qa8Oz-4l0gvShF37kXssTu50aqNmrcnK9MMeurZ8/s320/IMG_2801.JPG" width="320" /></a></div>Next, layer on a couple slices of the ham,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamlGjT9TdVaHmV9X6UrGa7zfxZSur0xVj2O6YTMtmUOn0KHfT6Ov071C1YhbFohBoOuzz-R_gVPu_O5viRLMJfuyYGJNE1vobRqJxG-w80hyphenhyphenAp6EQdpgoo-9Eidk0aSqDHh2A2Dop4zw/s1600/IMG_2803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamlGjT9TdVaHmV9X6UrGa7zfxZSur0xVj2O6YTMtmUOn0KHfT6Ov071C1YhbFohBoOuzz-R_gVPu_O5viRLMJfuyYGJNE1vobRqJxG-w80hyphenhyphenAp6EQdpgoo-9Eidk0aSqDHh2A2Dop4zw/s320/IMG_2803.JPG" width="320" /></a></div>followed by another slice of the cheese. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e_moatXFtqa6IhzCJ_7rLC2RxjlgQFXjJAbEO5hLkLZvIoh8PozbfobUpsirSjaoUmU_ujpneUmL_E_5Nr1kgblmhgpvGQjEQ2O4nTT7c0RQTubLvZIFSwWRhy23tInt9mgCQTk_DdA/s1600/IMG_2804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e_moatXFtqa6IhzCJ_7rLC2RxjlgQFXjJAbEO5hLkLZvIoh8PozbfobUpsirSjaoUmU_ujpneUmL_E_5Nr1kgblmhgpvGQjEQ2O4nTT7c0RQTubLvZIFSwWRhy23tInt9mgCQTk_DdA/s320/IMG_2804.JPG" width="320" /></a></div><br />
Carefully roll the chicken around the cheese and ham, securing with a toothpick. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZMQ1o0qAiuc80EqJ9Fch6zjMFjfycGteqkXoGr66xvx3w2aWrseN-KpFAMU4FOq9cXrtpD7uMzTkVmhDMh85AUGuaYI-M9PqzKcBmfqGj39mDvRXdZIJD1muq7zc9tc83C0Xlt1alW0/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZMQ1o0qAiuc80EqJ9Fch6zjMFjfycGteqkXoGr66xvx3w2aWrseN-KpFAMU4FOq9cXrtpD7uMzTkVmhDMh85AUGuaYI-M9PqzKcBmfqGj39mDvRXdZIJD1muq7zc9tc83C0Xlt1alW0/s320/IMG_2805.JPG" width="320" /></a></div>Place on a greased or non-stick baking sheet. Spray with cooking spray to keep the chicken from drying out while baking.<br />
<br />
Bake until chicken is cooked through and cheese is melted, approximately 15-20 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkx5DWyaQrDJbfJCG-QxAXByshDCzZ06oq0kvy3SGQvDPDB14RA0iUFkG6N0oIUONHuKumUh45R6qlJ5IqNHRjt4Q3PXBUFsRdc6xuaw0aN7nd2bsIEn1CKcIWQBfkMkgr2bv3ZlSjwM/s1600/IMG_2806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkx5DWyaQrDJbfJCG-QxAXByshDCzZ06oq0kvy3SGQvDPDB14RA0iUFkG6N0oIUONHuKumUh45R6qlJ5IqNHRjt4Q3PXBUFsRdc6xuaw0aN7nd2bsIEn1CKcIWQBfkMkgr2bv3ZlSjwM/s320/IMG_2806.JPG" width="276" /></a></div>Serve immediately and enjoy! Yum!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6vvjwqd0aX0GibkSwupgb55yCPAYzUhD11K-FAP-w4C0nF3E24hbhRJm5MBFut4R5Jwi_oCvReov-_qf4Nc9iqTHYG0_ljVAjB-Kg0oGmvlgfXXNAOM5igfjwuVjcxbxbdluyF0KLL0/s1600/IMG_2807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6vvjwqd0aX0GibkSwupgb55yCPAYzUhD11K-FAP-w4C0nF3E24hbhRJm5MBFut4R5Jwi_oCvReov-_qf4Nc9iqTHYG0_ljVAjB-Kg0oGmvlgfXXNAOM5igfjwuVjcxbxbdluyF0KLL0/s320/IMG_2807.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-56813107845119831162012-04-09T13:03:00.000-04:002012-04-09T13:03:07.684-04:00London Broil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wQUbMSM2RieOQjJAbIvrssvF1gjaYHgTCC7WjbD3MOsRNufXFXEY9IJXTJl4flLgojxnY-01Z6YTHoIBFTgFRZlnRUyBaaD7WOW35moXBbHJhtp7uy1aRVHE7hAgkXAQmp-Wvn1D5zw/s1600/IMG_2799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wQUbMSM2RieOQjJAbIvrssvF1gjaYHgTCC7WjbD3MOsRNufXFXEY9IJXTJl4flLgojxnY-01Z6YTHoIBFTgFRZlnRUyBaaD7WOW35moXBbHJhtp7uy1aRVHE7hAgkXAQmp-Wvn1D5zw/s320/IMG_2799.JPG" width="320" /></a></div>This is a pretty simple, easy meal to make. The cut of meat isn't very expensive, and it feeds a decent number of people. The marinade I used was just a bunch of stuff I threw together and already had on hand. It was great.<br />
<br />
I served this with roasted garlic asparagus and roasted herb potatoes. And rolls. Yum. I hope you enjoy!<br />
<br />
Ingredients:<br />
-1 London broil (the market usually labels it as such. If you can't find it, flank steak works too)<br />
For marinade:<br />
-4 tablespoons veggie oil<br />
-1 tablespoon garlic powder<br />
-1 teaspoon onion powder<br />
-1 tablespoon Worcestershire sauce<br />
-1 tablespoon ketchup<br />
<br />
Directions:<br />
In a small bowl, whisk together all the marinade ingredients.<br />
<br />
Lightly core the meat in a large cross-hatch pattern (think tic-tac-toe board) on both sides. Place the London broil in a large plastic zip-top bag, or a shallow dish. Pour the marinade over it and massage into the meat. Place in the fridge to marinate, at least 30 minutes. Overnight would be ok too.<br />
<br />
After it's been marinating or a while, place the meat in a slow cooker, with the excess marinade. Cover and cook on low until cooked through, about 4 hours. (I think my slow cooker cooks hot and quickly, so adjust this based on your machine's quirks)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXyPksf1hOP9VVaST_Eeat-jxu16yY58hlUu7507boL5mI8KKlFPZY7IcRdfdvwbtfRLkOpVZMlu-nzy1d6RpPpfQBaDB-f7CQG-Tu_6RuHXduzN0DqhPovWwHRHX6MgVEGxzl5IejSQ/s1600/IMG_2789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXyPksf1hOP9VVaST_Eeat-jxu16yY58hlUu7507boL5mI8KKlFPZY7IcRdfdvwbtfRLkOpVZMlu-nzy1d6RpPpfQBaDB-f7CQG-Tu_6RuHXduzN0DqhPovWwHRHX6MgVEGxzl5IejSQ/s320/IMG_2789.JPG" width="320" /></a></div><br />
Remove from the slow cooker and slice to serve. I made a brown gravy to supplement. Yum!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uzqWyFhr2cOUm-92wb9Ex9DjiHKzI4dW7PhdQwm09WDmpmpG-3Y5LOrh4Gnw4lSmGiEI4DXzhasARI4BKKxivs7JGYFXmeYIkrG03R33uDMGf9X_i7r_u2tWajrgatJxGAU8QbcPbSE/s1600/IMG_2792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uzqWyFhr2cOUm-92wb9Ex9DjiHKzI4dW7PhdQwm09WDmpmpG-3Y5LOrh4Gnw4lSmGiEI4DXzhasARI4BKKxivs7JGYFXmeYIkrG03R33uDMGf9X_i7r_u2tWajrgatJxGAU8QbcPbSE/s320/IMG_2792.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-9434586377705820372012-02-14T12:00:00.002-05:002012-02-14T12:00:06.197-05:00Rolled Chicken Florentine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCxPoDU3m0tNoAtHVpf7N0Rp_-r_CQWfm8AZ8w_ZWc8sX997_6p3AU19YFaUmZNwIvHCJglonmIfQH1yiahyphenhyphenc_Xm6pLXHrzCgBggyCa5oMy1HYok9MCxSg9in5rZXFeAVbOOYQxsNsjU/s1600/IMG_2779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCxPoDU3m0tNoAtHVpf7N0Rp_-r_CQWfm8AZ8w_ZWc8sX997_6p3AU19YFaUmZNwIvHCJglonmIfQH1yiahyphenhyphenc_Xm6pLXHrzCgBggyCa5oMy1HYok9MCxSg9in5rZXFeAVbOOYQxsNsjU/s320/IMG_2779.JPG" width="320" /></a></div>I've been out of the habit of cooking lately. Hence my lack of posts. So when I started back up, I wanted something pretty easy, but different than our everyday fare. This was what I came up with.<br />
<br />
I think anything "Florentine" is pretty tasty. It is usually some combination of tomatoes, spinach, and mozzarella. Red, green, and white, after the colors of the Italian flag. I just like the culinary combination. Haha. I used thin chicken breasts so I could roll them around the filling, but if you just have regular ones, just butterfly them and cut them at the seam to make two thin breasts from the one regular one.<br />
<br />
This worked out really well. My husband and I both enjoyed it. I served it with some seasoned potatoes and crusty bread. Carb overload, I know, but it was awesome. <br />
<br />
Ingredients:<br />
-thin chicken breasts, enough to feed everyone<br />
-Roma/plum tomatoes (each tomato makes about 5 slices, and you'll need about two slices per chicken breast)<br />
-frozen chopped spinach (I probably used a tablespoon for each chicken breast)<br />
-mozzarella cheese, shredded (a used about 2 tablespoons for each filling, and a little more to sprinkle on top)<br />
-garlic powder (about 1 teaspoon per chicken breast)<br />
-Italian seasoning (about 1/2 teaspoon per chicken breast)<br />
-cooking spray<br />
-toothpicks<br />
<br />
Directions:<br />
Preheat the oven to 400 degrees.<br />
<br />
Line a baking sheet with foil. Spray with cooking spray. <br />
<br />
Lay out each chicken breast. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFcYLvgHi0ZAyn6Z3LWFvBBAuOqSona-tftdxoCImyg3SgxrNOpXP411aH_myxuUXO8QxvyxKRgWJmZ87-tQJ2itCr5FsRkRyQecQiWKBqdJVxM8AeA9-AsmfOcLAP09WG4zVDGjdniY/s1600/IMG_2766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFcYLvgHi0ZAyn6Z3LWFvBBAuOqSona-tftdxoCImyg3SgxrNOpXP411aH_myxuUXO8QxvyxKRgWJmZ87-tQJ2itCr5FsRkRyQecQiWKBqdJVxM8AeA9-AsmfOcLAP09WG4zVDGjdniY/s320/IMG_2766.JPG" width="320" /></a></div>Top with tomatoes,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixe5oF8zA18ObCgW34xS92gp9hyBZKRXHEwyBuxsLUCO4rlbjs7f6_o7EDsCqanx7v4WZVQ2gYzFDA0XIiohyphenhyphen8Ih3eOQZDhGUW5l20HnQS0GJaAMxdRHyHrtDECEKGzehvIr2JvJAgP-U/s1600/IMG_2767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixe5oF8zA18ObCgW34xS92gp9hyBZKRXHEwyBuxsLUCO4rlbjs7f6_o7EDsCqanx7v4WZVQ2gYzFDA0XIiohyphenhyphen8Ih3eOQZDhGUW5l20HnQS0GJaAMxdRHyHrtDECEKGzehvIr2JvJAgP-U/s320/IMG_2767.JPG" width="320" /></a></div>then the frozen spinach. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGazNfJMuJZbQKUZoxeP_bM9Rd4wziweeN2FczNDubGOUj_R3Iah7f5UYGAhpY3XVC35sOPr44LlZSMEOCt0ZA0rdewn_Rk4UbiK9B8GXjDuns3yhkLb03w8K1BsmMEl3MIliPBoySYM/s1600/IMG_2768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGazNfJMuJZbQKUZoxeP_bM9Rd4wziweeN2FczNDubGOUj_R3Iah7f5UYGAhpY3XVC35sOPr44LlZSMEOCt0ZA0rdewn_Rk4UbiK9B8GXjDuns3yhkLb03w8K1BsmMEl3MIliPBoySYM/s320/IMG_2768.JPG" width="320" /></a></div>No need to thaw the spinach. Sprinkle with some garlic powder. Top that with a generous pinch of mozzarella. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFnIGJUmz3RXb97vK_Lf4FEyJzaXquCQXL6gPvsRZAP5Q91v52SIXB7wclIQ-Ck51dMgTK8WJL9AtCV8dAwUE_Ws4NFXlpzW1EM5l6VpEvW5f1gQCqIATM0A3ANAvH2aMJQKv9KzIrQw/s1600/IMG_2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFnIGJUmz3RXb97vK_Lf4FEyJzaXquCQXL6gPvsRZAP5Q91v52SIXB7wclIQ-Ck51dMgTK8WJL9AtCV8dAwUE_Ws4NFXlpzW1EM5l6VpEvW5f1gQCqIATM0A3ANAvH2aMJQKv9KzIrQw/s320/IMG_2769.JPG" width="320" /></a></div>Carefully roll the chicken around the filling, securing with a toothpick. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1y6AnDS64RZBoi48kPwIABkapV7zSNYkU08s1R0y01vHNYOckfU32og537v5S8ey3e_q7qcZFpVTcStScGoq0h2HkWvV0-FequIwUJgqqYCPOogqJbWKSsjNgQW1l_7ZGG5P8zD4BOHA/s1600/IMG_2772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1y6AnDS64RZBoi48kPwIABkapV7zSNYkU08s1R0y01vHNYOckfU32og537v5S8ey3e_q7qcZFpVTcStScGoq0h2HkWvV0-FequIwUJgqqYCPOogqJbWKSsjNgQW1l_7ZGG5P8zD4BOHA/s320/IMG_2772.JPG" width="320" /></a></div>Repeat for each chicken breast. Place on the baking sheet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33sSLxYTzj_DZAHQEL20C4ppEcMIYZTNc3qrkCqQSBMOsKt8JLAdyOSvv3_x3XSlUYEbl2URHqaTYfGgPR1cO7aHSa9upl3I7sweFVOlz35vFELQ1-vKz0gO4cpk27Oc0_Gt9G11avC0/s1600/IMG_2770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh33sSLxYTzj_DZAHQEL20C4ppEcMIYZTNc3qrkCqQSBMOsKt8JLAdyOSvv3_x3XSlUYEbl2URHqaTYfGgPR1cO7aHSa9upl3I7sweFVOlz35vFELQ1-vKz0gO4cpk27Oc0_Gt9G11avC0/s320/IMG_2770.JPG" width="320" /></a></div>Spray the chicken with a bit more cooking spray.<br />
<br />
Bake for about 15 minutes. Remove the chicken from the oven. The chicken should be just about cooked through, although maybe not completely. Sprinkle on a little garlic powder and Italian seasoning.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfX5EGq5CESEXIavLJFYsDMIkvDTHa5E5UxSx2wThwv176QVGwRRZ6W4w2s2itFngByriSxe-XpavSUcN6yQZoOgreWCl9hsM18RE1c9dWex8TLvxJsH3g-i0c44x2ZVY0nNjsaNKivQ/s1600/IMG_2773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfX5EGq5CESEXIavLJFYsDMIkvDTHa5E5UxSx2wThwv176QVGwRRZ6W4w2s2itFngByriSxe-XpavSUcN6yQZoOgreWCl9hsM18RE1c9dWex8TLvxJsH3g-i0c44x2ZVY0nNjsaNKivQ/s320/IMG_2773.JPG" width="320" /></a></div>Top with a little bit more mozzarella, and return to the oven. Bake 5 more minutes until cheese is melted or until chicken is cooked through.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlcS3-y8sLEChP5v7B4R9AOnYO9nB74nqPokJNK0BZKzPU8yUhGo1pN4vR4k8qhuNuGG-WUu4q8K3X1BeXM4TDWJaC0zVzT6XtipkIfCg3RbZZfqZB48AMLA-UrIURFiJ-MyQyBtOPuo/s1600/IMG_2776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlcS3-y8sLEChP5v7B4R9AOnYO9nB74nqPokJNK0BZKzPU8yUhGo1pN4vR4k8qhuNuGG-WUu4q8K3X1BeXM4TDWJaC0zVzT6XtipkIfCg3RbZZfqZB48AMLA-UrIURFiJ-MyQyBtOPuo/s320/IMG_2776.JPG" width="320" /></a></div>Serve hot and enjoy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPToOjM3dLWIWZeT24T94mUimrvDKynFVcpKXyvPv2uDiZv8S5bzYB3G5EM-tUQKjmUoFG1DQ7qGiXncQSjz7Cxz75wW7PkX7gN0DNHVruOIiuwfr-V6BK0H3WhlpF5rezYeNO0yYKqi8/s1600/IMG_2784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPToOjM3dLWIWZeT24T94mUimrvDKynFVcpKXyvPv2uDiZv8S5bzYB3G5EM-tUQKjmUoFG1DQ7qGiXncQSjz7Cxz75wW7PkX7gN0DNHVruOIiuwfr-V6BK0H3WhlpF5rezYeNO0yYKqi8/s320/IMG_2784.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-87218584050984925982012-02-11T12:00:00.001-05:002012-02-11T12:00:02.668-05:00Cream Cheese Strawberry Crescents<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqA4ay_FV2aE11R3Zb_hqvnCfeS6NV047HhxA5Km5JMY_zB5LyOUbl25yI49SLuZHghstTG4zt1_mKglLUJZZy0sh2H76rGD2wN6dmhmP6UWp6MoYJf6aQZ_RU0AxeOCL1Lp0TREv4zg/s1600/IMG_2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqA4ay_FV2aE11R3Zb_hqvnCfeS6NV047HhxA5Km5JMY_zB5LyOUbl25yI49SLuZHghstTG4zt1_mKglLUJZZy0sh2H76rGD2wN6dmhmP6UWp6MoYJf6aQZ_RU0AxeOCL1Lp0TREv4zg/s320/IMG_2763.JPG" width="320" /></a></div>So recently I went to someone's house for a get together. I wanted to take something, but it was kind of last minute, so I needed to make do with what I had in the kitchen. Lucky for me, I had a roll of refrigerator crescent rolls. You can make so much with those things, seriously. <br />
<br />
I then looked to see what I could find to stuff inside these lovely rolls. I found cream cheese and strawberry jelly. Perfection.<br />
<br />
These were the result of the experiment. I will say they made a lovely sticky sugary mess on my baking sheet, so next time I might do things a little differently, but they were still good. You could do these with a full crescent roll instead of cutting them smaller like I did, too. I was just trying to make smaller treats. :)<br />
<br />
Ingredients:<br />
-refrigerator crescent rolls<br />
-About 1/4 of a block of cream cheese<br />
-About 1/3 cup jelly<br />
<br />
Directions:<br />
Preheat oven according to package directions.<br />
<br />
Lay out the crescent roll dough on a baking sheet. If using the full rolls, just separate them. If cutting into smaller bits, cut and separate (I didn't separate very well, and it made it harder to roll them around the filling).<br />
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Spread a little cream cheese on each roll. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo08jMqIPDDn-ceZDw3CbDTalGChOuxpzf80tspSM0hX_ZmXz8FN8I9jtVyvhPPWw-UERj-g1rzFS3zSGsP1JGykKfCRF9kuBw-ckTD1ptkQQ8NTPpSmErCJeKnabkiOkzvI7dItbQuow/s1600/IMG_2757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo08jMqIPDDn-ceZDw3CbDTalGChOuxpzf80tspSM0hX_ZmXz8FN8I9jtVyvhPPWw-UERj-g1rzFS3zSGsP1JGykKfCRF9kuBw-ckTD1ptkQQ8NTPpSmErCJeKnabkiOkzvI7dItbQuow/s320/IMG_2757.JPG" width="320" /></a></div>Spoon a little strawberry jelly over the cream cheese. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyra9ta_9Jz8oOKKra9neVy0ZzTnla-ykJzGg_u5H8sxatGGheR50HsKZSxvnBZnCjEcbMk4uCJfC1-myp78DzFzLBm0tQl-iFuwyAFPl-RPGL9I0DGSddUkgy8CAIq7Opyni0PKRvkWM/s1600/IMG_2759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyra9ta_9Jz8oOKKra9neVy0ZzTnla-ykJzGg_u5H8sxatGGheR50HsKZSxvnBZnCjEcbMk4uCJfC1-myp78DzFzLBm0tQl-iFuwyAFPl-RPGL9I0DGSddUkgy8CAIq7Opyni0PKRvkWM/s320/IMG_2759.JPG" width="320" /></a></div>Roll the crescent dough around the filling and evenly space them on the baking sheet.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyMdhPS0em6mFbb5bnCHADj4y59iA5vlW-uEv4ic9Dacphoj_S0vmePsJ2BL3E7zl3Q5EjHDY1ftOnqOeJrpEbeJmlERjLjt5PNq4bIKlhG-t4EIJ7ZmeZMzg3cXnF6_5N3na5S3SXYo/s1600/IMG_2760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyMdhPS0em6mFbb5bnCHADj4y59iA5vlW-uEv4ic9Dacphoj_S0vmePsJ2BL3E7zl3Q5EjHDY1ftOnqOeJrpEbeJmlERjLjt5PNq4bIKlhG-t4EIJ7ZmeZMzg3cXnF6_5N3na5S3SXYo/s320/IMG_2760.JPG" width="320" /></a></div>Bake according to package directions, until golden brown and yummy.<br />
<br />
Remove from baking sheet before they cool, especially if the jelly oozed out and made a mess. Once it cools, it's almost impossible to get the rolls off without mangling them. Serve and enjoy. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqA4ay_FV2aE11R3Zb_hqvnCfeS6NV047HhxA5Km5JMY_zB5LyOUbl25yI49SLuZHghstTG4zt1_mKglLUJZZy0sh2H76rGD2wN6dmhmP6UWp6MoYJf6aQZ_RU0AxeOCL1Lp0TREv4zg/s1600/IMG_2763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqA4ay_FV2aE11R3Zb_hqvnCfeS6NV047HhxA5Km5JMY_zB5LyOUbl25yI49SLuZHghstTG4zt1_mKglLUJZZy0sh2H76rGD2wN6dmhmP6UWp6MoYJf6aQZ_RU0AxeOCL1Lp0TREv4zg/s320/IMG_2763.JPG" width="320" /></a></div>Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-9366769586845917142012-02-08T13:54:00.000-05:002012-02-08T13:54:48.353-05:00Italian Chicken<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9RpHbpsyjARWIy-l2Mq58Hkia-dbwPrfAvhndx7DMrDqWDcOH5kfWp79OsJ46EShmMZD0i3ykU7uqI2YsNpwbXavQa0sDdT1wWRUE1Tkjuz6ZnTmZ71E2C24FIuJv8IAMu7AYb8CiuQ/s320/IMG_2737.JPG" width="320" /></div>We had someone bring us dinner recently, and it was amazing. It was some sort of breaded chicken with tomatoes on top of it, with some sort of Italian-type dressing type thing. I know, incredibly descriptive. Haha. Anyway, it was amazing, so I decided to see if I might be able to replicate it. This isn't exactly the same as what our friend made but it was pretty good anyway.<br />
<br />
I made some flavored rice to go with it, as well as some ciabatta rolls. You could add to that fare if you want, that's just what I did. Away we go!<br />
<br />
Ingredients:<br />
-chicken breasts, enough to feed everyone<br />
-flour, for dredging (probably about 1/2 cup for2 or 3 chicken breasts)<br />
-egg wash for dredging (1 or 2 eggs with a little water or milk, scrambled together)<br />
-breadcrumbs for dredging (I used plain breadcrumbs since there was a lot of flavor elsewhere)<br />
-Roma/plum tomatoes (I used one and a half, because it gave me enough slices for 3 chicken breasts-each tomato will give you about 5 slices or so...)<br />
-Italian dressing (I used probably about 3/4 cup, maybe up to a full cup)<br />
<br />
Directions:<br />
Preheat oven to 400 degrees. Pour in a couple tablespoons of Italian dressing into a glass baking dish, just enough to coat the bottom so the chicken won't stick.<br />
<br />
In three separate shallow dishes, place the flour, egg wash, and breadcrumbs. <br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCMmofUtc4_NThzqfk8bN__6J5ZoWptTJlxtmeLqi1NK-WpaovdyoX3Q4R2FZ2Pr1Jtt5VNJSlrwk1ItcHzIN8xlwHcahDF1krCsh8pn4jajWjb3RbgT-Fd68DuqEPGbSpgP-uMlBmE8/s320/IMG_2729.JPG" width="320" /></div>Dredge each chicken breast in the flour, shaking off any excess. Then dredge in the egg wash, and finally in the breadcrumbs. Place the chicken in the baking dish.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52BPhyphenhyphenODcStz9q9H0-BC8YswC2JYrceMazQZOokkXmARSnxg7gzuBdWrM-Fa2DcRwnoCsvI0JsAp8WSv-R-PUG96FDzt5Swm9IUs-OLZH2zLpnKocKLLCzrIz-ugqW8rkMbcmNxhZwvg/s320/IMG_2728.JPG" width="320" /></div><br />
When all the chicken is coated in breading, place two to four slices of the tomato on top of each chicken breast, depending on how big it is and your own preference. <br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi793F92howcHyhvjH2KRAO81zRu62Wt81j7QjTtTC0JXGOWPUn0JCz30tnFSrfkOV1rBx9q3CrMj4VC0xeAXlXizGy6OtcPbluaxSyRuktY1HRMixyQGMA_C-Jr0Upz3ojM8NDrrD8rE/s320/IMG_2730.JPG" width="320" /></div>Pour the Italian dressing over the chicken and tomatoes. <br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHjHTnRTb4AC1m9AXM1zCQd5FIt8FUnfAj5i-JANKPEAhW27VT9ysVUcSiRqLw_6jqbZFoL_dD3JuoZa6XtKsMTGTtLKox_2qtmVP-GwWoYnXeNPVlJQGvYKYpuCeCqC60XNomMiFFP08/s320/IMG_2732.JPG" width="320" /></div>Bake in the oven for about 20 minutes, or until the chicken is cooked through.<br />
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Serve hot with yummy sides ans enjoy!<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8dZsPuQoDDskqEjJRs4sADF05B2UOjHbQw9r-3SkFTQqJK51LmUzFsUW3jxOZvlsw4GR2Z51hb98aAIAvQ_9lVLOKF_ub6ujVR0lPhe657uBmZYJG7GS_DnL6A4mmAEqnXDgkcxABbc/s320/IMG_2734.JPG" width="320" /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-33284696166398299822011-12-27T12:00:00.000-05:002011-12-27T12:00:04.655-05:00Taco Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJy0kvf4HpWAhXBQWGq3r17fgfkC4v-F3yH-vlh5LrksMHg8xyztcF35w6e4ogzbSl9C4cCkFZjPK75lKeWGIC2EDHK6MquFI7G6iKTRLCGkGSU8XjMcr1_RWqql02gui1V6Gu9aqX6A/s1600/IMG_2473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJy0kvf4HpWAhXBQWGq3r17fgfkC4v-F3yH-vlh5LrksMHg8xyztcF35w6e4ogzbSl9C4cCkFZjPK75lKeWGIC2EDHK6MquFI7G6iKTRLCGkGSU8XjMcr1_RWqql02gui1V6Gu9aqX6A/s320/IMG_2473.JPG" width="320" /></a></div>This soup was really tasty. It's super thick and yummy, great for a cold night's dinner. This is also pretty easy and would be wonderful to make for a football watching party, or get together at the holidays, or whenever you need to feed a decent number of people. This recipe would easily feed four adults as a meal, I believe, so you could probably serve this for eight adults if you had a bunch of other food there. <br />
<br />
This was the first time I have made taco soup, so, as is often the case, I will make some minor adjustments next time. Basically, I think it had too many tomatoes for my preference. I used a can of stewed tomatoes, and a can of Rotel tomatoes and chilis. Next time, I would either not use the whole can of stewed tomatoes, or I would not use Rotel and just add a small can of green chilis to the stewed tomatoes. It wasn't bad the way I made it, just needs a little tweaking for me to love it. I'll give you the exact recipe I used and you can adjust as you see fit.<br />
<br />
So, without further ado, Taco Soup!<br />
<br />
Ingredients:<br />
-1-1.5 lb ground beef (use more for a larger group)<br />
-2 or 3 tablespoons garlic powder<br />
-2 tablespoons onion powder<br />
-2 tablespoons chili powder<br />
-1 teaspoon paprika<br />
-1 teaspoon cumin<br />
-1 can stewed tomatoes<br />
-1 can Rotel tomatoes and chilis<br />
-1 can pinto beans<br />
-1 can whole kernel corn, drained<br />
-1/2 to 1 cup water (as needed)<br />
-1 package ranch dressing mix<br />
-sour cream and shredded cheese for topping<br />
<br />
Directions:<br />
In a large pot over medium high heat, cook the ground beef until no longer pink. Drain and return to pot. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2W4F0vxoNgfxPL2rBkNcXa0HkqmRI0O0D6IRH04oAdZOL1Icrrps3MqLnVjNtGmECl54RQOhpskrAmKTxcM3Elv-BtPbs28-L6BZVjNS-PBPkuhUKSo2rPidyadKH4xna7Qif9rl4-M/s1600/IMG_2460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2W4F0vxoNgfxPL2rBkNcXa0HkqmRI0O0D6IRH04oAdZOL1Icrrps3MqLnVjNtGmECl54RQOhpskrAmKTxcM3Elv-BtPbs28-L6BZVjNS-PBPkuhUKSo2rPidyadKH4xna7Qif9rl4-M/s320/IMG_2460.JPG" width="320" /></a></div>Reduce heat to medium. <br />
<br />
Add in the garlic powder, onion powder, chili powder, cumin, and paprika. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEXOWqOMKnSIsuhHN3d1b3Yi1C9FwfH9CNSU4i-lL0-XKRQ4qTsDweha8YNm91X1GAwR2YOfC-LLMzb4_m0VhMgRsJo-p5Fxg-z1EDcsv7OsW4AoaUd4NPEb0bVmYUUDHIuHFDuTYI_g/s1600/IMG_2461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEXOWqOMKnSIsuhHN3d1b3Yi1C9FwfH9CNSU4i-lL0-XKRQ4qTsDweha8YNm91X1GAwR2YOfC-LLMzb4_m0VhMgRsJo-p5Fxg-z1EDcsv7OsW4AoaUd4NPEb0bVmYUUDHIuHFDuTYI_g/s320/IMG_2461.JPG" width="320" /></a></div>Stir it into the meat. It won't be 100% incorporated, but that's ok.<br />
<br />
Next, add in the tomatoes and Rotel, canned liquid included. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrb6XquSwE4IFOUfIFtcw1SJO_EfBGuwfEI1Q_WsS5EKcvNDbZIgaNqcf9Ufr-Lv78prboFjByMrm-prunxxA2FzcH1JojRtpiNsLFnDabA7UtH_Q2GBC5_XgxAzzxDzQ-LYzagGkmDYg/s1600/IMG_2462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrb6XquSwE4IFOUfIFtcw1SJO_EfBGuwfEI1Q_WsS5EKcvNDbZIgaNqcf9Ufr-Lv78prboFjByMrm-prunxxA2FzcH1JojRtpiNsLFnDabA7UtH_Q2GBC5_XgxAzzxDzQ-LYzagGkmDYg/s320/IMG_2462.JPG" width="320" /></a></div>Next add the pinto beans, liquid included. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli4jsfW_LX6eaRQRdyJU_dF-tyjAXOqa-IFP6q7iRrK2qT3hpmh7ntl4SfhHvwRh51I5PRGeOesToWnatUR_mTpLuo5hyphenhyphen-IP8lz6WdB8SNd0Qk09FngDfLY_NErxKnteqMCFIdi3JIlI/s1600/IMG_2463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli4jsfW_LX6eaRQRdyJU_dF-tyjAXOqa-IFP6q7iRrK2qT3hpmh7ntl4SfhHvwRh51I5PRGeOesToWnatUR_mTpLuo5hyphenhyphen-IP8lz6WdB8SNd0Qk09FngDfLY_NErxKnteqMCFIdi3JIlI/s320/IMG_2463.JPG" width="320" /></a></div>Then the DRAINED corn. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7kqXywN5QcxsNdseXopKONCx7-wJKG2OioVgd_IrI_SAFMiQZrNT-4v167iLm5rvOmZe-5zA2IAXNVBndmtL_AiKbtMbMyJhWnJb2l2qhrzK3i3qX4WV53-djqLXRIMruiL9186uA3k/s1600/IMG_2464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7kqXywN5QcxsNdseXopKONCx7-wJKG2OioVgd_IrI_SAFMiQZrNT-4v167iLm5rvOmZe-5zA2IAXNVBndmtL_AiKbtMbMyJhWnJb2l2qhrzK3i3qX4WV53-djqLXRIMruiL9186uA3k/s320/IMG_2464.JPG" width="320" /></a></div>Stir all the ingredients together until everything is well mixed. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCQ26e5a1WQB0fibWVx1Rc9QFQlNRYAgucvYYDVacz1nDiDrTYN-As2GHPn4sovnXizVyLuGoMoQo6asni4BuixHvme6Q9Lk-hHMm5STOuib_5CrIMU32EtwNo52-LwBbc9Tz2BWa5j8/s1600/IMG_2465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCQ26e5a1WQB0fibWVx1Rc9QFQlNRYAgucvYYDVacz1nDiDrTYN-As2GHPn4sovnXizVyLuGoMoQo6asni4BuixHvme6Q9Lk-hHMm5STOuib_5CrIMU32EtwNo52-LwBbc9Tz2BWa5j8/s320/IMG_2465.JPG" width="320" /></a></div>It should be almost wet enough for soup from all the canned liquid added, but you can add some water if you need to. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMEM0WTpq49UH_b-dvAZLPoQ8kSkLGljWp1ls3ANrwx3zLG5sCyGmqScsQS3JYFv92ITuQU0bNpSvRkbVXSsTnBcSqjCWs_TmEd__SxXYh9E4g-KxkzBGlVroEACX9DBmwLdMulq-hdo/s1600/IMG_2467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMEM0WTpq49UH_b-dvAZLPoQ8kSkLGljWp1ls3ANrwx3zLG5sCyGmqScsQS3JYFv92ITuQU0bNpSvRkbVXSsTnBcSqjCWs_TmEd__SxXYh9E4g-KxkzBGlVroEACX9DBmwLdMulq-hdo/s320/IMG_2467.JPG" width="320" /></a></div>I ended up adding a cup of water before I let the soup cook at all, and I was surprised how much more liquid was released from the veggies as they cooked, and probably could have gotten away with less water, but it was ok anyway. <br />
<br />
When everything has started heating up and cooking and melding together, add in the ranch dressing mix. Stir to make sure it's well incorporated and not clumping up somewhere. Reduce the heat to low and let the soup simmer another 10 minutes or so to let everything marry together. <br />
<br />
Serve hot, and top with a little dollup of sour cream...and some shredded cheese. :) I also served mine with tortilla chips, which was awesome. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBuq13HOLxRFV0EkAdUhwDyEvTxPRzuSz7VEnBJ_l44C8XJq7hFjWzo5p9ZJXYRi2nk6dzougbNlIDDu4NH8cRClI67nAi3-Owsn9-XfVe2eTH5f0hakGGynWl66m5HLPPyOtAe7P3qc/s1600/IMG_2471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBuq13HOLxRFV0EkAdUhwDyEvTxPRzuSz7VEnBJ_l44C8XJq7hFjWzo5p9ZJXYRi2nk6dzougbNlIDDu4NH8cRClI67nAi3-Owsn9-XfVe2eTH5f0hakGGynWl66m5HLPPyOtAe7P3qc/s320/IMG_2471.JPG" width="320" /></a></div>It was nice to have a little bit of crunch in with the soup. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-63878673616837060792011-12-24T12:00:00.015-05:002011-12-24T12:00:05.159-05:00Southwest Chicken Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0LAHka6ZJFxgdfLsyNTGnHBeWcDwF2bdN8WxpVvZNA4pGn_DySphm0uajrCNDOMfdP7sr6vHCBgzteCHAI1qj2O229mLFHRvUb4ISK_mtefVbdXMVh8zZFlJFDjgbRcCqUBuet-P6RY/s1600/IMG_2384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0LAHka6ZJFxgdfLsyNTGnHBeWcDwF2bdN8WxpVvZNA4pGn_DySphm0uajrCNDOMfdP7sr6vHCBgzteCHAI1qj2O229mLFHRvUb4ISK_mtefVbdXMVh8zZFlJFDjgbRcCqUBuet-P6RY/s320/IMG_2384.JPG" width="320" /></a></div>This is relatively similar to another recipe of mine, the White Chicken Chili (found here). However, it is different, so I named it Southwest Chicken Stew. It was yummy. I know, I know, another soup. I can't help it. It's winter. :)<br />
<br />
I think this is another pretty simple meal. It seems like simple is best for me these days. You pretty much just dump all the ingredients in a pot and let it work its own magic. So without further ado...Southwest Chicken Stew. <br />
<br />
Ingredients:<br />
-3 cups chicken broth<br />
-1 cup water<br />
-1-1.5 cups cubed raw chicken breast meat<br />
-3/4-1 full cup chopped tomatillos (the little green things that look kinda like tomatoes)<br />
-1 can whole kernel corn, drained<br />
-1 can white/Navy beans, drained (you can use a little less than a full can if you're not a huge bean fan)<br />
-southwestern seasonings to taste (I used 2 tablespoons garlic powder, 1.5 tablespoons onion powder, 1/2 teaspoon cumin, 1.5 teaspoons chili powder)<br />
<br />
Directions:<br />
In a large pot, bring the broth and water to a boil over high heat. Add in the chicken and tomatillos and let cook for about 5 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdRWvFAcNMW9PHKXhwJZwvdbCfrQNmDb-rgUNDLUu0SIvY7MuKtPzLzLS8LGYJidcV3QLLAd5n_aaFY7wudcvQm9768L-WFLiqkeA4AxgV4X31X0YstQw7DnBj1c-cGuz9WkmnnkMU7I/s1600/IMG_2379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdRWvFAcNMW9PHKXhwJZwvdbCfrQNmDb-rgUNDLUu0SIvY7MuKtPzLzLS8LGYJidcV3QLLAd5n_aaFY7wudcvQm9768L-WFLiqkeA4AxgV4X31X0YstQw7DnBj1c-cGuz9WkmnnkMU7I/s320/IMG_2379.JPG" width="320" /></a></div>Add in the corn, beans, and seasonings. Stir to combine. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTN-PMYJ8mSGNDFxbcje8f1jVYIetNLDoJYqBrBbAW_SeCTzRxDDQnm_sqvD4q9oLz8YerI_9oI1nUbQCPyn4Zf-yHNKot4AvVFVDZwo09k6jlBi2s5MPnlYZRplRLEmBwXReSPR3TZM/s1600/IMG_2380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTN-PMYJ8mSGNDFxbcje8f1jVYIetNLDoJYqBrBbAW_SeCTzRxDDQnm_sqvD4q9oLz8YerI_9oI1nUbQCPyn4Zf-yHNKot4AvVFVDZwo09k6jlBi2s5MPnlYZRplRLEmBwXReSPR3TZM/s320/IMG_2380.JPG" width="320" /></a></div>Continue cooking for another 5-10 minutes until everything starts to meld together. Reduce the heat to medium low and let simmer for another 10 minutes. This will let the chicken cook all the way through and the tomatillos to basically be fall apart tender, as well as letting the broth cook down a bit to make it less soupy and more stewy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbMDj7OPE7_LeIAtuo3sBfzt0k1CP_wmNX4O-tQ28qzTPXqeq7-PDjESowhZ0-GSuOUWoQOmhkLc5qROAUrr82slnp74hNFSuOv5xUPW46YhHkPs7iIuutUEOqEmKih_tMiaJ9W2uQz0/s1600/IMG_2381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbMDj7OPE7_LeIAtuo3sBfzt0k1CP_wmNX4O-tQ28qzTPXqeq7-PDjESowhZ0-GSuOUWoQOmhkLc5qROAUrr82slnp74hNFSuOv5xUPW46YhHkPs7iIuutUEOqEmKih_tMiaJ9W2uQz0/s320/IMG_2381.JPG" width="320" /></a></div><br />
Serve immediately and enjoy! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDUWMU_QjC3Fk490nDe45eFRjSUfNVfu_2BWCucyM_IAsQCo-I8NS1wbkl4ElsE0bl2CyWHGEiAn39khUfaFWSb4fG5U3gpd5SJxN7rZc7S7qooLn_YSUporDHUSzAGmI3rmkrDECvu8/s1600/IMG_2382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDUWMU_QjC3Fk490nDe45eFRjSUfNVfu_2BWCucyM_IAsQCo-I8NS1wbkl4ElsE0bl2CyWHGEiAn39khUfaFWSb4fG5U3gpd5SJxN7rZc7S7qooLn_YSUporDHUSzAGmI3rmkrDECvu8/s320/IMG_2382.JPG" width="320" /></a></div>Some cornbread or tortilla chips would be a great addition to this meal. Mmm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-47686769141373872912011-12-21T12:00:00.001-05:002011-12-21T12:00:07.633-05:00Garlic Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhybGP23AQxvHI-AAf5TgfX9jdkxhZbz50wlC6zEdBxF9bQbA7c-3fJQwhyhmgPM_XIWDBoA_hyYWt3psbMPrZwMJWeu5Cehw9icdVHsnxjOnCQS-oWel_xkFhAOci7R3NdEwCQ-U8vk/s1600/IMG_2391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhybGP23AQxvHI-AAf5TgfX9jdkxhZbz50wlC6zEdBxF9bQbA7c-3fJQwhyhmgPM_XIWDBoA_hyYWt3psbMPrZwMJWeu5Cehw9icdVHsnxjOnCQS-oWel_xkFhAOci7R3NdEwCQ-U8vk/s320/IMG_2391.JPG" width="320" /></a></div>This meal is really easy. My husband really liked it too, which is always a plus. Haha. I will preface this recipe by saying that you really need to like garlic. It's very garlicky. But...very tasty. :)<br />
<br />
I served this over rice that I cooked in chicken broth for extra flavor, and it was awesome. You can also do it over plain or buttered rice, and I'm sure it would still be tasty. Egg noodles or some sort of pasta, or even roasted potatoes, could work well with this. It's pretty versatile, so have fun with it and enjoy!<br />
<br />
Ingredients:<br />
-Chicken breasts, enough to feed everyone (I used two)<br />
-At least 1/4 cup butter. I added a little bit as it started to cook away a bit. (You could also use olive oil if you really wanted to, but I think butter adds a good flavor)<br />
-2 tablespoons garlic powder per chicken breast<br />
-2 tablespoons flour<br />
-1 cup chicken broth<br />
-A starch to serve under the chicken (I used rice)<br />
<br />
Directions:<br />
In a large skillet, melt the butter over medium/medium high heat. Sprinkle one tablespoon of garlic powder over each of the chicken breasts, then place garlic side down into the butter. Sprinkle the top-facing side of the chicken with the other tablespoon of garlic powder. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZd-VeyTlI0Jkk9kO9HqBDDtkTWhpBIbq8HiP95VUIcsCdKhnBidN96cd64Xm9Dkyd10t3gn9AALwWHjkO6_aVmHVnHhTuSl83x_2ZcI4uc2ehKec4R4GG0H_shVw3Qjj6YDSPlLeB68/s1600/IMG_2386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZd-VeyTlI0Jkk9kO9HqBDDtkTWhpBIbq8HiP95VUIcsCdKhnBidN96cd64Xm9Dkyd10t3gn9AALwWHjkO6_aVmHVnHhTuSl83x_2ZcI4uc2ehKec4R4GG0H_shVw3Qjj6YDSPlLeB68/s320/IMG_2386.JPG" width="320" /></a></div>Let the chicken cook for about 5 minutes, then flip over to the other side. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC37VH2ysqjZMQPn6kxV8JdaOaawl6-Zr60-bYnY9erZn2PZ6K76SILrO2aI5eGfj8F1noDU5cEwMG12Ov4ubp09wvsmEDqsNe5B5ALYV7Qu5rkVPFJXBH9rXTPQDArkRaJA-oAYy7GwU/s1600/IMG_2388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC37VH2ysqjZMQPn6kxV8JdaOaawl6-Zr60-bYnY9erZn2PZ6K76SILrO2aI5eGfj8F1noDU5cEwMG12Ov4ubp09wvsmEDqsNe5B5ALYV7Qu5rkVPFJXBH9rXTPQDArkRaJA-oAYy7GwU/s320/IMG_2388.JPG" width="320" /></a></div>Cook another 5 minutes. Flip again, and cook for 5 minutes. Add a little more butter at any point that it starts to too brown. You want a decent layer of butter in with the chicken the whole time it's cooking. When the chicken is close to being cooked through, I remove it and cut it into bit sized pieces. You can leave it whole if you'd rather. After I cut it up, I return it to the skillet to finish cooking. If you leave it whole, just flip it over again and cook another 5 minutes or so. Just make sure it's cooked through. <br />
<br />
Remove the cooked chicken from the skillet, leaving behind all the leftover butter and garlicky goodness. Reduce the heat to medium low. Whisk in the flour to make a roux. Continue cooking the roux, whisking frequently, for a couple minutes. Add in the chicken broth and whisk to incorporate. Continue cooking for 2-5 minutes or so, letting the sauce thicken slightly. It doesn't need to be super thick, but you don't want it to be runny like broth. Add the chicken back into the skillet with the sauce. Stir to coat the chicken. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3eH96bFUaQXfxPkR9__M0fonR5gHzN4cRGKjwtgkiwPkDDeQRAQG6MyPaSmARg9G2tTxeUq3-uvZrKTu3Acb1wDZsUet78lAo5FtELFfZkGqlh8awP2WC0NY2qE8X3T0anbib0Ht-d0/s1600/IMG_2389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3eH96bFUaQXfxPkR9__M0fonR5gHzN4cRGKjwtgkiwPkDDeQRAQG6MyPaSmARg9G2tTxeUq3-uvZrKTu3Acb1wDZsUet78lAo5FtELFfZkGqlh8awP2WC0NY2qE8X3T0anbib0Ht-d0/s320/IMG_2389.JPG" width="320" /></a></div>This will make sure the chicken is piping hot for serving, too.<br />
<br />
Spoon the saucy chicken over your starch (or to the side of it if you prefer). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3YwUvxtJ8UTczUQd6SGwtVPQSc8ihyphenhyphenybPdqqGvxwt7el-GclzMqp_muMLm-Xv8wi9Fc27yZ9xef37fjolUt6ERYwVqBRi7ISVtYrK6YTCeoSUfdH97hA_BlqasYU5WDwRHS8lg50VhI/s1600/IMG_2390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3YwUvxtJ8UTczUQd6SGwtVPQSc8ihyphenhyphenybPdqqGvxwt7el-GclzMqp_muMLm-Xv8wi9Fc27yZ9xef37fjolUt6ERYwVqBRi7ISVtYrK6YTCeoSUfdH97hA_BlqasYU5WDwRHS8lg50VhI/s320/IMG_2390.JPG" width="320" /></a></div>Enjoy immediately, while it's still hot and yummy. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-52936785955481510622011-12-18T12:00:00.001-05:002011-12-18T12:00:01.082-05:00Cheesy Chicken Broccoli Rice Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDWU9cwEfHsuPpevHMgSJHWPuwpMne6VlqyhQ3UrC4-bBFXC7K2rnAb6McJd93_XTIwe8tJ1XwMw7Ip47kI8LMvqHWyNFC_JWs9_uzBlsSkMmyRgSjq8-LB9oYzFZWdcGsVdCvhyphenhyphen9u7w/s1600/IMG_2369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDWU9cwEfHsuPpevHMgSJHWPuwpMne6VlqyhQ3UrC4-bBFXC7K2rnAb6McJd93_XTIwe8tJ1XwMw7Ip47kI8LMvqHWyNFC_JWs9_uzBlsSkMmyRgSjq8-LB9oYzFZWdcGsVdCvhyphenhyphen9u7w/s320/IMG_2369.JPG" width="320" /></a></div>In addition to soup, hot casserole dishes seem to grace my table with their presence more during the winter. I guess it's partly because they're usually decently hardy and usually served piping hot, both things I tend to crave when it's cold.<br />
<br />
This is a bit of a variation on a typical chicken and rice casserole, and I think it turned out pretty well. I hope you enjoy it as well. :)<br />
<br />
Ingredients:<br />
-1 cup raw cubed chicken breast meat<br />
-1 head of broccoli, cut into florets<br />
-2 cups cooked rice (I used instant white rice, but use whatever you like)<br />
-3 tablespoons butter<br />
-2 tablespoons flour<br />
-1/2 cup heavy cream<br />
-1/2 cup milk (I used 2%)<br />
-1 tablespoon onion powder<br />
-salt and pepper to taste<br />
-shredded cheese to top the casserole (I probably used about 1 cup-ish of colby jack)<br />
<br />
Directions:<br />
Combine the rice, chicken, and broccoli in a 2 qt or so casserole dish. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI6bps4pDqQYE3abnjGv2ZDw0_ZKGpFOIdokCTUQXe2jZU_iLPnWVbGiHD7wWdNqjoSiEjNiZAJ6KXuwbDR0q6M3Eb57qlOYHgZn2YpEcdTqhyJNY3PD2IahZjQHZpYwJDiGYt5mDgxI/s1600/IMG_2362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI6bps4pDqQYE3abnjGv2ZDw0_ZKGpFOIdokCTUQXe2jZU_iLPnWVbGiHD7wWdNqjoSiEjNiZAJ6KXuwbDR0q6M3Eb57qlOYHgZn2YpEcdTqhyJNY3PD2IahZjQHZpYwJDiGYt5mDgxI/s320/IMG_2362.JPG" width="320" /></a></div><br />
In a small sauce pan, melt the butter over medium low heat. Whisk in the flour to make a roux. Continue cooking the roux, stirring frequently, for a couple minutes. Whisk in the heavy cream and cook sauce until slightly thickened. Add the milk and whisk it in, continuing to cook the saice until it thickens slightly once again. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgT19lL5hbehK599uiFdytr5o_nqBznB-v3WRzK3eOq829WiH4RhndIEQ6rxs3nU7aZyXZBNCW99hfiXdxAOb0gMDrGCdXREESJXiqfxrdMJK5UrE6sffJXvpCiwGVnlBYdbZYZ_WbGGQ/s1600/IMG_2363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgT19lL5hbehK599uiFdytr5o_nqBznB-v3WRzK3eOq829WiH4RhndIEQ6rxs3nU7aZyXZBNCW99hfiXdxAOb0gMDrGCdXREESJXiqfxrdMJK5UrE6sffJXvpCiwGVnlBYdbZYZ_WbGGQ/s320/IMG_2363.JPG" width="320" /></a></div>Add in the onion powder and salt and pepper. Whisk to combine well. Reduce heat to low and cook another couple minutes until the sauce is thickened a bit but still a pourable consistency.<br />
<br />
Pour the sauce over the casserole ingredients already in the casserole dish. Stir slightly to let the sauce coat as much as possible of the other ingredients. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YsrDi6QSdb9H9x9M77AAxcCKQpwTbPWkK6vkwfvDw5RmeSA8JkKObk3kYpuWf1aBgaNkEpAYMoxtHqUUE4rVMCelL_5VfCji7nnx7OT18te22GpqF8mEtxTMGWcBg9aJ-gOTrQbeF24/s1600/IMG_2364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YsrDi6QSdb9H9x9M77AAxcCKQpwTbPWkK6vkwfvDw5RmeSA8JkKObk3kYpuWf1aBgaNkEpAYMoxtHqUUE4rVMCelL_5VfCji7nnx7OT18te22GpqF8mEtxTMGWcBg9aJ-gOTrQbeF24/s320/IMG_2364.JPG" width="320" /></a></div>Top with the shredded cheese. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDKs7MBGgBtsbMz5LsqEBu_OmSB7Oyr-59_VEZJrlRtf9kInmTms1QFE5GjL47OHO2_l2HPuc3g3tjeCFyXSStLa-eKUCvLGOM_QCuZd4rMvJYK-62I8qC5vVmFsvy7Zk79uPAnbmMdY/s1600/IMG_2365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDKs7MBGgBtsbMz5LsqEBu_OmSB7Oyr-59_VEZJrlRtf9kInmTms1QFE5GjL47OHO2_l2HPuc3g3tjeCFyXSStLa-eKUCvLGOM_QCuZd4rMvJYK-62I8qC5vVmFsvy7Zk79uPAnbmMdY/s320/IMG_2365.JPG" width="320" /></a></div>Bake in a preheated 400 degree oven for 30-45 minutes, until the chicken is cooked through, the cheese is melted, and everything is hot and yummy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevVlgYKFc1gVv82HNpynQpZzJ6mD1N6y1gVRmT6gNDB1Oh5xb2MPAHj2Fg5wL-qUVjy72BUw8qve3dJgV1U_wEOJ115zFj48E35Kg4LyMWQ8D0wk-PQWb8_Esq0lLKlFL-xSBq7zBB6A/s1600/IMG_2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevVlgYKFc1gVv82HNpynQpZzJ6mD1N6y1gVRmT6gNDB1Oh5xb2MPAHj2Fg5wL-qUVjy72BUw8qve3dJgV1U_wEOJ115zFj48E35Kg4LyMWQ8D0wk-PQWb8_Esq0lLKlFL-xSBq7zBB6A/s320/IMG_2366.JPG" width="320" /></a></div>Serve immediately and enjoy! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9NmceIJY96obIlcZM2wpVDRz_jjMFjgx1fTBauysyJfmezJPXBuFh0I70qcnkCwLivGZtqXJo7eg7zsv4KcobPMXAn4vTy3lQVlUJdNZU5PwxJgCc4hp9xTePcToT3Bycaw_2z_XeXQ/s1600/IMG_2368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9NmceIJY96obIlcZM2wpVDRz_jjMFjgx1fTBauysyJfmezJPXBuFh0I70qcnkCwLivGZtqXJo7eg7zsv4KcobPMXAn4vTy3lQVlUJdNZU5PwxJgCc4hp9xTePcToT3Bycaw_2z_XeXQ/s320/IMG_2368.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-4053266329551531902011-12-15T12:00:00.021-05:002011-12-15T12:00:01.792-05:00Beef Veggie Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zJQ0C9FQBiF9EMSeABipXOnnQYBPl28F78OzkjOJOF7o_l_bDY1PnKtVvxrGn9zaSdDT2LKu1wHM8BwsVzEFfuT8W119mw2u1xPPHBDUHMtIaddCDdy7sQ__NFuyg60BALb0PvTvnFg/s1600/IMG_2360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zJQ0C9FQBiF9EMSeABipXOnnQYBPl28F78OzkjOJOF7o_l_bDY1PnKtVvxrGn9zaSdDT2LKu1wHM8BwsVzEFfuT8W119mw2u1xPPHBDUHMtIaddCDdy7sQ__NFuyg60BALb0PvTvnFg/s320/IMG_2360.JPG" width="320" /></a></div>Yes, it's still cold, and yes I still want soup. Haha. This one is super simple and pretty hearty. I tossed a little orzo pasta in to get rid of it and add a little extra starch to thicken it a bit. You don't have to, I just did. I used cube steak because it is ridiculously tender and won't get tough from cooking in the soup like a lot of other cuts of beef will. I hope this warms you up on a cold winter night! :)<br />
<br />
Ingredients:<br />
-1 lb cube steak, cut into bite sized pieces<br />
-1.5 cups chopped carrots<br />
-1 cup fresh green beans, trimmed and chopped<br />
-1 large russet potato, scrubbed and chopped<br />
-3 cups beef broth or stock<br />
-2 cups water<br />
-salt and pepper to taste<br />
-1 cup small pasta (optional)<br />
<br />
Directions:<br />
In a large pot, bring broth and water to a boil over high heat. Add in the veggies and beef. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhDX0bQp_ATVibHOq6z1JBOs3qrdtf1pZJIlHg7-UVwwaCFSGH_A0Dm8zr4pl3g2WnfOqAMk-xOllB1eEkmkptIZskdZODWNqWc4UzGpg9T96urdaVFRT8EoKlBCzWf1uZ3WyWBYOtsI/s1600/IMG_2353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhDX0bQp_ATVibHOq6z1JBOs3qrdtf1pZJIlHg7-UVwwaCFSGH_A0Dm8zr4pl3g2WnfOqAMk-xOllB1eEkmkptIZskdZODWNqWc4UzGpg9T96urdaVFRT8EoKlBCzWf1uZ3WyWBYOtsI/s320/IMG_2353.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPeGfImNlgDZ_U3MlB4yTbOp5-XZ20v-CWuI-7KAWKG_hVzJejb3xgtRErBITdsGSal6Niuyn5qniU3f1UiIOi_Nv1DGn-TbktEuJn4Ef9T19G9J7i5sDdb68He_JD3OAEdOkGgWqY00/s1600/IMG_2354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPeGfImNlgDZ_U3MlB4yTbOp5-XZ20v-CWuI-7KAWKG_hVzJejb3xgtRErBITdsGSal6Niuyn5qniU3f1UiIOi_Nv1DGn-TbktEuJn4Ef9T19G9J7i5sDdb68He_JD3OAEdOkGgWqY00/s320/IMG_2354.JPG" width="320" /></a></div>Add in the pasta. Let boil for about 10 minutes so veggies start to get tender and meat is mostly cooked through, and pasta is almost al dente. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbQeF0_GwHoW_PO_yowOPHpirGG0ewjCEYnVF58XYxtMjS7bQDtOOi8XxjAVrC6AgmRO9i8POMy8dTg9Fa4iOBjjn2u_WLJwFl5yvQ7MtS0ztTW-0Qo-EdwlPWCB8lFJOvjYttGGAjPc/s1600/IMG_2355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbQeF0_GwHoW_PO_yowOPHpirGG0ewjCEYnVF58XYxtMjS7bQDtOOi8XxjAVrC6AgmRO9i8POMy8dTg9Fa4iOBjjn2u_WLJwFl5yvQ7MtS0ztTW-0Qo-EdwlPWCB8lFJOvjYttGGAjPc/s320/IMG_2355.JPG" width="320" /></a></div>Reduce heat to low and let simmer for another 10 minutes, until the meat is cooked through and the veggies are tender. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXb22-yyTWQ9CzcybmByXQ2oqE5b6uHHGL4NhzxHcU2Eyvx8kXn0H3gJF-wn1fWhGji2aVmsrjvgk77UtxwUCaLNSK4_YgjuRkcxr0oNj-O54U2aJYcIrv1ZdyMinU40GhCzaO07vrnc/s1600/IMG_2356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXb22-yyTWQ9CzcybmByXQ2oqE5b6uHHGL4NhzxHcU2Eyvx8kXn0H3gJF-wn1fWhGji2aVmsrjvgk77UtxwUCaLNSK4_YgjuRkcxr0oNj-O54U2aJYcIrv1ZdyMinU40GhCzaO07vrnc/s320/IMG_2356.JPG" width="320" /></a></div>Serve hot and enjoy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW3E7hr5yFcYy1tzZDgjOSP9OzdpkqLJsBDBPQcjLTr7KMl-bzUQ1m2vDYNi4jbzR5H1P-LU8JEr7AJQgHkNkIQepwlWovYhtihFrD-F7zwwd-UAQQchoud552qmbliMFPTnBPnC4HVs/s1600/IMG_2357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW3E7hr5yFcYy1tzZDgjOSP9OzdpkqLJsBDBPQcjLTr7KMl-bzUQ1m2vDYNi4jbzR5H1P-LU8JEr7AJQgHkNkIQepwlWovYhtihFrD-F7zwwd-UAQQchoud552qmbliMFPTnBPnC4HVs/s320/IMG_2357.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-70996748955526792322011-12-12T12:00:00.005-05:002011-12-12T12:00:08.314-05:00Giftable Goodies! Chocolate Dipped Cookies and "Stir-In" Spoons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOrJy6sDl_5a6dotKoYYD5InTPXI_Ebv7OlTms7GNClmWnh0h2Bdd2lXSqvE44tcThcQ0AnTTQYsI6VyKwc8VdNiflqaZz27puwUusiPLmIaE_sBBDp-ToZg9ohyphenhyphenLRNqGHl_n21QKoAg/s1600/IMG_2507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOrJy6sDl_5a6dotKoYYD5InTPXI_Ebv7OlTms7GNClmWnh0h2Bdd2lXSqvE44tcThcQ0AnTTQYsI6VyKwc8VdNiflqaZz27puwUusiPLmIaE_sBBDp-ToZg9ohyphenhyphenLRNqGHl_n21QKoAg/s320/IMG_2507.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3WoAbToa7Mb5zzUPuj1ZFgc0HDggFuFIjHWOx-SrzjdZyUMt9-vRmhE488SxW1QNV4qMxq1pG2uW9g3dWirFByLc1SRMJViWpB5tKY1KtcEgWEhW-CGpJlcFoUCiQIgaEwfD8BsU7mY/s1600/IMG_2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3WoAbToa7Mb5zzUPuj1ZFgc0HDggFuFIjHWOx-SrzjdZyUMt9-vRmhE488SxW1QNV4qMxq1pG2uW9g3dWirFByLc1SRMJViWpB5tKY1KtcEgWEhW-CGpJlcFoUCiQIgaEwfD8BsU7mY/s320/IMG_2493.JPG" width="320" /></a></div>Hooray for some more giftable goodies! Today's featured yummies are Chocolate dipped sandwich cookies (like Oreos), and "Stir-In" spoons. Basically it's a bunch of stuff dipped in chocolate and sprinkled with more sugary stuff. Haha. <br />
<br />
These really are pretty easy to do, but be prepared to get slightly messy. It's amazing how melted chocolate seems to get everywhere. It wasn't too terrible, and most of it was on my hands, so it all worked out. ;)<br />
<br />
The "stir-in" spoons are basically just spoons dipped in chocolate, and you stir them into either coffee or hot chocolate to flavor the hot drink. I did chocolate and white chocolate, but you can be creative. Caramel dipped spoons would be fun, and adding certain types of candy like peppermints can add another dimension of flavor (think peppermint mocha). The possibilities are endless. <br />
<br />
So without further ado...giftable goodies!<br />
<br />
Dipped Cookies<br />
Ingredients:<br />
-1 package sandwich cookies (like Oreos)<br />
-1 package chocolate chips (you might need a little more than 1 package, depending on how many cookies you do)<br />
-sprinkles, crushed candy, or whatever other topping you'd like (you could also melt some white chocolate and drizzle...)<br />
<br />
Directions:<br />
Melt the chocolate chips, either in the microwave or with a double boiler. In the microwave...dump the chips into a microwave safe bowl (I used my large Pyrex glass measuring cup). Heat the chips for 1 minute, then stir to get the chips all mixed up. Heat in 30 second increments, stirring after each time, until the chips are JUST melted. If you over heat the chocolate, it will get nasty. I know this from experience. Be very careful. Haha. In a double boiler, heat the chips, stirring frequently, until just melted. Remove from the heat.<br />
<br />
Dip one side of the cookie in the melted chocolate. Let the excess drip off. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfYUVrE-tVi_trFqm2e08fsjLONqBtz59Qdt3bpMhuRtSZTqhjOFO-00SxX4zbjq7bXfWLphm3POFX0fvlzh1f03N_Tourntb7GyFkvI66LPXLSRfEJJ45o2-KtNLyWQdqLbJzEOGwMw/s1600/IMG_2502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfYUVrE-tVi_trFqm2e08fsjLONqBtz59Qdt3bpMhuRtSZTqhjOFO-00SxX4zbjq7bXfWLphm3POFX0fvlzh1f03N_Tourntb7GyFkvI66LPXLSRfEJJ45o2-KtNLyWQdqLbJzEOGwMw/s320/IMG_2502.JPG" width="320" /></a></div>Next, drop the whole cookie into the chocolate, non-dipped side down, so the already dipped side is facing up out of the chocolate. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufHhv2ntG7u8E0Yhvn4bKOqUMPGrNZDykKahuyPAH40sfyi8w9pRTBuWw2KdI-nESMVBO9s8JSJoZm0rXa-H72KTijkEWipBLFMZ-XBxdNYh4H8bUqpACIiS5haKZU14_Q12S53khzQ0/s1600/IMG_2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufHhv2ntG7u8E0Yhvn4bKOqUMPGrNZDykKahuyPAH40sfyi8w9pRTBuWw2KdI-nESMVBO9s8JSJoZm0rXa-H72KTijkEWipBLFMZ-XBxdNYh4H8bUqpACIiS5haKZU14_Q12S53khzQ0/s320/IMG_2503.JPG" width="320" /></a></div>Using a fork, make sure the bottom and sides of the cookie are covered in chocolate. Scoop the cookie out of the chocolate pool with the fork, letting the excess chocolate run off through the tines. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlwEoun50ADcfMT-rtSaOF46hGv8YjnTBH6Ao7SDKeh_BL9HtEVifQu_DMM31nj04XXNpouynCCKdbLXbqzNrGGCfzkC1A8yQZGhNp5dz7CZNyWYQnwiJ2N8cpg_xjZdhlDEaBsjbXqg/s1600/IMG_2504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlwEoun50ADcfMT-rtSaOF46hGv8YjnTBH6Ao7SDKeh_BL9HtEVifQu_DMM31nj04XXNpouynCCKdbLXbqzNrGGCfzkC1A8yQZGhNp5dz7CZNyWYQnwiJ2N8cpg_xjZdhlDEaBsjbXqg/s320/IMG_2504.JPG" width="320" /></a></div>Place the dipped cookie on a waxpaper lined baking sheet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqaYK3RKPXJEWtOC2rT6UtzMMOs6Pb5auPpUyK-Om2tPgPlJq7IlJQjv5JwXnFkXb-QPqqN4ROndMdTfbrTGfpS-5FpCr7s1ptK1IHCaca1lK2hMNLU4GJREuRbBbpMi2pIRh3kt_qN8/s1600/IMG_2505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqaYK3RKPXJEWtOC2rT6UtzMMOs6Pb5auPpUyK-Om2tPgPlJq7IlJQjv5JwXnFkXb-QPqqN4ROndMdTfbrTGfpS-5FpCr7s1ptK1IHCaca1lK2hMNLU4GJREuRbBbpMi2pIRh3kt_qN8/s320/IMG_2505.JPG" width="320" /></a></div>While the chocolate is still wet, sprinkle with whatever sprinkle or crushed candy you have to decorate the tops. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy8XJkk1Zz8UW212dinEJ44kcKVATyZuYvr53kUhECSAhiUc1Ni1nq8RDQKZZ4xlCzOC4r4DHZ58f11LuMpE9egzN6pVZTIne1WK2rcJ1zo0g6zZdZIAxVpZjve0PB6fJMWNJf5Xcnr8/s1600/IMG_2506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy8XJkk1Zz8UW212dinEJ44kcKVATyZuYvr53kUhECSAhiUc1Ni1nq8RDQKZZ4xlCzOC4r4DHZ58f11LuMpE9egzN6pVZTIne1WK2rcJ1zo0g6zZdZIAxVpZjve0PB6fJMWNJf5Xcnr8/s320/IMG_2506.JPG" width="290" /></a></div><br />
When the cookie sheet is full of dipped cookies, place in the fridge for about 30 minutes to let the chocolate set. When the chocolate has set, package the cookies in whatever fun packaging idea you have, and give away! (If you can manage not to eat most of them yourself...) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOrJy6sDl_5a6dotKoYYD5InTPXI_Ebv7OlTms7GNClmWnh0h2Bdd2lXSqvE44tcThcQ0AnTTQYsI6VyKwc8VdNiflqaZz27puwUusiPLmIaE_sBBDp-ToZg9ohyphenhyphenLRNqGHl_n21QKoAg/s1600/IMG_2507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOrJy6sDl_5a6dotKoYYD5InTPXI_Ebv7OlTms7GNClmWnh0h2Bdd2lXSqvE44tcThcQ0AnTTQYsI6VyKwc8VdNiflqaZz27puwUusiPLmIaE_sBBDp-ToZg9ohyphenhyphenLRNqGHl_n21QKoAg/s320/IMG_2507.JPG" width="320" /></a></div>I packaged mine in clear plastic bags with some pretty ribbon and a tag. :)<br />
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<br />
"Stir-In" Spoons<br />
Ingredients:<br />
-Plastic disposable spoons (you can use nicer non-disposable spoons if you want the gift to be a little nicer)<br />
-1 package chocolate chips (I did some chocolate and some white chocolate), which will dip between 10 and 15 spoons, depending on how generous you are<br />
-Fun sprinkles, crushed candy, etc for decorating/flavoring<br />
<br />
Directions:<br />
Melt the chocolate chips, either in the microwave or with a double boiler. In the microwave...dump the chips into a microwave safe bowl (I used my large Pyrex glass measuring cup). Heat the chips for 1 minute, then stir to get the chips all mixed up. Heat in 30 second increments, stirring after each time, until the chips are JUST melted. If you over heat the chocolate, it will get nasty. I know this from experience. Be very careful. Haha. In a double boiler, heat the chips, stirring frequently, until just melted. Remove from the heat.<br />
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Dip each spoon into the chocolate, making sure to cover both sides well. Let the excess drip off, then set on a wax paper lined baking sheet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCD1whvo-HJvF8jqZ3gu8uiF-8TXGcL4W-J3S8O-9dqRAFp3HoZc8oXxnFLZ6HtPey-PVEkq3D-d5ob6i8SycEYl46niAHBfeQDoIVPnORccUVVdN7CPl_eyOrBqfCs567YB2P4X2gj94/s1600/IMG_2489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCD1whvo-HJvF8jqZ3gu8uiF-8TXGcL4W-J3S8O-9dqRAFp3HoZc8oXxnFLZ6HtPey-PVEkq3D-d5ob6i8SycEYl46niAHBfeQDoIVPnORccUVVdN7CPl_eyOrBqfCs567YB2P4X2gj94/s320/IMG_2489.JPG" width="320" /></a></div>While the chocolate it still wet, sprinkle with your decorative/flavoring fun stuff. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyZJ8f0O78F2ktHUyJl59Xeap-AUTPudGd7S2osTZgi0T7TCJ56OgkQNINw762uj_XNMr6T7EwB7SVmDDBMUwY1nfJupum4q1_MX8xxNdhJNw8cbSyfevYyTZrIQIxPzhkhtORZGEYvc/s1600/IMG_2490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyZJ8f0O78F2ktHUyJl59Xeap-AUTPudGd7S2osTZgi0T7TCJ56OgkQNINw762uj_XNMr6T7EwB7SVmDDBMUwY1nfJupum4q1_MX8xxNdhJNw8cbSyfevYyTZrIQIxPzhkhtORZGEYvc/s320/IMG_2490.JPG" width="320" /></a></div>When the sheet is full,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2TwnUHc-wa-dVyGgHH1nlYHceR6MOqEOy1Prg6JjNKwI6zXUBgBzC3AqZKKfdsS_FVGh2fbWTUDOoowQmu9pUYTyAD8Ayyja_iJZxdRGiptjL9EUMC6x6WBCNu1giTbz3ElCo-dpWB8/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2TwnUHc-wa-dVyGgHH1nlYHceR6MOqEOy1Prg6JjNKwI6zXUBgBzC3AqZKKfdsS_FVGh2fbWTUDOoowQmu9pUYTyAD8Ayyja_iJZxdRGiptjL9EUMC6x6WBCNu1giTbz3ElCo-dpWB8/s320/IMG_2492.JPG" width="320" /></a></div>place in the fridge for about 20 minutes to let the chocolate set up. When the chocolate is set, package the spoons for gifting! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3WoAbToa7Mb5zzUPuj1ZFgc0HDggFuFIjHWOx-SrzjdZyUMt9-vRmhE488SxW1QNV4qMxq1pG2uW9g3dWirFByLc1SRMJViWpB5tKY1KtcEgWEhW-CGpJlcFoUCiQIgaEwfD8BsU7mY/s1600/IMG_2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3WoAbToa7Mb5zzUPuj1ZFgc0HDggFuFIjHWOx-SrzjdZyUMt9-vRmhE488SxW1QNV4qMxq1pG2uW9g3dWirFByLc1SRMJViWpB5tKY1KtcEgWEhW-CGpJlcFoUCiQIgaEwfD8BsU7mY/s320/IMG_2493.JPG" width="320" /></a></div>I used some long, skinny clear plastic bags I got at a craft store. They were labeled pretzel bags, and I also use them for my dipped pretzel rods. They were the perfect size for this.<br />
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I will say that whatever packaging method you choose to use, they should probably be air-tight so the chocolate doesn't start to look odd. Sometimes as chocolate dries out, it starts to look spotty or weird. Not great for gifting. <br />
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<br />
Just as an aside, I'm posting pictures of my little goodie bags I'm giving away to friends. They include a Cookie Tower (a stack of three types of cookies in a clear plastic bag), my <a href="http://persnicketypicnic.blogspot.com/2010/12/chocolate-dipped-pretzels.html">dipped pretzels</a>, the stir-in spoons above, the dipped cookies above, previously posted <a href="http://persnicketypicnic.blogspot.com/2011/12/giftable-goodies-peppermint-bark-and.html">peppermint bark and turtles</a>, and a candy cane. I included a little Christmas card as well, so they know who it's all from and that we wish them a Merry Christmas! :)<br />
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Here's my table covered in goodies waiting to be packaged up,<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-xA47XjQvDJ97SHTV1XzfxG37OMSMtSpweAro-mA4Vv3UGn3zXwvPgKbC1y-6sfDlVzfC-xjdogWPa-fHtwN2vxhUQsh7WQknTcIaoC46L8I57GjanZZ0iuxu0PafFWTSzps9HCVyz0/s1600/IMG_2509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-xA47XjQvDJ97SHTV1XzfxG37OMSMtSpweAro-mA4Vv3UGn3zXwvPgKbC1y-6sfDlVzfC-xjdogWPa-fHtwN2vxhUQsh7WQknTcIaoC46L8I57GjanZZ0iuxu0PafFWTSzps9HCVyz0/s320/IMG_2509.JPG" width="320" /></a></div>and here is my table with all the goodies in cute little gift bags, ready to go!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EEAAFFAHvjiQvLy1FLdMiayAbSfUJct_iCIQmW6ScHCVJJ5NRXqyGCqJP6z1pKcGFLtPaCf4FaJ8FkNgvq8pCAyQzQpRahyRaNRa4zseJtnElbMOeKsNFkwut1VZSanmBok-v1ZRQ-Q/s1600/IMG_2515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EEAAFFAHvjiQvLy1FLdMiayAbSfUJct_iCIQmW6ScHCVJJ5NRXqyGCqJP6z1pKcGFLtPaCf4FaJ8FkNgvq8pCAyQzQpRahyRaNRa4zseJtnElbMOeKsNFkwut1VZSanmBok-v1ZRQ-Q/s320/IMG_2515.JPG" width="320" /></a></div>And here's a look inside! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fxum6A2hn-Nr80-GHYXQ06r344TV6glK4dZ2s_YnyGrEhIdk13fCjMRKZIzmdfymS07yJXrjVN0GVCsnRAcQBLT5SH61RBGd2yjLyNB9AfVzQUNYuwmcZGYQq7zFboWH4Fd7rg7JYR8/s1600/IMG_2516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fxum6A2hn-Nr80-GHYXQ06r344TV6glK4dZ2s_YnyGrEhIdk13fCjMRKZIzmdfymS07yJXrjVN0GVCsnRAcQBLT5SH61RBGd2yjLyNB9AfVzQUNYuwmcZGYQq7zFboWH4Fd7rg7JYR8/s320/IMG_2516.JPG" width="320" /></a></div>So excited to see how they are received. Enjoy your giftable goodies!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-84321434020122473592011-12-10T12:00:00.017-05:002011-12-10T12:00:01.487-05:00Giftable Goodies! Peppermint Bark and Turtles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKZfovavjbX7EsfcZDNOV2ABEP1FZCC5CyC_YRXgNtoYZ4FGAo1LOgRy_nxXnBDPRz1gRMRtGCKTjV3X4GhCdjyaGtWYu811G1p4sj2-UOz1Pb7451RDC5SeTP1hx_ggwJQ7cEXndTIE/s1600/IMG_2486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKZfovavjbX7EsfcZDNOV2ABEP1FZCC5CyC_YRXgNtoYZ4FGAo1LOgRy_nxXnBDPRz1gRMRtGCKTjV3X4GhCdjyaGtWYu811G1p4sj2-UOz1Pb7451RDC5SeTP1hx_ggwJQ7cEXndTIE/s320/IMG_2486.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XJGrZeYkkMhenOVO4iR3LaVBsy6v5Z9jpU5PJPNG2jAYs4fB6XskgwTqRD5JwD5TJQ13zdc9p7Mn_eL71Dcei1BiRkDjzBurIlRxTaHzZrYSoxn-p2Cy0imLAPgv2UPt4NlksudwbkQ/s1600/IMG_2487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XJGrZeYkkMhenOVO4iR3LaVBsy6v5Z9jpU5PJPNG2jAYs4fB6XskgwTqRD5JwD5TJQ13zdc9p7Mn_eL71Dcei1BiRkDjzBurIlRxTaHzZrYSoxn-p2Cy0imLAPgv2UPt4NlksudwbkQ/s320/IMG_2487.JPG" width="320" /></a></div>These two Giftable Goodies are awesome, and pretty stinking easy to make. But they look so much more complicated than they are. And they're kinda pretty. Haha.<br />
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The first is Peppermint Bark. It's literally two ingredients and takes about 5 minutes to make, plus some chilling time in the fridge. <br />
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The second goodie is called Turtles. They kinda look like turtles, and they are typical "turtle" flavors, as far as caramel-y, chocolate-y, nutty goodness is concerned. I'm not talking about green reptillian creatures that mutated into ninjas. Sorry, I had to do it. Hehe. There are several ways to make these, and my method involves caramel chips and chocolate chips with pecan halves. My mom makes these with Rolos candies instead of the chips. Either way is fine...use what you can find at the store. :)<br />
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I usually make things like this, as simple as they are, and make them special with packaging. It's pretty amazing what a clear plastic bag and ribbon can do. I sometimes add tags, as well, and that makes it even more fun. Don't be limited by my examples...go for your own creative solutions! It's amazing the fun stuff you can find to package goodies in...cute printed tins, clear "paint buckets," special boxes made for goodies, and endless other possibilities. <br />
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But before you can package the goodies, you should probably make them, huh? So here we go!<br />
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Peppermint Bark (This makes approx. one 9 x 13 inch sheet of bark)<br />
Ingredients<br />
-2 packages white chocolate chips<br />
-approx. 1 cup crushed peppermint candy (put the candy in a sturdy plastic zipper bag, and bang them with something hard until they smash into a million pieces. Good stress relief, but don't make the pieces too terribly small)<br />
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Directions:<br />
Line a baking sheet with wax paper. <br />
<br />
Melt the white chocolate chips, either in the microwave or with a double boiler. In the microwave...dump the chips into a large microwave safe bowl (I used my Pyrex glass mixing bowl). Heat the chips for 1 minute, then stir to get the chips all mixed up. Heat in 30 second increments, stirring after each time, until the chips are JUST melted. If you over heat the white chocolate, it will get nasty. I know this from experience. Be very careful. Haha. In a double boiler, heat the chips, stirring frequently, until just melted. Remove from the heat.<br />
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Once the white chocolate is melted, stir in most of the peppermint candy pieces, reserving about 1/4 cup to sprinkle on top. Spread the chocolate/peppermint mixture onto the wax paper lined baking sheet in an even, thin layer, approximately 1/4 inch (you don't have to be perfect...). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVMOR1Tu-PoRrwjLIkvAaaKw_ViyGCm9oMMZIfmP7u3AsSXRkLsBv_ATXEAw_6rT1PdwU5qjAF4GkESsmu2t6B8E-9issFJIsCwSQXU-CMG2Bgp28VwCxGYBovapzikvGgAZeSBZ3RH8/s1600/IMG_2474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVMOR1Tu-PoRrwjLIkvAaaKw_ViyGCm9oMMZIfmP7u3AsSXRkLsBv_ATXEAw_6rT1PdwU5qjAF4GkESsmu2t6B8E-9issFJIsCwSQXU-CMG2Bgp28VwCxGYBovapzikvGgAZeSBZ3RH8/s320/IMG_2474.JPG" width="284" /></a></div>While the chocolate is still wet, sprinkle the reserved peppermint candy on top.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggayKF76KC2QbseapqikdLnK7l60-uJZZJvvwdrA5daQ5XNsQdbLa6ESuUpTpye5sNb9hMExz6xlsZdnPX5BTzv5iVxKM1aakJG3N_7kOwUWNZp9f_ctsk34ldb4tKI0-T15avUCJwHds/s1600/IMG_2476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggayKF76KC2QbseapqikdLnK7l60-uJZZJvvwdrA5daQ5XNsQdbLa6ESuUpTpye5sNb9hMExz6xlsZdnPX5BTzv5iVxKM1aakJG3N_7kOwUWNZp9f_ctsk34ldb4tKI0-T15avUCJwHds/s320/IMG_2476.JPG" width="320" /></a></div>Stick the whole shebang into the fridge for about 45 minutes to let the chocolate set and harden.<br />
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Once the chocolate is set, remove the baking sheet from the fridge. Gently break apart the sheet of pepperminty chocolate into chunks. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtLkKaWHZh7SG9emaZ_8Q-MjmQ56NS5uF8dCKNXxhhpNUddqMX4w0oUn-L3tVldgp2Ejq6QxMRPRshSkaJ5u4rNMLwqU6-KCuKNm5OBCTQrj5g3a8aNYwTYwrBgXTUCV-YOHdRNMKNnY/s1600/IMG_2485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtLkKaWHZh7SG9emaZ_8Q-MjmQ56NS5uF8dCKNXxhhpNUddqMX4w0oUn-L3tVldgp2Ejq6QxMRPRshSkaJ5u4rNMLwqU6-KCuKNm5OBCTQrj5g3a8aNYwTYwrBgXTUCV-YOHdRNMKNnY/s320/IMG_2485.JPG" width="320" /></a></div>Place a few chunks together in your fun packaging and give away<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKZfovavjbX7EsfcZDNOV2ABEP1FZCC5CyC_YRXgNtoYZ4FGAo1LOgRy_nxXnBDPRz1gRMRtGCKTjV3X4GhCdjyaGtWYu811G1p4sj2-UOz1Pb7451RDC5SeTP1hx_ggwJQ7cEXndTIE/s1600/IMG_2486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKZfovavjbX7EsfcZDNOV2ABEP1FZCC5CyC_YRXgNtoYZ4FGAo1LOgRy_nxXnBDPRz1gRMRtGCKTjV3X4GhCdjyaGtWYu811G1p4sj2-UOz1Pb7451RDC5SeTP1hx_ggwJQ7cEXndTIE/s320/IMG_2486.JPG" width="320" /></a></div>...or serve for friends and family at Christmas get togethers. They'll think you're extremely talented in the treat making department. Haha. Enjoy this festive goodie!<br />
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<br />
<br />
Turtles (This makes approximately 100 turtles)<br />
Ingredients:<br />
-1 package mini pretzels<br />
-1 package caramel bits or chips (2 cups)<br />
-1 package semi-sweet or milk chocolate chips (2 cups)<br />
-2 bags pecan HALVES (NOT chopped pieces)<br />
<br />
-Substitute 2 packages of Rolos candies (one Rolo per turtle) for the caramel and chocolate chips, if you'd rather. It's slightly less labor intensive.<br />
<br />
Directions:<br />
I make these in two batches of fifty each.<br />
<br />
Line a baking sheet with foil or oven safe wax paper/parchment paper. Turn on your oven to the broiler setting.<br />
<br />
Lay out the pretzels in a single layer, leaving a little room between them. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXk3uHpdzbHVlPSEGE2cOTNEAsQGyqnd5vaDb8rR91EiYzDxctXTeDRR2jjNneMfFNCptkDRUI8jiVyfSt24AOkaV2b9KQt5y4F7ivfIEMFqtiEEO53ifwiylMwXacyQLnFhECgEDr_o/s1600/IMG_2479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXk3uHpdzbHVlPSEGE2cOTNEAsQGyqnd5vaDb8rR91EiYzDxctXTeDRR2jjNneMfFNCptkDRUI8jiVyfSt24AOkaV2b9KQt5y4F7ivfIEMFqtiEEO53ifwiylMwXacyQLnFhECgEDr_o/s320/IMG_2479.JPG" width="320" /></a></div>Place three caramel chips on the pretzels. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphPbikckBYtrzVIcJPCAht_V-SSGMJSWoQJOle8BMtTHHVPSMelss3HzA16hWDE-jEiW-9ydC3kqQHTr86vt3oMECdfz6uAEuHadOEZhhp6hOX1m8Wh5Xhnhs5LGKj3hbwzb54g6AC5c/s1600/IMG_2480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphPbikckBYtrzVIcJPCAht_V-SSGMJSWoQJOle8BMtTHHVPSMelss3HzA16hWDE-jEiW-9ydC3kqQHTr86vt3oMECdfz6uAEuHadOEZhhp6hOX1m8Wh5Xhnhs5LGKj3hbwzb54g6AC5c/s320/IMG_2480.JPG" width="320" /></a></div>Continue by adding three chocolate chips to the pretzels. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pLlpp13kmGYVz2kC__jFsLkzmEly469_BpC_7yR0F-sc-8vsPaJGX4ylXA3oHKiGAJZmIbrbqBHXU4Rd8MlFQn1vDD_ENrok3U1_cm_9CrOHhdP1-QZOShJOCxfbDjDp5SSqel44yDM/s1600/IMG_2481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pLlpp13kmGYVz2kC__jFsLkzmEly469_BpC_7yR0F-sc-8vsPaJGX4ylXA3oHKiGAJZmIbrbqBHXU4Rd8MlFQn1vDD_ENrok3U1_cm_9CrOHhdP1-QZOShJOCxfbDjDp5SSqel44yDM/s320/IMG_2481.JPG" width="320" /></a></div>Place under the preheated broiler for no more than a minute...you just want to the chips to melt a bit. Take the sheet out of the oven, and IMMEDIATELY start placing the pecan halves on top of the melted chips, so they'll stick. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8irObtqwXRgDD2gRO5d8EN6UQxzL0xRQhLxTeuO3rOIsjXRIa4enNAIfR-r49tsu1gQq-ee00Nj__57eDyh8Tbffd75S4g6omtvQ7HPDeLRbN_s82PjL8oZCaCu7wxAHfY2lJ6VjfFo/s1600/IMG_2482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8irObtqwXRgDD2gRO5d8EN6UQxzL0xRQhLxTeuO3rOIsjXRIa4enNAIfR-r49tsu1gQq-ee00Nj__57eDyh8Tbffd75S4g6omtvQ7HPDeLRbN_s82PjL8oZCaCu7wxAHfY2lJ6VjfFo/s320/IMG_2482.JPG" width="320" /></a></div>Work quickly, because as the chips cool, the pecans will no longer stick to them. Place these in the fridge for about 15-20 minutes to set the caramel and chocolate.<br />
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When the caramel and chocolate are set, remove the sheet from the fridge. Repeat the process for the second batch of fifty. When all 100 are ready to go, melt some of the remaining chocolate chips. In the microwave...dump the chips into a microwave safe bowl (I used a Pyrex glass measuring cup). Heat the chips for 1 minute, then stir to get the chips all mixed up. Heat in 30 second increments, stirring after each time, until the chips are JUST melted. Be very careful not to overheat them. If using a double boiler, heat the chips, stirring frequently, until just melted. Remove from the heat.<br />
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Drizzle the melted chocolate over the turtles. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcOsk8bHJPUoL0nMD-sWueO-DfqD4HMVGexj-Xema_-ivy1UoSGJCw0FoZXDXCJ92AHPhgsQKuvDR_sS1wNw73C5u7A6p-bEqPYFjStw1sTzTs1yivATO6aRy3Z1QADgkyvd-xeE3gTs/s1600/IMG_2483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcOsk8bHJPUoL0nMD-sWueO-DfqD4HMVGexj-Xema_-ivy1UoSGJCw0FoZXDXCJ92AHPhgsQKuvDR_sS1wNw73C5u7A6p-bEqPYFjStw1sTzTs1yivATO6aRy3Z1QADgkyvd-xeE3gTs/s320/IMG_2483.JPG" width="320" /></a></div>If the chocolate isn't "runny" enough, put it into a piping bag and use it like icing, drizzling the turtles that way. Return the sheet of turtles to the fridge to once again let the new chocolate set. When they're all set and ready to be packaged, place a few turtles in a cute package and gift to your favorite people.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XJGrZeYkkMhenOVO4iR3LaVBsy6v5Z9jpU5PJPNG2jAYs4fB6XskgwTqRD5JwD5TJQ13zdc9p7Mn_eL71Dcei1BiRkDjzBurIlRxTaHzZrYSoxn-p2Cy0imLAPgv2UPt4NlksudwbkQ/s1600/IMG_2487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XJGrZeYkkMhenOVO4iR3LaVBsy6v5Z9jpU5PJPNG2jAYs4fB6XskgwTqRD5JwD5TJQ13zdc9p7Mn_eL71Dcei1BiRkDjzBurIlRxTaHzZrYSoxn-p2Cy0imLAPgv2UPt4NlksudwbkQ/s320/IMG_2487.JPG" width="320" /></a></div>These are also great snacks for holiday parties. Hope you enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-37170784446146882792011-12-08T21:24:00.001-05:002011-12-08T22:39:24.113-05:00In the Spirit of Christmas...Giftable Goodies!Hello everyone. I'm sorry I haven't posted in a little while. Things have been a little crazy around here. But never fear! I'm about to post a bunch of super fun holiday snacks that are perfect for giving away. <br />
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To start us off, I'm linking you to some previous posts of things perfect for gifting...Chocolate Dipped Pretzels and Trail Mix! They are super fun, and everyone will think you are awesome for making these and giving them away. Look out soon for more giftable goodies!<br />
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<a href="http://persnicketypicnic.blogspot.com/2010/12/chocolate-dipped-pretzels.html">Click here for Chocolate Dipped Pretzels!</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfLbjWs0iouFeoDCWlIqMRrsC94kw3BJudSMjElclcrqRvzFoxRqxD_YgqTV_F6bzQg66dLUtLG4GbEw3JslxbYR0ZbNwq66pDPnckE3hXYwfupBFoJzNYEby0FNK-Ad_OQDMlH2ZTFI/s1600/choc+pretzels5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfLbjWs0iouFeoDCWlIqMRrsC94kw3BJudSMjElclcrqRvzFoxRqxD_YgqTV_F6bzQg66dLUtLG4GbEw3JslxbYR0ZbNwq66pDPnckE3hXYwfupBFoJzNYEby0FNK-Ad_OQDMlH2ZTFI/s320/choc+pretzels5.jpg" width="320" /></a></div><a href="http://persnicketypicnic.blogspot.com/2011/07/trail-mix.html">Click here for Trail Mix!</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGxRJJD-X0ZM-9-vNmsD-g8-or41qySVblZw1VkCkeNnEXOoWozBLKJwP5Z0RLFhyhEHEqmK2bUP0TvyOStgPt0GZUl5CH9BCz-Q2ez4Ey6baXeo3fdVxdYBSIrKyPqJG1uK6qWCk3mg/s1600/IMG_1719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGxRJJD-X0ZM-9-vNmsD-g8-or41qySVblZw1VkCkeNnEXOoWozBLKJwP5Z0RLFhyhEHEqmK2bUP0TvyOStgPt0GZUl5CH9BCz-Q2ez4Ey6baXeo3fdVxdYBSIrKyPqJG1uK6qWCk3mg/s320/IMG_1719.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-29014748067050810012011-11-09T12:56:00.000-05:002011-11-09T12:56:21.965-05:00Pasta with Herbed Bechamel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn9Y-r6foFdvmeU82IuylSaVhtt5QfSph5t_-Io4LTefHaMX9H89Til-ClT1Nda45i0EnTao1R-2gae0Z5wHgBz6BSUY6Tjl_GZPRujeOet4Pxzo2qnOKFqB9Tr_fCyINeHjU3C8Cs-k/s1600/IMG_2347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn9Y-r6foFdvmeU82IuylSaVhtt5QfSph5t_-Io4LTefHaMX9H89Til-ClT1Nda45i0EnTao1R-2gae0Z5wHgBz6BSUY6Tjl_GZPRujeOet4Pxzo2qnOKFqB9Tr_fCyINeHjU3C8Cs-k/s320/IMG_2347.JPG" width="320" /></a></div>I don't know why, but cold weather makes me want comfort food. What better comfort food is there than pasta? And pasta with a creamy yummy sauce? Mmm.<br />
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For those who don't know, bechamel is a white sauce that is extremely basic. It's basically butter, flour, and cream. It's a great foundation for a million other sauces, including alfredo, and almost any cream sauce...ever. Haha. But you can also make it basic, and keep it simple. I made an herbed bechamel for this pasta, and it was pretty tasty. I got the hubby approval, so that's always good. Haha. Hope you enjoy!<br />
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Ingredients:<br />
-pasta (any kind will do...I used rotini), enough to feed everyone<br />
-3 tablespoons butter<br />
-2 tablespoons flour<br />
-1/2 cup heavy cream<br />
-1 cup milk (I used 2%)<br />
-1 tablespoon garlic powder<br />
-1 teaspoon Italian seasoning<br />
<br />
Directions:<br />
Bring a large pot of water to a boil. Cook pasta until al dente (tender but still firm...no mushy noodles!). Drain and set aside.<br />
<br />
While pasta is cooking, heat a saucepan over medium low heat. Add the butter and let it melt. Add the flour and whisk to combine. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBEfPrTJWn-Ny0roQrzZQsnqM1mZi9HT0EXtLLS0nrYSRNedU8Vs3zt61zAvfuhsl0o_ogLZOUB8J3aaWVH8iKP1zw7Zzyf5lXCmM97LTkugey5m8ByUUcPlmk5EeGBdbMEqzkPyVNDs/s1600/IMG_2339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBEfPrTJWn-Ny0roQrzZQsnqM1mZi9HT0EXtLLS0nrYSRNedU8Vs3zt61zAvfuhsl0o_ogLZOUB8J3aaWVH8iKP1zw7Zzyf5lXCmM97LTkugey5m8ByUUcPlmk5EeGBdbMEqzkPyVNDs/s320/IMG_2339.JPG" width="320" /></a></div>This is the roux. Let the roux cook for another couple minutes, whisking frequently. Add the cream and whisk to incorporate. The roux will thicken the sauce after a couple minutes. Keep whisking to keep it smooth. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5-QC9BzA4ssoyGkG8CYgCcXNOqwO2lVssGksAY8OvDlC6B0vcY-xvHf-WLFp7hfHDfytyLjX9j1sXVFCguiwFzqpXeUju3LmlLWUqnxmLdsH3QVJP5y7nqgt9TcyK7UDdIYo5TlQGz0/s1600/IMG_2341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5-QC9BzA4ssoyGkG8CYgCcXNOqwO2lVssGksAY8OvDlC6B0vcY-xvHf-WLFp7hfHDfytyLjX9j1sXVFCguiwFzqpXeUju3LmlLWUqnxmLdsH3QVJP5y7nqgt9TcyK7UDdIYo5TlQGz0/s320/IMG_2341.JPG" width="320" /></a></div>Once the sauce has thickened a good bit, add in the milk. Whisk to incorporate. Let the sauce thicken slightly again, stirring frequently. Add the garlic powder and Italian seasoning. Stir to incorporate. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk6R-w9O5dAY_YV3p97qXDQgMOV5uXHkJ0ZGsbn2bo4cH5JRmW_JjlLfqrZca5brP-xMLdIZ_-yiowQ29ZxNMZ6V_onSGQsAAkxPDbBTj1FAc-s5DtGUTkyifbGouy6uYkMnJxX8qJrg/s1600/IMG_2344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk6R-w9O5dAY_YV3p97qXDQgMOV5uXHkJ0ZGsbn2bo4cH5JRmW_JjlLfqrZca5brP-xMLdIZ_-yiowQ29ZxNMZ6V_onSGQsAAkxPDbBTj1FAc-s5DtGUTkyifbGouy6uYkMnJxX8qJrg/s320/IMG_2344.JPG" width="320" /></a></div>Reduce the heat to low and continue stirring frequently for another couple minutes. When the sauce is thick but still pourable, it's done. If it gets too thick, just add a smidge more milk, no more than a couple tablespoons at a time, until it reaches desired consistency. <br />
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Pour the sauce over the cooked pasta and enjoy! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPW6SK3PZ3yCAKOpcXLQWQfE-p7b5HuumPREhk1Wz9AS-ztGD9kv_0hLfgt21bIvweYhXXMHPC9PWSMZq9NgkzTQMbMKMVwkX8dY_zaVQG2nBkOA3t_IIdrWweQSwQrFDyVeGZsINRDU/s1600/IMG_2345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPW6SK3PZ3yCAKOpcXLQWQfE-p7b5HuumPREhk1Wz9AS-ztGD9kv_0hLfgt21bIvweYhXXMHPC9PWSMZq9NgkzTQMbMKMVwkX8dY_zaVQG2nBkOA3t_IIdrWweQSwQrFDyVeGZsINRDU/s320/IMG_2345.JPG" width="320" /></a></div>Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-68191607813719034502011-11-03T11:10:00.000-04:002011-11-03T11:10:24.433-04:00Soup!It's November, and that means cooler weather, which means...I want hot food. Haha. Soup is one of those things that I often crave when it gets cold, so in honor of colder weather, I'm re-posting some soup recipes for you all to re-peruse. :) Enjoy!<br />
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For a quick way to view all the soups I've posted, click <a href="http://persnicketypicnic.blogspot.com/search/label/Soup">here.</a><br />
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Here are some of my favorites:<br />
<a href="http://persnicketypicnic.blogspot.com/2011/10/chicken-corn-chowder.html">Chicken Corn Chowder</a><br />
<a href="http://persnicketypicnic.blogspot.com/2011/03/chicken-and-dumplins.html">Chicken and Dumplin's</a><br />
<a href="http://persnicketypicnic.blogspot.com/2010/12/chicken-tortellini-soup.html">Chicken Tortellini Soup</a><br />
<a href="http://persnicketypicnic.blogspot.com/2010/11/cream-cheese-chicken-soup.html">Cream Cheese Chicken Soup</a><br />
<a href="http://persnicketypicnic.blogspot.com/2010/09/italian-wedding-soup.html">Italian Wedding Soup</a><br />
<a href="http://persnicketypicnic.blogspot.com/2010/01/baked-potato-soup.html">Baked Potato Soup</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-5005482505663066102011-10-31T12:00:00.002-04:002011-10-31T12:00:09.308-04:00Chicken Corn Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-kelI_QZkJRZat_pIl4NomzhtKj4oOw7p3x0sARCX0V-ALoLx4fdC43M5vLamI74tiM2hkGZmnJMigr8azENJVQggDQVyRsvNYNWQYcGoq-FtjvCNgtYwdcW9UGsxuZ3occNdbr6feQ/s1600/IMG_2179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-kelI_QZkJRZat_pIl4NomzhtKj4oOw7p3x0sARCX0V-ALoLx4fdC43M5vLamI74tiM2hkGZmnJMigr8azENJVQggDQVyRsvNYNWQYcGoq-FtjvCNgtYwdcW9UGsxuZ3occNdbr6feQ/s320/IMG_2179.JPG" width="320" /></a></div>As we get farther into fall, I'm wanting to make more soups. It just seems like soup is perfect for dinner on a fall evening, when it's cold outside and you want to feel all toasty inside.<br />
<br />
This soup has a somewhat creamy broth, and for some reason, that just equals yummy comfort food soup to me. Chowder seems to be a little hardier than a lot of soups. Perfect for making soup a meal! I think it turned out pretty well, and I hope you do too. :)<br />
<br />
Ingredients:<br />
-4 cups chicken broth<br />
-2 cups water<br />
-2 boneless, skinless chicken breasts, cubed<br />
-1 or 2 russet potatoes, scrubbed and cubed, depending on how much you like potatoes in your soup<br />
-1 can whole kernel corn, drained<br />
-1 can cream-style corn<br />
-1 tablespoon onion powder<br />
-1.5 cup heavy cream, 1/2 cup reserved<br />
-4 tablespoons corn starch<br />
<br />
Directions:<br />
In a large pot over high heat, bring the chicken broth and water to a boil. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ULG-b-hseETedcRTROqXlvVxEuU2n-GCkRSSRU6EBZiwYBiFqRyj8qKoGnLifOs5_1nMlYq9V1KwuvoSKSF2upSLDssAdbF2wngHCnlA6HBqrbYaJXwgz9ifYTuLi1jTRBhvesJ4SlA/s1600/IMG_2175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ULG-b-hseETedcRTROqXlvVxEuU2n-GCkRSSRU6EBZiwYBiFqRyj8qKoGnLifOs5_1nMlYq9V1KwuvoSKSF2upSLDssAdbF2wngHCnlA6HBqrbYaJXwgz9ifYTuLi1jTRBhvesJ4SlA/s320/IMG_2175.JPG" width="320" /></a></div>Add the chicken pieces and cook for a few minutes, stirring occasionally. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqSckGuRaW6A2XDQ9Uysiyu0O4qIS9DtSmgxiFyCxZ27hTNaTiFmxmoN5IVo_jXNu2ri3j0ez3_F4KaV7mue2ka9fbwEIa-wN6Ghonkl8nn9bQPBvwY1uCBnkohCl5UvJ6sgfVCwwtnw/s1600/IMG_2176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqSckGuRaW6A2XDQ9Uysiyu0O4qIS9DtSmgxiFyCxZ27hTNaTiFmxmoN5IVo_jXNu2ri3j0ez3_F4KaV7mue2ka9fbwEIa-wN6Ghonkl8nn9bQPBvwY1uCBnkohCl5UvJ6sgfVCwwtnw/s320/IMG_2176.JPG" width="320" /></a></div>Add the potatoes and cook about 5 minutes, stirring occasionally. Add the two cans of corn and stir. Add in the onion powder and stir to incorporate. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZz9rzFuK0IRyNxWlX7U_hS_ndArnXq5-W_uL3mAibwmQSKjG4Z8tduBbsOhpWba-0Ph1j4suxcigZyai4JVADM0U5WLHPG-WeSjuqCJF_QMMHrgMCCRRauScds8M-UDm7KeZOYxRbcrI/s1600/IMG_2177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZz9rzFuK0IRyNxWlX7U_hS_ndArnXq5-W_uL3mAibwmQSKjG4Z8tduBbsOhpWba-0Ph1j4suxcigZyai4JVADM0U5WLHPG-WeSjuqCJF_QMMHrgMCCRRauScds8M-UDm7KeZOYxRbcrI/s320/IMG_2177.JPG" width="320" /></a></div>Continue cooking another 5 minutes, stirring occasionally. Reduce the heat to medium high. <br />
<br />
In a small bowl, whisk together the corn starch and 1/2 cup reserved heavy cream. Slowly add to the soup while stirring. This will help thicken the soup. Slowly add in the rest of the cream while stirring. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ow1fmGI6YhZpafBFUDynwuGZ-NjDuhgQvRpOhlYvQx5ZhHtlNVUq2cxNQ_P4dAxL6taQomW3J26CTUSbxuN-ceE7YjPPrEuVK47zmSLIjMQC9Wyg9BQv-zbwDhs6LwEBVFczVeNXjsQ/s1600/IMG_2178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ow1fmGI6YhZpafBFUDynwuGZ-NjDuhgQvRpOhlYvQx5ZhHtlNVUq2cxNQ_P4dAxL6taQomW3J26CTUSbxuN-ceE7YjPPrEuVK47zmSLIjMQC9Wyg9BQv-zbwDhs6LwEBVFczVeNXjsQ/s320/IMG_2178.JPG" width="320" /></a></div>Let the soup cook for another 10 minutes, stirring occasionally, then reduce the heat to low and let it simmer until it's thickened up a bit, about 10-15 minutes. Stir it occasionally to keep things from sticking to the bottom of the pot.<br />
<br />
Serve the soup hot and enjoy! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOos3ikq-MI3g8qhURzxIRfXoSpF0lGmokHHdT5nd3-RKliC3iSZ4eg5f1UHgERdB1HuMYxm-JfRD3TtQrcz_lfuWXsEbBf668D-ubRAbv9tlkVBrz3kyRin8_TPFsOzoDxREJFhcbACM/s1600/IMG_2184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOos3ikq-MI3g8qhURzxIRfXoSpF0lGmokHHdT5nd3-RKliC3iSZ4eg5f1UHgERdB1HuMYxm-JfRD3TtQrcz_lfuWXsEbBf668D-ubRAbv9tlkVBrz3kyRin8_TPFsOzoDxREJFhcbACM/s320/IMG_2184.JPG" width="320" /></a></div>We had some toasty bread to go with ours. Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-45839428414076135472011-10-28T12:00:00.001-04:002011-10-28T12:00:09.187-04:00Cheater Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRpo4hO8_VwK2xo0MCJF_tbuUys7lASCz6AMBXSoOvHUhIQc8FSlJClVliv9GF2XWrOrppHoASrBoPHr6BOjOnhCqydxpr2NrwEjyzdH1X1CzkPzJQ4KQhpd1Ts-OkzYyjNkYhtibnF8/s1600/IMG_2147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRpo4hO8_VwK2xo0MCJF_tbuUys7lASCz6AMBXSoOvHUhIQc8FSlJClVliv9GF2XWrOrppHoASrBoPHr6BOjOnhCqydxpr2NrwEjyzdH1X1CzkPzJQ4KQhpd1Ts-OkzYyjNkYhtibnF8/s320/IMG_2147.JPG" width="320" /></a></div>I made this the other day, kind of out of the leftover food I had at my house. I wanted something hearty but not overly dramatic. This fit the bill. I've made Shepherd's Pie before, but this was just slightly easier in method, so it worked for me. Hope you enjoy!<br />
<br />
Ingredients:<br />
-1 lb ground beef<br />
-3 tablespoons flour<br />
-3/4 cup heavy cream<br />
-1/2 cup milk<br />
-1.5 teaspoons onion powder<br />
-1/2 cup veggies (I used peas and carrots), chopped small<br />
-2 russet potatoes, for mashing<br />
-2 tablespoons butter<br />
-1/4 cup milk<br />
<br />
Directions:<br />
Bring a pot of water to a boil. Scrub the potatoes, leaving the skin on, then cube them and add them to the boiling water. Cook the potatoes until fork-tender, then drain the water. Use a potato masher to mash the potatoes. Add the butter and milk to smooth it out just a bit. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideZbVd3lq8QsncO9Csq6FSI-85rOko9-3VaSOojnZYe2khmgrSydGEt79pLiBmP8pgzQtcpC-Z_f1h58l4GfjFFiI91LDc6d8by4wXddzEcmN477ps7AcNcnTjGTE6blLEXPstM4gm90/s1600/IMG_2145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideZbVd3lq8QsncO9Csq6FSI-85rOko9-3VaSOojnZYe2khmgrSydGEt79pLiBmP8pgzQtcpC-Z_f1h58l4GfjFFiI91LDc6d8by4wXddzEcmN477ps7AcNcnTjGTE6blLEXPstM4gm90/s320/IMG_2145.JPG" width="320" /></a></div>You can also season it with a little salt and pepper if you want. Set the potatoes aside. <br />
<br />
While the potatoes are cooking, cook the ground beef over medium high heat in a skillet until no longer pink. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T5zGkWgV4z0zJ87-t9NXgsOFpe3mOJs36-NHgPY3M5wjWZkJenFVjfYiq_8WGfiqsHFies7foAGxLRd1qokax0y0ZjUVet273e5V273uAZGDyQImKX_l1ubT87LgPzxpvE4iLkDjUkA/s1600/IMG_2135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7T5zGkWgV4z0zJ87-t9NXgsOFpe3mOJs36-NHgPY3M5wjWZkJenFVjfYiq_8WGfiqsHFies7foAGxLRd1qokax0y0ZjUVet273e5V273uAZGDyQImKX_l1ubT87LgPzxpvE4iLkDjUkA/s320/IMG_2135.JPG" width="320" /></a></div>Drain the meat, reserving the fat from cooking (the "grease"). Set the meat aside for later. Return the grease to the skillet and reduce the heat to medium/medium low. Whisk in the flour to make a roux. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4w-AsfT1gKdBXRnGTNWVEwajI94EIhOgDOkGerCngIt7JiBnl_zc8U2SrTwIGVUjEbJ-cJiPb83ILgj9DPPqC8AgxUCrSJ-iLYbnXUjVLII8HAfNeQGYv3nYwBMd43mvDYlMv7nVP70/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4w-AsfT1gKdBXRnGTNWVEwajI94EIhOgDOkGerCngIt7JiBnl_zc8U2SrTwIGVUjEbJ-cJiPb83ILgj9DPPqC8AgxUCrSJ-iLYbnXUjVLII8HAfNeQGYv3nYwBMd43mvDYlMv7nVP70/s320/IMG_2138.JPG" width="320" /></a></div>Cook the roux for a few minutes, stirring frequently. Add the cream and whisk to combine. The sauce should begin to thicken up a bit. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidm9Tt8GrJG0QqxmJ0j_maeMZLGEhf_0mjjylKihavIG-XJSF7DqRzw-qphEXM2MDEENVspqd3YBjK5smLKH6ZMqPAxy5-Sf621XfQNUfY_3O8Xq3aPsBtemrbmbs94AxhB0y6v58QRy0/s1600/IMG_2139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidm9Tt8GrJG0QqxmJ0j_maeMZLGEhf_0mjjylKihavIG-XJSF7DqRzw-qphEXM2MDEENVspqd3YBjK5smLKH6ZMqPAxy5-Sf621XfQNUfY_3O8Xq3aPsBtemrbmbs94AxhB0y6v58QRy0/s320/IMG_2139.JPG" width="320" /></a></div>Add the milk to thin it out slightly, and whisk to incorporate. Add the onion powder and stir to combine. Continue cooking for another 5 minutes or so, stirring frequently. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iVLqyvVqk5Xi9Lv8BILv2vmmQfIVMw4tS5h-Lay_3kt6H80ppyUPLoJ1fgxQcVQEd1-t4QHm8yZp1w5dMaWfJkg1esMZ4gqKSZelXdoC8LdTtHZr4azksRpqJw5PXqRd8fYpGHu6bc0/s1600/IMG_2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iVLqyvVqk5Xi9Lv8BILv2vmmQfIVMw4tS5h-Lay_3kt6H80ppyUPLoJ1fgxQcVQEd1-t4QHm8yZp1w5dMaWfJkg1esMZ4gqKSZelXdoC8LdTtHZr4azksRpqJw5PXqRd8fYpGHu6bc0/s320/IMG_2141.JPG" width="320" /></a></div>It will thicken up a little bit again. Add the veggies to the sauce<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TMvI8G3i3MxN-80CFeh3NN0VeurXFvduXCH3yN5UJfUgpZLlCOnFIsjmk4wlunBah-T0HZjYZo6ofh6T3pwp-zREgvgVpNFrk4l_dXAoiJjx2Zu53LDlKUv7PXrNdjRB0K3LuvjNQ6k/s1600/IMG_2142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TMvI8G3i3MxN-80CFeh3NN0VeurXFvduXCH3yN5UJfUgpZLlCOnFIsjmk4wlunBah-T0HZjYZo6ofh6T3pwp-zREgvgVpNFrk4l_dXAoiJjx2Zu53LDlKUv7PXrNdjRB0K3LuvjNQ6k/s320/IMG_2142.JPG" width="320" /></a></div>and stir to combine. Add the meat to the sauce and stir to coat. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIAyXzmZLnhau-rGqR244sqWqbo9qPqENgeeCKW3wLEUtPMgHKpeplFfVtY4jT104yosA8_j_M4uuCFSNiD0tJq3Drp7TCzag5lMHsjPDQ99k3bXYBu56D7Idm1Br7MC37MOXFJx1EKo/s1600/IMG_2144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIAyXzmZLnhau-rGqR244sqWqbo9qPqENgeeCKW3wLEUtPMgHKpeplFfVtY4jT104yosA8_j_M4uuCFSNiD0tJq3Drp7TCzag5lMHsjPDQ99k3bXYBu56D7Idm1Br7MC37MOXFJx1EKo/s320/IMG_2144.JPG" width="320" /></a></div><br />
Serve the mashed potatoes on the plate, and top with the beef mixture. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFsoTTNY9Hy3-qY99aeV7V9gibTgiVBGCOA65vjWxkU5K-fXJlfQ8fHgGcOxnvGHJF0sUoT65nVBxQbDrQmAT225GGl3sJ4NiynXQ7adO2bcukxum2QiXLM-MddOLPsk7LeoAW_HtbqE/s1600/IMG_2146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFsoTTNY9Hy3-qY99aeV7V9gibTgiVBGCOA65vjWxkU5K-fXJlfQ8fHgGcOxnvGHJF0sUoT65nVBxQbDrQmAT225GGl3sJ4NiynXQ7adO2bcukxum2QiXLM-MddOLPsk7LeoAW_HtbqE/s320/IMG_2146.JPG" width="320" /></a></div>Enjoy the yummy goodness!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-37753051856285145612011-10-25T12:00:00.000-04:002011-10-25T12:00:06.912-04:00Baked Tortellini in Rose Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbRrsshejO0-0pg-UXgrgoJeeR8tLCNo71gEWmuz8qy4hyTbXfVUwQvBPqs2Qz988YETYtgYZ8F0CuQtAspdhHllIni9W5wfvW5gHi_9otxdWp4myhvSdUe75o_Se-NIxNsh_MzjHOZA/s1600/IMG_2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbRrsshejO0-0pg-UXgrgoJeeR8tLCNo71gEWmuz8qy4hyTbXfVUwQvBPqs2Qz988YETYtgYZ8F0CuQtAspdhHllIni9W5wfvW5gHi_9otxdWp4myhvSdUe75o_Se-NIxNsh_MzjHOZA/s320/IMG_2131.JPG" width="320" /></a></div>I love rose sauce (pronounced ro-zay). It's a wonderful creamy tomato sauce that is just yummy. I also love tortellini. Mmm. Put them together with a bunch of yummy melted mozzarella cheese, and oh my goodness...lovely.<br />
<br />
As we all know, pasta is my weakness, so it comes as no surprise that I have yet another pasta dish to share with you. For some reason, baked pasta seems to make the day better. Haha. I love me some pasta, topped with a yummy sauce, but there's something about baking it with melted cheese on top that just gives me a warm fuzzy feeling inside. Yum. <br />
<br />
This was super easy and super yummy, and I hope you enjoy it. :)<br />
<br />
Ingredients:<br />
-fresh tortellini pasta (in the deli section of the store, usually)<br />
-your favorite brand of tomato pasta sauce (I only used half the jar, but I was making a smaller amount)<br />
-1/2 cup heavy cream<br />
-1 cup shredded mozzarella cheese<br />
<br />
Directions:<br />
Preheat oven to 350 F.<br />
<br />
Cook the tortellini according to package directions until just al dente. Do NOT overcook, since baking the pasta in sauce will continue to soften it up. No mushy pasta, people! Drain and set aside.<br />
<br />
In a sauce pan, combine the tomato sauce and cream. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbG75FUa5WAJo8g86dPb65BLD1MdPDqaqEbeLrFZsEKubJyAlX3zJjeb8rSfIds64Mv54JLAy8G05n3ZbdUzJaerfhOkGKiLI5LWVA75mvRVn6naa4N6NfQ_zSbI5TiJqPo-yoQ7b9NI/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbG75FUa5WAJo8g86dPb65BLD1MdPDqaqEbeLrFZsEKubJyAlX3zJjeb8rSfIds64Mv54JLAy8G05n3ZbdUzJaerfhOkGKiLI5LWVA75mvRVn6naa4N6NfQ_zSbI5TiJqPo-yoQ7b9NI/s320/IMG_2124.JPG" width="320" /></a></div>Heat over medium low heat until warm and well incorporated. Add the pasta to the sauce and stir to coat. Pour into a baking dish<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmIdgsPkXUG_mF7GDGfg061DfGHw_p6F_Pf0WaNeuFBlWXFdM6-MrAFb2Z2m1HAjhi06KpGJ-BQ6mzckaUPAcOGGkqgp6vrQB7HfPzRbxSQtCFtfVQDuCVVGJasyRE_fB_GKtX0Z2LDY/s1600/IMG_2125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmIdgsPkXUG_mF7GDGfg061DfGHw_p6F_Pf0WaNeuFBlWXFdM6-MrAFb2Z2m1HAjhi06KpGJ-BQ6mzckaUPAcOGGkqgp6vrQB7HfPzRbxSQtCFtfVQDuCVVGJasyRE_fB_GKtX0Z2LDY/s320/IMG_2125.JPG" width="320" /></a></div>and top with the shredded mozzarella. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9voSaBUx3hNkQ-6WDBq9dzZf53O10sFF3u6kCAPxIapfsSxS094toJl7mSbYjO_YavJQXCPa_n-3XQ-yfNZG8hCsHD76Y5hIGGkZpdbOxhNiHu7cuS8uxRpQhyJC4f65PQ-6gcfkYv7w/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9voSaBUx3hNkQ-6WDBq9dzZf53O10sFF3u6kCAPxIapfsSxS094toJl7mSbYjO_YavJQXCPa_n-3XQ-yfNZG8hCsHD76Y5hIGGkZpdbOxhNiHu7cuS8uxRpQhyJC4f65PQ-6gcfkYv7w/s320/IMG_2126.JPG" width="320" /></a></div><br />
Bake for about 15 minutes at 350 F, or until the cheese is melted and everything is hot and delicious. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V9YkxdCGXxbVLkzQMP9QlCFkRwaEpR5dofHK9VXqtW5bJIK0L-eb2vdV53NAmvUjMF6-lKOobIVgP5fi1oQf9a5FAtsFTX0Rd2Q7lgBJm3BqFHn4UDpVZCGJis3IEYE14_gpJ_6011Y/s1600/IMG_2129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V9YkxdCGXxbVLkzQMP9QlCFkRwaEpR5dofHK9VXqtW5bJIK0L-eb2vdV53NAmvUjMF6-lKOobIVgP5fi1oQf9a5FAtsFTX0Rd2Q7lgBJm3BqFHn4UDpVZCGJis3IEYE14_gpJ_6011Y/s320/IMG_2129.JPG" width="320" /></a></div>Serve and enjoy! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_45wQys8oJPLpoq3AYofhnsAM0Yupx3JtLxHJ5vwaVJoTlFX0akq32sxh9wG8e6ygoJgHpLPsfNkmV2nNFa5GE3sYvAMxgqNT2yZG0pQZ9oWkXmUiCADve5AzwZirG0M9gbQa33VWIT8/s1600/IMG_2130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_45wQys8oJPLpoq3AYofhnsAM0Yupx3JtLxHJ5vwaVJoTlFX0akq32sxh9wG8e6ygoJgHpLPsfNkmV2nNFa5GE3sYvAMxgqNT2yZG0pQZ9oWkXmUiCADve5AzwZirG0M9gbQa33VWIT8/s320/IMG_2130.JPG" width="320" /></a></div>Toasty garlic bread is a great addition. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1477116687368384798.post-26421233328590695432011-10-22T17:20:00.000-04:002011-10-22T17:20:09.246-04:00Chicken Fried Steak and Gravy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkt45uCs5yLA7uHDBSj_zNZViNq2DKFyjQ1s5oqSIRHWC-3AVgeei4IGKjXPCqvdSMX3BksNi7_f7Pfet_MgfOEotJDq_jLBHkOLhuwRNoMLjmZtXaHo705YNTILKhPqcg80MpLy8AQew/s1600/IMG_2111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkt45uCs5yLA7uHDBSj_zNZViNq2DKFyjQ1s5oqSIRHWC-3AVgeei4IGKjXPCqvdSMX3BksNi7_f7Pfet_MgfOEotJDq_jLBHkOLhuwRNoMLjmZtXaHo705YNTILKhPqcg80MpLy8AQew/s320/IMG_2111.JPG" width="320" /></a></div>I was craving comfort food, and for some reason, it occurred to me to make Chicken Fried Steak. I've never made it before. But, I've made fried chicken, so I figured it couldn't be too terribly hard. Haha.<br />
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It wasn't really very difficult, but I will make some improvements next time around. This time I used a sirloin, pounded thin. Next time I think I'll use cube steak. I also think I might have overcooked the meat just slightly. It happens occasionally. Haha. But overall, this was really good, and I will make it again sometime.<br />
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I also made the gravy from scratch, and will give you the recipe. But don't feel like you have to make it from scratch...using one of those mixes will work fine too. There are some that are pretty tasty, so don't worry about that part. :)<br />
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Ingredients:<br />
-Steak, either sirloin or cube, enough to feed everyone<br />
-1/2 cup flour, for dredging<br />
-egg wash, for dredging (1 or 2 eggs, whisked together with a splash of water or milk)<br />
-any seasonings you'd care to add to the flour for flavor in the "breading" (at least salt and pepper)<br />
-veggie oil, for frying (I think I used about 1/4 cup; enough to cover the bottom of your skillet)<br />
<br />
For gravy:<br />
-reserved drippings from frying pan<br />
-3 tablespoons flour<br />
-1 cup milk<br />
-salt and pepper to taste<br />
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Directions:<br />
In two shallow dishes, spread out your flour and egg wash. Add the oil to the skillet and heat over medium/medium high heat. Let the oil completely heat up before trying to fry the steak.<br />
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Pound out the steak to a thin sheet (approximately 1/2 to 1/4 inch thick). Cut into individual serving sizes before dredging. Season the meat with salt and pepper. Lay the steak into the flour and coat evenly on both sides. Move the steak from the flour to the egg wash, coating evenly on both sides. Return the steak to the flour once again and coat evenly. If your oil is already hot, go ahead and place the steak in the hot oil. If it's not hot yet set it aside on a plate until the oil is hot. <br />
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Let the steak get brown on one side, then flip it over to brown the other side. The thin-ness of the steak will make sure it cooks all the way through by the time both sides are browned. Remove from the oil and drain on a paper towel lined plate. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfXT1wkW5XtCB_k3c7SB_RiZRp9IWOCVRZVz9RmeZXeUW-aapu_QM4yhr8QXviR2UKLKU4o3wW9hGTuGxDcLekApJddVGWItoHZz5qI5f44i4aumWOZOpsT4aQveW4HsgM3YlkWwoAB8/s1600/IMG_2106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfXT1wkW5XtCB_k3c7SB_RiZRp9IWOCVRZVz9RmeZXeUW-aapu_QM4yhr8QXviR2UKLKU4o3wW9hGTuGxDcLekApJddVGWItoHZz5qI5f44i4aumWOZOpsT4aQveW4HsgM3YlkWwoAB8/s320/IMG_2106.JPG" width="320" /></a></div>Repeat this process for all the steak. <br />
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You should have some oil left in the skillet, with some brown bits from the steak frying process. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjxg8TOMnjO65yC1odgvMV_rqHbr5DEV7IMYlzp0wbZPW48bGyJ4p5Z5J4sS-Fy-jZe1PAPrcUggfwoiN-rV0AoSLakZjNMQpd9Ui9ahquPn9LW4PuhQ7DLHKBlBMI5UgbYiKlls0nPk/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjxg8TOMnjO65yC1odgvMV_rqHbr5DEV7IMYlzp0wbZPW48bGyJ4p5Z5J4sS-Fy-jZe1PAPrcUggfwoiN-rV0AoSLakZjNMQpd9Ui9ahquPn9LW4PuhQ7DLHKBlBMI5UgbYiKlls0nPk/s320/IMG_2107.JPG" width="320" /></a></div>Perfect. Reduce the heat to medium low. Whisk in the 3 tablespoons of flour to make a roux. Cook the rue for a few minutes, then add in the milk, a little at a time, and whisk to incorporate. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV363iJJNcfxFlxJpby5fpSxCcmkzhZxlaD28A5yeICyG05t3cVCe4dgUMpcbflcBELXf6PkzPurZOTA83hAV7dnJlzO83J3TyRrpOKZsnGDvl4AYJ9RUvG09SCgw02mMuSp0YA2BKCsU/s1600/IMG_2109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV363iJJNcfxFlxJpby5fpSxCcmkzhZxlaD28A5yeICyG05t3cVCe4dgUMpcbflcBELXf6PkzPurZOTA83hAV7dnJlzO83J3TyRrpOKZsnGDvl4AYJ9RUvG09SCgw02mMuSp0YA2BKCsU/s320/IMG_2109.JPG" width="320" /></a></div>Add the salt and pepper for seasoning. Cook the gravy for another several minutes, stirring frequently, letting it thicken up and get yummy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBsP1K3GTxULlt482iCt8cuA7dZ_EPFKfLuC9NEbOppAMI91OzHCipUUpPx1M9QGOSsr-40T-Rj30zyGTfPFysbFT6w5pHxCYOE29qWbyAAo9TzydgfU4RKRjWgwKBPzOSC9OV2H5bZo/s1600/IMG_2110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBsP1K3GTxULlt482iCt8cuA7dZ_EPFKfLuC9NEbOppAMI91OzHCipUUpPx1M9QGOSsr-40T-Rj30zyGTfPFysbFT6w5pHxCYOE29qWbyAAo9TzydgfU4RKRjWgwKBPzOSC9OV2H5bZo/s320/IMG_2110.JPG" width="320" /></a></div>If the gravy gets too thick, just add a little more milk, a tablespoon or so at a time, to thin it out until it's the desired consistency. It's amazing over the steak, and over mashed potatoes, which I made to accompany this meal. Yum. <br />
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Plate the steak and anything else you're serving with it (I did mashed potatoes and green bean casserole). Spoon the yummy gravy over the steak and enjoy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLv0c47fQeaJvEsxYHDfCyeHnpvkRhxMglFyXq003h2Gve3OUNJz2WIqN1xjvwjN3FxHlVKgr5GIVRf_ybkfWVeEDLTcQpXPa5Qh8O9w-sTwAraasVV0M43F7Thk-nTfXbFLYK1NImBT0/s1600/IMG_2115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLv0c47fQeaJvEsxYHDfCyeHnpvkRhxMglFyXq003h2Gve3OUNJz2WIqN1xjvwjN3FxHlVKgr5GIVRf_ybkfWVeEDLTcQpXPa5Qh8O9w-sTwAraasVV0M43F7Thk-nTfXbFLYK1NImBT0/s320/IMG_2115.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0