tag:blogger.com,1999:blog-74074750010069690672024-03-05T10:27:50.969-05:00Red KitchenAidMy adventures with my red KitchenAid mixer and my lovely, loving beagle, Hershey!Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-7407475001006969067.post-62547251244862455542012-09-14T23:39:00.001-04:002012-09-14T23:41:51.143-04:00Labor Day bakingI love three-day weekends, and this one was perfect. I spent a day with friends, a day with the hubby, and then had an entire day left to bake!<br />
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My pinterest <a href="http://pinterest.com/polelene/recipes-to-try/" target="_blank">recipes to try board</a> was filling up (I'm embarrassed to admit just how many pins there were), so I thought I'd take a stab at reducing the un-tested recipes on there. I love lemon, but I'm ready for fall, so I did a little bit of summer baking and a little bit of fall baking. Perfect for this end-of-summer holiday!<br />
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First, it was <a href="http://www.melskitchencafe.com/2010/05/lemon-icebox-cheesecake.html" target="_blank">this no-bake lemon cheesecake</a>. Unfortunately, I was multitasking, and I think I left the gelatin and lemon juice mixture for too long. I am pretty sure it's not supposed to completely set up before you mix it in. Oops! So while I imagine it would have been even better if I'd done that properly, I think it turned out OK. It certainly looked beautiful (if I can say so myself).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisr_DwS3tpDJkzTfotyBFSqhsLwoBkmffSpv1kBeJQ4MFGcSKamjJ7OEzOe5QYFk3IzqoNjcT2OO87hIRcJXF_fkmUhvq8U8uQA51f2y9FJB-BjIG4KJd1OutGfoi1_qJXycyz2TYEYzGW/s1600/IMG_1996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisr_DwS3tpDJkzTfotyBFSqhsLwoBkmffSpv1kBeJQ4MFGcSKamjJ7OEzOe5QYFk3IzqoNjcT2OO87hIRcJXF_fkmUhvq8U8uQA51f2y9FJB-BjIG4KJd1OutGfoi1_qJXycyz2TYEYzGW/s320/IMG_1996.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No Bake Lemon Cheesecake</td></tr>
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Then it was <a href="http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe" target="_blank">lemon cookies</a>. Yes, more lemon. These were scrumptious, and definitely the quickest thing I made. Super easy, but I was surprised (I don't know why) that it only made about 24 cookies. I am just used to getting more cookies out of a batch. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2wSb-YTOP2rNi0tQ-YVDa-7TMSqD-P3heC13cxbJQmiMJY0RCpKS7yw6eZidMC0UhIj75HSxa36Y5ezrpvmzo8E1UGx4fkGLPaglYOr1IO1ENnE3PDG9YJb6PmFBkCOKWRfbuT8dM1lC/s1600/2012-09-04_16-06-11_237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2wSb-YTOP2rNi0tQ-YVDa-7TMSqD-P3heC13cxbJQmiMJY0RCpKS7yw6eZidMC0UhIj75HSxa36Y5ezrpvmzo8E1UGx4fkGLPaglYOr1IO1ENnE3PDG9YJb6PmFBkCOKWRfbuT8dM1lC/s320/2012-09-04_16-06-11_237.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Cookies</td></tr>
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Finally, I made <a href="http://www.madeinmelskitchen.com/2010/10/pumpkin-cupcakes-with-salted-caramel-buttercrea/" target="_blank">pumpkin cupcakes with salted caramel buttercream</a>. These were a real hit! The caramel was tricky, and it took me 4 tries to manage to make it without burning it (and I still think I may have taken it off the heat about 10 seconds earlier than perfect). The secret was definitely to take it off the heat at the very first sign of color. Mine kept cooking until the cream was all stirred in, so waiting to pull it off when it was already dark was way too late. And cooling it with ice isn't a good solution either - it immediately hardens the caramel (not that I'd be so foolish as to try something like that). But just in case you were thinking it. Yeah. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx7MC7xWGMtmxvlNb_E6YAK_ibz8GnhZp1J32vOtZSMHm8Y-nK1Zb6kGPIB8LZ5QmFqWP8JKGypiMwPAfWBX9ujIVsUb3W62e8xWRTMHFKGFqiBGE7MXSrOZvUZfhVm7PmV8z-8DK01iX/s1600/IMG_1997.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx7MC7xWGMtmxvlNb_E6YAK_ibz8GnhZp1J32vOtZSMHm8Y-nK1Zb6kGPIB8LZ5QmFqWP8JKGypiMwPAfWBX9ujIVsUb3W62e8xWRTMHFKGFqiBGE7MXSrOZvUZfhVm7PmV8z-8DK01iX/s320/IMG_1997.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Cupcakes with Salted Caramel Buttercream</td></tr>
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Oh, and I made some taco soup (a go-to in my house), but used recipes for taco seasoning and ranch mix instead of packets. I think I'd forgo the dill next time (just not a huge fan), and back off the cayenne (hubby was a little overwhelmed by the spiciness). Other than that, it was nice to use spices in my cabinet instead of having to buy something else. Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-26790116726217376012010-10-30T21:59:00.002-04:002010-10-30T22:04:58.156-04:00Best hubby everTonight my hubby took to the kitchen! We picked up some cauliflower at the farmer's market this morning, and this evening hubby made the best <a href="http://www.foodnetwork.com/recipes/cauliflower-gratin-recipe/index.html">cauliflower gratin</a> in the world. We threw some shake-n-bake on chicken breasts to go with it, and hubby made apple crisp for dessert that just came out of the oven. What a great Saturday dinner. Seriously, you should make this cauliflower dish. And eat it all.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com17tag:blogger.com,1999:blog-7407475001006969067.post-12253461510289697412010-10-29T18:14:00.002-04:002010-10-30T17:42:12.744-04:00ffwd - apple cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6D_ALI_M5xDe8AtaSVTR9EzskBOCItgizr4kvbI5JJX6FJzsKL0BCLrnlCCJH3DJeKR-FChBL-adfbAEQc-3ZH8BfHcVniuwuHPoAeFFXztkt058ByRMp19t9-nsI7XhgBDYeggoQQxPJ/s400/20101025082437.jpg"></a><div><br />Originally, I tried to post the photo from my phone, but it looks like that didn't work at all. Boo.<br /><br /></div><br /><br />I made two Dorie apple cakes this week - her Double Apple Cake from BFMHTY and the French Fridays' recipe for the week - Marie-Helene's Apple Cake. It was a great excuse to use up some apples that a friend picked. I preferred the Double Apple Cake, and hubby preferred Marie-Helene's. Both of us enjoyed both thoroughly!<br /><br />I was able to use an 8" springform for the first time on Marie-Helene's cake. I bought a set of three to get the 10" for a Martha Stewart cheesecake several years ago, and the 8" has been sadly neglected since then. My apples were smaller, and the receipe called for larger apples, so I added an extra apple, and it seemed to work out nicely. Look at that pretty browning!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6D_ALI_M5xDe8AtaSVTR9EzskBOCItgizr4kvbI5JJX6FJzsKL0BCLrnlCCJH3DJeKR-FChBL-adfbAEQc-3ZH8BfHcVniuwuHPoAeFFXztkt058ByRMp19t9-nsI7XhgBDYeggoQQxPJ/s400/20101025082437.jpg" /><br />I had to buy a bundt cake pan. A couple of years ago I had a fit and threw out any bundts I had because I couldn't convince a cake to come out cleanly. Given my prior fits, I'm pretty proud of how this one turned out! Maybe I can face bundts again.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKYLWBqCC98hho-sbYupeXl4qcPq7DCwxLMDiML67Xpm_9akcbaGbFUBS7hLH77q2VIOV0ca3ZPWYScbauQtdEVO__StkTcpdkTROQoRdjxBJVHc5GND2MY0MMU5BU38KudXhVDutku07/s400/20101024202946.jpg" />Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com4tag:blogger.com,1999:blog-7407475001006969067.post-59053615514898749972010-10-23T12:53:00.001-04:002010-10-23T12:53:19.192-04:00ebelskivers<p><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXDxGFhf7afwddGAHYzgoAZZ3uEstnzaSe77wSWTLAD-f6bZqlcnBguMzJA93u5kK7dGmcPOQEdhs64iqW1ry2aUl9ZTxDbYj9h725w61JzYDlGd1iK8XD6ZDEx3g1Ol16AdoF2cygAZy/'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXDxGFhf7afwddGAHYzgoAZZ3uEstnzaSe77wSWTLAD-f6bZqlcnBguMzJA93u5kK7dGmcPOQEdhs64iqW1ry2aUl9ZTxDbYj9h725w61JzYDlGd1iK8XD6ZDEx3g1Ol16AdoF2cygAZy/s400/20101023124254.jpg' /></a></p>I have ther greatest friends! We received an ebelskiver pan and then mix and turners for it as wedding presents. Today is hubby's birthday, and that seemed like the perfect excuse to try out ebelskivers. <br/> I had never tried them before, so I tried out a ton of different fillings (things already lying around the house). I expected hubby to prefer the jams, but he was with me on the sweeter fillings. Our favorite was the kisses. The caramel, unfortunately, just kinda flavored the pancake instead of remaining a separate filling. The peanut butter and pie fillings were great runners-up. Next time we'll try out the chocolate mix and pick up some nutella to try as a filling... and maybe some small resses cups?<div style='clear: both; text-align: center; font-size: xx-small;'>Published with Blogger-droid v1.6.3</div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-87310328146716732982010-10-22T12:03:00.002-04:002010-10-22T13:30:40.761-04:00ffwd- hachis permetier<p>This week I was a dutiful blogger and made the delicious selection for frenchfridayswithdorie.com on time! I am so glad I did. This dish is essentially french shephards pie, and it was the perfect comfort food for the cooler fall weather we have had around here. </p><p><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObkmGngZOYncUEnwuhN0ELATfPKNC4YuWSvoSFNwbL-8w66G0gxJZCMzJIaEBFYQohL494WZFJftKDlOix_B-O3iAIuvBFOSZ9BmDg58ZMbFLrH_ILmJ1Cmb2lX0Vd7NZ8XdVA6PAqQoh/"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObkmGngZOYncUEnwuhN0ELATfPKNC4YuWSvoSFNwbL-8w66G0gxJZCMzJIaEBFYQohL494WZFJftKDlOix_B-O3iAIuvBFOSZ9BmDg58ZMbFLrH_ILmJ1Cmb2lX0Vd7NZ8XdVA6PAqQoh/s400/20101019203840.jpg" /></a></p><p><br />I broke up the preparation into two days and that worked out well. All of the preparation was worth it to me. I loved this dish, and with only two of us there was enough left to freeze for dinner again later. I'm already looking forward to it. The potatoes are perfect in this recipe - I love the texture of potatoes run through the ricer. They just seem perfectly airy. And I love all the flavor the meat gets from this preparation.<br /><br />Next time, I think I'll add some veggies to add a little more flavor and so that I can feel a little less guilty. I was glad I stuck to the recipe the first time around though. </p><p style="TEXT-ALIGN: center; CLEAR: both; FONT-SIZE: xx-small" align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW29aiWL_yhuUjM2suZ98KjvflYHgBaH1fngCJUyjZCzafZjW-l4Mrhuy5gBBgDSxESgMw7TFfyBD69UcUnrqSdIY879s4E-G1bq_6uh8Ri06nq2W_xhq5xs91M0KjMwOdURuVp5s6xR5r/"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW29aiWL_yhuUjM2suZ98KjvflYHgBaH1fngCJUyjZCzafZjW-l4Mrhuy5gBBgDSxESgMw7TFfyBD69UcUnrqSdIY879s4E-G1bq_6uh8Ri06nq2W_xhq5xs91M0KjMwOdURuVp5s6xR5r/s400/20101019204137.jpg" /></a></p><div style="TEXT-ALIGN: center; CLEAR: both; FONT-SIZE: xx-small">Published with Blogger-droid v1.6.3</div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com3tag:blogger.com,1999:blog-7407475001006969067.post-48585742447892006802010-10-14T23:04:00.001-04:002010-10-14T23:04:05.949-04:00French Fridays with Dorie<p><a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11WmXrG8PI6wQuLXMqjhE0iwljcnOoFqXIAtCAJBedCt9n3ECJbYMvhIpi880pyVK1Ly0QbXKvNjjhYNUtF_-1fHx-axTUwtaGuhNqjstWPZG66jGFfViSc8rQIJ7aJgwlQZcg8NXHYsU/'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11WmXrG8PI6wQuLXMqjhE0iwljcnOoFqXIAtCAJBedCt9n3ECJbYMvhIpi880pyVK1Ly0QbXKvNjjhYNUtF_-1fHx-axTUwtaGuhNqjstWPZG66jGFfViSc8rQIJ7aJgwlQZcg8NXHYsU/s400/20101014212034.jpg' /></a></p>I have been very disappointed in my own absence from the kitchen and greater absence from blogging. I thought that a new Dorie Greenspan challenge was just the thing to get me motivated again. I that each of her recipes will be a pleasant surprise, as every recipe I've tried of hers has been so far. Frankly, I worry that my husband is a bit jealous of my love for Dorie. <br/> <br/> The challenge (French Fridays with Dorie) is in its third week, and I finally started. Although i also have the ingredients (except for the all-imporant eggs) ready to go for week 1's recipe (finally), tonight I made the recipe chosen for week 2 by Dorie herself: a mustard tart! I'm hoping that next week I can do some catching up and actually post my results on the apropriate week. <br/> <div style='clear: both; text-align: center; font-size: xx-small;'>Published with Blogger-droid v1.6.3</div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-8093887706032725242010-01-10T17:43:00.001-05:002010-01-13T22:08:11.435-05:00Pot RoastThis will definitely become the go-to roast recipe in our house. However, in the future, I think it will be relegated to a weekend dinner, thanks to the 3+ hours it takes. It was worth every second of it though!<br /><strong><span style="font-size:130%;"></span></strong><br /><strong><span style="font-size:130%;">Pot Roast<br /></span></strong>Source: adapted from Bon Appetit (via <a href="http://skinnyfoodbyamy.wordpress.com/2010/01/01/bacon-does-make-everything-better/">Skinny Food by Amy</a>)<br /><br /><strong>Ingredients:<br /></strong>2 teaspoons chopped fresh thyme<br />2 teaspoons Hungarian sweet paprika<br />2 teaspoons coarse kosher salt<br />2 teaspoons freshly ground black pepper<br />1 teaspoon dry mustard<br />1 teaspoon (packed) golden brown sugar<br />1 3-pound boneless rump roast<br />6 ounces thick cut bacon, sliced into 1/2 inch pieces<br />2 cups dry red wine<br />1/2 cup low-salt chicken broth<br />2 large onions, thinly sliced (I used red. Yumm!)<br />12 small shallots, peeled (I used chives instead. Our local grocery doesn't keep shallots in stock, so I usually sub in chives, and it has worked so far.)<br />12 garlic cloves, peeled<br />3 bay leaves<br />4 large carrots (about 1 pound), peeled, cut into 1-inch pieces<br />3 medium potatoes, peeled, cut into 1-inch cubes<br /><br /><strong>Directions:</strong><br /><br />Preheat oven to 350°F.<br />Mix first 6 ingredients in small bowl.<br />Rub spice blend all over beef.<br />Cut 6 slits in beef and insert a clove of garlic in each slit.<br />Cook bacon in a dutch oven over medium heat until browned and lightly crisp.<br />Using slotted spoon, transfer bacon to paper towels to drain.<br /><br />Pour off all but 2 tablespoons drippings from pot. (I left them all in.)<br />Increase heat to medium-high.<br />Add beef and cook until browned on all sides, about 12 minutes total.<br />Transfer beef to plate.<br />Add red wine to pot; bring to boil, scraping up browned bits.<br />Boil until reduced to 1/2 cup, about 5 minutes.<br />Add broth and bacon.<br />Place beef atop bacon.<br />Scatter onions, shallots, remainder of garlic, and bay leaves around beef.<br /><br />Cover pot, transfer to oven, and roast 1 hour.<br />Turn beef over; stir onions.<br />Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry.<br />Transfer beef to plate.<br />Add carrots and potatoes to pot; stir to coat. (Oops! I put the carrots in early... but it was all good.)<br />Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer.<br />Transfer beef to platter.<br />Spoon off fat from surface of sauce and remove bay leaves.<br />Season sauce to taste with salt and pepper.<br />Pour sauce over beef and serve.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com3tag:blogger.com,1999:blog-7407475001006969067.post-37580130913307688672010-01-06T19:34:00.003-05:002010-01-06T19:51:41.305-05:00The absolute bestest, most amazing butternut squash soup everBecause it's freakishly cold here (and it seems, pretty much in this half of the country), and I like soup when I'm cold. This soup will rock your world. I promise. It's from Southern Living (Dec. 2003), which is always a good sign. And there's bacon.<br /><br /><span style="font-size:130%;"><strong>Butternut Squash Soup</strong></span><br /><br /><strong>Ingredients:</strong><br />6 bacon slices<br />1 large onion, chopped<br />2 carrots, chopped<br />2 celery ribs, chopped<br />1 Granny Smith apple, chopped (Yes, there is a theme; are you catching on?)<br />2 garlic cloves, chopped<br />4 (12 ounce) packages frozen butternut squash, thawed (or 3lbs fresh, peeled, seeded, and chopped)<br />1 (32 ounce) container low-sodium, fat-free chicken broth<br />2-3 Tbs fresh lime juice<br />1 1/2 Tbs honey<br />2 tsp salt<br />1 tsp black pepper<br />1/8 tsp allspice<br />1/8 tsp nutmeg<br />1/8 tsp red pepper (or more, if you like a little spice! yum!)<br />1/4 c whipping cream<br /><br /><strong>Directions:</strong><br />Cook bacon slices in oven a Dutch until crisp.<br />Remove bacon, and drain on paper towels, reserving 2 Tbs drippings.<br />Crumble bacon and set aside.<br /><br />Saute onion and carrots in bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender.<br />Add celery and onion and saute 5 more minutes.<br />Add garlic and saute 30 seconds.<br />Add butternut and chicken broth.<br />Bring to a boil; reduce heat, and simmer 20 minutes, or until carrots are tender.<br /><br />Process squash mixture, in batches, in a blender or food processor until smooth (or just use an immersion blender - I had so much fun using mine for the first time!)<br />Return to Dutch oven (if you had to take it out).<br />Add lime juice and next 7 ingredients.<br />Simmer 10-15 minutes or until thickened.<br /><br />Top with bacon and garnish (with red pepper, sour cream, etc.), if desired.<br /><br />8 servings according to the recipe. I am addicted, so I'd call it closer to 6.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-35676785717106816882010-01-02T13:52:00.003-05:002010-01-04T19:35:11.941-05:00Rosemary Crusted PorkAnother What We're Eating Recipe. This girl knows what she's doing!!! The veggies were amazing. I could have made ameal just of those. My pork loin was perfect on the end, but I ended up putting the center 1/2 in the oven for a bit to get it done enough for us. I thought the mustard sauce was wonderful (although I only had ground mustard, so used that in the place of the whole grain mustard), but Mr. L thought it was too hot/tangy for his taste. Also, she really means it when she says that you don't necessarily need to use all of the salt mixture for the pork - I used every drop, and I that was a little too much.<br /><br />Bacon, Rosemary & Garlic Roasted Veggies<br />1 tbsp bacon fat (can substitute any oil to make it vegetarian)<br />2 cloves garlic, minced<br />2 tsp fresh rosemary, minced<br />8 large brussels sprouts, trimmed and cut in half lenghtwise<br />1 small head cauliflower, cut into florets, stem discarded<br />2 cups butternut squash, peeled & cut in 1' cubes<br />1 1/2 tsp kosher salt<br />1/2 tsp freshly cracked black pepper<br /><br />Preheat oven to 400 degrees.<br /><br />Add bacon fat to a large pot over low heat until melted. Add garlic and rosemary; stir. Sweat over low heat for about 1 minute. Remove from heat. Add the brussels sprouts, cauliflower and butternut squash to the pot. Cover the pot with a lid then shake vigorously for about 30 seconds to evenly coat the veggies with the fat. Remove the lid then sprinkle with the kosher salt and freshly cracked black pepper. Replace the lid then once again shake vigorously for about 30 seconds to evenly distribute the seasoning. Pour the seasoned veggies onto a baking sheet in a single layer. Place baking sheet into the preheated oven. Bake for approximately 45 minutes or until well caramelized and tender, tossing the veggies every 15 minutes. Serve immediately and enjoy!<br /><br />Recipe by Amanda Simpson<br />http://www.whatwereeating.com/<br /><br />From post: Rosemary Crusted Pork w/ Bacon & Rosemary Roasted Veggies<br />http://www.whatwereeating.com/recipes/rosemary-crusted-pork-w-bacon-rosemary-roasted-veggies/<br />Seared Rosemary Pork Tenderloin<br />2 tsp fresh rosemary, minced<br />2 tsp kosher salt<br />1 tsp freshly cracked black pepper<br />1 pork tenderloin, trimmed of silver skin<br />2 tbsp canola oil, or other high-smoking point oil<br /><br />In a small bowl mix together the rosemary, salt and black pepper. Liberally season all sides of the pork tenderloin with the rosemary salt. You may not need all of the salt mixture.<br /><br />Preheat a large saute pan with the canola oil over medium-high heat until the oil ripples from the heat but just before it starts smoking. Place the seasoned tenderloin into the pan. Sear the meat over medium-high heat for about 4 minutes until well caramelized then flip the meat a quarter turn. Sear that side for another 4 minutes. Repeat this process two more times until all areas of the pork have a nice sear and the meat is cooked to medium, about 145 degrees. The pork should cook for about a total of 16 minutes. The larger the roast the longer it will need to cook. Let rest for at least ten minutes before slicing, allowing time for the juices to be reabsorbed into the meat. Enjoy!<br /><br />Recipe by Amanda Simpson<br />http://www.whatwereeating.com/<br /><br />From post: Rosemary Crusted Pork w/ Bacon & Rosemary Roasted Veggies<br />http://www.whatwereeating.com/recipes/rosemary-crusted-pork-w-bacon-rosemary-roasted-veggies/<br />Tangy Mustard Cream Sauce<br />Tangy Whole Grain Mustard Sauce<br />2 tbsp whole grain mustard<br />2 tbsp dijon mustard<br />2 tbsp heavy cream<br />1 tbsp apple cider vinegar<br />2 tsp honey<br />2 tbsp water<br />1/4 tsp kosher salt, plus more if desired<br />1/4 tsp freshly cracked black pepper, plus more if desired<br /><br />Add all ingredients to a mixing bowl. Whisk until all ingredients are completely incorporated. Taste. Adjust seasonings as desired with kosher salt and freshly cracked black pepper. Goes great with seared rosemary pork tenderloin. Can be made upto 3 days in advance and stored chilled. Enjoy!<br /><br />Recipe by Amanda Simpson<br />http://www.whatwereeating.com/<br /><br />From post: Rosemary Crusted Pork w/ Bacon & Rosemary Roasted Veggies<br />http://www.whatwereeating.com/recipes/rosemary-crusted-pork-w-bacon-rosemary-roasted-veggies/Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-22200909447809823322010-01-02T13:49:00.005-05:002010-04-10T23:20:39.103-04:00Peanut Brittle<div>Another ingredient I have too much of? Peanuts! I gave Virginia Peanuts as part of our oot bags for the wedding, and like everything for the wedding, I WAY over-bought! (I also bought too much dark chocolate for the chocolates that went on the cupcakes, so I was thrilled that this recipe calls for drizzling with chocolate.) So, peanut brittle, here we come.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458714484848064258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7URYUlIK-pt8J-j1tWJRkQlVzOj5akMOgxRXRBqr2OU0qGoeBI2UicpVFstoW-KtjDt6nC3UWLeUEo9IQcz1oAAUzM8edwEZGNrIJcOrv7G2DdKJehBtEmGaBBu0fvrwykFvbX3hPEi2/s320/DSCN3121.JPG" /><br />Peanut Brittle (from <a href="http://www.foodnetwork.com/recipes/jacques-torres/peanut-brittle-recipe/index.html">food network</a>)<br /><br />Ingredients :<br />Brittle:<br />2 vanilla beans<br />3 1/4 cups or 500 grams unsalted toasted peanuts<br />1 scant cup or 200 grams granulated sugar<br />1/4 cup plus 1 tablespoon or 100 grams corn syrup<br />1 1/4 cup or 300 grams unsalted butter, cubed<br />1/4 cup or 80 grams honey<br />2 teaspoons or 6 grams salt<br />Optional chocolate decoration:<br />32 ounces bittersweet chocolate, tempered<br /></div><br /><br /><div>Directions<br />Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat. Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside. Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer. Use a sharp chef's knife to partially cut the brittle while it is still warm. Allow it to cool completely before coating it with chocolate. It is ready to eat now or you can add chocolate to the outside of the brittle.<br /><br />To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle. You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle. You could also use a dipping fork to dip each piece of brittle in the chocolate. Whatever method you use, allow the chocolate to set and it is ready to serve </div><br /><div></div><br /><div></div><br /><div></div><br /><div>The first time I made this, it came out perfectly and wsa loved by all. When I tried it again (twice), I couldn't get it to firm up, so I don't know about the reliability factor. But when it works, it's perfection!</div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com4tag:blogger.com,1999:blog-7407475001006969067.post-61560112479570950922010-01-02T13:47:00.004-05:002010-04-10T23:28:06.118-04:00I'm on a mission to use up some unusual ingredients that I have lying around - like 2 bags of whole wheat graham flour. Step one: dog treats<br /><br />Cookie Cutter Treats (from <a href="http://www.hodgsonmill.com/cookie-cutter-treats/">Hodgson Mill</a>)<br /><br />2 1/2 c whole wheat graham flour<br />1/2 c nonfat dry milk<br />1 Tbsp. sugar<br />1 Tbsp. salt (optional)<br />6 Tbsp. butter<br />1 egg<br />1/2 c cold water<br /><br /><br /><br />Mix all ingredients.<br />Knead three minutes or until dough forms into a ball.<br />Roll 1/2 inch thick.<br />Cut with cookie cutters.<br />Bake at 350 degrees F on lightly greased cookie sheet for 30 minutes.<br /><br />Makes 1 batch.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com2tag:blogger.com,1999:blog-7407475001006969067.post-79871090293218583602010-01-02T00:07:00.002-05:002010-01-02T00:15:43.818-05:00Happy New Year!For New Year's eve this year, we went to a friend's house for an evening of fun and festivities. The evite said to bring a cocktail or hors d'oeuvres, so I consulted facebook and got a recipe from a law school friend with the following subject line (obviously, that meant I had to make this recipe):<br /><br /><strong><span style="font-size:130%;">Ho's be lovin my cheez dip!</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><span style="font-size:130%;"><strong>Ingredients</strong>:</span><br /><span style="font-size:130%;">2 big logs of Velveeta<br />1 lb ground beef<br />2 chopped jalapeno peppers (she leaves out the seeds, out of kindness to those who can't handle it)<br />1-2 cans rotel tomatoes<br />1 bunch of cilantro, chopped<br />1 chopped onion</span><br /><span style="font-size:130%;"><br /></span><span style="font-size:130%;"></span><span style="font-size:130%;"><strong>Directions</strong>:</span><br /><span style="font-size:130%;">Brown the hamburger and drain.<br />Melt the Velveeta (I did this in the microwave)</span><br /><span style="font-size:130%;">Combine everything. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Be warned, this is enough to feed a small army. But it's delicious, and so you should make it all anyway!<br /></span><span style="font-size:130%;"></span>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-63881927898506988342009-12-29T22:18:00.002-05:002009-12-29T22:28:14.181-05:00Jambalaya<div align="left">I have always been a huge fan of Zaarans, but Mr. L believes that jambalaya must be made from scratch. And Martha Stewart sent me an email with a link to a <a href="http://www.marthastewart.com/recipe/quick-jambalaya?backto=true&backtourl=/photogallery/quick-dinner-on-demand-recipes#slide_9">jambalaya recipe</a>! And they call it "quick", which is key. Mr. L got a Le Cruset dutch oven for Christmas, and this was the perfect chance to they it out (and it's AMAZING!!!!).<br /></div><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 225px; DISPLAY: block; HEIGHT: 281px; CURSOR: hand" border="0" alt="" src="http://images.marthastewart.com/images/content/pub/ms_living/2007Q1//mla102583_0207_jumba_l.jpg" /></p><p align="center"><span style="font-size:85%;">Martha's Picture - mine was ugly</span></p><p><br /><span style="font-size:130%;"><strong>Quick Jambalaya </strong></p><p align="left"></span><strong>Ingredients<br /></strong>1/4 cup olive oil<br />1 pound boneless, skinless chicken breast halves<br />Coarse salt and freshly ground pepper<br />3 celery stalks, finely chopped<br />1 medium onion, finely chopped<br />1 green bell pepper, stemmed, seeded, and finely chopped<br />1 pound andouille sausage, cut into 1/2-inch pieces<br />2 garlic cloves, minced<br />2 cups homemade or low-sodium store-bought chicken stock<br />3/4 teaspoon Old Bay seasoning<br />1 can (14 ounces) crushed tomatoes with juice<br />1 cup long-grain rice<br /><br /></p><strong>Directions<br /></strong>Heat oil in a Dutch oven over medium-high heat.<br />Season chicken with salt and pepper.<br />Cook until golden brown, about 5 minutes per side.<br />Cut into 3/4-inch pieces; set aside.<br />Add vegetables to pot.<br />Cook, stirring, 5 minutes.<br />Add sausage; cook 3 minutes.<br />Add garlic; cook 1 minute.<br />Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.<br />Add rice and chicken.<br />Reduce heat; simmer 5 minutes.<br />Cover; remove from heat.<br />Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. (This took me longer - closer to 45 minutes.)<br />Season with salt and pepper.<br /><br /><br /><br />Serves 4Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-25067586985983903982009-12-24T18:23:00.000-05:002009-12-29T21:55:57.562-05:00Christmas Baking<span style="BACKGROUND-COLOR: #ffff00"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-Q8RbjpGmxY7W3uAm7u-Uk563rG6OrOT3fZ-m9qrQnpb1mrf4YRt-04f5_xjkbCGkzTKk3Wx7kHZJz_oyW9AfhzeQ5-btGSSYSq-YZqvJXUM8XwJmZS5_qo-7AzDAro4OoqACjTXu5jJ/s1600-h/DSCN3114.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420856867100918898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-Q8RbjpGmxY7W3uAm7u-Uk563rG6OrOT3fZ-m9qrQnpb1mrf4YRt-04f5_xjkbCGkzTKk3Wx7kHZJz_oyW9AfhzeQ5-btGSSYSq-YZqvJXUM8XwJmZS5_qo-7AzDAro4OoqACjTXu5jJ/s320/DSCN3114.JPG" /></a><br /><div>As usual, everyone on my Christmas list is getting baked goods. This year, I tried some new things and recycled an old favorite. I kept the gingersnaps in the mix, since they are a favorite, and added zucchini bread, apple butter, peppermint bark, and eggnog. </div><br /><div>The <a href="http://www.foodnetwork.com/recipes/paula-deen/peppermint-bark-recipe/index.html">peppermint bark</a> was the most surprising - it was SO easy! The first batch I made according to the recipe (except without the extract, since I couldn't find any). For the second, I added a layer of dark chocolate, and that was much better. Finally, I made a batch with crushed oreos instead of candy canes - that was my favorite, but I don't really like mint. I bagged up a little of each as part of each gift.<br /></div><div>The <a href="http://www.pickyourown.org/applebutter.htm">apple butter </a>took up most of a Saturday, but I was very pleased with the end result. I was happy that I got to put my new food mill to work (and even happier about how much easier the mill made it!). It passed muster with my father-in-law, who is a true apple butter connoisseur. </div><br /><div>The <a href="http://www.foodnetwork.com/recipes/paula-deen/zucchini-bread-recipe/index.html">zucchini bread</a> was a much sweeter bread than I expected, but I loved the sugar crust on it. It smelled awful while cooking, but turned out well, and got a ton of compliments. This will definitely be added to the regular Christmas rotation. </div><br /><div>The eggnog was another new addition, and I went with <a href="http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2/index.html">Alton Brown</a>'s recipe, and just omitted the alcohol (since our families don't really drink). This was another hit - and easy in the stand mixer. </div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-48209369554327135042009-12-14T21:00:00.005-05:002009-12-29T21:57:15.634-05:00Pork tacos with pineapple salsa<div align="left">I found this recipe a while back in Cooking Light. After our last flop from Cooking Light, I was hesitant to try this one, but the pictures were so convincing! I'm glad we did try it. This definitely had more flavor than the stir-fry, and was actaully very filling. It earned a "VERY good for a light recipe" rating from Mr. L. It earned a "I'm too hunrgy, and this is too good to remember to take pictures" from me. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" border="0" alt="" src="http://img.timeinc.net/recipes/i/recipes/ck/soft-tacos-ck-1611663-l.jpg" /><br /><p align="center"><span style="font-size:85%;">That's right - I forgot to take a picture of mine, so I'm tempting you with the picture that drew me in.<br /></p></span><br /><br /><span style="font-size:130%;"><strong>Chipotle Pork Soft Tacos with Pineapple Salsa</strong></span> (<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611663">Cooking Light, May 2007</a>)<br /><br /><br /><strong>Salsa Ingredients:</strong><br />2 C minced pineapple<br />1 C minced apple<br />1/4 C minced shallots (I used 1 chopped chive instead, because that's what I had)<br />2 Tbs chopped cilantro<br />1 Tbs fresh lime juice (I just used all the juice from 1 lime, because who measures lime juice?!)<br />1/2 tsp ground cumin<br />1/4 tsp salt<br /><br /><br /><strong>Taco Ingredients</strong><br />1Tbs canola oil<br />1 C thinly sliced onion (It called for yellow; I used red)<br />2 garlic gloves, minced<br />1 1/2 lbs pork tenderloin, cut lengthwise and thinly sliced crosswise<br />1/2 C fat-free, less-sodium chicken broth<br />1 Tbs apple cider vinegar<br />1 tsp dried oregano<br />1 tsp ground cumin<br />1/2 tsp salt<br />1/2 tsp black pepper<br />12 cherry tomatoes, quartered<br />2 chipotle chilis, canned in adobo sauce, chopped<br />12 (6-inch) corn tortillas, warmed (I used flour, because I don't love corn)<br /><br /><br /><br /><strong>Directions</strong><br />Combine all salsa ingredients in a bowl and stir.<br />Cover and chill.<br /><br /><br /><br />Heat oil in a large skillet over medium heat.<br />Add onion to pan and saute 2 min., or until tender.<br />Add garlic and cook 30 seconds.<br />Add pork to pan and cook 4 min., or until it loses its pink color, stirring occassionally.<br />Add all remaining ingredients.<br />Cover, reduce heat, and simmer 10 minutes.<br />Remove cover, and simmer 10 minutes or until liquid is nearly evaporated.<br />Warm tortillas according to package directions.<br /><br />Serve.<br /><br />6 Cooking Light servings; 3 servings in my houseElizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com2tag:blogger.com,1999:blog-7407475001006969067.post-24896761068950774242009-12-01T21:03:00.009-05:002010-04-10T23:27:38.526-04:00Thanksgiving wrap-up<div><div><div><div><div><div><div><div><div><div>This thanksgiving I finally got to do most of the cooking. We got a condo with Mr. L's parents. They brought the ham and turkey (and cake and <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">sweet</span> potato casserole), and I made everything else. It was wonderful! The only thing that turned out a little off were the pumpkin pie (the bottom crust didn't seem fully cooked). Here's the rundown: <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219100103594722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ5K5CFzfTwQhXsgle0Nx1GIe5Y1KLCAxDQiQpsoStQnHNnJ2uEDKf3YsnzBYvnpQHjSlTxvvZ_JxyFvl1dRqapIjo__Jn9Uy_GimUcbCP7ddFWLVFfkF4Xnu6VZ8BZeycMkPUwXXvGa9/s320/DSCN3059.JPG" /><br /><br /><span style="font-size:130%;"><strong>Corn Pudding</strong></span> (from the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Dollywood</span> cookbook - Tennessee Mountain Cooking)<br /><br /><strong>Ingredients</strong>:<br />1 c corn<br />2 eggs, beaten<br />1 Tbs melted butter<br />1/4 c chopped onion<br />1/4 c pimento<br />1/4 c green pepper<br /><br /><strong>Directions</strong>:<br />Mix together all ingredients.<br />Pour into a baking dish.<br />Bake at 350 until set (about 25 minutes).<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219478596039266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj791RYKua5ntoGKO0nMVFaRjL6d7NIuWkzMiOOJ_UUsLrNGNEk3NCrnhgkQcrqM97u-LBiPUtFfvco20BTnmv-29ioGcNE1fCJfm3mWnNw_0g10Yroj5Tipi2uJqOTpxfZu8MoIFJvCPPb/s320/DSCN3073.JPG" /><br /><span style="font-size:130%;"><strong><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Green bean</span> Casserole</strong></span> (LOVED this) (from <a href="http://www.foodnetwork.com/recipes/paula-deen/green-bean-casserole-recipe/index.html">Paula</a>)<br /><br /><strong>Ingredients</strong>:<br />1/3 stick butter<br />1/2 c diced onions<br />1/2 c sliced fresh mushrooms<br />2 c sliced green beans<br />3 c chicken broth<br />1 (10 3/4 ounce) can of cream of mushroom soup<br />1 (2.8 ounce) can french-fried onion rings<br />pinch house seasoning (4 parts salt, 1 part black pepper, 1 part garlic powder)<br />1 c grated cheddar<br /><br /><strong>Directions</strong>:<br />Preheat oven to 350.<br />Melt the butter in a large skillet.<br />saute the onions and mushrooms in the butter.<br />Boil green beans in chicken broth for 10 minutes and drain.<br />Add the green beans, mushroom soup, onion rings, and house seasoning, to taste, to the onion mixture.<br />Stir well.<br />Pour into a greased 1 1/2 quart baking dish.<br />bake for 20 minutes, then top casserole with the cheddar and bake for 10 minutes longer, or until the casserole is hot and the cheese is melted.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219486705650482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUr3HJm-rllxWWMpHt_7i9vDAsmCXezZyY-4U6FF7AGU3tONRoR-EFoMIp-XuhobuIQZeQB_zwsZU4N8hx74SHm1iIEnP4iydQpohr7iiQYyS-iukM26_0cOrr2aF-nj9bWdlRW_tkLde/s320/DSCN3075.JPG" /><br /><span style="font-size:130%;"><strong>Parker House Rolls</strong></span> (from the Gourmet Cookbook)<br /><br /><strong>Ingredients</strong>:<br />3 Tbs warm water<br />3 Tbs sugar<br />1 (1/4 ounce) package (2 1/2 tsp) active dry yeast<br />1 stick unsalted butter<br />1 c whole milk<br />2 c bread flour (not whole wheat)<br />1 1/2 tsp salt<br />3/4 - 1 1/2 c all-purpose flour<br /><br /><strong>Directions</strong>:<br />Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.<br />Melt 3/4 stick butter in a small saucepan.<br />Add milk and heat to lukewarm.<br />Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.<br /><br />Butter a large bowl.<br />Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky.<br />Form into a ball and put in buttered bowl.<br />Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.<br /><br />Butter a 13- by 9-inch baking pan.<br />Divide dough into 20 equal pieces and roll into balls.<br />Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk.<br />Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler.<br />Let rolls rise, covered loosely, 15 minutes.<br /><br />Preheat oven to 375°F.<br /><br />Melt remaining 2 tablespoons butter and cool slightly.<br />Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes.<br />Let rolls cool in pan on a rack 5 minutes.<br />Turn out onto rack and cool to warm.<br /><br />Cooks' note:<br />You can make rolls 1 day ahead and keep, wrapped well in foil, at room temperature. Reheat in foil in a preheated 375°F oven 15 to 20 minutes. (This is what I did, and it worked perfectly!)<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219484707632050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ATM_m09f8CQZjZIV_Wk_dqc1Y479puuQv4RhAJ4eju0UAgeNdwGoqBis8GTanx8b3nzBEmMlubdiXxwNkTSeT96Uu9dUSBCRdPelacdxppY22KFVCovr5oDv5iWOMzDHrOw0QwQAp4bl/s320/DSCN3074.JPG" /><br /><span style="font-size:130%;"><strong>Macaroni and Cheese </strong></span>(slightly modified from <a href="http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html">Alton Brown</a>'s)<br /><br /><strong>Ingredients</strong>:<br />1/2 lb elbow <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">macaroni</span><br />3 Tbs butter<br />3 Tbs flour<br />1 Tbs powdered mustard<br />3 c milk<br />1/2 c yellow onion, finely diced<br />1 bay leaf<br />1/2 tsp paprika<br />1 large egg<br />6 ounces sharp cheddar, shredded<br />6 ounces cubed <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Velveeta</span><br />1 tsp kosher salt<br />fresh black pepper<br /><strong>Topping</strong>:<br />3 Tbs butter<br />1 c <span id="SPELLING_ERROR_5" class="blsp-spelling-error">panko</span> bread crumbs<br /><br /><strong>Directions</strong>:<br />Preheat oven to 350.<br />In a large pot of salted boiling water, cook the pasta to <span id="SPELLING_ERROR_6" class="blsp-spelling-error">al</span> <span id="SPELLING_ERROR_7" class="blsp-spelling-error">dente</span><br />While the pasta is cooking, in a <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">separate</span> pot, melt the butter.<br />Whisk in the flour and mustard and keep it moving for about five minutes.<br />Make sure it's free of lumps.<br />Stir in the milk, onion, bay leaf, and paprika.<br />Simmer for ten minutes, and remove the bay leaf.<br />Temper in the egg.<br />Stir in all of the <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Velveeta</span>, and 1/2 of the cheddar.<br />Season with salt and pepper.<br />Fold in the <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">macaroni</span> and pour into a 2 quart casserole dish.<br />Top with remaining cheese.<br />Melt the butter in a saute pan and toss the bread crumbs to coat.<br />Top the <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">macaroni</span> with the bread crumbs.<br />Bake for 30 minutes.<br />Remove from the oven and rest for five minutes before serving.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219463028400034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWGOS5t9TPR8j9dJTOtlui_nfFv6MGwcKUijDXDTW4ZkVZ33axnspg6SYMJyDXztOf1h741gH9j7Ad_FM0sBRaIDUcddj3XIgtSxguuxOYMqjj40Y9RCri3EQqE4GCz7FAEYROEFhNGvZ/s320/DSCN3069.JPG" /><br /><span style="font-size:130%;"><strong>Fresh Cranberry Relish</strong></span> (also from Tennessee Mountain Home Cooking)<br /><br /><strong>Ingredients</strong>:<br />16oz fresh cranberries<br />1 orange<br />1 c sugar<br />1/2 c nuts (I used walnuts)<br /><br /><strong>Directions</strong>:<br />In food processor or blender, chop cranberries into big pieces. (I used a blender, because our food processor is buried somewhere right now - I wished I had it. The blender was a bit of a <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">hassle</span>, because it only wanted to chop what was at the bottom, and didn't really move the berries around.)<br />Add nuts and chop.<br />Add orange and sugar and chop until desired consistency.<br /><span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">Refrigerate</span>.<br /><br />Note: Better if made a few hours before serving.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219105637225842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpVKsrtHpEv-VRaSEa-Sq6E4rkPpsfJDlUxOf9U0GrEdWxZpWQWJu5x5vguDjW0bnkQtNDFOwWEGkuFa-JtCXeHitqE6kezk8vv420DIeA38KqIWrJ1-oc9J2seHEE-nV9dJPKzXVgPhr/s320/DSCN3062.JPG" /><br /><br /><p><span style="font-size:130%;"><strong>Cornbread and Sausage Dressing</strong></span> (from a local cookbook - Cooking on Hazel Creek: The Best of Southern Cooking)</p><br /><p><strong>Ingredients</strong>:<br />1/2 lb bulk pork sausage<br />1/2 chopped onion<br />4 c coarsely crumbled cornbread (less than 1 box of Jiffy)<br />1 c coarsely crumbled day old bread<br />2 eggs<br />2 c turkey or chicken broth (or 1 small can)<br />1/4 c chopped parsley (thank goodness for my little herb garden!)<br />1/2 tsp poultry seasoning<br />1/4 tsp salt</p><br /><p><strong>Directions</strong>:<br />Combine sausage and onion and cook until browned, stirring to crumble meat.<br />Drain off pan drippings.<br />Combine with remaining ingredients, and spoon the mixture into a greased 12x8 baking dish.<br />Cover and bake at 350 for 30 minutes.<br />Remove cover and bake at 15 minutes longer. </p><p><span style="font-size:130%;"><strong>Creamed Spinach</strong></span> (from <a href="http://smittenkitchen.com/2009/11/creamed-spinach/">Smitten Kitchen</a>)</p><p><strong>Ingredients</strong>:<br /></p>2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded<br />1 3/4 cups heavy cream or whole milk, or a mix thereof<br />1 small onion, finely chopped<br />1 small clove garlic, minced (optional)<br />3 tablespoons unsalted butter<br />3 tablespoons all-purpose flour<br />Pinch of freshly grated nutmeg<br /><br /><strong>Directions</strong>:<br />Wash your spinach well but no need to spin or pat it dry.<br />Place spinach in a large pot over high heat.<br />Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.<br />Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.<br />Coarsely chop the wrung-out spinach.<br />Wipe out large pot so you can use it again.<br /><br />Heat milk or cream in a small saucepan over moderate heat, stirring, until warm.<br />Keep warm.<br />Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.<br />Whisk in flour and cook roux, whisking, about three minutes.<br />Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.<br />Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.<br /><br />Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately. (I made it ahead, and wished I'd made it the day of. It's just not the same!) </div><br /><div></div><br /><div></div><br /><div>I did make most of it ahead, and merely cooked it the day of. I did all of the prep work at home, and then wrapped it and labeled it all with the coking times and temperatures, ready to pop in the oven on thanksgiving day. It made it easier, having already figured out what could cook at the same time (same temperatures) and what needed to go in early or late because it had a higher or lower cooking temperature. </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422219108773711890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEDlq1p07yEF_X6A-JbPsQLPer04SGtHwrNphCSRyfsImztz3jpZg2EBkmfPnpfJ5gp4y1cIg8Rbbnr_CAApUIKBFihEDVuS_ssXtUSZuoU3Hj9fWrQdgD4vXRpdTk2nKheTHwESE3hvF/s320/DSCN3063.JPG" /></div></div></div></div></div></div></div></div></div></div><br /><p>I also made Pumpkin Pie and Mashed Potatoes, but can't remember which <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">recipes</span> I used for those - more than likely, they were from someone on the Food Network. ;)</p>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-49757503614403255522009-12-01T20:36:00.004-05:002009-12-29T22:12:41.927-05:00Stir Fry and Fried Rice<div><div>Last night we had stir fry from a Cooking Light recipe (and yes, their recipes always do taste light to us), and tonight I chopped it all (along with some leftover ham from thanksgiving), and made fried rice. The fried rice was pretty good, but even though it's healthier, I just don't see myself making fried rice out of basmati rice again. But, I loved the chopped up stir fry in it - carrots make me happy!</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420861325789450978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXVxDC11n4xPVUL-apDCOhJx7vKpj15IV7gvwUW1dUAdFenvRowWRJSZoCsDWMjYbxhb3Zf_1p6-VZ26gBvm-p5kOS_YDSuxOR7RPpHpPufL1cjzKDmgzCmW1N1Phrk8HeACbrkSzl2A5/s320/DSCN3112.JPG" /><br /><div><span style="font-size:130%;"><strong>Stir Fry</strong></span></div><br /><div></div><div><strong>Ingredients</strong></div><div>Basmati Rice (we just threw it in the rice cooker)</div><div>1 lb sirloin, cut into thin strips</div><div>1 c broccoli, chopped into florets</div><div>3 carrots, chopped diagonally</div><div>1 c snow peas</div><div>2 tbs canola oil</div><div>5 spice powder (I had 4 of the spices, so just used them)</div><div></div><br /><div></div><div></div><p><strong>Directions<br /></strong>I'm not even going to include this - it's that un-delicious. </p><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420861330108882578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDj3d0UNsmFehYtuhSFF3Z8PhAFaxO3xWgysMSvbiPzrBaxshQg4nCXRd3mAt9gTH_0HmO0ZAxDAXi_Z6dfZUTXQGYwJRZWkwYW6QxmABKI1N5GyOnPMg0XMnrAlFPT0Iy-4wziwtdh8NR/s320/DSCN3113.JPG" /><br /></strong><span style="font-size:130%;"><strong>Fried Rice<br /><br /></strong></span><div></div><div><strong>Ingredients</strong></div><div>3-4 c day-old rice</div><div>1 c chopped up leftovers (sirloin, ham, broccoli, carrots, and peas)</div><div>1 chopped green onion (probably could have added more)</div><div>2 eggs, scrambled</div><div>4 tbs canola oil</div><div>liberal low sodium soy sauce to taste</div><div></div><br /><div><strong>Directions</strong></div><div>Cook eggs until just done in a wok (or large frying pan), then set aside and clean out wok. with 2 tbs oil.</div><div>Heat remaining oil in wok, and add in rice. Break up with a wooden spoon. </div><div>Add everything else and keep adding soy until it looks/tastes right.</div><div>Cook until warmed through.</div><div>Serve with teryaki sauce (this is key). </div></div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-35213918081388753922009-11-24T13:28:00.005-05:002009-11-24T13:54:08.256-05:001 chicken - three meals - no picturesI decided that I really wanted to roast a chicken. The Saturday before thanksgiving. I think it was all the recipe searching getting to me. So... I roasted a chicken with a bunch of veggies (first shout-out to <a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html">Ina</a> of this post). For TWO. This left us with a ton of chicken and roasted veggies left over, but I was determined not to waste any of it! The chicken got chopped up and turned into chicken salad (Mr. L did the chopping - hooray!). The veggies got thrown in the food processor with chicken broth and turned into soup (thanks <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe/index.html">Ina</a>, for that great idea!)<br /><br />I have made a variation of this chicken salad before, but with much larger pieces. This time, we (Mr. L) chopped everything up much smaller, and I think that the result had a much more universal appeal. I still love it both ways, of course; but I think I'll stick with the smaller chunks when I'm sharing it.<br /><br />There are no pictures today, because the roast and the chicken salad were devoured before we had a chance to take pictures (we were hungry). The may be pictures of the soup after thanksgiving; I blended it all today, and I'll heat it later this week to serve with Thanksgiving dinner.<br /><br /><strong><span style="font-size:130%;">Perfect Roast Chicken</span></strong> (modified from Ina Garten)<br /><br /><strong>Ingredients</strong><br /><br />1 (5-6lb) roasting chicken<br />salt<br />pepper<br />bunch (plus 20 sprigs) thyme<br />1 lemon, halved<br />1 head of garlic, halved<br />2 tbs melted butter<br />3-4 stalks of celery, chopped into large pieces<br />3 white sweet potatoes, chopped<br />4-5 carrots, chopped<br />(onions would have been great, but I forgot to added one)<br />1 orange pepper<br />1 red pepper<br />3 zucchini, sliced<br /><br /><strong>Directions</strong><br /><br />Preheat oven to 425.<br />Remove chicken giblets. (I saved them for my pup)<br />Wash chicken inside and out.<br />Remove any extra fat or pinfeathers.<br />Pat outside of chicken dry.<br />Liberally salt and pepper inside of chicken.<br />Stuff cavity with bunch of thyme, lemon and garlic.<br />Brush outside of chicken with butter, and sprinkle with salt and pepper.<br />Tie legs together with string (I couldn't find any, so I skewered them together, and tuck wings under chicken.<br />Place veggies in roasting pan, toss with remaining thyme, salt, pepper, and olive oil.<br />Spread veggies around the bottom of the roasting pan, and place chicken on top.<br />Roast for 1.5 hours.<br />Remove from oven, and cover. Let sit for 20 minutes before carving.<br /><br /><strong><span style="font-size:130%;">Chicken Salad</span></strong><br /><br /><strong>Ingredients</strong> (these measurements are approximate)<br /><br />2 c chopped chicken<br />1 tbs relish<br />1 tbs Dijon mustard<br />1 c mayonnaise<br />1/2 c chopped apple (I think we used red Delicious, and left the skin on)<br />1/2 c chopped walnuts (or pecans)<br /><br /><strong>Directions</strong><br /><br />Dump everything in a bowl and stir until combined.<br />Serve with ritz or on a sandwich.<br /><br /><br /><strong><span style="font-size:130%;">Roasted Veggie Soup</span></strong><br /><br /><strong>Ingredients</strong><br /><br />4 c Chicken Stock<br />2 c Water<br />4 c Leftover Roasted Veggies<br />1 Bay Leaf<br /><br /><strong>Directions</strong><br /><br />Combine half of stock, water and veggies in blender.<br />Combine other half in blender.<br />Put both mixtures and bay leaf in a pot.<br />Bring to gentle simmer for 20 minutes.<br />Remove bay leaf, and season to taste.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-46741765407306378012009-11-23T17:46:00.002-05:002009-11-23T21:24:26.282-05:00Loaded Baked Potato SoupI had the whole post typed up and ready to go with tonight's dinner - Loaded Baked Potato Soup (from <a href="http://www.kraftfoods.com/kf/recipes/loaded-baked-potato-soup-94649.aspx">Kraft</a>). But I deleted it. Intentionally. It wasn't worth taking a picture of, and it wasn't worth sharing the recipe. The only good part was the toppings... which were predicable and could be used on a much better potato soup recipe. This one was flavorless, and way too thin for my taste. Bleh.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-73502523489111382852009-11-23T12:19:00.000-05:002009-11-23T17:40:30.981-05:00Butternut and Acorn Squash Soup with Herb and Gruyere Scones<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpjmjjpWvm0bKkBVF3WYyhKWARzr7jw8GeIg5wn2lGSDQWBr2SlDBih9TIPh0k3Ql_HXSZzpchmqjZ1PqOhSHKsZjNhhcowFc1zqXGpiyf6VmYSiUh8q_wBbOxoSXEdhEG61HyqEybooW/s1600/DSCN3053.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407432316370487314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpjmjjpWvm0bKkBVF3WYyhKWARzr7jw8GeIg5wn2lGSDQWBr2SlDBih9TIPh0k3Ql_HXSZzpchmqjZ1PqOhSHKsZjNhhcowFc1zqXGpiyf6VmYSiUh8q_wBbOxoSXEdhEG61HyqEybooW/s320/DSCN3053.JPG" /></a><br /><div><strong><span style="font-size:130%;">Butternut And Acorn Squash Soup</span> </strong>(from <a href="http://www.mytartelette.com/2009/10/recipe-butternut-and-acorn-squash-soup.html">tartelette</a>)<br /><br />Serves 4 hungry people<br /></div><br /><div><strong>Ingredients</strong><br /></div><div><br />1 tablespoon olive oil<br />1 small butternut squash, peeled and diced into 1-inch cubes (seeds scooped out & saved)<br />1 small acorn squash, peeled and diced into 1-inch cubes<br />3 cloves or garlic, peeled and smashed (don't worry about mincing)<br />4 cups chicken stock<br />1 to 2 teaspoons fresh thyme (or less if desired. You can also use some sage)<br />water<br />salt and pepper<br /><br />Optional accompaniments:<br />chopped Tai chilies<br />creme fraiche (or sour cream)<br />sauteed thick cut bacon or salted and cured pork, sliced thin<br />seeds from one of the squashes (saute in the bacon fat for maximum flavor, and drained on paper towels)<br /></div><br /><div><strong>Directions</strong></div><div><br />In a large stock pot, heat the oil over medium heat. Add the cubed squashes and saute for 2-3 minutes or until they start to get some caramelizing color. Add the garlic and saute one minute, stirring often to prevent it from burning (or it will become bitter). Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 30 minutes or until the squash is tender. With an immersion blender, puree the soup in the pot until smooth. If using a food processor or blender, let the soup cool a bit before processing. Adjust the consistency to your liking with extra water. Salt and pepper to taste.<br />Garnish as desired.<br /><br /></div><div><span style="FONT-WEIGHT: bold;font-size:130%;" class="Apple-style-span" >Herb and Gruyere Scones</span> (from <a href="http://www.designspongeonline.com/2009/10/in-the-kitchen-with-emma-bowen-of-dulcinaea-baking.html">DesignSponge</a>)</div><div><br /><p><strong>Ingredients</strong><br /></p><p>3 cups unbleached all-purpose flour<br />½ teaspoon baking soda<br />1 ½ teaspoons baking powder<br />1 pinch cayenne pepper<br />1 teaspoon salt<br />2 tablespoons finely ground yellow cornmeal<br />½ cup plus 1 tablespoon cold unsalted butter, cut into 1-inch cubes<br />½ pound Gruyere cheese, grated<br />½ cup chopped herbs (I like thyme and chives)<br />½ cup heavy cream<br />1 cup buttermilk<br />1 egg, beaten</p><br /><p><strong>Directions</strong><br /></p><p>Preheat the oven to 375°F and line a baking sheet with a baking mat or parchment paper. Sprinkle lightly with cornmeal.<br />Sift the flour, baking soda, baking powder, cayenne pepper, and salt together into the bowl of a stand mixer.<br />Add cornmeal and whisk together.<br />Add the butter to the dry ingredients, and, using the paddle attachment, beat on low speed until butter is the size of small peas.<br />Add the Gruyere and herbs and mix just until the ingredients are evenly distributed.<br />Put the buttermilk and cream together in one bowl or liquid measuring cup, and then slowly add to the mixture on low speed until it is just combined and there is a little flour left on the bottom of the bowl. You may not need all of the liquid (I only used about 2/3 of it)!<br />Empty the contents of the bowl onto a floured surface.<br />Pat the dough together and work in any pieces of dry dough.<br />Sprinkle some flour on the top of the dough, and, either using a rolling pin or just your hands, press the dough until it is about 1 ½ inches thick.<br />Using a circular cookie cutter, dipped in a little flour each time, cut out the scones.<br />Feel free to roll any scraps together and cut those, too.<br />(Alternatively, you can shape the mound of dough into a rectangle about 9 by 6 inches, divide the dough in half lengthwise, and then cut each piece into 6 even triangles.)<br />Place scones onto prepared baking sheet about 2 inches apart.<br />Brush the beaten egg onto the tops of the scones and bake for about 30 minutes, rotating the pan about halfway through, or until light brown on top.</p><p>Yields about 12 smaller scones or 6 big scones.</p></div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-30301470642521978312009-11-16T20:24:00.000-05:002009-11-16T20:24:00.280-05:00Cheesy Rotisserie Chicken & Bowties<strong><em>Cheesy Rotisserie Chicken & Bowties </em><span style="FONT-WEIGHT: normal" class="Apple-style-span">(from <a href="http://doughmesstic.blogspot.com/2009/02/wallet-friendly-dinner-quick-easy.html">She's Becoming DoughMessTic</a>)</span></strong><br /><span style="font-size:85%;">makes 6 to 8 servings</span> <ul><li>Store bought rotisserie chicken, chopped or pulled into pieces</li><li>One standard box Bow Tie Pasta (or, in my case, half a bag of veggie spirals)</li><li>1 bag shredded cheese (I used taco flavor, but any strong cheese will do)</li><li>1/2 Sweet onion, diced</li><li>1 Pepper, any color (I used orange this time)</li><li>1 can chicken broth</li><li>1 can Cream of Mushroom (regular size)</li><li>1 can Cream of Chicken (regular size)</li><li>4 Tbsp. Melted Butter</li><li>1 tsp dried cilantro (I didn't have any in the house, so I used poultry seasoning instead. I realize that it's a completely different spice, but it worked.)</li><li>Salt & Pepper to taste</li></ul><br />Preheat oven to 325.<br />Cook pasta in water and can of chicken broth until nearly done.<br />You will be baking this pasta, so take care not to over cook it now.<br />Reserve a cup of the broth from the pasta to add in to the mixture.<br />In large bowl, combine the broth, chicken, cheese, peppers, onions, melted butter, both creams, salt, pepper & cilantro.<br />Stir it well and pour it in a large baking dish.<br />Bake covered<br />at 325 for 45 minutes.<br /><br />We served it with biscuits. I considered adding a ritz topping, but wanted to try the recipe as it was (basically) first. Next time, I'll definitely add a topping for a little extra oomph.Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-46767168747317618682009-11-15T14:27:00.000-05:002009-11-15T23:47:22.099-05:00Irish Chicken & Dumplings<span style="font-size:130%;"><span style="font-size:100%;">I was very pleased with the results on this one. The house smelled irresistible by the time it was nearly ready, and the taste lived up. It was great Sunday evening comfort food. Of course, anything with a stick of butter is pretty much guaranteed to satisfy in our household. We added a little shredded cheese on top too. It wasn't necessary, but it was delicious.</span> </span><br /><span style="font-size:130%;"><em></em></span><br /><span style="font-size:130%;"><em>Irish Chicken & Dumplings (from <a href="http://doughmesstic.blogspot.com/2008/11/my-kitchen-my-worldireland.html">She's Becoming DoughMessTic</a>)</em></span><br /><br />1 large can Cream of Chicken or Mushroom Soup<br />4 Boneless Chicken Breasts, cut up<br />1 bag frozen peas & carrot mix<br />1/2 large sweet onion, chopped<br />6 medium potatoes, peeled and chopped<br />2 cans crescent roll dough, butter flavor<br />1 stick butter<br />salt & pepper to taste<br />other seasonings, to taste<br /><br />Boil chicken and onion until tender, about 30 minutes.<br />Don't drain. Add cream of chicken and butter, seasonings and potatoes.<br />Reduce heat to low-medium and cook for 20-30 minutes<br />Add peas & carrots, continue to cook for 10 minutes, then add crescent rolls, torn into medium to large pieces and cook until dough is cooked through (this takes a while -maybe half an hour).Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-85550155136277918732009-11-01T23:38:00.000-05:002009-11-02T23:24:46.578-05:00Prosciutto Wrapped Chicken & Whipped Sweet Potatoes<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399727080676513378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EMU2BfTfnrMVd1618v4zercf0xAEQK89-ozVegVa5GtWM2-4WLc0TgrYqcAexvY-5kOXxHQjgIcIo-wy2QhNEKPd79TmdmupZXU7tAp9cnpEW2ics55xzxJlLXZQFPt8ahQtJymy0dJZ/s320/DSCN3047.JPG" /><br /><div><br /><br /><div><span style="font-size:130%;"><strong>Creme Fraiche</strong></span> (from <a href="http://www.joyofbaking.com/CremeFraiche.html">Joy of Baking</a>)</div><div></div><br /><div><span style="font-size:130%;">Ingredients</span></div><br /><div>1 cup (240 ml) heavy whipping <a href="http://www.joyofbaking.com/Cream.html">cream </a><br />1 tablespoon buttermilk<br />Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken. (Mine must hve been ultra-pasturized, because it definitely took it's time!)</div><div></div><br /><div><span style="font-size:130%;">Directions</span></div><div>In a medium <a style="POSITION: static; TEXT-DECORATION: underline !important" id="KonaLink3" oncontextmenu="return false;" class="kLink" onmouseover="adlinkMouseOver(event,this,3);" onmouseout="adlinkMouseOut(event,this,3);" onclick="adlinkMouseClick(event,this,3);" href="http://www.joyofbaking.com/CremeFraiche.html#" target="_top">saucepan</a> over low heat, warm the cream to 105 degrees F (40 degrees C). </div><div>Remove from heat and stir in the buttermilk. </div><div>Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. </div><div>Stir and taste every 6 - 8 hours. </div><div>This process takes anywhere from 24 to 36 hours, depending on your room temperature. </div><div>The creme fraiche is ready when it is thick with a slightly nutty sour taste. </div><div>Chill cream, in the refrigerator, for several hours before using. </div><div>Creme fraiche may be made and stored in the refrigerator for up to 10 days.</div><div></div><br /><br /><div><span style="font-size:130%;"><strong>Roasted Garlic and Herb Creme Fraiche</strong></span> (from <a href="http://www.whatwereeating.com/recipes/prosciutto-wrapped-chicken-whipped-sweet-potatoes/">What We're Eating</a>, as are the following recipes)<br /></div><br /><div><span style="font-size:130%;">Ingredients</span></div><div>4 large cloves roasted garlic</div><div>1/4 cup creme fraiche</div><div>1 tsp fresh tarragon (optional)</div><div>1 fresh sage leaf</div><div>1/2 cup fresh chives</div><div>juice from 1 small lemon</div><div>kosher salt</div><div>fresh finely ground white pepper (optional)</div><br /><div><span style="font-size:130%;">Directions </span><br />Add all ingredients except kosher salt into the bowl of a blender. Blend at a high speed until sauce is completely pulverized to for a silky smooth puree.<br />Strain herbed creme fraiche through a fine mesh sieve to remove any leftover larger chunks.<br />Adjust the seasoning of the sauce to taste with kosher salt and, if desired, freshly ground white pepper. Enjoy!<br /><br /><span style="font-size:130%;"><strong>Whipped Sweet Potatoes</strong></span></div><br /><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Ingredients<br /></span>2 large sweet potatoes, peeled & chopped in 1" cubes</div><div>3 tbsp butter</div><div>1/3 cup whole milk, plus extra if necessary (amount will vary as size of the potatoes vary) (I used cream instead... because I had that or skim milk)</div><div>kosher salt </div><div>freshly cracked black pepper</div><div>juice from 1/2 a lemon (I thought this was what made this dish perfect)<br /></div><div></div><div><span style="font-size:130%;">Directions</span></div><div>Bring a large pot of heavily salted water to a boil over high heat. </div><div>Once the water has reached a boil, add the sweet potato cubes. </div><div>Boil potatoes until tender, about 10 minutes. </div><div>To test the done-ness, stab a potato with a butter knife - if the potato is easily pierced and slides right off, the potatoes are done.<br />While the potatoes are boiling, add the milk and butter to a bowl of a stand mixer or to a large mixing bowl.<br />Drain the potatoes than add them to the bowl with the milk and butter. If using a stand mixer or hand-beater, whip the potatoes at a medium-low speed until smooth and fluffy, adding more milk if necessary to achieve a smooth but moist texture. If using a potato masher, mash until smooth, adding more milk as necessary.<br />Add lemon juice and a small pinch of salt and pepper to the potatoes. </div><div>Stir to combine. </div><div>Taste the potatoes. Adjust the seasoning as desired with kosher salt and freshly cracked black pepper. </div><div>Serve immediately. </div><br /><div></div><div></div><br /><div><span style="font-size:130%;"><strong>Prosciutto Wrapped Chicken Breasts</strong></span><br /></div><br /><div><span style="font-size:130%;">Ingredients</span></div><div>1/3 lb thinly sliced proscuitto ham</div><div>4 small chicken breasts</div><div>3 tbsp canola oil (or other flavorless oil)</div><div>kosher salt and freshly cracked black pepper</div><br /><div><span style="font-size:130%;">Directions<br /></span>Preheat oven to 375 degrees with a rack placed in the middle of the oven.<br />Liberally season all areas of the chicken breasts with kosher salt and freshly cracked black pepper. </div><div>Wrap thin slices of proscuitto around the seasoned breasts, covering nearly all surface area with the ham.<br />Heat a large oven-safe saute pan over medium high heat. </div><div>Add canola oil to the pan. </div><div>Let the oil heat for about 2 minutes or until there are small ripples in the oil but before it begins to smoke.<br />Place the chicken breasts into the pan with the proscuitto seam-side-up. </div><div>Allow the chicken to cook, undisturbed, for approximately 3-4 minutes or until the proscuitto has released itself from the pan and is evenly browned. </div><div>Flip the chicken and place the pan onto the rack positioned in the middle of the oven.<br />Bake the breasts for approximately 15 minutes or until breast are just cooked through. </div><div>Remove from oven and allow breasts to rest for at least 7 minutes before serving. Enjoy!</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399727083008971714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NIX22Yf_AMHfGXfR1OiXgbhjaibUYMA_xwq1FKHqu1bpMAkrS8y_Ndbq-r1EmEThUjbc8ynd9vZBNifRgdLp2SJCUzF0WwxPxV0UGmjPY_F85dkMkI6tIp4nQtX7NIqMuejzkqiwPigJ/s320/DSCN3048.JPG" /><br /><div>I added fried okra (I just bought the frozen stuff, already breaded and ready to go) and biscuits (again, I went with the canned stuff, because there were some great coupons last week). Then there were madelines from The Gourmet Cookbook for dessert. As I'm headed out of town for a few days and leaving Mr. L to fend for himself, I thought I should end on a good note. ;)</div></div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0tag:blogger.com,1999:blog-7407475001006969067.post-55161232264305064552009-10-29T22:41:00.000-04:002009-10-29T22:59:59.466-04:00Stuffed Meatloaf<div style="text-align: left;">OMG, I am so psyched about this meatloaf. I've been drooling over it since the first time I saw it. Seriously... everything about this shouts that it MUST be amazing. I have to admit, it more than lived up to my expectations. This was amazing (and used up a huge portion of my overgrown window herb garden)! Mr. L didn't not only didn't complain about having leftovers of this meal, he was excited enough about it to offer to come home for lunch so he could have some then! </div><div style="text-align: left;"><br /></div><div><span class="Apple-style-span" style="font-size: large;"><b>Roasted Garlic and Ricotta Stuffed Meatloaf</b></span> (from <a href="http://www.whatwereeating.com/recipes/national-meatloaf-day-better-than-presidents-day/">What We're Eating</a>)</div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMusAT4DgyPnFjDhILJar1hZX5SQyQE2Fth5qremOjlGpBPkFFG4Ho5uwUG2zkOvpVLCeHcnJqI2d6uW3XGsYKnFt3e2Jcoxc5GSh8i2b8dpZkpK7aKL9nKiJZOqCZkLENBfiyL2zAFrZ/s320/DSCN3044.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5398215940622274210" /></div><div> <p><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></p><p>For the Loaf:</p><p>1 tbsp canola oil<br />1 onion, small dice<br />1 carrot, small dice<br />1/2 red bell pepper, small dice (I used green instead, since they were on sale)<br />2 cloves garlic, minced<br />1 1/4 lbs ground beef<br />3/4 lb hot italian sausage, not in casings<br />1/8 cup flat-leaf parsley, chopped<br />1/2 cup bread crumbs<br />1 egg<br />1 tbsp sambal oelek<br />2 1/2 tbsp worcestershire saucekosher salt and freshly cracked black pepper</p> <p>For the filling:<br />2 bulbs garlic<br />drizzle olive oil<br />8 oz ricotta<br />3 oz goat cheese, softened<br />1/8 cup flat leaf parsley<br />1 tbsp fresh sage, minced<br />1/8 cup fresh basil ribbons (chiffonade)<br />1 eggkosher salt and freshly cracked black pepper</p> <p><span class="Apple-style-span" style="font-size: large;">Directions:</span></p><p>Preheat oven to 350 degrees.<br /><br />Prepare the garlic bulbs to be roasted: cut the ends off of each bulb and drizzle with olive oil.<br />Sprinkle with kosher salt and freshly cracked black pepper.<br />Wrap in alluminum foil and roast at 350 degrees for about 1 hour or until just starting to caramelize and completely softened.<br />Set aside until cool enough to handle.</p><p>While the garlic is roasting, saute the veggies for the meatloaf.<br />Add canola oil to a saute pan over medium heat.<br />Once the pan and oil are hot, add the diced onions, carrots, and red bell pepper.<br />Sweat the veggies over medium heat for about 10 to 15 minutes, stirring occasionally, until the onions are translucent.<br />Add the minced garlic to the pan.<br />Stir and continue to cook for 1 more minute.<br />Remove from heat and set aside to cool. </p> <p>Once the </p><p>garlic has been removed from the oven, begin preparing the rest of the meatloaf.<br />To a large mixing bowl add the sauteed veggies, ground beef, italian sausage, parsley, bread crumbs, 1 egg, sambal oelek, worcestershire sauce, and a liberal pinch of kosher salt and freshly cracked black pepper.<br />Using your hands, mix the ingredients together working the meat as little as possible, the more it gets rough around the tougher it will be.<br />Stop mixing once all the ingredients are just barely combined.</p> <p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lyMjFmUCQKLgJTrZ7G-A4vrQmzIXrlaRuT8tIbyRSTTbfQdoiULNDUFGRxQd80kKRoAb8ZOsroyQkz6TuUWIW7eWILsv96lZPB8cdwZREmKXZcK_MaT57b2QaFF15SnaPEJVHU_PJpOH/s320/DSCN3043.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5398215934130975778" /></p><p>Make the filling-<br />In a mixing bowl cream together the softened goat cheese and ricotta.<br />Squeeze the roasted garlic cloves out of the bulbs and into the bowl with the cheese.<br />Also add the parsley, sage, and mint.<br />Mix until the garlic has broken up and the ingredients are thoroughly combined.<br />Taste the mixture and adjust seasoning as necessary with kosher salt and freshly cracked black pepper.<br />After adjusting seasoning, add one egg into the bowl, mix until the egg has been completely incorporated.</p> <p>Form the meat loaf.<br />Place a piece of parchment paper onto a sheet pan.<br />Using about 2/3 of the ground meat mixture form a rectangular "boat" on the parchment paper.<br />There should be about 1 1/2 inches of meat on all sides and on the bottom with a large valley that will be filled with the cheese.<br />Next, spoon the ricotta mixture into the bowl of the meatloaf "boat" ;-) .<br />Not all of the cheese mixture may be necessary.<br />Carefully take the other 1/3 of the ground meat mixture and press it out into a similar rectangle that will fit over top of the filled meatloaf "boat".<br />Work the edges of the top piece of meatloaf into the sides of the bottom piece to for a sealed meatloaf.<br />No filling should be visable.<br />Drizzle with olive oil and sprinkle with freshly cracked black pepper and kosher salt. </p> <p>Place the stuffed meatloaf into a preheated 350 degree oven.<br />Bake the meatloaf at 350 degrees for 1 hour.<br />Some of the cheese may ooze out during the cooking process but that's okay.<br />Remove the meatloaf from the oven and allow it to rest for <em>at least</em> 10 minutes before slicing and serving.<br />Enjoy!<br />PS: The leftovers go great cut up and tossed with pasta!</p><p>I also roasted a couple carrots and a parsnips with olive oil and honey so there'd be a little something on the side.</p></div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com1tag:blogger.com,1999:blog-7407475001006969067.post-83864017351142433992009-10-27T18:56:00.003-04:002009-10-27T21:45:00.237-04:00baked shrimp<div style="text-align: center;"><br /></div>...with pasta and veggies!<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FMGXk1s5qgo7FyjcNdBclEFXDlfKkIRlV6ORgO1I6mRVE50PscqbRQrz7kfoS0Mqk-pyjYmdKmmz4cBCuLYyOExjrtEDOyLUzYgLeUaDiPAYBprKhHvX0foZ_myhzxEvCJpAAsJBXNs0/s320/DSCN3041.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5397460700231312338" /></div><div>I bought a bag of frozen, cooked, shell-on shrimp on a whim a few weeks ago, and only afterward found out that Mr. L doesn't like shrimp cold - only hot (which I think is strange). So, I went on a search for a recipe that used already cooked shrimp. I came across one for baked shrimp on <a href="http://foodlion.mywebgrocer.com/RecipeDetails.aspx?Pos=0&Search=baked%20shrimp&SRC2=0&RecipeID=13394&s=61988580&g=4a8d5d5c-975e-4191-b6db-ad29c56c3c04&uc=7B35461">Food Lion's site</a>. I figured I'd throw it on top of some pasta, and add in some veggies to make it a little more healthy (and a little more meal-like). We had a bag steamfresh mixed veggies to use up, and a bag of Wacky Mac corkscrew pasta, so that was that. I tossed some italian dressing </div><div><br /></div><div>Basically, the shrimp were covered in a mixture of italian dressing, melted butter, lemon juice and salt and pepper and baked. However, the recipe called for doing it at 400 for 20-30 min. I felt that after 20 min, they were already overcooked. Also, the dressing mixture was <i>delicious</i>, so I thought it was wasted on the shrimp shells. Next time, I'd probably shell the shrimp and just saute them long enough to warm up over low heat with the same dressing mixture. (Although I don't know much about cooking shrimp, so that' be an experiment too.) </div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><b>Amazing Shrimp Glaze</b></span></div><div><span class="Apple-style-span" style=" line-height: 16px; font-family:'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif;font-size:12px;"><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p class="recipeDetail1" face="'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif" style=" line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="font-size: large;">Ingredients</span></p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">10 1/2 oz Cooked large shrimp</p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">2 1/2 tsp Black pepper, ground</p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">4 1/4 Tbs Classic Italian vinaigrette salad dressing</p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Juice from 1/2 lemon</p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">4 1/2 Tbs Butter, salted</p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><br /></p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="Apple-style-span" style="line-height: 33px; "><span class="Apple-style-span" style="font-size: large;">Directions</span></span></p><p class="recipeDetail1" style="font-family: 'Lucida Grande', Verdana, Lucida, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.4; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Melt butter and then combine all ingredients.</p></span></div>Elizabethhttp://www.blogger.com/profile/03715368249442137713noreply@blogger.com0