tag:blogger.com,1999:blog-83392109585842590172024-03-12T16:43:56.103-07:00NOSH.graze your way through my fun foodie blog!danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8339210958584259017.post-2944155007041245382012-05-02T14:27:00.000-07:002012-05-02T14:27:10.381-07:00Recipe: Pasta Bake<span style="font-family: Georgia, 'Times New Roman', serif;">Oh, hi. It's been a while. Between planning my wedding and stressing about grad school, I managed to neglect my poor little blog. My bad. I still love cooking, and clearly love eating, so the other day I whipped this bad Larry up. I borrowed pieces of this recipe from my good friend Giada...yeah we're on a first name basis. It's a great meal. It lasts a week. I kind of had a love/hate relationship with it by day 3. Like I literally froze half and still had enough for a 9x13 casserole dish. Yeah. Make this for your next potluck or family event (hi Mother's Day dinner.) The key here is to use freshly grated Fontina. Don't skimp on this step! It's almost a life-changing cheese...real talk.</span><br />
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<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">2 red peppers, cored and cut into 1-inch wide strips</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">2 small zucchini, quartered lengthwise and cut into 1-inch cubes</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">about a 1/2 package of slice mushrooms, diced</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 small onion, peeled and diced</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/4 cup extra-virgin olive oil</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="line-height: 23px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 pound whole-wheat penne pasta</span></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">3 cups marinara sauce (that's about 1.5 jars of store bought...again, my fav. is Barilla Arribiata)</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 cup grated fontina cheese</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/2 cup grated smoked mozzarella (I used regular shredded mozz)</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups frozen peas, thawed (that's one 8 oz. bag)</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/4 cup grated Parmesan, plus 1/3 cup for topping (I went semi-homemade here and used 4C shredded parm in the jar...cares)</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">s&p</span></li>
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 450 degrees.</span></div>
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, salt, pepper, and dried herbs. Roast until tender, about 15 minutes.</span></div>
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. It will still be kind of hard. It's fine. It's gonna cook more in the oven.</span></div>
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.</span></div>
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">this is pre-baked. SO. MUCH. PASTA.</span></div>
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXclwUPk5Gbk-FbqU7GndQCV8PUiCCgn6HzuSHSFz6yQORoZ7iufHeMJxJGqfzzCZV9PHmL-2WDtxjGQknjv0P3U4T7NtotqDHmxfVNXrdISsPi5RTK4PZUtQdmKftu4tdcT6OxElZqZg/s1600/003+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXclwUPk5Gbk-FbqU7GndQCV8PUiCCgn6HzuSHSFz6yQORoZ7iufHeMJxJGqfzzCZV9PHmL-2WDtxjGQknjv0P3U4T7NtotqDHmxfVNXrdISsPi5RTK4PZUtQdmKftu4tdcT6OxElZqZg/s320/003+%25284%2529.JPG" width="238" /></a></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-72408750763647791172012-04-09T16:01:00.000-07:002012-04-09T16:01:23.127-07:00Recipe: American Chop Suey...I think<span style="font-family: Georgia, 'Times New Roman', serif;">I have no idea what American Chop Suey is. Like, who invited that name? Is it the same thing as Goulash? And WTF is Goulash? I did not make that word up. It looks like Chop Suey so it must be the same because someone DEFINITELY made up the name, "American Chop Suey." Growing up I think we called it, 'Spaghetti and Meat Sauce." I'm gonna combine the two and just call it, "Macaroni and Meat with Some Peppers Thrown in." It's pretty tasty. See for yourself.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 box elbow macaroni</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 lb. ground turkey</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1-2 green peppers, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 onion, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 gloves garlic, minced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">oregano</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">thyme</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">chopped fresh parsley</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 large can crushed tomatoes </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cook pasta according to directions. Set aside. In a separate saucepan, brown turkey and add onions and garlic until onions are transparent. Add peppers and spices and cook until peppers are tender. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GDK7irPaNfLEvm7an6DpwM_ovq6Jzf_Q9FqyU8mrPthAl-Qy9T_kuFYgBM4v6efRaNxwgMLxUQTqWFNQ0YAW7WZeg_GX98f9IT9Brr55oF8XjZzFeD0sy5nZyoQf6sriEPFYJQeopMY/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GDK7irPaNfLEvm7an6DpwM_ovq6Jzf_Q9FqyU8mrPthAl-Qy9T_kuFYgBM4v6efRaNxwgMLxUQTqWFNQ0YAW7WZeg_GX98f9IT9Brr55oF8XjZzFeD0sy5nZyoQf6sriEPFYJQeopMY/s320/001.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> Mix in half the sauce and simmer. Once everything is combined, transfer mixture to macaroni and stir well, adding remaining sauce from the can. Top with fresh Mozzarella and parsley.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET0MoypjHzM-pf82k1Je0Nj_ZQgfE8j4iaX6RnV5VVSXI9rS2Tq8jApExaZylPhutj_FKGLCxmWl4YpxL-0R-kiNfv7vcF-Ouu4O_AWKr3C9574gkpktuTrAjR6HJE99U6Fw76iH_BBg/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET0MoypjHzM-pf82k1Je0Nj_ZQgfE8j4iaX6RnV5VVSXI9rS2Tq8jApExaZylPhutj_FKGLCxmWl4YpxL-0R-kiNfv7vcF-Ouu4O_AWKr3C9574gkpktuTrAjR6HJE99U6Fw76iH_BBg/s320/004.JPG" width="320" /></span></a></div><div style="text-align: center;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">oh yeah, SIDENOTE: this makes enough food for 2 grown men and me, plus seconds, plus leftovers. Which I'm not mad about.</span></i></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-3464257620842789272012-03-25T16:03:00.001-07:002012-03-25T16:03:51.140-07:00Recipe: Corned Beef & Cabbage<span style="font-family: Georgia, 'Times New Roman', serif;">So I'm a little late on posting our St. Patty's Day feast, but here it is if you're still craving a boiled dinner. This one is seriously easy but it does take FOR-EVER to cook, so start chopping early and get it in the pot before you do anything else for the day. It's worth the wait, though. Obviously this is best enjoyed with a cold beer. Obviously.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">3lb corned beef brisket</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 potatoes, peeled and cut into cubes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 carrots, peeled and sliced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 head of cabbage (or more if it fits in your Crock)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 onion, peeled and sliced in quarters</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 c. apple juice</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 c. water</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">place the potatoes, carrots, and onions in the Crock Pot. Place corned beef on top and cover with water and apple juice. Add the little spice packet that comes with the corned beef, sprinkled right over the top. Cover and cook on low for 10-12 hours. Add cabbage when there's about 2 hours of cook time left.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCgUMVPRvupqIU4Ok75ehvj1uJ25nLzSRuVojwDjn6H8dNwF1RBYBADFnNcSptTa3Agr9lAdUCoqWHZGBiIoJDhnfbl-l_u9o8VPUeWf76eYR6s86_Ak8Qjgk61BLKVrzN99-A6DGl28/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCgUMVPRvupqIU4Ok75ehvj1uJ25nLzSRuVojwDjn6H8dNwF1RBYBADFnNcSptTa3Agr9lAdUCoqWHZGBiIoJDhnfbl-l_u9o8VPUeWf76eYR6s86_Ak8Qjgk61BLKVrzN99-A6DGl28/s320/002.JPG" width="320" /></a></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-52160504699913772812012-03-06T14:54:00.000-08:002012-03-06T14:54:01.289-08:00Recipe: Shrimp & Orzo<span style="font-family: Georgia, 'Times New Roman', serif;">I've been finding pretty much all of my recipe inspirations lately on Pinterest. So have you. Don't lie. It's the best invention ever. No one has an original thought anymore and I'm totally OK with it. </span><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Last night's recipe was inspired by <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe/index.html">Ina Garten...aka the Barefoot Contessa</a>. I pretty much used her recipe as is (although scaled down for two people) but was too lazy to wait a hour before eating so we just scarfed it down while it was still hot. This one's fairly healthy and would be amazing with my new favorite ingredient, quinoa, but sometime's orzo really just hits the spot. This made a bunch of leftovers so we ate it cold for lunch...even better. Enjoy :)</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1 lb shrimp, peeled and de-veined</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 box of orzo, cooked as instructed on the box</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1 English cucumber, diced</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">fresh parsley, chopped</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">fresh scallions, chopped</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">2-3 artichoke hearts, diced</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">juice of 2 lemons</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 c. EVOO ( I eyeballed it)</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">feta cheese</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. dill (I used dried dill but fresh is probably great, too)</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 400 degrees. Boil water for orzo & cook as directed. Drizzle shrimp with EVOO, salt and pepper and bake for 6-8 minutes until pink. Meanwhile, mix lemon juice, salt, pepper, and EVOO in a bowl, whisk until blended. Once orzo is ready, drain and add dressing while the orzo is hot. When shrimp is cooked, add it, along with all remaining ingredients, to the orzo. </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEUlIWJJcEpLUG4IEoIQDLPfqrnGtSaPJWP1uS1rIVg2Ok3vDLFKXP-WdzlOZz0ICZNcfWlKXXiPCWnRGWLZci_md_wBT8TWbAGTY5VFUd5xxab92W9crdybW2qKbf4CuQ1BAPmFHMRE/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEUlIWJJcEpLUG4IEoIQDLPfqrnGtSaPJWP1uS1rIVg2Ok3vDLFKXP-WdzlOZz0ICZNcfWlKXXiPCWnRGWLZci_md_wBT8TWbAGTY5VFUd5xxab92W9crdybW2qKbf4CuQ1BAPmFHMRE/s320/001.JPG" width="320" /></span></a></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">I made some roasted cauliflower to accompany this dish by drizzling EVOO over some fresh cauliflower and baking at 400 degrees for about 20 minutes until fork tender. Also, since I recently started working at a bakery, I occasionally (read: daily) take home fresh bread, and we eat it with everything. Sue me.</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6idofOBmABeu79wg_-CKgkyaCmNqWY-Uvs6GY1ZolPfsXvPv_7otkPjZ9M-jI0MP-Pbq378CDvllsHEZbKPaE4Y56m2-00t-XKWrOBk9oaoL4P1_9U5WKmedQu13_GUNCC9aD2SH604U/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6idofOBmABeu79wg_-CKgkyaCmNqWY-Uvs6GY1ZolPfsXvPv_7otkPjZ9M-jI0MP-Pbq378CDvllsHEZbKPaE4Y56m2-00t-XKWrOBk9oaoL4P1_9U5WKmedQu13_GUNCC9aD2SH604U/s320/002.JPG" width="320" /></a></div><div><br />
</div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-73225117862654137542012-02-27T14:45:00.000-08:002012-02-27T14:45:33.010-08:00Recipe: Turkey and Artichoke Stuffed Shells<span style="font-family: Georgia, 'Times New Roman', serif;">Last night my parents came over for dinner and I made them a Giada DeLaurentiis recipe that was delish. These stuffed shells went over way better than <a href="http://daynsworld.blogspot.com/2011/11/kitchen-oops-not-so-stuffed-shells.html">my last attempt at a stuffed-shell-eqsue dinner</a> and I think everyone was pleased. I followed the recipe for the shells as posted <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-and-artichoke-stuffed-shells-with-arrabbiata-sauce-recipe/index.html">here</a> but I cheated and used caned Barilla Aribiatta sauce because I'm lazy and it's good. Mangia!</span><br />
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<h2 class="kv-ingred" style="background-color: white; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></h2><ul class="kv-ingred-list1" style="background-color: white; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 (12-ounce) box jumbo pasta shells (recommended: Barilla)</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">3 tablespoons extra-virgin olive oil</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/2 large yellow onion, chopped (about 1 cup)</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">3 cloves garlic, chopped</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 pound ground turkey</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon kosher salt, plus 1/2 teaspoon</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 (15-ounce) container ricotta cheese</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">3/4 cup grated Parmesan</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">2 eggs, lightly beaten</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1/4 cup chopped fresh basil leaves</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chopped fresh flat-leaf parsley</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">5 cups Arribbiata sauce </span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif; line-height: 23px;">1 1/2 cups grated mozzarella (about 5 ounces)</span></li>
</ul><h2 style="background-color: white; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Directions</span></h2><div class="instructions" style="background-color: white; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.</span></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.</span></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.</span></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; font-size: 13px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hFKIYn6P1gvVz-dMGoUPuzd7rev8wtir2i-X5j9OAadjSSjHtWYksjhV3x1MBgqdcMDrbUqwOEKgDAaWe_yBagHB7HHidOAU7hCP6BaQmms-XAm5WE0iiCkQ18FYhZO3F-YbXKfZ9PA/s1600/shellmix3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hFKIYn6P1gvVz-dMGoUPuzd7rev8wtir2i-X5j9OAadjSSjHtWYksjhV3x1MBgqdcMDrbUqwOEKgDAaWe_yBagHB7HHidOAU7hCP6BaQmms-XAm5WE0iiCkQ18FYhZO3F-YbXKfZ9PA/s320/shellmix3.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">these are my pictures. Just imagine that I am as talented as or more so than Giada. I like to think we're on the same level.</span></i></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">(<b>EDITOR'S NOTE: I HAD ENOUGH CHEESE MIXTURE FOR BASICALLY A WHOLE BOX OF SHELLS)</b></span><span style="color: purple;">. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.</span></span></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)</span></div><div style="font-size: 13px; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8paYttsx3EY42sDNoZTdIiphCRO6_6L-hpMdzR7uJ7AyijmA_wuug3AS2-aHoPCE20J48rMeEtm2fSZdw0_NxoPXQh30tXId_lXcSvQWY0ZlkWkKHIFLY9uBpnHA_U-zJJoymw6Ebng/s1600/shells.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8paYttsx3EY42sDNoZTdIiphCRO6_6L-hpMdzR7uJ7AyijmA_wuug3AS2-aHoPCE20J48rMeEtm2fSZdw0_NxoPXQh30tXId_lXcSvQWY0ZlkWkKHIFLY9uBpnHA_U-zJJoymw6Ebng/s320/shells.JPG" width="320" /></a></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i>we got a little distracted between eating a lot and talking non-stop about our upcoming wedding that I forgot to snap a pic of the finished product until it looked like this. At least you can tell we liked it...</i></span></div></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-58283022118129855952012-02-20T17:37:00.000-08:002012-02-20T17:37:16.882-08:00Recipe: Rosemary Skewered Scallops<span style="font-family: Georgia, 'Times New Roman', serif;">Today I went on a fun road trip with some of besties to Western Mass to stroll the streets of Northampton and relive our glory days circa 2007. The last thing I wanted to do when I got home was cook dinner, so thankfully when my love called me mid-afternoon I kindly suggested he pick something up from the store--his choice--for supper. I was surprised and grateful when I came home to this gem marinating away. The ingredients are so fresh and simple that you can't and don't want to mess with them too much. Just trust it and it'll be delicious.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thanks to my fiance for a fabulous Monday night meal, xo!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 lb sea scallops</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">a few springs of rosemary</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">EVOO</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">S&P</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Wash and dry the scallops well. Skewer 2-4 (depending on size) scallops on each sprig of rosemary and drizzle the EVOO over each skewer. Sprinkle with salt and a bunch of pepper. Let marinate in the fridge at least 30 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8bGbZgFsdlkiJOjAY75O-MoVVXWpEtUslRlyUSqW82X79YkJzPgqHDZnvdX0iYYYcUZ4FONUWKxm2_SXTsCdb9ug80rVZmOX-OzX6mUIxAa2EtTBw-qcsOi_InfGTo16sNf-L9K03f8/s1600/scallops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8bGbZgFsdlkiJOjAY75O-MoVVXWpEtUslRlyUSqW82X79YkJzPgqHDZnvdX0iYYYcUZ4FONUWKxm2_SXTsCdb9ug80rVZmOX-OzX6mUIxAa2EtTBw-qcsOi_InfGTo16sNf-L9K03f8/s320/scallops.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Heat your grill to HIGH. Using a grill pan (you know, like you'd use to steam veggies), grill scallops for about 20 minutes or until golden brown.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxDxF7JjvbF8xWSkhLNj-6kYc16aXo_5Vu2xd2ShOCbytC0kyrJFm4KRZrciPV_aOyHYQGWOeIXsUF_Xq9KUtBET32xz3rHR8tPt-Q5kFdTMVPeBrePKNv6sGX5_WoIAcye2SPx5oy7o/s1600/scallops3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxDxF7JjvbF8xWSkhLNj-6kYc16aXo_5Vu2xd2ShOCbytC0kyrJFm4KRZrciPV_aOyHYQGWOeIXsUF_Xq9KUtBET32xz3rHR8tPt-Q5kFdTMVPeBrePKNv6sGX5_WoIAcye2SPx5oy7o/s320/scallops3.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">gorg!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9nE3Ydqs2DOJuHk_idVBEK8WPd0pyCENSHLyBJ6Y6c3cTTfaRJZm7FY1ebZWxtlDnlIIzUtrKxxpU9lREYc6bi41R_vHtkeID5rg54hwi18Fxk8ufa1wFrYaHM3_0af7P0ookPE3DOs/s1600/scallops2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9nE3Ydqs2DOJuHk_idVBEK8WPd0pyCENSHLyBJ6Y6c3cTTfaRJZm7FY1ebZWxtlDnlIIzUtrKxxpU9lREYc6bi41R_vHtkeID5rg54hwi18Fxk8ufa1wFrYaHM3_0af7P0ookPE3DOs/s320/scallops2.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">We made a little tomato-mozzarella to accompany our scallops...because, well, why the hell not.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNgOj8uzB84QI7QOB0pmqvDjjSyHk4mfBytBsF1kL1B3G11ixQkAzgRfzJKwCN0InDW0inphkKa_zVoO3z3mUiYfNZWUme_DCt1oRrMRfxwp_vzcCV4whimDeNIm-AQO-HZAAwSXLtSM/s1600/tommozz.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNgOj8uzB84QI7QOB0pmqvDjjSyHk4mfBytBsF1kL1B3G11ixQkAzgRfzJKwCN0InDW0inphkKa_zVoO3z3mUiYfNZWUme_DCt1oRrMRfxwp_vzcCV4whimDeNIm-AQO-HZAAwSXLtSM/s320/tommozz.JPG" width="320" /></a></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-45448808943837465742012-02-12T13:49:00.000-08:002012-02-12T13:49:33.856-08:00Guest Blog! WHOOPIE!!!<span style="font-family: Georgia, 'Times New Roman', serif;">Remember that time when <a href="http://thethreebiterule.com/2012/01/guest-post-buffalo-bites/">this happened?</a> Emily from The Three Bite Rule has been kind enough to return the favor with not only a guest blog, but a guest blog that invloves BAKING. This is HUGE for NOSH. Some of you return readers might have caught on that um...I can't bake. Emily's Oatmeal Whoopie Pie recipe, adapted from one of her fav cookbooks, looks to die. When I get that big orange mixer on the BB&B registry of my dreams, these are happening. Thank you to Emily for this delish recipe! Here's her whoopie lovin' below. Don't forget to check out her blog <a href="http://thethreebiterule.com/">here!</a></span><br />
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<div style="background-color: rgba(255, 255, 255, 0.917969); font-size: 14px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Oatmeal Whoopie Pies </span></div><div style="background-color: rgba(255, 255, 255, 0.917969); font-size: 14px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); font-size: 14px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">I loooove whoopie pies. If I had my way, I wouldn't have had a wedding cake, I would have served whoopie pies. Don't get me wrong, I ended up loving the cake, but how yummy would that have been?! Seriously, way better than the cupcake craze. I take the bottom off the cake part and put it on top of the frosting to make it whoopie pie-ish. </span></div><div style="background-color: rgba(255, 255, 255, 0.917969); font-size: 14px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); font-size: 14px;"><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">I’m not a big baker but now that I have lots more space and a fancy mixer, I hope to bake more. These came out great which was definitely a confidence booster.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Ingredients:<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">4 tbs unsalted butter, at room temperature<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">½ cup (packed) brown sugar<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">¼ cup granulated sugar<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">2 large eggs<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 ½ cups rolled oats (not fast-cooking)<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">¾ cup all-purpose flour<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">½ tsp baking soda<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">½ tsp ground cinnamon<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 tsp salt<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">½ cup raisins (optional)<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">½ cup chopped pecans (optional)<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Directions:<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla dn beat until light and creamy, about 3 minutes.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">In a food processor or blender, process ¾ cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwvwkZNyZ3BWIxlezyUAZydts7CaKRI48Nqxd7BxzMYrOLFefWUXGhmmqQOzKa9ESFus5fQejuih6AjzsPdH4SOiFpPI69w0BVbcFtZ02jT650pFQyHTiCgeWuqnpamQX8ZQeYcTqjLw/s1600/whoopie_baked_590_390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwvwkZNyZ3BWIxlezyUAZydts7CaKRI48Nqxd7BxzMYrOLFefWUXGhmmqQOzKa9ESFus5fQejuih6AjzsPdH4SOiFpPI69w0BVbcFtZ02jT650pFQyHTiCgeWuqnpamQX8ZQeYcTqjLw/s320/whoopie_baked_590_390.jpg" width="320" /></span></a></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Makes about 48 two-inch cakes.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Classic Marshmallow Cream<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Ingredients:<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 ½ cups Marshmallow Fluff<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 ¼ cups vegetable shortening<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 cup confectioners’ sugar<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">1 tbs vanilla extract<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kV_Q61OzGNqRIGy_piV8GR4Jthh1ho3GgY2izh_7FHucmD13xilIv-tJdpQ6J7b3UMJlWUdwC0aP_vJVXf5sjs1lB0herrs22WTkCBT7WkNXdXh8CptSQKjg0-Za2xseqLh3ho01AoA/s1600/whoopie_cream_590_390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kV_Q61OzGNqRIGy_piV8GR4Jthh1ho3GgY2izh_7FHucmD13xilIv-tJdpQ6J7b3UMJlWUdwC0aP_vJVXf5sjs1lB0herrs22WTkCBT7WkNXdXh8CptSQKjg0-Za2xseqLh3ho01AoA/s320/whoopie_cream_590_390.jpg" width="320" /></span></a></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
Directions: <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Reduce mixer speed to low, and add the confectioners’ sugar and the vanilla, and beat until incorporated.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Increase mixer speed to medium and beat until fluffy, about 3 minutes more.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">I was really proud of these and they were delicious. I might fill the whoopie pan a bit less next time because they were pretty large. Using the whoopie pan, I made 24 cakes, thus making 12 whoopie pies.<u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVnaQXEFERolzeq09tkclzHegp8rX3RToXov2hnU-VC7Y3fegw-wfHF54YmI9a1row1N5F4HB919dAUXf-Fq3fUEFnZe54tTbscgO_vrncN1UipO9jaCkjeLhfwR4S62764OOmICDEfY/s1600/whoopie_cooling_590_290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVnaQXEFERolzeq09tkclzHegp8rX3RToXov2hnU-VC7Y3fegw-wfHF54YmI9a1row1N5F4HB919dAUXf-Fq3fUEFnZe54tTbscgO_vrncN1UipO9jaCkjeLhfwR4S62764OOmICDEfY/s320/whoopie_cooling_590_290.jpg" width="320" /></span></a></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"> <u></u><u></u></span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">The cookbook is cute. I liked that it was casual (makin’ whoopie, beating filling until you forget about it, etc). The pictures are great and there are some great combinations (bacon chive goat cheese filling or pistachio cardimum cakes, or mocha etc).</span></div><div class="MsoNormal" style="font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3_F4dkUZXWNIxnhthKg_I-8zcLHiOg_-Q9gV_bWzDMZ2V0lqCt3F-ZcSl-LRy6jtP4DzfWoh0Lwk9Mof3gr8FEiNtoJhvrS7HlGPh5c4uqFU8YAwUwkZwuEcn69fZuvMgrUhxs8hg9o/s1600/whoopie_book_590_390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3_F4dkUZXWNIxnhthKg_I-8zcLHiOg_-Q9gV_bWzDMZ2V0lqCt3F-ZcSl-LRy6jtP4DzfWoh0Lwk9Mof3gr8FEiNtoJhvrS7HlGPh5c4uqFU8YAwUwkZwuEcn69fZuvMgrUhxs8hg9o/s320/whoopie_book_590_390.jpg" width="320" /></span></a></div><div class="MsoNormal" style="font-family: Verdana; font-size: 12pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-71487270365415123362012-02-07T07:58:00.000-08:002012-02-07T07:58:08.304-08:00Recipe: Slow Cooker Stuffed Chicken<span style="font-family: Georgia, 'Times New Roman', serif;">What is better than goat cheese? How about goat cheese, spinach, and roasted red peppers stuffed inside a chicken breast? Yeah it happened. I followed <a href="http://www.howsweeteats.com/2011/12/crockpot-stuffed-chicken-breasts/">this recipe</a> as best I could, and the result was pretty tasty. I will say that this meal prep is kind of messy, but I think the flavors are great. We didn't even eat this over rice or any starch (for us this is a HUGE victory) so it's really pretty healthy! If you have leftovers, make sure to take some extra "sauce" from the crock and add it to the tupperware so when you re-heat it will stay...not dry (i can't say the "M" word...grosses me out). Enjoy!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">4 boneless, skinless chicken breasts (try to use a pretty thick breast)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 roasted red pepper, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">about 1/2 a bag of fresh spinach</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">goat cheese crumbles</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">minced garlic</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 c. white wine</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup chicken stock</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">EVOO</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">s&p</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">basil (fresh or dried)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Salt & pepper your chicken. Gently make a slit on either side of each chicken breast (be sure not to cut all the way through). Set aside.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a skillet, wilt the spinach with a bit of EVOO and minced garlic, about 5 minutes. While that's cooking, stuff the chicken with a few slivers of pepper and as much cheese as you like. When the spinach is done, add to the chicken.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add a bit more EVOO to the pan and sear the chicken on both sides, about 3-4 minutes per side. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz43qr60CJ0TMw1UDtDIpfS6MgTqJmoYDVLxzGqZ5EACAMP-RTCbwDsQoGki2GW0-wT0FPZmqDE68rSQv4Iyreflmnxn9bxl0IPLmRAaIzesq_jS2SMyAMLIn6i38sOKkw8rVo3-TVP0/s1600/stuffchix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz43qr60CJ0TMw1UDtDIpfS6MgTqJmoYDVLxzGqZ5EACAMP-RTCbwDsQoGki2GW0-wT0FPZmqDE68rSQv4Iyreflmnxn9bxl0IPLmRAaIzesq_jS2SMyAMLIn6i38sOKkw8rVo3-TVP0/s320/stuffchix.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> Meanwhile, in your Crock Pot, add the wine and chicken stock. Once chicken is seared (doesn't need to be cooked all the way through) add to the Crock. Cover and cook on LOW for 6-8 hours.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC76duKLLRUAPwYI4eflYN9RdQYsnocZAKK3ATSPhxe-gZd-JYGBfBjczvPxn958B-PlwcJfNGhGqdDBlWlEe_h5g144LN3YCSi4p0ZHH8e2lgavq4STKAdVscs40Sfiu-tB73mxQQml8/s1600/chix4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC76duKLLRUAPwYI4eflYN9RdQYsnocZAKK3ATSPhxe-gZd-JYGBfBjczvPxn958B-PlwcJfNGhGqdDBlWlEe_h5g144LN3YCSi4p0ZHH8e2lgavq4STKAdVscs40Sfiu-tB73mxQQml8/s320/chix4.JPG" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><i>If you don't like goat cheese, you could use mozzarella or any other favorite!</i></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com1tag:blogger.com,1999:blog-8339210958584259017.post-73708653782862786492012-01-28T08:07:00.000-08:002012-01-28T08:07:00.694-08:00Recipe: Curry Chickpea Salad<span style="font-family: Georgia, 'Times New Roman', serif;">Chickpeas are magical. They're so tasty, full of fiber, and take on really any flavor that you want. I literally just invented this recipe and it came out super tasty. Curry powder has become one of my favorite ingredients and literally makes me salivate. If you haven't tried it or you think you're afraid of it...you need to stop it right now. It IS pretty potent, so you don't need a lot, but it has such wonderful flavor and it just feels really satisfying. This is a great salad to make ahead and eat for lunch for a few days in row!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">2- 15oz. cans chickpeas, drained and rinsed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 medium red onion, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 stalks celery, chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">juice of 1 lemon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. curry powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp. nonfat Greek yogurt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp. olive oil mayo</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">s & p</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pZkFSdCwlcJ8nKXNJxl5Jo74uDvnslvU8qt5gSE7H5SB12KptxHzV8HjE12MpROnyRSBiS58F5rPJDi3CmaBHqySqNkTalrvL2NGopk4SPC5NgOZlVJN737xH0edVZ5aWqNRN2Ym2mE/s1600/chickP1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pZkFSdCwlcJ8nKXNJxl5Jo74uDvnslvU8qt5gSE7H5SB12KptxHzV8HjE12MpROnyRSBiS58F5rPJDi3CmaBHqySqNkTalrvL2NGopk4SPC5NgOZlVJN737xH0edVZ5aWqNRN2Ym2mE/s320/chickP1.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add chickpeas, celery, and onion to a bowl. In a smaller bowl, combine half of the lemon juice with the Greek yogurt, curry powder, s&p, and mayo. Stir to combine and pour over chickpea mixture. Pour the rest of the lemon juice over the mix and stir to coat. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg91uTe00dSN5qTq_Xtdp-5nFB2_Ke6PJ5ZzXoVCP8MIc3X2LWWa5U1yS-NW8ftTS_LCUgBKTg0XOgq8hcd847Rgj-Exgs3bJpp2sFySLTXi0LAuREJ9-OQWKLaeC2QA4_lKzR2nqwIQ/s1600/chickP2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg91uTe00dSN5qTq_Xtdp-5nFB2_Ke6PJ5ZzXoVCP8MIc3X2LWWa5U1yS-NW8ftTS_LCUgBKTg0XOgq8hcd847Rgj-Exgs3bJpp2sFySLTXi0LAuREJ9-OQWKLaeC2QA4_lKzR2nqwIQ/s320/chickP2.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW9m_CZuFxz369z2ho8gmjDrbyEhF-DUjIWzk9U1W0mwk_vhraQJqCZL_LIwXEXqNdoch7WoMIBpUWMlmN2WhVI9kmNuAK2zGnPLSdlcJ4mML52e6F7-qI4ewKHC7jwUO73hdJAS4cWw/s1600/chickP3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW9m_CZuFxz369z2ho8gmjDrbyEhF-DUjIWzk9U1W0mwk_vhraQJqCZL_LIwXEXqNdoch7WoMIBpUWMlmN2WhVI9kmNuAK2zGnPLSdlcJ4mML52e6F7-qI4ewKHC7jwUO73hdJAS4cWw/s320/chickP3.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">if you let this sit in the fridge for a bit, it tastes even better :)</span></i></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com1tag:blogger.com,1999:blog-8339210958584259017.post-74867381800848620142012-01-18T06:09:00.000-08:002012-01-18T06:09:05.944-08:00Recipe: Buffalo Chicken Wontons & Greek Coleslaw<span style="font-family: Georgia, 'Times New Roman', serif;">This post is extra-special because it's not only appearing here, but <a href="http://thethreebiterule.com/">HERE!</a> at The Three Bite Rule. I went to college with Emily, the creator of The Three Bite Rule, and I highly suggest you check out her blog for fun recipes and foodie adventures! Emily so kindly asked me to guest-blog and I couldn't resist using the opportunity to try a new recipe.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I'm trying (key word) to lose a few lb's before my July wedding, and in doing so, I'm naturally craving the worst foods on the planet. This recipe is surprisingly low-fat (5 wonton wrappers is only 100 calories, and the chicken is boiled in plain 'ol water and then baked, so no extra fat there...plus wait til you see the coleslaw!) but still tastes like an indulgence. The wontons would make a great app (oh hey, Superbowl) and the coleslaw is a healthy side made with my favorite Greek yogurt (you can't even tell it's good for you!). Hope you enjoy these and much as I do...and thanks again to Emily for the opportunity to cross over to another awesome blog!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">BUFFALO CHICKEN WONTONS</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>(this recipe makes a TON of wontons. You can either cut down the amount of chicken you use or if you don't want to make all of the wontons, you can make as many as you want, freeze the remaining wonton wrappers, and have a buffalo chicken sandwich for lunch the next day with the remaining chicken! Probably awesome on a salad, too.)</i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 package Nasoya wonton wrappers</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2-4 boneless, skinless chicken breasts</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 bottle Frank's Red Hot (I used Buffalo flavor but i'm sure the Original is just as tasty)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. Light Ranch dressing</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 egg white OR water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Boil chicken in water (or chicken broth) for 15 or so minutes until cooked through. Remove from water and set in a bowl. Once cool, shred with a fork and season lightly with salt and pepper. Meanwhile, preheat oven to 425 degrees.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuZ-DjDpCg-wep68jmT3Xp5wThGkcOFhC-avPxw1uFLFh_RPk54G9R8GfVZpSDHRIdIN72-sZmtfOVsZ3FvjahuvS2VAiOxTb9_Nk65shuSsMQxJyPo0Rnk9cECRS_7nm1IQpWLJLIW0/s1600/shredbuffchix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuZ-DjDpCg-wep68jmT3Xp5wThGkcOFhC-avPxw1uFLFh_RPk54G9R8GfVZpSDHRIdIN72-sZmtfOVsZ3FvjahuvS2VAiOxTb9_Nk65shuSsMQxJyPo0Rnk9cECRS_7nm1IQpWLJLIW0/s320/shredbuffchix.JPG" width="320" /></a></div><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><b><br />
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<div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><b><span style="color: purple;">Here's the shredded chicken with the buffalo sauce...this was perfect on a sandwich the next day (said my fiance) and scooped up with celery stalks (said me).</span></b></i> </span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><span style="font-family: Georgia, 'Times New Roman', serif;">Mix Red Hot and Ranch dressing in a bowl and pour over pulled chicken, mixing to coat. Arrange wonton wrappers on a sprayed cooking sheet. Place about 1/2 a teaspoon of chicken into the center of each wrapper. Using the egg wash or water, lightly brush two sides of the wrapper and bring up into a triangle to meet the other half of the wonton, pinching to secure. Bake for 10-12 minutes until crispy, flipping once.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6qm3I59I7pnw1q5Hx6ga3Lt8MlisFs5mbymzPHNeuab8hdTfCyGJ1jGtDienfok1Ao-IE-T_E9qA9_X3i9DuLohmHi9DdsL9pXLZRFDTURROW5egZaSXkYcdGCOCXjIZSXiK0EPe5X8/s1600/wontonprebake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6qm3I59I7pnw1q5Hx6ga3Lt8MlisFs5mbymzPHNeuab8hdTfCyGJ1jGtDienfok1Ao-IE-T_E9qA9_X3i9DuLohmHi9DdsL9pXLZRFDTURROW5egZaSXkYcdGCOCXjIZSXiK0EPe5X8/s320/wontonprebake.JPG" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><b>I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.</b></span></i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnF-SsZtzC-VJjEpBKRsLNpCI_M7LKtMhoxrhEvUl1vZl8RQvCXU-LsW5l5rQE8qRR2kPNLOftqLXk3clKL2KfHRyuxsXql8CRP-CdNIaQmTS5MZOlUXzfT-9k5IoyZUDVE10oaQo6EA/s1600/wontonoven.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnF-SsZtzC-VJjEpBKRsLNpCI_M7LKtMhoxrhEvUl1vZl8RQvCXU-LsW5l5rQE8qRR2kPNLOftqLXk3clKL2KfHRyuxsXql8CRP-CdNIaQmTS5MZOlUXzfT-9k5IoyZUDVE10oaQo6EA/s320/wontonoven.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><b style="background-color: white;">pre-baked...</b></span></i></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><b>EDITOR'S NOTE: If you want a cheesier, creamier, not as healthy wonton, try adding a bit of cream cheese to the chicken mixture.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbapVuAb8pbkzV3-kKch4ZmWccrnfYB8YGIwkn9t1jyr3heNn_es8Zioi-XIN2dA0Kp0jvd8wLf-5P9xwl0fnewN7NfRJ-2ACapH-Lf-FfHOtl69D4y_QFmAW2icoZb8fdm1BBgh56Hk/s1600/finalwonton5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbapVuAb8pbkzV3-kKch4ZmWccrnfYB8YGIwkn9t1jyr3heNn_es8Zioi-XIN2dA0Kp0jvd8wLf-5P9xwl0fnewN7NfRJ-2ACapH-Lf-FfHOtl69D4y_QFmAW2icoZb8fdm1BBgh56Hk/s320/finalwonton5.JPG" width="320" /></a></div><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><b><br />
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<div style="text-align: center;"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><b><i>gorgeous color on the wontons!</i></b></span></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">GREEK COLESLAW</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>(this recipe is adapted from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/classic-coleslaw-with-caraway-recipe/index.html">Ellie Krieger's recipe found here</a>. Of course I didn't measure anything TOO accurately, and I left out the caraway seeds.)</i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 package Dole shredded coleslaw mix</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 c. plain Greek yogurt (I used Chobani 0%)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp. honey</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. mayonnaise (I used Hellmans Olive Oil mayo)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. apple cider vinegar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt & pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Combine all ingredients and add to coleslaw mix. Stir to coat. Season with salt & pepper. Refrigerate at least 30 minutes to let "sauce" absorb into coleslaw.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaujkwJQh9YoLB1L-tFgSzPRt2aRUzbSwd33_i1I8Xw8PRlgtNYYY5H-xWR9YZdQgVS_KoxaitBT_AnItBgltpEC2rxOju4P-VWm4LDInE2uRZ36uBZKTZrhON1fQNnKyBYIuksFVJ5nk/s1600/finalwonton.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaujkwJQh9YoLB1L-tFgSzPRt2aRUzbSwd33_i1I8Xw8PRlgtNYYY5H-xWR9YZdQgVS_KoxaitBT_AnItBgltpEC2rxOju4P-VWm4LDInE2uRZ36uBZKTZrhON1fQNnKyBYIuksFVJ5nk/s320/finalwonton.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">oh heeeey, awesomely healthy wontons and sweet scrumptious coleslaw...don't mind if I do...</span></i></b></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-63776947251651412622012-01-15T10:48:00.000-08:002012-01-18T06:08:38.802-08:00Weigh-ing In (see what I did there?): My Favorite Low-Cal Snacks<span style="font-family: Georgia, 'Times New Roman', serif;">As some of you may know, I'm getting married in 6 months. Technically I'm getting married 168 days from this blog post. My wedding dress is BEYOND gorg (I'm allowed to say this about my own dress...bride rules) and I'm determined to fit in it without the help of my Spanx. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">That's where my new friends come in. The following Top 10 is a list of my most recent, healthier obsessions that actually taste good and aren't diet-y. Here are a few of my favorite low-cal finds (and some go-to favorites from all those other times I tried to lose weight):</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1. Joseph's Flax, Oat Bran, and Whole Wheat Pitas: I don't know how <a href="http://www.josephsbakery.com/SubPages/StaticPages/ProductDetails.aspx?ID=a882465d-659f-4dd7-9850-c8daf449f7d4">these babies</a> are low-fat, low-cal, AND delicious, but they are. I eat these with fig butter/cream cheese for breakfast, in place of a tortilla when making quesadillas/fajitas, and as the ultimate companion to hummus, salsa, and tabbouleh. Talk about diverse. It's like the best blank canvas since sliced bread. AND THEY'RE 60 CALORIES. 60!!! Obsessed.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">2. Snyder's of Hanover EatSmart Whole Grain Cheese Curls: Who doesn't love a cheese curl!?!? These are super tasty, a little bit nutty, white-cheddary, and LOW FAT. You can fill a whole red Solo cup (and i KNOW you have a few of those laying around) full of these <a href="http://www.eatsmartnaturals.com/">curly creations</a> for only 130 calories. Which is like, two of those orange cheese puffs your mom used to pack in your lunchbox in elementary school. INDULGE, my friends!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">3. Peanut Butter & Co. Dark Chocolate Dreams: Upon casually browsing my local Ocean State Job Lot (yeah I said it), this <a href="http://ilovepeanutbutter.com/darkchocolatedreams.html">Magical Peanut-Buttery-Chocolatey-Fantastic-ness</a> hit me in the face. AND I LIKED IT. I can't find this at my regular grocery store, but God help me the next time I come across it at OSJL (we're on an abbrev. basis) OR Christmas Tree Shops, where I've also spotted this and other flavors. 170 Calories in 2 tablespoons is like the best 170 calories of my entire day. Eat it with an apple, some RF Wheat Thins, or right out of the jar. Thank me later.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">4. Boca Spicy Chik'n Patties: These are my <a href="http://www.bocaburger.com/products/chikn.aspx?productBox=0">go -to lunch favorite</a> because they take 1:20 in the microwave, taste like a buffalo chicken tender, and are just all around the best little non-meat situation in the freezer aisle. Top with a little low-fat ranch and stick it between a multi-grain English muffin. At only 160 calories, you can still afford a slice of cheese if you want (and you do). YUM.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">5. Green Apples. So much better than the red kind. Sweet AND tart. Yes please.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">6. Celery. Remember the PB I talked about? BFFs.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">7. 1 % low-fat cottage cheese. Do you how much 1/2 c. of cottage cheese really is?? Mix in some cucumbers or tomatoes and you've got yourself a protein-packed lunch for like, 80 cals.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">8. Cheerios. One cup of Cheerios is a LOT of Cheerios and only 100 cals. Splenda, strawberries, 1 % milk? Breakfast is served.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">9. Egg whites. You know how much I love these bad boys. 3 egg whites + a teaspoon of pesto + a tablespoon of goat cheese crumbles is the ultimate meal and it's under 150 calories.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">10. Soda brownies/cupcakes. Take one can of diet soda and mix with one package of dry brownie or cake mix. Some of my favorite combos: diet ginger ale and Funfetti; diet Pepsi and brownies, diet orange soda and white cake mix. Without having to use butter,eggs, and oil, you've got yourself a low-fat delight when your sweet tooth attacks.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Tell me if you've tried any of these, or what low-cal goodies YOU snack on, by leaving a comment below!</span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com2tag:blogger.com,1999:blog-8339210958584259017.post-9615010139291379352012-01-01T11:30:00.000-08:002012-01-01T11:30:42.853-08:00Recipes: Holy Guacamole & Savory Monkey Bread<span style="font-family: Georgia, 'Times New Roman', serif;">HAPPY NEW YEAR! This is going to be such a great year for me. I'm getting married 6 months to my best friend, and I feel like I'm going to land a GREAT job this year (fingers crossed!!). I wish you all a happy & healthy 2012!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">We rang in the new year with some of our closest friends and I brought some homemade guacamole (upon request from the hostess) and <a href="http://funandfearlessinbeantown.blogspot.com/2011_11_01_archive.html">this delicious monkey bread</a> courtesy of Fun & Fearless in Beantown, one of my favorite local bloggers. I played around with it a bit (hers was vegetarian but the original recipe calls for pepperoni so I added both basil AND pepperoni ...such a rebel) and it was a big hit and SUPER easy. Take a look at the guac recipe and the monkey bread below!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">HOLY GUACAMOLE (NOTE: Measurements are eyeballed!)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 avocados</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 red onion, minced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1-2 Tbsp. minced garlic</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1-2 tsp. light Ranch dressing (or substitute light sour cream)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">splash of Red Hot</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">juice of 1/2 lime and 1/2 lemon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt & pepper</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HnkU4ALjiWQ/TwCyPXDh5LI/AAAAAAAAAN8/-HeCC0X5-_8/s1600/guac2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="http://2.bp.blogspot.com/-HnkU4ALjiWQ/TwCyPXDh5LI/AAAAAAAAAN8/-HeCC0X5-_8/s320/guac2.JPG" width="320" /></span></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Slice avocados into small chunks and drop into bowl with other ingredients. Gently bled together, leaving chunks of avocado (or stir longer for a more pureed texture). Serve with tortilla chips!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b6O3L-NEsok/TwCyj0rT2qI/AAAAAAAAAO4/Q0Q4FLvbAPA/s1600/guac5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="http://2.bp.blogspot.com/-b6O3L-NEsok/TwCyj0rT2qI/AAAAAAAAAO4/Q0Q4FLvbAPA/s320/guac5.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">PIZZA MONKEY BREAD </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 lbs pre-made pizza dough</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">6 mozzarella sticks sliced into 8 pieces each (don't use reduced fat...they won't melt as well)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">turkey or regular pepperoni slices</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">chopped basil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">4 Tbsp. butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 cloves garlic, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Let pizza dough rest at room temperature wile you prepare the other ingredients. Preheat oven to 400 degrees. Melt butter and garlic in a pot over medium heat until melted. Baste a bundt pan with the butter and set the rest aside for now. Take a small amount of dough (I used about the size of a pepperoni) and place the pepperoni, chopped basil, and mozzarella in the center. round the dough to cover the fillings. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jzex2yiCdUE/TwCzrpQIemI/AAAAAAAAAPE/t1Z_IsTKIhc/s1600/monkey1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="http://3.bp.blogspot.com/-jzex2yiCdUE/TwCzrpQIemI/AAAAAAAAAPE/t1Z_IsTKIhc/s320/monkey1.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Once you fill the bundt pan with dough balls one time around, baste the top of the balls with more butter. Repeat another row with remaining dough/filling and baste top with butter. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OWKWdTTAV2k/TwCz2KF4GXI/AAAAAAAAAPQ/4gwC75O3A-Y/s1600/mokey2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="http://3.bp.blogspot.com/-OWKWdTTAV2k/TwCz2KF4GXI/AAAAAAAAAPQ/4gwC75O3A-Y/s320/mokey2.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 35 minutes until golden brown. Wait about 10-15 minutes before flipping onto a platter.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Tz9_-q_wuPI/TwCz8vJXIEI/AAAAAAAAAPc/0S-bJf_SMc0/s1600/monkey3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="238" src="http://1.bp.blogspot.com/-Tz9_-q_wuPI/TwCz8vJXIEI/AAAAAAAAAPc/0S-bJf_SMc0/s320/monkey3.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com1tag:blogger.com,1999:blog-8339210958584259017.post-31501678399950497922011-12-22T13:32:00.000-08:002011-12-22T13:34:24.745-08:00Must Haves and Go-To's: The Essentials<span style="font-family: Georgia, 'Times New Roman', serif;">As you saw in my <a href="http://daynsworld.blogspot.com/2011/12/pantry-raid.html">Pantry Raid</a> post, I am usually well-stocked in the food department. The same goes with my freezer and fridge, too. There are some things I always have on hand, and if you combine 2, 3, or 4, of these ingredients together, you can usually make a meal. It's all about testing out different flavors and mix and matching. Have fun with it! Here's some of my favorite standbys.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">FRIDGE:</span><br />
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<ul><li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Eggs. </b>I LOOOOOVE eggs. They're great for breakfast, for stir fried rice, for baking, and for use in the breaded [whatever] conveyor belt. Other options: egg salad, hard boiled eggs, "French" burgers (inspired by <a href="http://metbarandgrill.com/menu/met-burger-bar/international">The Met Bar & Grill</a>), breakfast for dinner. A great protein substitute if you're bored with beef or chicken.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Cheese. </b>I always have at least 3 kinds of cheese on hand: One sliced variety fresh from the deli, any variety of shredded cheese (usually Mozz or Mexican blend), and American slices (they're the best melting cheese).</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Salsa. </b>Use it in omelets, on baked potatoes, or for unexpected guests (everyone loves chips & salsa!)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Milk. </b> I hate drinking milk but I use it for cooking occasionally, and for the ever-necessary late-night bowl of cereal.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Sour Cream</b>. It's just great on everything. Baked potatoes, pierogies, and Taco Tuesdays....bam. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Butter. </b>Duh.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Condiments. </b>My fridge is basically 70% condiments. I ALWAYS have the following on hand: ketchup, Dijon mustard, Italian dressing, Siriacha, Red Hot, mayo, marinara sauce (yes I consider this a condiment), Worcestershire sauce, and relish.</span></li>
</ul><div><span style="font-family: Georgia, 'Times New Roman', serif;">FREEZER:</span></div><div><ul><li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ground Turkey. </b> Since I don't eat a lot of red meat, I use turkey in everything. I always have at least 2 packages ready to go. Uses (just a few): tacos, burgers, stuffed peppers, meatballs/sauce. We also have a ton of <b>turkey bacon, </b>too.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Chicken Breast.</b> So versatile. We stock up on the big pack when it goes on sale!</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Edamame.</b> I stock up on the shelled edamame whenever I go to Trader Joe's. It's so versatile and takes 3 minutes to defrost. Great for Asian-inspired dinners and cold in a salad.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Chopped Onions. </b>The frozen bag of chopped onions is such a time-saver and super cheap. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Frozen Veggies. </b>I love using these for omelets, pasta dishes, and fried rice. We usually have the "fiesta" blend on hand, and a mix of the peas/corn or broccoli/cauliflower. The possibilities are really endless with these.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Pierogies. </b> I love Mrs T's pierogies because they come in a variety of flavors and they're a great meal alone or as a side with my next go to...</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Kielbasa. </b>We eat a TON of this stuff (probably not the healthiest...but most of the time it's the turkey or chicken variety). Use in stir-frys, as the Polish do (see above go-to), or grill for a super-quick meal. Great for BBQs.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Hot Dogs. </b> Sometimes you just don't feel like cooking.</span></li>
</ul><div><span style="font-family: Georgia, 'Times New Roman', serif;">PANTRY</span></div></div><div><ul><li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Pasta. </b>Whether it's orzo, cavatappi, spaghetti, or farfalle, I always have at least 2 boxes of pasta. It's like a blank canvass. Go cray.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Canned Veggies. </b>Corn and artichoke hearts are my favorite. Add to everything.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Beans. </b>Garbanzo (chickpeas), black, and kidney are the most common in my pantry.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Baking essentials. </b>Flour, baking soda, and baking powder, vanilla extract. More recently, chocolate chips. You never know when the mood will hit ya!</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Breadcrumbs. </b>I use these to make home made burgers, and anything, well, breaded. Just a great item for your arsenal. You should keep regular and Panko on hand.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Marinades. </b>Always have an Asian, BBQ, and lemony one on hand. So easy. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;"><b>EVOO. </b>Probably the most essential item in my whole kitchen. Self explanatory.</span></li>
</ul><div><span style="font-family: Georgia, 'Times New Roman', serif;">What do YOU always have around the kitchen? SHARE your pantry must-haves below!</span></div></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-67672271909943457522011-12-20T06:36:00.000-08:002011-12-20T06:37:40.000-08:00Recipe: Butterrnut Squash & Black Bean Chili<span style="font-family: Georgia, 'Times New Roman', serif;">Last weekend I hosted a gift swap for my girlfriends and made this delicious, hearty chili to enjoy while we swapped gifts. <span style="color: purple;">(We also enjoyed artichoke dip, buffalo chicken dip, PB chocolate chip cookies, fruit salsa, a hummus dip, a rotisserie chicken, stir-fried rice, macaroni and cheese, cheese/crackers, aaaand an ice cream trifle. It's fine. I'll diet in 2012.)</span> One of my friends is a "mostly vegetarian", as I like to call her (hi Al!), and another friend doesn't eat cheese. I just call her weird (hi Doodle!). Finding an entree to satisfy both--as well as the rest of my party-- was a challenge! But I like challenges, and this recipe is super easy and full of flavor. I found this online and can't remember where, but I just have to give the inventor prrops for this one. Perfect for winter. Enjoy :)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 lbs peeled & chopped butternut squash (BJ's has a 2-lb containter all ready to go, if you're looking to save time!)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2-3 onions, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2-3 cloves garlic, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 jalapeno peppers, diced (remove ribs & seeds for milder flavor)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 15 oz cans black beans, drained and rinsed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 bell peppers (I used one red and one orange for a sweeter flavor)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 14.5 oz cans fire-roasted tomatoes (The "fire-roasted" is key! use Hunt's brand)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 Tbsp. chili powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 Tbsp. cumin</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 Tbsp. dried oregano</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. EVOO</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cook onions & garlic in EVOO in a skillet until transparent. Add bell peppers and continue cooking until tender. Meanwhile, add all other ingredients (besides squash) to a slow cooker. Add onions and peppers when ready. Stir to combine. Finally, add butternut squash on top of other ingredients. Cover and cook on LOW for 6 hours.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">*This chili is a bit spicy so if you want to omit the jalapenos or use less chili powder, feel free. I added a dollop of sour cream to my bowl before eating, which helped to balance out the spiciness. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xH9SFVZlSaqcbul2BZFKmJMGCzKkoxCByDqsWui53amF_8iCfRN0aDVN4Mj1ReFNOQVIgr4tygUDAR9ciPKKGNvZDw174-NKtyBPZZlKilkq0DhcyLFSNGNyvmmi7nGbv8rkktYNyeo/s1600/chiliclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xH9SFVZlSaqcbul2BZFKmJMGCzKkoxCByDqsWui53amF_8iCfRN0aDVN4Mj1ReFNOQVIgr4tygUDAR9ciPKKGNvZDw174-NKtyBPZZlKilkq0DhcyLFSNGNyvmmi7nGbv8rkktYNyeo/s320/chiliclose.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Special thanks to my loves Jamie, Allison, Jenn, Lou, OJ, Jam, Bin, and Court for coming by and bringing all of the other deliciousness we devoured. Love you all!</span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com1tag:blogger.com,1999:blog-8339210958584259017.post-51766366531167274322011-12-15T16:57:00.000-08:002011-12-15T16:57:25.346-08:00Recipe: Chicken Tarragon<div style="font-family: Georgia,"Times New Roman",serif;">Hi Friends!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">When I first started this thing, <a href="http://daynsworld.blogspot.com/2011/06/ah-soyou-like-it.html">I promised to blog</a> one of my favorite recipes from childhood: Chicken Tarragon. Today's the day! This recipe NEVER comes out the same way twice. Sometimes it's soupy (perfect over brown rice) and sometimes it's creamy (again, perfect over rice). There are no exact measurements to this one; it's the ultimate "eyeball it" meal so you really can't screw it up! Thanks for the recipe, mom!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1-2 lbs. boneless chicken breast, cut into 1-in. pieces</div><div style="font-family: Georgia,"Times New Roman",serif;">mayonnaise</div><div style="font-family: Georgia,"Times New Roman",serif;">dijon mustard</div><div style="font-family: Georgia,"Times New Roman",serif;">Italian dressing</div><div style="font-family: Georgia,"Times New Roman",serif;">tarragon</div><div style="font-family: Georgia,"Times New Roman",serif;">garlic powder</div><div style="font-family: Georgia,"Times New Roman",serif;">onion powder<br />
splash of lemon juice</div><div style="font-family: Georgia,"Times New Roman",serif;">mushrooms, sliced (optional)<br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">Turn broiler on LOW. Place chicken in casserole dish. In a large bowl, combine mayonnaise, mustard, Italian dressing, garlic powder, onion powder, lemon juice and tarragon until mixed well. Pour over chicken and mix until coated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCIM4QFE8MjOy_IKy5-1Ei4qYOKLxl2Auz5blAQuUK_SuAS8FxhZdpnwn0lCuVPGrnbUKW6GsGaswn8-eR7LBvcU_F70kMcA6aAh1ycWODaftZvguYzMfsC3qi84bVtIGH_kfX2vOeB0/s1600/tar_uncooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCIM4QFE8MjOy_IKy5-1Ei4qYOKLxl2Auz5blAQuUK_SuAS8FxhZdpnwn0lCuVPGrnbUKW6GsGaswn8-eR7LBvcU_F70kMcA6aAh1ycWODaftZvguYzMfsC3qi84bVtIGH_kfX2vOeB0/s320/tar_uncooked.JPG" width="320" /></a></div> Broil for 30-40 minutes, checking and turning chicken every 10 minutes or so. Serve over rice. For an extra kick, add a little Siriacha hot sauce to your plate!<br />
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</div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com1tag:blogger.com,1999:blog-8339210958584259017.post-26973587798165675132011-12-14T09:11:00.000-08:002011-12-14T09:11:24.885-08:00Pantry Raid.<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let's talk about my favorite part of my apartment. It's not my bed, or my incredibly comfy sofa, or even the fact that I live so close to the water that I can smell the ocean almost every day. No, it's none of those things. It's my pantry. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The shelves were there when we moved in and I didn't waste any time filling them. Like, TO THE MAX. For those of you who have ever seen my pantry in the flesh, you know that I keep it stocked to feed at least a family of 6. I can't help it. I just keep buying canned goods and condiments and baking supplies for all those times I won't bake. I'm a pantry hoarder and I don't care who knows it.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Today I decided to reorganize the pantry because I really couldn't stand looking at it anymore. There was crap everywhere and nothing was strategically organized and therefore everything was a hot mess (I tried to take a video to show you the monstrosity but I'm having some technical difficulties...just try to imagine it).</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Here's how it turned out after I was done. It took me 2 hours, I broke and cleaned up an entire HUGE bottle of balsamic vinegar, and now the apartment smells like shit. Even after giving away a bag full of canned goods for the food pantry, I still have all of this left:</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>(Top shelf: cookbooks, random bowls I have no room for anywhere else, K-cups for days. Middle shelves: cereals/snacks, pastas/rices, condiments galore. Bottom shelf: Baking supplies, canned goods, and anything I think I'll use in the next 2 weeks.)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>(Side shelves: spices, sauces, mixes)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
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</i></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I know I'll use most of this eventually. My next step is to clean of the freezer and fridge, but let's not get carried away today....</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In other news...please tell you friends to follow me on Twitter! <a href="http://twitter.com/#!/dsmolokoff">@dsmolokoff</a></span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com3tag:blogger.com,1999:blog-8339210958584259017.post-38169877123894416052011-12-07T10:59:00.000-08:002011-12-07T10:59:13.310-08:00Recipe: Pulled Pork Nachos<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had every intention of making tacos with this pulled pork recipe, but we just decided to throw everything on top of a bed of nachos. Wasn't the worst idea we've ever had.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 lbs. boneless pork tenderloin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 oz jar of salsa (I used chipotle flavor for some smokiness)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chili powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 gloves minced garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">splash of red hot</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place pork in slow cooker. Combine all other ingredients in a large bowl and mix until blended. Pour over pork. Cook on LOW for 8 hours. Shred with a fork and cook on WARM for another 15-20 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Top your nachos with the shredded pork and any or all of these (we chose all...):<br />
-cheddar cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-diced chiles</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-diced tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-black olives</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-black bean salsa</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-dollop of sour cream</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found this recipe in my "Almost Vegetarian" cookbook and it was too easy to leave alone. I used my own measurements and it came out delish...enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 lb. pancetta, sliced thick at the deli and chopped into bite-size pieces at home (You can use bacon too if you can't find or don't like pancetta)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 medium shallot, diced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 garlic cloves, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-2 springs fresh rosemary, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">white cooking wine (about 1/4 cup)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sherry cooking wine (about a splash)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 28-oz. can of chopped tomatoes, juices reserved</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 lb. whole wheat linguine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">shredded parmesean cheese</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat pancetta in a dry, hot saute pan for about 5 minutes, until crispy. Transfer to paper towels and reserve. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4vaOQPaY8fH6Oz2jLDbhl1SfRswl5YQ9qrSvxzoIzm2KjcRL-mERPBtpwIVmL6M-ho77dC7gWl9ohluGcZPpNI-v9kiaNjwlaNQ8ZMwXP3ipzDc5AnB4zCQjcxBAd1TJ6_SZjWB5ilM/s1600/pancetta2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4vaOQPaY8fH6Oz2jLDbhl1SfRswl5YQ9qrSvxzoIzm2KjcRL-mERPBtpwIVmL6M-ho77dC7gWl9ohluGcZPpNI-v9kiaNjwlaNQ8ZMwXP3ipzDc5AnB4zCQjcxBAd1TJ6_SZjWB5ilM/s320/pancetta2.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add shallot to leftover pancetta fat and saute until transparent. Add garlic and rosemary and cook about 3 minutes. Add sherry and white wine and cook until there's almost no more liquid. Add tomatoes and juice. Simmer on low for 20 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, cook pasta according to package. Transfer about 1/4 cup of starchy cooking liquid to the tomato simmer before draining the pasta. Add pasta to tomato mixture. Add cheese and pancetta back into the pan and toss to coat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_6OA0P9vv7A3cyYX3GLM3UzYbGvyYDcSIzEICeE_HDMiW6YnIEB495RyqmRj6IqKEMIFgnf3_-8I0BAjQbYc-BOc6bsei2fXT0Vez_VjK5X8BqmwLwsyl6zgWtX4kIS5Lf9NhVqXxII/s1600/tom_pancetta_pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_6OA0P9vv7A3cyYX3GLM3UzYbGvyYDcSIzEICeE_HDMiW6YnIEB495RyqmRj6IqKEMIFgnf3_-8I0BAjQbYc-BOc6bsei2fXT0Vez_VjK5X8BqmwLwsyl6zgWtX4kIS5Lf9NhVqXxII/s320/tom_pancetta_pasta.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-79677547417824776262011-11-23T11:30:00.000-08:002011-11-23T11:30:28.275-08:00Sweet Treats: Thanksgiving Edition<div style="font-family: Georgia,"Times New Roman",serif;">I have a lot to be thankful for this year, including but not limited to my amazing fiance, my incredible parents, and my beautiful friends. This Thanksgiving we're off to Dave's Aunt's house, and I decided to bring a dessert (and Dave's mac & cheese...but more on that in another post) for the holiday. I am the first to say I'm not the most advanced baker...in fact, I can go so far as opening a package of Pillsbury slice and bake and that's about it. But I found two great recipes from two Food Network legends and thought I'd try them out as they seemed easy enough and didn't require a standing or electric mixer, which I am eagerly awaiting to receive via my wedding registry (thank you in advance, oh kinds friends). I've yet to try either of these since I'm waiting for the fam, but I will tell you that the Nutella Fudge tasted RIDICULOUS on the spoon, and the Pecan Pie smells like a dream. Happy Thanksgiving folks!</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Chocolate Nutella Fudge with Sea Salt <a href="http://www.cookincanuck.com/2010/12/chocolate-nutella-fudge-with-sea-salt/">(From Cookin' Canuck)</a></b></span></div><div style="font-family: Georgia,"Times New Roman",serif;">Basic fudge recipe by Giada De Laurentiis-</div><div style="font-family: Georgia,"Times New Roman",serif;">Butter, for greasing pan<br />
1 (14 oz. ) can sweetened condensed milk<br />
1 tsp vanilla extract<br />
8 oz. high-quality bittersweet (60% cacao) chocolate chips<br />
1 cup Nutella, room temperature<br />
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces<br />
Sea salt, approximately 1/2 tsp</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_oUXSX35_UtzQ4seFb9GdXEke2WkxAHR8U2r3xM8EaU7Zcve6Ua1lX8IisqiQ9WUBw1G5R_vOZjNeNAcwERpiq3I-b3nHVmxlJYxR3B6p-xkK-UmaX4QtimFcOhKbBvgtgtgTgwGDk0/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_oUXSX35_UtzQ4seFb9GdXEke2WkxAHR8U2r3xM8EaU7Zcve6Ua1lX8IisqiQ9WUBw1G5R_vOZjNeNAcwERpiq3I-b3nHVmxlJYxR3B6p-xkK-UmaX4QtimFcOhKbBvgtgtgTgwGDk0/s320/003.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_pOp3RO_5HjGejTEtgrGEoKWkNnfAq7yGLZx6ED-bE80WbGjH_Jh21nuuG-zI5OjWyTVbwPhIB-MlLbjMY83Y4tFnbQHmNFVjdF9ANnnjhHtOCXZbnhVX2CnYdBy5tcOiaRQ-73Ug6Q/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>spring for the good chocolate!</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i> </i> </div><div style="font-family: Georgia,"Times New Roman",serif;">Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.</div><div style="font-family: Georgia,"Times New Roman",serif;">In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.</div><div style="font-family: Georgia,"Times New Roman",serif;">Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5sgicBxE2DVFfOHAYQ3C_I5ANH7wSU_SQL-_CV2HNrko9-co-m-d5SdGQ4LrX-6_06uerDTZf0fCZcwXdvBt7Wx8ieyZtY92ZcUBCQZMRH-w92yfZkceun5BQjlPKUHTTUpVS1PpXg4/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5sgicBxE2DVFfOHAYQ3C_I5ANH7wSU_SQL-_CV2HNrko9-co-m-d5SdGQ4LrX-6_06uerDTZf0fCZcwXdvBt7Wx8ieyZtY92ZcUBCQZMRH-w92yfZkceun5BQjlPKUHTTUpVS1PpXg4/s320/004.JPG" width="320" /></a></div><br />
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>my ghetto double boiler...got the job done.</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i> </i> </div><br />
<div style="font-family: Georgia,"Times New Roman",serif;">Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3yYqd89QiESwmHDa5igNkPqfLC5JzLL_fsUwUxk6V7gi28K1X48INfNe65W2vPUuXK7APD9PzkNo9fcHZNoq3oLwnR-5wuBfZqaM-HoZt9uttSf0KLdrb4Yrjsrd9p_cBrs9mOP3RoE/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3yYqd89QiESwmHDa5igNkPqfLC5JzLL_fsUwUxk6V7gi28K1X48INfNe65W2vPUuXK7APD9PzkNo9fcHZNoq3oLwnR-5wuBfZqaM-HoZt9uttSf0KLdrb4Yrjsrd9p_cBrs9mOP3RoE/s320/005.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.</div><div style="font-family: Georgia,"Times New Roman",serif;">Makes approximately 50 3/4-inch squares.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYgZdG4zBF379h0qaDFv-_X55wcR40jyyMJPH0f06jB2eNVFJwHQ-KuhOKWGf005LM5MZPCxMIJw0Aq8IIbnAMtJ3T13_93w3uH1_ZwPRw6aORHrIMacG5SCM_ygKnZrAirCCLuxK-g4/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYgZdG4zBF379h0qaDFv-_X55wcR40jyyMJPH0f06jB2eNVFJwHQ-KuhOKWGf005LM5MZPCxMIJw0Aq8IIbnAMtJ3T13_93w3uH1_ZwPRw6aORHrIMacG5SCM_ygKnZrAirCCLuxK-g4/s320/006.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><i>Have we ever discussed my love of sea salt chocolate? There is NOTHING better.</i> </div><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Emeril Lagasse's Rich Chocolate Pecan Pie (originally printed at <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/rich-chocolate-pecan-pie-recipe3/index.html">FoodNetwork.com</a>)</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1 1/2 cups pecans</span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1 cup <a class="crosslink" href="http://www.foodterms.com/encyclopedia/chocolate/index.html">semisweet chocolate</a> chips</span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1 unbaked 9-inch pie shell</span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">4 eggs, beaten</span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1/2 cup sugar</span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1/2 cup light <a class="crosslink" href="http://www.foodterms.com/encyclopedia/sugar/index.html">brown sugar</a> </span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1/2 cup <a class="crosslink" href="http://www.foodterms.com/encyclopedia/corn-syrup/index.html">corn syrup</a> </span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">1/2 teaspoon <a class="crosslink" href="http://www.foodterms.com/encyclopedia/extracts/index.html">vanilla extract</a> </span></h2><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;">Pinch salt</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_pOp3RO_5HjGejTEtgrGEoKWkNnfAq7yGLZx6ED-bE80WbGjH_Jh21nuuG-zI5OjWyTVbwPhIB-MlLbjMY83Y4tFnbQHmNFVjdF9ANnnjhHtOCXZbnhVX2CnYdBy5tcOiaRQ-73Ug6Q/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_pOp3RO_5HjGejTEtgrGEoKWkNnfAq7yGLZx6ED-bE80WbGjH_Jh21nuuG-zI5OjWyTVbwPhIB-MlLbjMY83Y4tFnbQHmNFVjdF9ANnnjhHtOCXZbnhVX2CnYdBy5tcOiaRQ-73Ug6Q/s320/001.JPG" width="320" /></a></div><h2 class="kv-ingred" style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-size: small;"> </span></h2><h2 style="font-family: Georgia,"Times New Roman",serif;"></h2><div class="instruction" style="font-family: Georgia,"Times New Roman",serif;"> Preheat the oven to 375 degrees F.</div><div style="font-family: Georgia,"Times New Roman",serif;">Spread the pecan pieces and the <a class="crosslink" href="http://www.foodterms.com/encyclopedia/chocolate/index.html">chocolate chips</a> evenly on the bottom of the pie shell.</div><span style="font-family: Georgia,"Times New Roman",serif;">In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewZQRQyu0o2ah2SIxC-p3KwF_Xf-u99KWAEvgZOpCtErA3kErYRnOXsgamcyV85rhtRreVUotgKfHC7cVuESWsz-jlCSNBMxePPqUtLgVl0XqDpxEYPlqweo3zF61yI4DWUoUkVYUXSI/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewZQRQyu0o2ah2SIxC-p3KwF_Xf-u99KWAEvgZOpCtErA3kErYRnOXsgamcyV85rhtRreVUotgKfHC7cVuESWsz-jlCSNBMxePPqUtLgVl0XqDpxEYPlqweo3zF61yI4DWUoUkVYUXSI/s320/002.JPG" width="320" /></a></div><div style="text-align: center;"><i style="font-family: Georgia,"Times New Roman",serif;">EDITOR'S NOTE! I read a lot of reviews about this recipe before I made it and people had complaints about burnt crust. So I covered the pie crust with aluminum foil for the first 30 minutes, then placed the pie back in the oven sans foil for 20 more minutes. Perfect brown crust!</i></div><span style="font-family: Georgia,"Times New Roman",serif;">Remove from the oven and cool for 30 minutes before slicing.</span><br />
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<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jN5G5MumQnOZ1wj80C8RCbWRDeRdrCd-cXILmuP117BraqQuq5eYAbJyYSOXw-x_yxlq3wG2sGXgKsbQcbHnENb14mReGEnM0gbExQtAGUMbYpEX0WVL3CMDp17XnUNHlxpEtVEPdkk/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jN5G5MumQnOZ1wj80C8RCbWRDeRdrCd-cXILmuP117BraqQuq5eYAbJyYSOXw-x_yxlq3wG2sGXgKsbQcbHnENb14mReGEnM0gbExQtAGUMbYpEX0WVL3CMDp17XnUNHlxpEtVEPdkk/s320/008.JPG" width="320" /></a></div><div style="text-align: center;"><i style="font-family: Georgia,"Times New Roman",serif;">MY FIRST PIE! </i></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-41475370428994444522011-11-15T16:30:00.000-08:002011-11-15T16:30:30.536-08:00Recipe: Baked Eggplant Parm<div style="font-family: Georgia,"Times New Roman",serif;">I don't remember every really loving "Eggplant Parm Night" growing up. Something about the flavor of the veggie just didn't sit well with me and left me with the same dread as the ever-scary "Meatloaf Night". Thankfully my taste buds evolved over time and I gave the pretty purple thing another try. It's hearty and filling and a good alternative to that chicken you've had in your freezer for 9 months (yeah, I see you...). I went the baking route with this one to avoid the excess oil from frying (and I find that eggplant gets very soggy when it's fried). I'm happy to say that this recipe was a <i>complete</i> redemption from <a href="http://daynsworld.blogspot.com/2011/11/kitchen-oops-not-so-stuffed-shells.html">my last catastrophe! </a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">1 eggplant</div><div style="font-family: Georgia,"Times New Roman",serif;">breadcrumbs</div><div style="font-family: Georgia,"Times New Roman",serif;">2-3 eggs, beat</div><div style="font-family: Georgia,"Times New Roman",serif;">1-2 jars marinara sauce <i style="color: purple;"><b>(My absolute favorite sauce brand right now is Barilla. I used the "Basilico" variety for this recipe and it's just the right amount of sweet and savory!) </b></i></div><div style="font-family: Georgia,"Times New Roman",serif;">a few basil leaves</div><div style="font-family: Georgia,"Times New Roman",serif;">2-3 cups (or 1 1/2 bags) part-skim mozzarella cheese, shredded</div><div style="font-family: Georgia,"Times New Roman",serif;">salt & pepper</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven for 350 degrees. Set up a conveyor belt with a bowl of breadcrumbs and the beaten eggs. Peel and slice eggplant into 1-1/2 in. slices and begin to dip into the eggs, then the breadcrumbs, and place slices on a sprayed baking sheet. (Be sure to drain all of the excess egg mix off of the eggplant...you just want it wet enough to coat the pieces in breadcrumbs.) Bake for 5-7 min on each side until slightly tender.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfa-rc1hoAmjQhgNqluNuzEu08Hv83Jhs91D-qjNMVuvt2M_nMtifsM5yz5peir42ivnzXs0mtKATxSJXIdCYWAhg_on2QO0TXv2paX_OihaziC6FAlTxPvejvKU-R2A-3ofcHdb7y4lc/s1600/eggplant1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfa-rc1hoAmjQhgNqluNuzEu08Hv83Jhs91D-qjNMVuvt2M_nMtifsM5yz5peir42ivnzXs0mtKATxSJXIdCYWAhg_on2QO0TXv2paX_OihaziC6FAlTxPvejvKU-R2A-3ofcHdb7y4lc/s320/eggplant1.JPG" width="320" /></a></div><div style="text-align: center;"> <i>the first layer...</i></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">While eggplant is baking, line a casserole or baking dish with a thin spreading of marinara sauce. Once eggplant is done in the oven, transfer a layer of it over the sauce in the baking dish, then add more sauce, basil leaves, and cheese. Repeat order once. Bake uncovered for 35-40 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl_oM1Pj8dOqNUKJ7-SprJ6Ikvg8U5fl98rIPKMH-lHV-Qcpez5tnbqrH4JId5KMqB03AJEyFo-wEEolzryvVjbrcA0BK9u9sAvBboFaAPwbU_b265XVQ533ZAYopBLWswYUJd-ScAqk/s1600/eggplant2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl_oM1Pj8dOqNUKJ7-SprJ6Ikvg8U5fl98rIPKMH-lHV-Qcpez5tnbqrH4JId5KMqB03AJEyFo-wEEolzryvVjbrcA0BK9u9sAvBboFaAPwbU_b265XVQ533ZAYopBLWswYUJd-ScAqk/s320/eggplant2.JPG" width="240" /></a></div><div style="text-align: center;"> <i>I SWEAR there is a vegetable under all that cheese...</i></div></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-8021480587300324812011-11-15T16:28:00.000-08:002011-11-15T16:28:06.603-08:00Recipe: Pulled BBQ Chicken<div style="font-family: Georgia,"Times New Roman",serif;">My fiance Dave took the day off yesterday and I left him in charge of making this delicious recipe ALL BY HIMSELF! After calling me once to clarify which measuring cups to use (....crickets...), he pulled this one off without a hitch. I knew he was good for somethin'! Dave ate his portion on an onion roll and I went with a quesadilla topped w/ shredded cheddar and b&b pickles. This would also be good as a taco or fajita or straight out the Crock! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I found this once again using <a href="http://allrecipes.com/recipe/slow-cooker-bbq-chicken/detail.aspx">All Recipes</a> and pretty much stuck to the recipe as it's written. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4 boneless chicken breasts, trimmed of fat</div><div style="font-family: Georgia,"Times New Roman",serif;">1 c. ketchup </div><div style="font-family: Georgia,"Times New Roman",serif;">2. tblsp. mustard<span style="color: purple;"> (yellow preferably)</span></div><div style="font-family: Georgia,"Times New Roman",serif;">cayenne pepper</div><div style="font-family: Georgia,"Times New Roman",serif;">chili powder</div><div style="font-family: Georgia,"Times New Roman",serif;">garlic powder</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 c. real maple syrup <span style="color: purple;">(<u><b>not</b></u> to be confused with the EGGO syrup you might have in the fridge...)</span></div><div style="font-family: Georgia,"Times New Roman",serif;">a few splashes of Worcestershire sauce</div><div style="font-family: Georgia,"Times New Roman",serif;">a few splashes of Tabasco sauce </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">Place chicken in Crock Pot. Mix all other ingredients in a large bowl until smooth. Pour over chicken and cook on LOW for 6 hours. (If the chicken looks "soupy" at this point, don't worry). Shred chicken w/ fork and cook another 30 mins. Serve how you like!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHFP1X-jIZdO7vrN4Bj1Q8I6i5uU6wnACqCfxaLqcz2lCTNXVVe4Auh3ioH0Us3Ab98SOtD4bke3ihOFEfF8nEskPqnCgHeKiXUWnQzjgMoTcGyhAm6fUrtihmecBu3rbc82p9T1_5pw/s1600/pulled+chix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHFP1X-jIZdO7vrN4Bj1Q8I6i5uU6wnACqCfxaLqcz2lCTNXVVe4Auh3ioH0Us3Ab98SOtD4bke3ihOFEfF8nEskPqnCgHeKiXUWnQzjgMoTcGyhAm6fUrtihmecBu3rbc82p9T1_5pw/s320/pulled+chix.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl82D5b7cxKvvjP_V6pT3Y4Jvw6HDRjIJs4PszQ39D9-FxfskErmy9gSYpKV-k3hhU8_etCMN8xbBqFJHJAr_3HYgfIZTK8DS8r7-Y4iyB_RsUm6kzX3T5lamb9GkXf8ele92eBtDp4U/s1600/chicken+ques.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl82D5b7cxKvvjP_V6pT3Y4Jvw6HDRjIJs4PszQ39D9-FxfskErmy9gSYpKV-k3hhU8_etCMN8xbBqFJHJAr_3HYgfIZTK8DS8r7-Y4iyB_RsUm6kzX3T5lamb9GkXf8ele92eBtDp4U/s320/chicken+ques.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> i was literally so hungry that i had to take a bite of that pickle before i snapped a pic! don't act surprised.</i></span></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-13064643953764063962011-11-13T09:12:00.000-08:002011-11-13T09:12:39.996-08:00Kitchen Oops: Not So Stuffed Shells<div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;">Today's blog is a little different. Every once in a while I think I have a fabulous idea for a recipe, and I go ahead and attempt it. That was the case the other night. I wanted to take a healthier spin on stuffed shells so I used whole wheat mini shells and conjured up a sauce made with fat-free ricotta, spinach, grated parmesean and a little bit of low-fat milk. It looked really great and even smelled pretty tasty. In retrospect, the dish was a complete failure (one look at my fiance's face as he tried a bite at dinnertime and I knew it was a goner).</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The low fat substitutions did not lend themselves well to the overall taste of the dish that I was hoping to recreate. It needed way more salt and just that "something else" that was clearly missing. I think that "something else", in this case, was nutmeg. I know nutmeg and spinach work really well together and because I didn't have any, I tried to make a combination spice using a little curry powder and cinnamon. When I tasted the two spices together before adding it to the dish, it actually worked. It was by no means a substitution for the nutmeg but I thought it would be better than nothing. It wasn't. It was pretty awful. Like, eating potpouri awful.</div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><span style="font-family: Georgia,"Times New Roman",serif;">In the end, I still wanted to blog about this because it's a lesson learned. Cooking is all about experimenting, trying new things, and hoping for the best. Sometimes it'll end up a success, other times it will end up in the trash. This dish was still edible but just not what I was hoping for, and since I wasn't thrilled I'm not even going to give you the recipe. But here's how she looked anyway...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRmiKKRzHhqnc4MtNSIjXWGmHeL67csPQLhPL5tXjP0Hv2VqErElcdQR0IRbkZ8b1crqaoT4rpOhTIlGFCHaSWE5XKG0gPQDiXhG6BbKOFNbdxuEIbf3E12JZdn9Lxzq6_7oz98BcX1A/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRmiKKRzHhqnc4MtNSIjXWGmHeL67csPQLhPL5tXjP0Hv2VqErElcdQR0IRbkZ8b1crqaoT4rpOhTIlGFCHaSWE5XKG0gPQDiXhG6BbKOFNbdxuEIbf3E12JZdn9Lxzq6_7oz98BcX1A/s320/002.JPG" width="320" /></a></div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-35318969676243060172011-11-07T16:46:00.000-08:002011-11-07T16:47:31.079-08:00Recipe: Hungry Girl Shepherd's Pie<div style="font-family: Georgia,"Times New Roman",serif;">So I'm trying to eat a little better BEFORE the holidays completely throw me off-guard, so the first person I turned to for dinner tonight was Hungry Girl. I. LOVE. HUNGRY. GIRL. Her recipes are all SUPER low fat, incredibly easy, and really tasty. I pretty much used <a href="http://www.hungry-girl.com/show/moms-favorites-squash-tastic-shepherds-pie-recipe">her Squash-tastic Shepherd's Pie Recipe</a> to a T, but here's what you need to make your own:</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1 lb. ground turkey</div><div style="font-family: Georgia,"Times New Roman",serif;">1 can fat-free gravy</div><div style="font-family: Georgia,"Times New Roman",serif;">1 bag frozen mixed veggies</div><div style="font-family: Georgia,"Times New Roman",serif;">3.5 cups butternut squash, cubed</div><div style="font-family: Georgia,"Times New Roman",serif;">minced garlic</div><div style="font-family: Georgia,"Times New Roman",serif;">chopped white onions</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tbsp. butter </div><div style="font-family: Georgia,"Times New Roman",serif;">garlic and onion powder</div><div style="font-family: Georgia,"Times New Roman",serif;">s&p</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees. In a large microwave-safe bowl, cook squash (covered) with 1/2 c. water for 12-15 in the microwave. Meanwhile, brown turkey meat with onions, garlic/onion powder, and minced garlic. Drain fat and set aside. When squash is finished cooking, mash w/ butter and salt until smooth.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">In a casserole dish, layer the ground turkey, then the gravy, then the frozen veggies, and finally the squash. Bake for 25 minutes until browned.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W4pJrKzCGyiYpDZjY_czdnK_rIba-gFh6Ysny5QoYL2BdPfBKwbdH6SunHF7HAuvnAgdYQUBB6_XQlLM-1vRgNLJLDqhFf7_TEIWioXf-aE3EWckPZGboAk308b3q0vSQQswwUZ9X0A/s1600/006+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W4pJrKzCGyiYpDZjY_czdnK_rIba-gFh6Ysny5QoYL2BdPfBKwbdH6SunHF7HAuvnAgdYQUBB6_XQlLM-1vRgNLJLDqhFf7_TEIWioXf-aE3EWckPZGboAk308b3q0vSQQswwUZ9X0A/s320/006+%25286%2529.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>the not-so-pretty layers: turkey/gravy</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacSpgcj4YC1xEihPwo-B67voVkLLM2_CJHHBWyiqFeeqXe-RKhsiJBtAh3nnE91CLKZRiTmUIpR0syrJUnbx6BD-MJ4vXj_RhXm-C38Jcpdv37xUqyCAWIupxpV-x-1y8BrkIgffSHB0/s1600/007+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacSpgcj4YC1xEihPwo-B67voVkLLM2_CJHHBWyiqFeeqXe-RKhsiJBtAh3nnE91CLKZRiTmUIpR0syrJUnbx6BD-MJ4vXj_RhXm-C38Jcpdv37xUqyCAWIupxpV-x-1y8BrkIgffSHB0/s320/007+%25285%2529.JPG" width="320" /></a></div><div style="text-align: center;"><i style="font-family: Georgia,"Times New Roman",serif;">the pretty layer (that was obviously in my freezer a little too long...cares)</i></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigw_6j_Mzw8CyJ6pqt309pzRa2VqNT4BLFgpa1a0sEFRi1JgEG4yRcwx6hMHStFa4yj_Bv1ajUD2cP0yl6TiwmTAvUnA7YxfajvchUOBrHp414h2UZ9adAL4llyTtjn6rW6mtbIXqoCeo/s1600/008+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiudKHGRrPZMkFD3jwubpivUnJYAqZFbqkec5l42E3N680w6FTqk-PtA5ZR7iqnHS5yNOpNfw0iAuQnyiqeWqb25P6YIbKPhgLjka_VQLmIqh7-q0nrL9LIGucsiJkpdQg3RS-AJwDio/s1600/009+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiudKHGRrPZMkFD3jwubpivUnJYAqZFbqkec5l42E3N680w6FTqk-PtA5ZR7iqnHS5yNOpNfw0iAuQnyiqeWqb25P6YIbKPhgLjka_VQLmIqh7-q0nrL9LIGucsiJkpdQg3RS-AJwDio/s320/009+%25284%2529.JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>fresh out the oven</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qJX26DjVn17GBbqBa2QgV8csRqZTeT8xobhG-EPECKHxCaZHd6kYYhZdD1YL-NYi4XdRUCHccd9n1KrbGibldiqjIrVISgms-nohPTMPj4k8qHDd6ODjIVYpLRsWQ-1MZnSydGieqKI/s1600/011+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qJX26DjVn17GBbqBa2QgV8csRqZTeT8xobhG-EPECKHxCaZHd6kYYhZdD1YL-NYi4XdRUCHccd9n1KrbGibldiqjIrVISgms-nohPTMPj4k8qHDd6ODjIVYpLRsWQ-1MZnSydGieqKI/s320/011+%25282%2529.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>so hearty & filling...don't feel bad if you want to eat the whole dish</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><i><span style="color: purple; font-family: Georgia,"Times New Roman",serif;">EDITOR'S NOTE: The squash totally makes this dish. Next time I might use more than recommended, for a thicker layer. For more flavor, I added Tabasco sauce to the ground turkey and a little on top for an extra kick. If I had had any cinnamon or nutmeg, I would have added it to the squash for sure. I also ate a ridiculous portion of this recipe. It's basically guilt-free and now I'm not reaching for the Edy's because I'm beyond full!</span></i>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-28567525806806505482011-10-30T11:00:00.000-07:002011-10-30T11:00:57.814-07:00Recipe: Turkey Meatballs<div style="font-family: Georgia,"Times New Roman",serif;">Last week I went to visit my college roommate, her husband, and their beautiful week-old baby boy. It could not have been a more perfect day. We just sat and watched that precious little man sleep the day away, not a care in the world, and while he was dozing, I made the new parents a big 'ol batch of meatballs so they wouldn't have to cook all week. For them, I used beef, which is totally acceptable and super delicious. For you (and for me & the man this week at home), I'm going with turkey. Feel free to mix it up however you like! This recipe is an eyeball-it, kitchen-sink, ingredient free for all...if you don't have one or some of these ingredients, it won't really make or break the dish...just substitute any other Italian herbs in your pantry. Experimenting is key!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">MEATBALLS</div><div style="font-family: Georgia,"Times New Roman",serif;">1-2 lbs. ground turkey (or beef)</div><div style="font-family: Georgia,"Times New Roman",serif;">2 egg whites</div><div style="font-family: Georgia,"Times New Roman",serif;">1-2 handfuls of breadcrumbs (I tend to use Italian-flavored here but if you want a lighter meatball you could try Panko)</div><div style="font-family: Georgia,"Times New Roman",serif;">Basil</div><div style="font-family: Georgia,"Times New Roman",serif;">Oregano</div><div style="font-family: Georgia,"Times New Roman",serif;">Minced garlic</div><div style="font-family: Georgia,"Times New Roman",serif;">Onion powder</div><div style="font-family: Georgia,"Times New Roman",serif;">Crushed red pepper flakes</div><div style="font-family: Georgia,"Times New Roman",serif;">Splash of Worcestershire sauce</div><div style="font-family: Georgia,"Times New Roman",serif;">Handful of grated Paremsean cheese</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">SAUCE</div><div style="font-family: Georgia,"Times New Roman",serif;">Two (2)- large cans tomato sauce</div><div style="font-family: Georgia,"Times New Roman",serif;">One (1) 8-oz. can tomato paste </div><div style="font-family: Georgia,"Times New Roman",serif;">Garlic Powder</div><div style="font-family: Georgia,"Times New Roman",serif;">Onion Powder</div><div style="font-family: Georgia,"Times New Roman",serif;">Basil</div><div style="font-family: Georgia,"Times New Roman",serif;">Oregano</div><div style="font-family: Georgia,"Times New Roman",serif;">1-2 bay leaves (be sure to remove these before serving!) </div><div style="font-family: Georgia,"Times New Roman",serif;">Salt & pepper to taste</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsB6_ThI5aM5fFfeE-M2xDtPdlfnZY8O5c07G67gEtzSzNpTjWj3GWLQDdd5Ykm7j3ZAFgdIfl8F_3agv5bUFhngLmd4Z1BfiiPR1LuAUMzImXgwa27eyD0muikLNs6jRgwd9FRWRQDy0/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsB6_ThI5aM5fFfeE-M2xDtPdlfnZY8O5c07G67gEtzSzNpTjWj3GWLQDdd5Ykm7j3ZAFgdIfl8F_3agv5bUFhngLmd4Z1BfiiPR1LuAUMzImXgwa27eyD0muikLNs6jRgwd9FRWRQDy0/s320/001.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>I love a meal that cleans out the cabinets.</i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees. Mix all of the meatball ingredients together and form into meatballs on a non-stick pan. Bake for 10-15 minutes, turning halfway through.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">While the meatballs bake, mix sauce ingredients in a Crockpot or large stock pot. Once meatballs are browned, place is pot and cook on Low 4-6 hours.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TnCZfddSVTsOdQgTHUx-65PXc4ceGO7hNVjPf9xyEg86T4jxGQD7lS9ijHkWEeP10OgI_HnZ7KndoVH3TvUO216dTWjzitbEhCAH4ZsvNgUtHUVzay9A7ct4y0A4dtRpYk6J4trQQyc/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TnCZfddSVTsOdQgTHUx-65PXc4ceGO7hNVjPf9xyEg86T4jxGQD7lS9ijHkWEeP10OgI_HnZ7KndoVH3TvUO216dTWjzitbEhCAH4ZsvNgUtHUVzay9A7ct4y0A4dtRpYk6J4trQQyc/s320/005.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> <i>fresh out the oven and ready for a sauce bath :)</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">Note: I noticed that the beef meatballs were sturdier than the turkey and that you may end up with more of a meat sauce if you use turkey meat. I'd suggest cooking the turkey meatballs all the way through in the oven and make sure they have a nice brown "crust" around them before placing in the sauce. They'll stay together better that way.</span>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0tag:blogger.com,1999:blog-8339210958584259017.post-35632210675149289192011-10-10T12:08:00.000-07:002011-10-10T16:36:49.167-07:00GUEST RECIPE! Ma's Mandel Bread<div style="font-family: Georgia,"Times New Roman",serif;">So this past weekend was Yom Kippur, and aside from fasting and ultimately being delusional all day, I have to say I love this holiday. Each year we get together with longtime family friends to break fast, and my mom has been making Mandel bread for years. Mandel bread is really like the Jewish biscotti- loaves of cakey bread with chocolate chips, sprinkled with cinnamon and sugar, served for dessert (and best dipped in coffee!). Here's my mama's recipe...thanks Ma!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">3 cups flour</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tsp. baking powder</div><div style="font-family: Georgia,"Times New Roman",serif;">3 eggs</div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 cup canola oil</div><div style="font-family: Georgia,"Times New Roman",serif;">2 tsp. vanilla extract</div><div style="font-family: Georgia,"Times New Roman",serif;">1 c. chocolate chips</div><div style="font-family: Georgia,"Times New Roman",serif;">cinnamon & sugar</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees. Mix flour, sugar, and baking powder in a large bowl. Make a well in the center and add eggs, oil, and vanilla. Mix well. Add chocolate chips and stir.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVajzWQsUbscisCzFgzBgSNMeazMqoCMGlbyQCXDok0maGhWpCeciOzQaE883wXQ0MxAzYrBgzukDvg8t0Of6X53SwnJNIaz7apC2aiqA-bg9jVBpG_bBRIFn0ohRUrMl1tHpBGh-W4A/s1600/mandelbread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVajzWQsUbscisCzFgzBgSNMeazMqoCMGlbyQCXDok0maGhWpCeciOzQaE883wXQ0MxAzYrBgzukDvg8t0Of6X53SwnJNIaz7apC2aiqA-bg9jVBpG_bBRIFn0ohRUrMl1tHpBGh-W4A/s320/mandelbread+1.jpg" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> <i>"the well"</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">Divide mixture into 3 loaves and place on greased cookie sheet. Bake for 25 minutes. Cool for 10 minutes and then sprinkle cinnamon/sugar mixture over loaves. Bake another 5 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtYicbyVVVaM1lxoL5AUZ_uEuvM90vIsz2e5BDKdlIHDgt5WaFPLiNmle1Ez81O6C9CvhF47-f7l86EAIblvg-x_0p4XpNrtaXgy7OUA_ewlvwK9CchKkJc87hK5onlWGjxkzK46hsik/s1600/mandelbread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtYicbyVVVaM1lxoL5AUZ_uEuvM90vIsz2e5BDKdlIHDgt5WaFPLiNmle1Ez81O6C9CvhF47-f7l86EAIblvg-x_0p4XpNrtaXgy7OUA_ewlvwK9CchKkJc87hK5onlWGjxkzK46hsik/s320/mandelbread+2.jpg" width="320" /></a></div><div style="text-align: center;"><i style="font-family: Georgia,"Times New Roman",serif;">i don't reccommend eating this dough raw...well maybe just a taste...or two</i></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-eO2OK_3iso5E-3ZLsJaDk5byjiKuAYNCuaFqirQFhqP-97flidNOt76pnw9Y-o0kjiDj0qkbetMDj0CXFFq1N1nekSo8z1neQ8QVy9XeIFOlvFkfJD4FSI7_YvaSx2L2GpRTdIQk1s/s1600/mandelbread+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-eO2OK_3iso5E-3ZLsJaDk5byjiKuAYNCuaFqirQFhqP-97flidNOt76pnw9Y-o0kjiDj0qkbetMDj0CXFFq1N1nekSo8z1neQ8QVy9XeIFOlvFkfJD4FSI7_YvaSx2L2GpRTdIQk1s/s320/mandelbread+3.jpg" width="320" /></i></a></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif;">the final product! Imagine how hard it is to make this while you're fasting :)</span></i></div><div style="text-align: center;"><br />
</div>danahttp://www.blogger.com/profile/08853197870484642085noreply@blogger.com0