tag:blogger.com,1999:blog-46844835163939479852024-03-13T22:15:51.255-05:00A Girl in the SouthAGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-4684483516393947985.post-55327914580537219252011-07-20T09:20:00.000-05:002011-07-20T09:20:34.115-05:00Moving Day!!!I've been meaning to move this blog for quite sometime, but I got caught up in writing at <a href="http://www.talesfromthejuicebox.com/">Tales From the Juice Box</a> since it's baseball season and that seemingly is consuming my life! But I finally found a spare moment and have moved the site.<br />
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Please rebookmark me at <a href="http://www.agirlinthesouth.com/">www.agirlinthesouth.com</a> - all of the old content is there and that's the only place that new content will be added. And yes, I'm starting new content again! In fact, I have new feature - Forty by Forty that begins this week and will be adding another new one in a couple of weeks - Eat the World!<br />
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So come join me a the new location and we'll cook up a storm!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com1tag:blogger.com,1999:blog-4684483516393947985.post-15443957430418887582011-03-11T14:23:00.001-06:002011-03-11T14:26:43.141-06:00When All Else Fails...When I haven't planned for dinner or when we're hungry and need something quick or when I just don't "feel like cooking" I have a go to meal. When all else fails, we have sausage and peppers. There are lot of ways to serve it, it's hot and it's comforting, and so it's an all around winner in my house.<br />
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My favorite way to eat sausage and peppers is on a nice thick crusty piece of bread. It's messy and delicious. However, I'd have to plan in advance for that since I'd need fresh crusty bread on hand. Sometimes, I don't want to plan. Sometimes, flying by the seat of your pants ends well. This was one of those nights.<br />
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</div>There's no real "recipe" that I use for this but I'll give you the jist. I start with slicing a couple of bell peppers (I like using red and green, but only had green on hand) and slicing one nice sized white onion. The slices don't have to be perfect or super thin as the peppers and onions will cook down nicely regardless of size, but if you're in a real hurry, the thinner they are the quicker they become soft and pliable!<br />
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While I slice up the peppers and onions, I put links of Italian Turkey Sausage on the stove to cook. Now, I like hot Italian Turkey Sausage, but if you're not a fan of spicy, then the sweet is equally good.<br />
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Over medium high heat in a nice big skillet add a couple of tablespoons of olive oil, then the peppers. Let them cook a few minutes before their friend, the onion, joins in the party.<br />
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When the peppers are soft and the onions are transluscent and just beginning to carmelize, add a couple of cups of marinara sauce. Now you can use the jarred if you like, but you know how I feel about that. Hopefully, you've been cooking along with me and have some of <a href="http://agirlinthesouth.blogspot.com/2010/11/feeling-saucy.html">Lindrusso's Magnificent Marinara</a> on hand! Mix the veggies and sauce together and lower the heat to medium or medium low. If you keep it on high...your stove will look like it has the chicken pox as your sauce splatters. Ask me how I know. ;D<br />
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</div><div class="separator" style="clear: both; text-align: left;">While you've got all of this going on, throw a pot of water on to boil and cook up some of your favorite pasta. We like fettucine in this house and I had some on hand, so into the pot it went. Now if you have some good crusty bread, just slice it about 6 inches long and cut it open to stuff with the sausage, peppers and sauce!</div><br />
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</div>When the sausage is done cooking, removing it from the pan and slice it into bite sized pieces. Take the sausage bits and toss it into your veggies and sauce.<br />
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End result? Dinner.<br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com5tag:blogger.com,1999:blog-4684483516393947985.post-58253996178990698292011-02-14T20:15:00.001-06:002011-02-14T20:34:24.918-06:00When Your Heart Breaks on Valentine's Day.I've never been a fan of Valentine's Day. I've always thought that if you love someone you should show them by how you act and how your treat them all throughout the year, not just one predetermined day that Hallmark has created into a monstrosity. Today, I really didn't like Valentine's Day.<br />
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The morning started with the weeone and I heading to a Pediatric Gastroenterologist. You see, the weeone's a pretty healthy kid. At a month shy of 9 years old, she's been on antibiotics twice - ever. She has asthma, and I talked all about <a href="http://agirlinthesouth.blogspot.com/2009/07/she-just-needs-to-breathe.html">her need to breathe</a> a couple of years ago. What I never talk about is the acid reflux that often accompanies asthma in kids and that she's struggled with for several years. Lately, it's been out of control and today we found out it's probably not acid reflux she's been dealing with all this time.<br />
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Is this really that big of a deal? Probably not, but there was something about the weeone crying on an exam table because she has to have an Endoscopy and 24 hour esophageal probe inserted. There was something about her hearing that despite being of normal weight because of all the GI issues, she needs to lose weight. There was something about the perfect little weeone not being so perfect that was hard to hear on Valentine's Day.<br />
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The toughest...while sorting through her stash of Valentine candy from her school friends tonight she made a "I can definitely eat this"pile and a "the Gastro would say I shouldn't eat this" pile. Oh, and there was a "mom loves this candy" pile too. Sweet kid.<br />
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Food's about to change in this house. It's a good thing for both of us and I know we try to eat pretty healthy as it is, but some things are going to become definite no-go foods and there will be lots of new things I'm sure we'll try as a result of all of this.<br />
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Is this really that big of a deal? Definitely not, but there was something about Valentine's Day this year.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com8tag:blogger.com,1999:blog-4684483516393947985.post-12519231920205856532011-01-29T13:13:00.003-06:002011-01-29T13:33:02.064-06:00The Incredible Edible Egg!We like eggs at night in this house. I know I'm not alone in this phenomenon. There's a reason that plenty of restaurants serve their breakfast menus all day and it's because of eggs. That's my theory at least.<br />
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You see, eggs are warm and comforting and right. Eggs are the only perfect protein on earth (they contain every amino acid your body needs). Eggs are just a little bit of happiness.<br />
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Eggs with lots of really yummy stuff in them? That's dinner...er, um, or breakfast, or...um...errrr....brunch. Call it what you will. It's a meal and it's not just good, but good for you!<br />
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Quiche makes a regular appearance in our house, but Frittatas? Not so much. No particular reason for this other than the fact that I love the creamy goodness that is quiche. I thought it was time to give the Frittata a fair shake.<br />
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I didn't photograph the cooking of bacon because you guys see me cook bacon all the time...but it never hurts to look at cooked, crumbled bacon. I think God shows us he loves us by giving us bacon. It's got to be in my top 10 favorite things to smell and to eat.<br />
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Onions - I need to just grow them I use so many! I took my mandolin and sliced some yellow onion into pretty thin slices. I also drained and squeezed all the moisture from 2 packages of chopped frozen spinach. You need to squeeze as much liquid out as you can. Then in a pan on medium high heat, toss in a tablespoon of olive oil, the spinach and the onions and sautee them for about 5 minutes, adding salt and pepper as you do.<br />
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</div><div class="separator" style="clear: both; text-align: left;">While those veggies are doing their thing, go in search of eggs. You'll need about 8 if you're working in a 10" skillet. Crack the eggs into something (I used a measuring cup), add about 1/2 cup of any cheese you'd like (I used Colby Jack since I had some grated already). I think Swiss is always great with spinach if you have that on hand.</div><br />
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Next you simply add your eggs and cheese in with your veggies. Stir everything up to combine it and let it cook a couple of minutes until the edges of the egg are set and cooked.<br />
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Move the skillet into a 425 degree oven for about 10 minutes or until the egg is cooked through.<br />
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When it's all cooked and ready, you're left with a really colorful and tasty meal. We had ours with grape tomatoes and toast, but you can serve it with anything that strikes your fancy.<br />
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Oh! And one more thing - this is really good 3 hours later when you want a snack! ;D<br />
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<b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bacon, Onion and Spinach Frittata</span></span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves: 6</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 slices of bacon, cooked and crumbled</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 of a large yellow onion thinly sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups of frozen, chopped spinach, defrosted and drained of all liquid</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and Pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 organic eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup Colby Jack cheese, shredded</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 425 degrees. Heat an ovenproof 10 inch skillet over medium high heat, add olive oil, onion and spinach, cooking for 5 minutes or until the onions are translucent. Add the eggs and cheese, stirring to combine. Let cook on the stove until the edges of the egg is set. Move the skillet into the oven to complete cooking, about 10 minutes or until the middle is set. Serve warm.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Nutritional Information: (serving is 1/6 of frittata) Calories: 208, Fat: 11g (sat fat: 3g), Protein: 12g, Carbohydrates: 17g, Fiber: 1g</span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com3tag:blogger.com,1999:blog-4684483516393947985.post-1369320289968766872011-01-28T10:49:00.001-06:002011-01-29T13:35:30.799-06:00Tackling the Scary BeastSometime over the weekend the weeone and I always go through my vast piles of magazine pages I've ripped out or bookmarks on my computer of my "I want to try" recipes. If I plan on making 4 new things this week, I let the weeone pick 2. She gets to control exactly half of the menu. It could be the sides, the entrees, but half. This accomplishes a couple of things. #1- She's willing to try anything that she picked, and #2- She wants to help cook whatever she picked.<br />
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Last week one of the weeone's picks was Lobster Risotto. Shocked? Yep, I was too. I mean, what 8 year old says, "Lobster Risotto sounds like a good choice this week"? Apparently, mine. She's an adventurous kid. What can I say.<br />
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Here's the thing- risotto is a scary beast.<br />
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I've never understood why. I've made it on several occasions in several variations, and always with success, but there's something about risotto that seems "undoable". Is that a word? If not, I think it should be. You get my drift though, right? It seems like it's hard to make.<br />
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Interestly enough, several food magazines took the challenge of risotto on in the past couple of months, hoping to prove that risotto is NOT a big scary beast - risotto is actually easy-peasy.<br />
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I started with these three lovely lobster tails. Aren't they cute?<br />
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With no bodies, I couldn't let them swim in the ocean, but I DID let them swim in a bath of chicken stock and water! They boiled for about 4 minutes to cook them through then came out to cool down for a bit.<br />
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Once the lobster tails were cooled, I split them down the back and removed the meat. Now, don't toss the shells, we have plans for them!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TULsoU1ZtUI/AAAAAAAABQI/Pe2A_MC2nto/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TULsoU1ZtUI/AAAAAAAABQI/Pe2A_MC2nto/s320/DSC_0026.JPG" width="320" /></a></div><br />
The shells went into a ziplock bag and I then I took all of my frustration out with a meat tenderizer. ;D Yep, I crushed them. I took the crushed shells and tossed them back into the pot of stock / water to let the lobster flavor take over the liquid. This took about 20 minutes.<br />
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While my stock was being "lobsterfied" I diced up the lobster meat. I didn't want it too small, but bite sized.<br />
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Once the stock was ready I could really get started. I melted some butter and tossed in the Arborio Rice, letting it toast in the butter for about 2 or 3 minutes.<br />
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Here's where the fun really begins. You start by adding 1 cup of your hot lobster broth (that you've strained the shells out of) into the rice. STIR CONTINUOUSLY. Yes, I used caps. It's important. So you stir constantly until the liquid is almost completely absorbed then you continue to add the rest of the broth, 1/2 a cup at a time stirring always and adding only when the broth is completely absorbed from the last addition of liquid.<br />
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Once you've added all the broth, you should have a nice creamy risotto that's been infused with your lobster broth - YUM! Take it off the heat, add some peas and your lobster tail meat and...<br />
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Voila - you've got lobster risotto! Now, there are only 5 ingredients in this recipe, but it can be time consuming. Just know that it's gonna take at least an hour and you will be heavily involved for at least 30 minutes (stirring, mostly). I employed the weeone for a good bit of stirring, so I advise you procreate just for this purpose. It's handy to have those small people for these tasks!<br />
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I thought this was a really tasty treat of a meal. The weeone picked out the peas and lobster and just ate those and declared the risotto "too creamy" for her. Oh well. She tried. Maybe her tastes will change eventually and we'll have risotto again. But on the upside, she said we should eat more lobster!<br />
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Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TULtwK8069I/AAAAAAAABQs/2Ki3RFvHlpA/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TULtwK8069I/AAAAAAAABQs/2Ki3RFvHlpA/s320/DSC_0046.JPG" width="320" /></a></div><br />
<h1 id="recipeTitle" style="clear: left; color: #454d4f; font-family: georgia, times, serif; font-size: 24px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</h1><h1 id="recipeTitle" style="clear: left; color: #454d4f; font-family: georgia, times, serif; font-size: 24px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Simple Lobster Risotto</h1><div class="attrib" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"><a href="http://www.cookinglight.com/" style="color: #cc0000; cursor: pointer; text-decoration: none;" target="_blank"><img alt="Cooking Light" border="0" src="http://img4.myrecipes.com/static/i/from_cookinglight.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a></div><br />
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<div class="rcpdetail" id="mainstats" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Total: </strong>1 hour, 3 minutes<br />
<strong>Yield:</strong> 4 servings (serving size: 1 cup)</div></div><div class="rcpdetail" id="ingredients" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 cups fat-free, lower-sodium chicken broth</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 (5-ounce) American lobster tails</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 tablespoons butter, divided</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup uncooked Arborio rice or other medium-grain rice</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup frozen green peas, thawed</li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sustainable Choice: The American lobster population is well managed in Canada and the U.S.</div></div><div class="rcpdetail" id="nutrientInfo" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Nutritional Information</h2><dl><dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Calories:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">374</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Fat:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">10.7g (sat 5.8g,mono 2.6g,poly 0.9g)</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Protein:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">24.7g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Carbohydrate:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">44.4g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Fiber:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4.1g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Cholesterol:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">80mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Iron:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Sodium:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">620mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Calcium:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">63mg</dd></dl></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com5tag:blogger.com,1999:blog-4684483516393947985.post-74605086005138263612011-01-25T13:42:00.001-06:002011-01-25T13:46:14.707-06:00To Keep You Warm on a Winter Night<div class="separator" style="clear: both; text-align: left;">*Note to readers: I learned this week that the 2 spaces I was taught to put after a period ends a sentence is technically incorrect these days. I guess that's what I get for learning to type before computers were commonplace. So, I'm going to try with all my might to break that nasty habit. If you catch me double spacing, let me know...there might be something in it for you!*</div><br />
When it gets cold outside we all crave hot comfort foods. It might be the only time I crave stew. I grew up eating stew on a somewhat regular basis because my father's a fan, but I've never been a big stew eater and the recipe I'm about to share with is the first time I've ever cooked stew in my life! Can you believe it?!?!?! Shocking, I know.<br />
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So, as a complete stew newbie, I relied heavily on a recipe, as in - I followed it EXACTLY - and I never do that! But it seemed like the thing to do with something I'd never tried before. So here's the scoop - it was easy peasy!<br />
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I started, as I often do, with diced onion in olive oil. This time they were joined by well chopped carrots and garlic. I cooked these for a several minutes before removing them from the pan, and setting aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TT8gxSEQNNI/AAAAAAAABPg/uyi_errLoK8/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TT8gxSEQNNI/AAAAAAAABPg/uyi_errLoK8/s320/DSC_0001.JPG" width="320" /></a></div><br />
Meanwhile, I'd been trimming and cubing a 2# chuck roast, which I then dusted in flour before sending into a hot dutch oven with olive oil. I browned the beef on all sides (this was done in 2 batches). It took about 5 minutes per batch of beef to get it all browned nicely. Then the beef was removed from the pan as well.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Into that same dutch oven went a cup of vino. This allowed all the beef bits to come off the bottom of the pot and join in the party! That cooked down for about 5 minutes before it was rejoined by the beef, onion, garlic and carrots from earlier. They were joined by diced, peeled plum tomatoes, beef broth, mushrooms, oregano, thyme, and a bay leaf. This was brough to a boil and then simmered at a lower heat for 45 minutes, covered. Then it was uncovered, joined by some sliced carrots and cooked for another hour at which point the basil and parsley were added.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TT8hEJgFnrI/AAAAAAAABPs/bcY2tuHcnms/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TT8hEJgFnrI/AAAAAAAABPs/bcY2tuHcnms/s320/DSC_0006.jpg" width="214" /></a></div><br />
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</div>This was a meal that was simple, hearty, all cooked in one pot and made everyone pretty happy! Well, the weeone didn't "love" it, but she ate the meat out! I'd make it again - so one set of thumbs up!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TT8hW3YTJNI/AAAAAAAABP4/jBlU0Kf9uAA/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TT8hW3YTJNI/AAAAAAAABP4/jBlU0Kf9uAA/s320/DSC_0010.JPG" width="320" /></a></div><br />
<h1 id="recipeTitle" style="clear: left; color: #454d4f; font-family: georgia, times, serif; font-size: 24px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Italian Beef Stew</h1><div class="attrib" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"><a href="http://www.cookinglight.com/" style="color: #cc0000; cursor: pointer; text-decoration: none;" target="_blank"><img alt="Cooking Light" border="0" src="http://img4.myrecipes.com/static/i/from_cookinglight.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></a> </div><br />
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<div class="rcpdetail" id="mainstats" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Total: </strong>2 hours, 40 minutes<br />
<strong>Yield:</strong> 8 servings (serving size: 1 cup)</div></div><div class="rcpdetail" id="ingredients" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">7 teaspoons olive oil, divided</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 cups chopped onion</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup chopped carrot</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon minced garlic</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup all-purpose flour</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 pounds boneless chuck roast, trimmed and cut into cubes</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 teaspoon salt, divided</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon black pepper</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup dry red wine</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 cups fat-free, lower-sodium beef broth</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup water</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons chopped fresh oregano</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons chopped fresh thyme</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 bay leaf</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 (8-ounce) package cremini mushrooms, quartered</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup (1/4-inch-thick) slices carrot</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons chopped fresh basil</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon chopped parsley</li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.</div></div><div class="rcpdetail" id="nutrientInfo" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Nutritional Information</h2><dl><dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Calories:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">334</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Fat:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">13g (sat 3.9g,mono 0.8g,poly 6.6g)</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Protein:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">40.6g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Carbohydrate:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">12.2g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Fiber:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2.4g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Cholesterol:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">86mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Iron:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4.1mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Sodium:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">387mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Calcium:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">51mg</dd></dl></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com6tag:blogger.com,1999:blog-4684483516393947985.post-64742034080291990022011-01-14T07:26:00.000-06:002011-01-14T07:26:51.749-06:00A Family FlashbackBefore we talk about things I've cooked...the weeone and I are happily back in our little abode! The floors are refinished and beautiful and *almost* all of the boxes are unpacked...maybe, just maybe, my lazy arse will get to wrapping that up this weekend! In the meantime, we've eaten Mexican, Chinese, Sandwiches, Mac and Cheese...yep - all from restaurants! Oh, wait - I made soup the other night, so I've, um, er....cooked! Oh well - here's a meal from last week -----<br />
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There are about six meals that immediately take me back to my childhood. Last week, I decided to pull out one of those for dinner. It's no accident that Beef Stroganoff is one of my father's favorites and I had been imposing on my parent's hospitality for a little over a week. Just seemed like the right thing to do.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TTBJDPwaWCI/AAAAAAAABPc/0YJxAtHSlYE/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TTBJDPwaWCI/AAAAAAAABPc/0YJxAtHSlYE/s320/DSC_0035.JPG" width="320" /></a></div><br />
Now, I don't have the recipe my mom used when we were kids and I've only made Beef Stroganoff a few times in my life, but I looked over a few recipe options and blended a few of them together to come up with what I think was a tasty and pretty healthy meal.<br />
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I started by slicing a 1 lb sirloin against the grain into about 1/4" thick slices and then sauteeing it until it was all nice and brown.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TTBHVOxQQ2I/AAAAAAAABO8/hEmpvnViTVY/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TTBHVOxQQ2I/AAAAAAAABO8/hEmpvnViTVY/s320/DSC_0002.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TTBHbV8YbRI/AAAAAAAABPA/4NUHvXA3lMQ/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TTBHbV8YbRI/AAAAAAAABPA/4NUHvXA3lMQ/s320/DSC_0003.JPG" width="320" /></a></div><br />
Once the meat was brown on all sides, I pulled it off the heat, and dumped it into a bowl. To the hot pan of beef juices, I added diced onion and a bunch of sliced mushrooms. Now, I've got to say that I generally don't eat fungus. It's a known fact among family and friends, however, in beef strokin'-off (as my friend Ashley calls it and makes me giggle) mushrooms are heaven. I don't know why....maybe I need a shrink.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TTBHmWcH0aI/AAAAAAAABPE/N17EH3iVlsQ/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TTBHmWcH0aI/AAAAAAAABPE/N17EH3iVlsQ/s320/DSC_0007.JPG" width="320" /></a></div><br />
Cook the mushrooms for 10 minutes or so until they're nice and soft and then dump them in that bowl over there with the beef. Now your hot pan is empty again! Melt 1 tablespoon of butter in it and then add a couple of tablespoons of flour....you know...make a roux, it's what we do! Once that's good and blended, I slowly added about 1 1/2-2 cups of beef broth, whisking the whole time so you don't get icky lumps.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBHxFtGbiI/AAAAAAAABPI/RTKyKOUtkq8/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBHxFtGbiI/AAAAAAAABPI/RTKyKOUtkq8/s320/DSC_0012.JPG" width="320" /></a></div><br />
If the weeone hovers over you watching closely to see if you secretly add any ingredients she would otherwise not eat, it will not speed up the process!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBIoE2YZ1I/AAAAAAAABPU/bbEO7AeM9Ow/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBIoE2YZ1I/AAAAAAAABPU/bbEO7AeM9Ow/s320/DSC_0022.JPG" width="320" /></a></div><br />
Now, once I cooked the "sauce" down for several minutes allowing it to thicken, I added the beef, onions and mushrooms, stirring to get them all hot and bothered again. To that I added some sherry followed by sour cream, stirring until it was the perfect consistency and color.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBID9Rx7jI/AAAAAAAABPM/sQ8rqAy7zMg/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBID9Rx7jI/AAAAAAAABPM/sQ8rqAy7zMg/s320/DSC_0014.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBILJHy7rI/AAAAAAAABPQ/clxGAn41OJI/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBILJHy7rI/AAAAAAAABPQ/clxGAn41OJI/s320/DSC_0018.JPG" width="320" /></a></div><br />
While all this is going on, you'll need to cook either some rice or egg noodles to pour all the yumminess over...but that's really all there is to it! <br />
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Voila! Dinner is served....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBI2OzyvXI/AAAAAAAABPY/r0Bg9ewSKQs/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBI2OzyvXI/AAAAAAAABPY/r0Bg9ewSKQs/s320/DSC_0034.JPG" width="320" /></a></div><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TTBI2OzyvXI/AAAAAAAABPY/r0Bg9ewSKQs/s1600/DSC_0034.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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<div style="text-align: center;"><b>Beef Stroganoff</b></div><div style="text-align: center;">Serves 4-6</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><ul style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 pound boneless sirloin steak, trimmed</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Cooking spray</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">8 ounces mushrooms </span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3/4 cup chopped onion</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon butter</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons all-purpose flour</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cup fat-free, less-sodium beef broth</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup dry sherry</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3/4 cup reduced-fat sour cream</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">4 cups hot cooked egg noodles </span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fresh parsley sprigs (optional)</span></span></li>
</ul><div><div style="text-align: center;"><span class="Apple-style-span" style="color: #555555; font-family: Times, 'Times New Roman', serif;"><br />
</span></div></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: #555555; font-family: Times, 'Times New Roman', serif;">Slice the sirloin against the grain into 1/4 inch thick slices that are no more than 2 inches long. Over medium high heat, brown the beef on all sides. Set the meat aside. In the same pan, sautee the diced onions and mushrooms for about 7-10 minutes or until the onions are transluscent and the mushrooms are soft. Set the mushroom mixture aside with the beef. Melt the butter over medium heat and whisk in the flour until the mixure is smooth. Slowly add the beef broth, stirring the whole time to incorporate it without lumps. Simmer for several minutes until the sauce thickens. Add the beef and mushroom mixture back into the sauce as well as the sherry and sour cream, mixing and heating everything through. </span></div></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: #555555; font-family: Times, 'Times New Roman', serif;">Serve over hot egg noodles.</span></div></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: #555555; font-family: Times, 'Times New Roman', serif;"><br />
</span></div></div><div><span class="Apple-style-span" style="color: #555555; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px;"></span></span><br />
<span class="Apple-style-span" style="color: #555555; font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Nutritional Information:</span></h2><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Calories: 352, Fat: 11.7g (sat 5.3g, mono 3.9g, poly 1g), Fiber: 1.8g, Cholesterol: 87mg, Iron: 3.1mg, Sodium: 355mg, Calcium: 40mg</span></div></div><dl><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></dl></span></span></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com4tag:blogger.com,1999:blog-4684483516393947985.post-23822193527483051002011-01-02T12:03:00.000-06:002011-01-02T12:03:52.594-06:00Latkes...they're a good thing.It's true. I'm not Jewish, but I'm often jealous of the traditional Jewish foods. I could live on Brisket and Latkes, matzoball soup and the like. Fortunately for me, latkes squeezed themeselves into our family's New Years Day traditions, so I got to make them yesterday!<br />
<br />
You see, my very German-Pittsburgh-raised-Steeler-loving-waste-not-want-not Father, aka Mr. Grumpy, aka Sandman, grew up eating pork, sauerkraut, mashed potatoes and applesauce on New Year's Day. Somewhere along the road "potato pancakes" were added to the mix. I think the potato pancakes he remembers were fried mashed potatoes, but he disagrees. (But between you and me, we know I'm always right....right??!?!!)<br />
<br />
Fast forward to MY childhood and my mother (who grew up in the heavily Jewish area outside of Washington, DC) had changed potato pancakes to latkes.<br />
<br />
And my lifetime obsession with latkes was born.<br />
<br />
I love them as just potatoes with onions and flour and egg, but in recent years I've really enjoyed jacking with them a bit and seeing what fun flavors I could add. So, when Cooking Light Magazine featured multiple versions of latkes in their Dec. 2010 issue...I knew what I'd be cooking yesterday!<br />
<br />
Cilantro-Jalapeno Latkes with Chipotle Sour Cream might be the most Tex-Mex this Jewish food will ever get! They were tasty and flavorful, but not spicy as I anticipated. My father said I could make them for him again (that's like a 5 thumbs up from Mr. Grumpy) and my mother's still using the chipotle sour cream this morning on leftover fried catfish. I take that as a WIN!<br />
<br />
(For those who are unaware, I am temporarily cooking at my parents house as my floors in my house are finally being refinished and it's taking twice as long as was planned - hence the different kitchen in the photos!)<br />
<br />
I started by making the sauce. It's simple - some sour cream, combined with grated lime rind, lime juice and chopped chipotle peppers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC6qgYtXEI/AAAAAAAABOI/h7UAQF3IRa8/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC6qgYtXEI/AAAAAAAABOI/h7UAQF3IRa8/s400/DSC_0007.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TSC6w7hT4kI/AAAAAAAABOM/plDTamtHyyk/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TSC6w7hT4kI/AAAAAAAABOM/plDTamtHyyk/s400/DSC_0011.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC63HbRdLI/AAAAAAAABOQ/5koeHqfT4Bk/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC63HbRdLI/AAAAAAAABOQ/5koeHqfT4Bk/s400/DSC_0012.JPG" width="400" /></a></div><br />
Buy the smallest can of chipotles in adobo that you can. I can get a 7oz can, but nothing smaller. So you can chop the whole can if you like then freeze what you don't use in an ice cube tray. Once frozen, transfer the chipotle cubes to a freezer bag and you've chipotles to last you the whole year, just about!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC6_gEUr3I/AAAAAAAABOU/qwQh8SOgD0M/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC6_gEUr3I/AAAAAAAABOU/qwQh8SOgD0M/s400/DSC_0013.JPG" width="400" /></a></div><br />
Once the sauce was mixed, I refrigerated until it until the latkes were cooked. Next time, I think I'll just let the sour cream sauce sit at room temp because I'm picky and didn't care for the very cold sour cream on my very hot fried latkes. So, consider your pickiness when making that decision.<br />
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Now, if we were at my house, I'd have grated the potatoes with the help of my food processor, but instead I grated by hand!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TSC7FzfyHAI/AAAAAAAABOY/9gFbgJ_Iv6o/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TSC7FzfyHAI/AAAAAAAABOY/9gFbgJ_Iv6o/s400/DSC_0015.JPG" width="400" /></a></div><br />
Of course, just when I am finishing the potatoes, my mother reminds me of the mini food processor she has and she proceeds to grate the onions that way. She didn't get the great arm workout that I did!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TSC7NC2L8KI/AAAAAAAABOc/qbVQtHbaHlo/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TSC7NC2L8KI/AAAAAAAABOc/qbVQtHbaHlo/s400/DSC_0018.jpg" width="267" /></a></div><br />
Once the potatoes and onions are grated, you mix them in a colander and let them drain for about 30 minutes. Keep in mind that grated potatoes are going to brown a touch - don't let the color frighten you. It'll all be okay in the end, I promise!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC7U2XjEkI/AAAAAAAABOg/ZP6dzQwWCUg/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC7U2XjEkI/AAAAAAAABOg/ZP6dzQwWCUg/s400/DSC_0019.JPG" width="400" /></a></div><br />
After they're good and drained, you'll add to the potato mixture flour, an egg, some salt, cumin, chopped jalapeno and chopped cilantro. Here's where "to taste" comes into play. Next time I make these, I will add more cilantro and twice the jalapeno. I wanted a bit more heat in mine!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC7dYX64xI/AAAAAAAABOk/4zNIFN-hcqA/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC7dYX64xI/AAAAAAAABOk/4zNIFN-hcqA/s400/DSC_0020.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TSC7j8D7YnI/AAAAAAAABOo/5H0uDpej3hs/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TSC7j8D7YnI/AAAAAAAABOo/5H0uDpej3hs/s400/DSC_0023.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC7sXvg6FI/AAAAAAAABOs/gxPDjO2oUUg/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TSC7sXvg6FI/AAAAAAAABOs/gxPDjO2oUUg/s400/DSC_0024.JPG" width="400" /></a></div><br />
Mix all the ingredients then heat 2 tablespoons of olive oil over medium high heat. You'll add 1/4 cup of potato mixture to the hot oil, flattening the tater mound with your spatula as you go. I was able to easily fit 4 latkes at a time in this particular pan. Cook them for about 3 minutes per side. I also turned the oven on to warm just to keep the done latkes hot while I finished them all. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC7y6SwXNI/AAAAAAAABOw/ZpboSzUeuks/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC7y6SwXNI/AAAAAAAABOw/ZpboSzUeuks/s400/DSC_0029.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TSC75C_jaqI/AAAAAAAABO0/8SimhZkdbwM/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TSC75C_jaqI/AAAAAAAABO0/8SimhZkdbwM/s400/DSC_0032.JPG" width="400" /></a></div><br />
The finished product was terrific. These are a keeper and definite repeater! And who knew that fried potatoes could be light????<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC7_L80IfI/AAAAAAAABO4/pc4v2fnQ4uE/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TSC7_L80IfI/AAAAAAAABO4/pc4v2fnQ4uE/s400/DSC_0038.JPG" width="400" /></a></div><br />
Happy New Year, everyone! I hope your 2011 is full of good food, good friends and good laughs!<br />
<br />
<br />
<h1 id="recipeTitle" style="clear: left; color: #454d4f; font-family: georgia, times, serif; font-size: 24px; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cilantro-Jalapeño Latkes with Chipotle Sour Cream</h1><div class="attrib" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"><img alt="Cooking Light" border="0" src="http://img4.myrecipes.com/static/i/from_cookinglight.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></div><div class="attrib" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"> <span class="Apple-style-span" style="color: #555555; line-height: 16px;">David Bonom, </span><span class="Apple-style-span" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px;"><span class="item_credit_date"><em style="font-weight: bold;">Cooking Light</em>, DECEMBER 2010</span></span></div><br />
<br />
<div class="rcpdetail" id="mainstats" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong>Yield:</strong> 6 servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)</div></div><div class="rcpdetail" id="ingredients" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 tablespoons light sour cream</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon chopped chipotle chile, canned in adobo sauce</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 teaspoon grated lime rind</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon fresh lime juice</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 cups shredded peeled baking potato (about 1 1/2 pounds)</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup grated fresh onion</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 tablespoons all-purpose flour</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup chopped fresh cilantro</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons finely chopped seeded jalapeño pepper</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large egg</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon ground cumin</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon salt</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup olive oil, divided</li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.</div></div><div class="rcpdetail" id="nutrientInfo" style="color: #555555; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Nutritional Information</h2><dl><dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Calories:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">260</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Fat:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">11g (sat 2.2g,mono 6.9g,poly 1.2g)</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Protein:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5.6g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Carbohydrate:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">35.3g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Fiber:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3.8g</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Cholesterol:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">35mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Iron:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2.1mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Sodium:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">268mg</dd>
<dt style="float: left; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100px;">Calcium:</dt>
<dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">36mg</dd><dd style="padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
</dd></dl></div><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com7tag:blogger.com,1999:blog-4684483516393947985.post-56277452578126990132011-01-01T15:35:00.001-06:002011-01-01T15:39:37.448-06:00The Bloody Day AfterYou know the feeling...the one where you had tooooo much fun last night? You wake up and find that the crack of light sneaking in under your bedroom door is too much, that the heavy breathing of the dog in your bed is too loud and you have the distinct realization that if you lift your head off of your pillow, your brain may explode. Yep. That's called New Year's Day!<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Happy MMXI!</span></b></span></div><br />
I did not wake up like the description above this year, but I've been there, we all have. So in honor of New Year's Day, the inevitable hangover and kicking off 2011 with a serving of vegetables, I bring you....<br />
<br />
The Blood Mary, A Girl in the South Style!<br />
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To me, there is NO hair of the dog like a Bloody Mary. I don't like tomato juice, but this, I love. So go mix up a batch, kick back and watch some football and welcome in 2011! Thanks for reading y'all!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TR-ddhGCSEI/AAAAAAAABOE/3BrQVr6-HH8/s1600/DSC_0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TR-ddhGCSEI/AAAAAAAABOE/3BrQVr6-HH8/s400/DSC_0001.jpg" width="317" /></a></div><br />
<div style="text-align: center;"><b>Bloody Mary, A Girl in the South Style!</b></div><div style="text-align: center;">Makes 4 drinks</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">20 ounces tomato juice</div><div style="text-align: center;">8 ounces vodka</div><div style="text-align: center;">4-6 shakes of Tobasco sauce</div><div style="text-align: center;">2-3 good shakes of Worcestershire sauce</div><div style="text-align: center;">1/2 -1 teaspoon horseradish</div><div style="text-align: center;">1-2 shakes celery salt</div><div style="text-align: center;">1-2 shakes black pepper</div><div style="text-align: center;">juice of 1 lime</div><div style="text-align: center;">Spicy pickled green beans (for garnish)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix all of the ingredients. Run the juiced lime wedges around the rim of the glasses dipping them in course ground salt and pepper. Fill the glasses with ice, the top with the Bloody Mary mix! Enjoy!<br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com7tag:blogger.com,1999:blog-4684483516393947985.post-18780691729731381852010-12-07T10:13:00.000-06:002010-12-07T10:13:43.886-06:00What do you get when you mix a Cow and Chocolate?A really damn good dinner! <br />
<br />
Beef and chocolate are two of my favorite things, but I must admit I was a bit taken aback at the idea of a sauce for beef tenderloin that included cocoa powder. It certainly didn't stop me from trying it though!<br />
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It all started with a hunk o' beef. In this case, a portion of beef tenderloin. I buy a whole tenderloin and cut it down into useable sizes for the weeone and I, so I get 3-4 meals from one tenderloin. So it got a bath of salt and pepper followed by a searing good time on top of the stove making sure that all its surfaces were browned and the juices seared inside. The beef then hit the oven for half an hour at 425 degrees.<br />
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While the meat cooked, I started the sauce. In the future, I'll start the sauce first because even though the recipe say it takes 30 minutes for the sauce, I found it had to cook a lot longer to reduce to the consistancy it should. Anyway, I used my food processor to chop celery, carrots and shallots. I put them over heat in a large saucepan and let them cook for about 5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TP1S8in-xmI/AAAAAAAABMc/ns4tOwqQiZc/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TP1S8in-xmI/AAAAAAAABMc/ns4tOwqQiZc/s320/DSC_0047.JPG" width="320" /></a></div><br />
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Next up, my favorite ingredient - garlic. The garlic joined the party for just a minute or two before I added the wine, beef stock, tomato paste, bay leaf and thyme. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TP1TVbSuKuI/AAAAAAAABMo/-8cK5_peZ6M/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TP1TVbSuKuI/AAAAAAAABMo/-8cK5_peZ6M/s320/DSC_0054.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TP1TDhApKII/AAAAAAAABMg/1yiHstYcLHg/s1600/DSC_0049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TP1TDhApKII/AAAAAAAABMg/1yiHstYcLHg/s320/DSC_0049.jpg" width="214" /></a></div><br />
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Those were brought to a boil and then I reduced the heat to let the sauce simmer for about 40 minutes or until the liquid was reduced to about 1/2 cup.<br />
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Once it was reduced, the sauce was run through a fine mesh strainer and mixed with cocoa powder and chopped rosemary, completing the sauce.<br />
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It was smooth and silky and rich and mind boggling really. I think I am in love with this sauce, despite the time it took to make. So, I wouldn't call this a weekday or everyday sort of meal, but man-oh-man - make it. You'll love it. So will any boy....I promise. ;D<br />
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<span class="Apple-style-span" style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 21px; font-weight: bold; line-height: 25px;">Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce</span><br />
<h2 style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; font-weight: bold; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: normal;"><div class="author" style="font-size: 11px; 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;">2007 Ellie Krieger</div></span></h2><h2 style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; font-weight: bold; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><br />
</h2><h2 style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; font-weight: bold; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Ingredients</h2><ul style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; 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="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 (2-pound) <a class="crosslink" debug="12 15" href="http://www.foodterms.com/encyclopedia/beef/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">beef</a> tenderloin roast</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon salt</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon freshly ground black pepper</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">4 teaspoons olive oil</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1/2 cup chopped shallots</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 small <a class="crosslink" debug="173 178" href="http://www.foodterms.com/encyclopedia/carrot/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">carrot</a>, finely chopped</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 stalk celery, finely chopped (about 1/4 cup)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 <a class="crosslink" debug="255 259" href="http://www.foodterms.com/encyclopedia/clove/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">clove</a> garlic, minced (about 1 teaspoon)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">2 cups dry red <a class="crosslink" debug="315 318" href="http://www.foodterms.com/encyclopedia/wine/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">wine</a></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">2 cups low-sodium beef broth</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">2 tablespoons tomato paste</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 <a class="crosslink" debug="393 400" href="http://www.foodterms.com/encyclopedia/bay-leaf/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">bay leaf</a></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 sprig fresh thyme</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 tablespoon unsweetened natural <a class="crosslink" debug="465 476" href="http://www.foodterms.com/encyclopedia/cocoa-powder/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">cocoa powder</a></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; 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: 10px; padding-right: 0px; padding-top: 0px;">1 teaspoon chopped fresh rosemary leaves</li>
</ul><h2 style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; font-weight: bold; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Directions</h2><div class="instructions" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; 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 style="line-height: 21px; margin-bottom: 9px; 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;">Preheat the oven to 425 degrees F.</div><div style="line-height: 21px; margin-bottom: 9px; 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><div style="line-height: 21px; margin-bottom: 9px; 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;">Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and <a class="crosslink" debug="200 203" href="http://www.foodterms.com/encyclopedia/sear/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">sear</a> until well browned on all sides, about 10 minutes total.</div><div style="line-height: 21px; margin-bottom: 9px; 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><div style="line-height: 21px; margin-bottom: 9px; 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;">Transfer the meat to a rack set on a baking sheet. <a class="crosslink" debug="324 328" href="http://www.foodterms.com/encyclopedia/roast/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Roast</a> until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.</div><div style="line-height: 21px; margin-bottom: 9px; 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><div style="line-height: 21px; margin-bottom: 9px; 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;">While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large <a class="crosslink" debug="701 708" href="http://www.foodterms.com/encyclopedia/saucepan/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">saucepan</a> over medium-high heat. Add the shallots, carrot and <a class="crosslink" debug="762 767" href="http://www.foodterms.com/encyclopedia/celery/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">celery</a> and cook, stirring a few times, until softened, about 5 minutes. Add the <a class="crosslink" debug="842 847" href="http://www.foodterms.com/encyclopedia/garlic/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">garlic</a> and cook for 2 minutes more. Add the wine and <a class="crosslink" debug="895 899" href="http://www.foodterms.com/encyclopedia/broth/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">broth</a> and stir in the tomato paste. Add the bay leaf and <a class="crosslink" debug="952 956" href="http://www.foodterms.com/encyclopedia/thyme/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">thyme</a> and bring to a <a class="crosslink" debug="973 976" href="http://www.foodterms.com/encyclopedia/boil/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">boil</a>. <a class="crosslink" debug="979 984" href="http://www.foodterms.com/encyclopedia/simmer/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">Simmer</a> until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh <a class="crosslink" debug="1077 1084" href="http://www.foodterms.com/encyclopedia/strainer/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">strainer</a> into a small saucepan. Stir in the cocoa and<a class="crosslink" debug="1131 1138" href="http://www.foodterms.com/encyclopedia/rosemary/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">rosemary</a> and season with salt and pepper. Serve on the side with the sliced tenderloin.</div><div style="line-height: 21px; margin-bottom: 9px; 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><div style="line-height: 21px; margin-bottom: 9px; 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;">Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce, makes 6 servings</div><div style="line-height: 21px; margin-bottom: 9px; 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;">Per Serving: Calories 280; Total Fat 9g (Sat Fat 3g, Mono Fat 4g, Poly Fat 0g); Protein 31g; Carb 7g; Fiber 1g; Cholesterol 82mg; Sodium 375mg</div></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com1tag:blogger.com,1999:blog-4684483516393947985.post-5455583311598222262010-12-06T14:55:00.000-06:002010-12-06T14:55:50.012-06:00Pizza - it's more than a phone call...I know, I know - the beauty of pizza is the fact that you dial a number on a crazy, hectic, busy day and some cutie little high school kid arrives thirty minutes later with a hot pie for ya'. I get it, and I promise, we do that plenty!<br />
<br />
But sometimes I want my own pizza, a pizza that I have made from start to finish. So this past weekend I had the weeone and the teacups (two friends) all day on Saturday. We decided the best way to end the day was homemade pizzas! Sort of a "build your own pizza night". Everyone gets what they want - a rare occurance in this house.<br />
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I decided that afternoon to go ahead and make a double batch of Whole Wheat Pizza dough. It's a recipe that I think originated with <a href="http://www.eatingwell.com/">Eating Well Magazine</a>, but was then tweaked by <a href="http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html">Joe at Culinary in the Desert</a>. It's my go-to pizza crust now. It's somewhat healthy (or at least that's what I tell myself) so then I don't feel so badly about all the cheese I'm about to put on top of it!<br />
<br />
You start off with a cup each of Whole Wheat Flour and All-Purpose Flour. Now, I'm a <a href="http://www.kingarthurflour.com/">King Arthur Flour lover</a>. I don't know why...well, yes I do - because my friends who love to bake swear by it. You can get it in most major grocery stores, but you can also order it online. In with the flour go salt, yeast and a smidgen of sugar.<br />
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Then you turn on the food processor and add 3/4 cup warm water and a tablespoon of olive oil slowly while the processor forms the dough into a nice ball. Once it's in a ball, continue to run the food processor for about a minute to knead the dough for you. (I'm lazy - why should I knead? ;D )<br />
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Once you have a good soft dough, you put it in a bowl covered in cooking spray, cover it with a damp towel and set it aside to rise. It'll double in size and you'll get that great moment when you get to punch the dough and knock it back down to size. You can relieve and stress from that day.<br />
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Your dough's now ready to be used for pizza, stromboli, cheesy bread, or whatever strikes your fancy!<br />
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We formed individual pizzas for the kiddos, one giant one for me and Laxplays and I let them top 'em till their hearts were content!<br />
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Wanna see the final products???<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TP1K4_oW08I/AAAAAAAABME/JGJ17kBypno/s1600/DSC_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TP1K4_oW08I/AAAAAAAABME/JGJ17kBypno/s320/DSC_0055.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TP1MCm7obzI/AAAAAAAABMI/-KvJ_ccDa0o/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TP1MCm7obzI/AAAAAAAABMI/-KvJ_ccDa0o/s320/DSC_0061.JPG" width="320" /></a></div><div style="text-align: center;">This one's topped with Roasted Veggies! Yummy!<br />
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<div style="text-align: left;">So the next time you're about to call Domino's or Pizza Hut or Double Dave's....remember there's another way to do pizza night! The kids will love, love, love it!<br />
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*** The recipe for the dough doesn't provide baking instructions, but I usually stick the crust alone in at 350 for about 7 minutes, pull it out, top it and then bake until everything's melted and bubbly!</div><div style="text-align: left;"><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-size: large;">Whole Wheat Pizza Dough</span></b> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; line-height: 19px;">(Adapted from Eating Well)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; line-height: 19px;"><a href="http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html">And Stolen from Joe's Blog</a><br />
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1 cup whole wheat flour<br />
1 cup all purpose flour<br />
2 1/4 teaspoons instant yeast<br />
1 teaspoon salt<br />
1/2 teaspoon sugar<br />
3/4 cup warm water<br />
1 tablespoon olive oil<br />
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Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.<br />
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Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.<br />
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*If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.<br />
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<span style="font-weight: bold;">If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same</span>.<br />
<br />
3/4 cup whole wheat flour<br />
3/4 cup all purpose flour<br />
2 1/4 teaspoons instant yeast<br />
3/4 teaspoon salt<br />
1/4 teaspoon sugar<br />
1/2 cup warm water (may need slightly more)<br />
2 teaspoons olive oil</span></div><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com2tag:blogger.com,1999:blog-4684483516393947985.post-21225038121175467672010-12-04T10:00:00.004-06:002010-12-04T10:00:00.165-06:00Beans, Beans, A Magical Fruit...When you're 8 years old and you live in Texas, refried beans are like a whole food group in your diet. The weeone has a standing order at<a href="http://www.donjosemexicanrestaurant.com/website/index.html"> Don Jose's </a>(our fave little Mexican dive we've been eating at since I was 5). She gets a small chili con queso with flour tortillas followed by a side of rice and refried beans. And yes, I realize there is no meat in that meal....beans count, right? Even when they're laden with lard?<br />
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Anyway, when I came across the idea of mixing beans, rice and salsa and shoving them into a hollowed out poblano pepper I knew it would be a hit in our house! <a href="http://en.wikipedia.org/wiki/Poblano">Poblanos</a> are not that spicy, they just have a hint of spice most of the time, so they're a decidedly "Mexican" spin on stuffed peppers.<br />
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I decided that adding some chopped sauteed shrimp to the mix would make it even more yummy. So I took the peppers, sliced them in half lengthwise and put them in a baking dish. A cookie sheet would work fine as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TPk2bdEt8sI/AAAAAAAABKg/0vyQJr9wKks/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TPk2bdEt8sI/AAAAAAAABKg/0vyQJr9wKks/s320/DSC_0002.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TPk2hZCWTbI/AAAAAAAABKk/ziVIdsaFBmU/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TPk2hZCWTbI/AAAAAAAABKk/ziVIdsaFBmU/s320/DSC_0006.jpg" width="214" /></a></div><br />
I sauteed the shrimp after dusting them with a bit of cumin. (a few shrimp may or may not have inadvertantly fallen into my mouth during the cooking process)<br />
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Then the beans, rice, salsa and shrimp all were blended together - sort of like a modern-day family. ;D<br />
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Into the pepper halves the filling went and into the oven the pan went!<br />
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About 15 minutes into baking, I added cheese to the tops of each pepper. You cannot, repeat, cannot go wrong by topping anything with cheese!!!<br />
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When they came out of the oven I topped them with some chopped cilantro and....they quickly disappeared. The weeone gave these an A+ and said it was a "definite repeater". Ole!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Stuffed Poblano Peppers</span></b><br />
<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001895991">adapted from a Cooking Light Recipe</a><br />
Serves - 4<br />
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4 Poblano peppers, sliced in half and deseeded<br />
1 can fat free refried beans<br />
1 cup of your favorite rice (I used long grain wild rice), cooked<br />
3/4 cup picante sauce<br />
12 shrimp, peeled and deveined<br />
1 Tbsp ground cumin<br />
1 cup 2% shredded Mexican Cheese Blend<br />
2 Tbsp chopped cilantro<br />
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1. Preheat oven to 350 degrees. Put empty sliced poblanos into the oven to cook for about 15 minutes.<br />
2. Spray a non stick pan with cooking spray and heat over medium heat. Toss the shrimp with cumin and add to the heated pan, turning shrimp to cook fully. (3-5 minutes)<br />
3. When shrimp is done cooking, cut into bite sized pieces.<br />
4. Combine beans, shrimp, rice and salsa in a medium bowl. Then fill each poblano with 1/3 of a cup of filling or until all the filling has been evenly distributed among the peppers.<br />
5. Bake filled peppers for 15 minutes, then top with the shredded cheese and return them to the oven until they are hot and the cheese is melted, approx. 10 minutes. When removed from the oven, top the peppers with the chopped cilantro and serve hot.<br />
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Nutritional Information - 1 serving = 2 stuffed pepper halves<br />
Calories - 274, Total Fat - 5.8g (Sat - 3.6g, Polyunsat - 0.2g, Monounsat -0.1g), Chol - 42.4mg, Sodium - 1283mg, Potassium - 565.3mg, Total Carbs - 34.5g, Dietary Fiber - 7.5g, Sugars - 4.6 g, Protein - 18.2g<br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: arial, helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><br />
</span></span></span></span><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com2tag:blogger.com,1999:blog-4684483516393947985.post-4682265266002912152010-12-03T07:20:00.000-06:002010-12-03T07:20:51.267-06:00Did you just say Eggplant?Yes, eggplant. I am a fan. Maybe it's because it's a purple vegetable and not green, but I love eggplant. I don't love like I love zucchini because that's a whole separate and different level of love. But I really do love me some eggplant.<br />
<br />
I don't cook with eggplant a lot because *whispers* the weeone thinks she doesn't like it. She does. I know this because I've covered it in amazing sauces before and she ate it. She just didn't know what she ate. Stealth Momma....that's me.<br />
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This time, I put it all out on the table and showed her my cards. I informed her that she was going to be having eggplant for dinner. Her reaction? "Okay." Um...well, that was anti-climatic!<br />
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So I had these two pretty eggplants ( good eggplant should be firm, don't be fooled into squishy ones!)<br />
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</div>I sliced the eggplants into 1/2 inch slices, salted them and let them drain for about thirty minutes. Eggplant are a watery bunch and if you're gonna fry 'em, and we are, then you've gotta drain 'em. Two reasons - #1 watery things make hot oil jump out of the pan and do damage to your face and #2 watery things get soggy when breaded and fried.<br />
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Once they were good and drained, they went into bathe in egg and breadcrumbs. Now, I did not flour before the egg wash and crumbs because I thought I'd save a few calories along the way - I didn't miss it in the final product.<br />
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</div>After I got them all well dredged and coated, it was time to spend some time in the cast iron skillet! I heated up some vegetable oil - not tons, just enough to thoroughly coat for pan-frying and started making the eggplant crispy on the outside and soft on the inside.<br />
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The last step of eggplant parmesan is the layering and baking!!! In a baking dish I layered <a href="http://agirlinthesouth.blogspot.com/2010/11/feeling-saucy.html">marinara</a>, eggplant, sliced mozzarella, grated parmesan, marinara, eggplant, sliced mozzarella and more grated parmesan. Yum. A slice of mozzarella may or may not have been ingested along the way. Don't judge. ;D<br />
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</div>Into the oven this went until it was all hot, melted and bubbly with a slight browned top. <br />
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</div>Eggplant Parmesan Success!!! It's not neat and pretty, but my belly (and the weeone) said it's good. Now, go try it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TPjtWHtgkUI/AAAAAAAABKc/W99jNyvQ27M/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TPjtWHtgkUI/AAAAAAAABKc/W99jNyvQ27M/s320/DSC_0027.JPG" width="320" /></a></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com4tag:blogger.com,1999:blog-4684483516393947985.post-65189005633193493852010-12-02T08:52:00.001-06:002010-12-02T08:59:26.264-06:00I Went, I Cooked, I Gave Thanks!<div style="text-align: center;"><b>I Went :</b></div><br />
The weeone was spending Thanksgiving with her dad and typically I would just cook for myself at home or for friends or just lounge around in my pjs for three days nursing a rotating array of vodka and juice based cocktails until it was time to go back to work. But not this year. This year I decided I would head North (because silly Southern girls sometimes forget that it's not shorts weather in the North in November!). I left last Tuesday and flew from Houston to Harrisburg, PA...final destination? My brother's house in Lancaster. You see, I thought spending a few days with my brother, sister-in-law, two nephews and my parents would be a great way to be Thankful. And it was. I am thankful that we don't all live in one house together all the time! ;D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TPeudMkthTI/AAAAAAAABJE/bbctYC3q6nE/s1600/DSC_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TPeudMkthTI/AAAAAAAABJE/bbctYC3q6nE/s320/DSC_0153.JPG" width="320" /></a></div><div style="text-align: center;"> Me and my big brother, Doug </div><div style="text-align: center;">(this was the only photo I took of him in 4 days where he actually smiled)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TPeyHZ1AYBI/AAAAAAAABJw/4CCx9ExWgs8/s1600/DSC_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TPeyHZ1AYBI/AAAAAAAABJw/4CCx9ExWgs8/s320/DSC_0236.JPG" width="320" /></a></div><div style="text-align: center;">My parents and the Nephews</div><div style="text-align: center;">(I'm going to get a comment from my mom saying how she hates this photo - bet ya $20)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TPeuySYmm2I/AAAAAAAABJI/7JjsE20ymtY/s1600/DSC_0127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TPeuySYmm2I/AAAAAAAABJI/7JjsE20ymtY/s320/DSC_0127.JPG" width="320" /></a></div><div style="text-align: center;"> The Nephews and Colleen</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TPeu4zVI4zI/AAAAAAAABJM/GkOdD_lNce4/s1600/DSC_0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TPeu4zVI4zI/AAAAAAAABJM/GkOdD_lNce4/s320/DSC_0128.JPG" width="320" /></a></div><div style="text-align: center;"> Is he hugging his mother?</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TPeu_V840mI/AAAAAAAABJQ/zzAsMFwiSkA/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TPeu_V840mI/AAAAAAAABJQ/zzAsMFwiSkA/s320/DSC_0129.JPG" width="320" /></a></div><div style="text-align: center;"> No, of course not, he's trying to punch his brother</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TPevGa5KTYI/AAAAAAAABJU/OCjTonw39E0/s1600/DSC_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TPevGa5KTYI/AAAAAAAABJU/OCjTonw39E0/s320/DSC_0130.JPG" width="320" /></a></div><div style="text-align: center;">Colleen being a good sport</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TPevNEEvygI/AAAAAAAABJY/UF363pCxhTA/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TPevNEEvygI/AAAAAAAABJY/UF363pCxhTA/s320/DSC_0131.JPG" width="320" /></a></div><div style="text-align: center;"> Colleen - I think they're bigger than you...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TPevTuUtk5I/AAAAAAAABJc/zg-t5YZjqZA/s1600/DSC_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TPevTuUtk5I/AAAAAAAABJc/zg-t5YZjqZA/s320/DSC_0132.JPG" width="320" /></a></div><div style="text-align: center;"> Yep...you have lost control of them</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TPevaAN_zOI/AAAAAAAABJg/BETKgJ24BzI/s1600/DSC_0134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TPevaAN_zOI/AAAAAAAABJg/BETKgJ24BzI/s320/DSC_0134.jpg" width="214" /></a></div><div style="text-align: center;"> Aunt T...only take my photo when my little brother doesn't toss me to the floor!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> <b>I Cooked :</b></div><br />
I did cook. I didn't do it alone! My sister-in-law, Colleen, is not a fan of cooking. She does it out of necessity. So we don't really speak the same language when it comes to the kitchen - I say mashed potatoes, she pulls out a package of instant, I pull out a bag of potatoes. ;D That sort of thing. But I have to hand it to her - she did some cooking for Thanksgiving! We had REAL mashed potatoes, chipotle mashed sweet potatoes, spinach madeleine, sourdough and italian sausage stuffing, cranberry apple relish, garlicky green beans....oh, and turkey and steaks! It was a feast for sure...and it was fun to make! If you tell me what you're interested in, I will blog any of those recipes! I'd like to think that Colleen had fun cooking too, but I think she really just tolerates me on this front. And that's why I love her...she just let me do it (plus she washes dishes as she goes along even if I was the one that made the mess!).<br />
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<b>I Gave Thanks :</b><br />
<br />
I am quite thankful this year. You guys know how uncertain my job has been (3 layoffs in less than 3 years), but somehow I'm still employed. I'm a single mom trying my best to raise a great weeone and I'm told she's pretty fantastic. I have a family that despite our differing ways of moving around and viewing this world, all love, support and respect each other for the choices that we make. I have a cast of characters that I call friends who stick with me through thick and through thin and let me be me...they even encourage the crazy and sometimes bring the wine. So, yes, I'm thankful.<br />
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I hope you and your family had as great a holiday as I did. If you laughed even half as much as us, then I'm sure you did!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com4tag:blogger.com,1999:blog-4684483516393947985.post-41506723961160048412010-11-16T08:46:00.002-06:002010-11-16T08:52:00.321-06:00And the Winner is....I dropped a list of all the entries from comments and twitter into the randomizer at www.random.org knowing that whoever came out as number 1 would win the pot.<br />
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And here's the list - Congratulations robyncz, you are now the owner of a Carribean Blue Le Creuset 8qt. Enamel on Steel Stock Pot. You get to cook like the cool kids now!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TOKZPIeSFVI/AAAAAAAABI8/Os58ALxIgac/s1600/stockpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TOKZPIeSFVI/AAAAAAAABI8/Os58ALxIgac/s1600/stockpot.jpg" /></a></div>Email your address to agirlinthesouth@gmail.com within 48 hours and I'll have your pot off to you lickety split!<br />
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List Randomizer<br />
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There were 57 items in your list. Here they are in random order:<br />
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<b><u>1. robyncz!!!!!</u></b><br />
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Timestamp: 2010-11-16 14:41:08 UTC<br />
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Finally - Happy Birthday to my big brother, Doug,....who doesn't read this blog and will never see that his sister does actually like him. ;D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TOKaEAcr1fI/AAAAAAAABJA/lxLEakmoa-4/s1600/happy-birthdaysnoopyparade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TOKaEAcr1fI/AAAAAAAABJA/lxLEakmoa-4/s1600/happy-birthdaysnoopyparade.jpg" /></a></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com5tag:blogger.com,1999:blog-4684483516393947985.post-51869715770383674162010-11-15T16:47:00.006-06:002010-11-15T16:57:49.953-06:00Feeling Saucy?When you grow up with an Italian mother who makes great sauce, it ruins you for life. I can't eat red sauce in most Italian restaurants. There has to be a LOT of red wine to get me to do that. Unless I know that the guy in the kitchen has the right accent, an overbearing mother, and a serious temper - proving he's Italian - I'm suspect. <br />
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So you're probably not surprised to learn that a jar of Prego ain't gonna cut it around here. I need sauce that cooked down for hours, I need sauce that is rich and full of deep flavors. I need homemade sauce.<br />
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About 2 or 3 years ago I found a fellow Italian who had a simple and yet A-MA-Zing marinara recipe that I have now adopted as my go-to. It makes 9 cups so it keeps me in sauce for a while. That is a good thing. ;D I make this on the stove, but you could certainly do it in a crockpot. <br />
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It starts with a cool pot. Oh, you don't have one? I know this really cook chick that's giving one away tomorrow - <a href="http://agirlinthesouth.blogspot.com/2010/11/stock-up-for-winter-giveaway.html">HERE</a>.<br />
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You start by heating some olive oil over medium heat. Once it's hot, toss in 6 cups of diced onions and a tablespoon of sugar. You'll cook these for about 30 minutes - until the onions are soft and brown and singing with happiness!<br />
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When the onions look hot, then it's time to let them swim. Pour in a couple of cups of a dry red wine. Let this cook for just a minute before you start adding everything else.<br />
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When the wine and onions seem to be getting along well you'll add all the seasonings, the bay leaves, and all the variations of tomatoes. Stir it all together, bring it to a boil then reduce the heat and simmer for 3 hours. Yep, 3 hours. It's not hard to make good sauce, you just have to be home for a while. ;D<br />
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I like to freeze this in 2 cup portions - that size is perfect for recipes for the weeone and I. If you're used to using jarred sauce and want to have the same amount as a jar - you'll need 4 cups...and since the recipe makes 9 you're going to have a wayward cup of sauce. Just warning ya'.<br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Lindrusso's Marinara Magnifica</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://savorynotebook.blogspot.com/2005/09/my-15-minutes.html">On her Blog</a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes 9 cups</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;">Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico! Serve over your favorite pasta.</span></div><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1 tablespoon olive oil</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">6 cups chopped onion (about 3 medium)</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1 tablespoon sugar</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1/2 cup dry red wine</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1 tablespoon extravirgin olive oil</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">2 teaspoons dried oregano1 teaspoon salt</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1/2 teaspoon dried thyme</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1/2 teaspoon dried marjoram</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1/2 teaspoon dried basil</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1/2 teaspoon freshly ground black pepper</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">1/4 teaspoon crushed red pepper</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">(2 bay leaves)</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">6 garlic cloves, crushed</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">2 (28-ounce) cans crushed tomatoes, undrained</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">2 (14.5-ounce) cans diced tomatoes, undrained</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">2 (6-ounce) cans tomato paste</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;"><br />
</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;"><br />
</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">Yield: 9 cups (serving size: 1 cup)</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;"><br />
</div></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Helvetica, Helv, sans-serif; font-size: small; line-height: 20px;"><div style="text-align: center;">NUTRITION PER SERVINGCALORIES 169(20% from fat); FAT 3.8g (sat 0.5g,mono 2.3g,poly 0.6g); PROTEIN 5.3g; CHOLESTEROL 0.0mg; CALCIUM 131mg; SODIUM 960mg; FIBER 6.5g; IRON 2.9mg; CARBOHYDRATE 30.9g<br />
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Buon Appetito!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com5tag:blogger.com,1999:blog-4684483516393947985.post-85878897627080719192010-11-14T19:03:00.002-06:002010-11-14T19:07:40.147-06:00It Takes a Lot of Clams...Anytime I hear someone use the word clams, I think about Fred Flintsone. It's true. I'm pretty sure you know that if I'm talking clams, I'm talking food, not money!<br />
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I was putting away a bunch of canned goods today that I bought at <a href="http://www.costco.com/">Costco</a>. As I searched for space in my tiny cabinet, I got a good look at everything that I had and came across this can of chopped clams.<br />
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I have absolutely no recollection of buying this can and am wondering if I have ever been to the grocery store drunk because why would I buy a can of chopped clams? I couldn't even find any recipes in my ridiculously thick "to try" pile that included clams that could be a clue as to why they have been living in the back of my cabinet. Oh well...I had 'em, so it only makes sense to use 'em.<br />
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Despite my Italian heritage, Clam Sauce is not really in my repertoire, so I had to wing it. Turns out, I'm darn good at winging it...cause this was mighty tasty. In fact, I think I could bathe in this sauce. I could marry this sauce and have babies with this sauce (and that's saying something since my uterus has a sign across it that says "Closed for Business").<br />
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I started, as I often do, by chopping and sauteeing an onion. I only used half of the onion and put the other half in a container to use at a later date. Once the onions were close to translucent, a big pile of garlic joined in the fun. I think the theme of my blog should be "Garlic: It's what's for dinner." ;D<br />
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</div>Next in the pan went some butter followed by the clams. Now I had drained the clams into a measuring cup so that I could use some of the clam juice a bit further down the line.<br />
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Next, in went the clam juice and wine. I also added a secret ingredient. Anchovy paste. Yes, I said anchovy paste. It sounds disgusting and torturous, but it's a great addition to any seafood sauce or dish. Trust me. Have I ever led you astray? I let the sauce cook for about 10 minutes so the flavors could tango, while I boiled 1/2 a pound of fettucine because I was out of linguine. Eh, you make do.<br />
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</div>A chopped pile of flat leaf parsley was the last step before draining the pasta, plating and serving it up!<br />
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By the way, it finally started cooling down in Htown. I froze my tushy off while the weeone had a lacrosse camp this afternoon. And by froze, I mean it was like 55 degrees. Yes, Yankees, you may now laugh at me!!!<br />
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Don't forget you have one more day until I <a href="http://agirlinthesouth.blogspot.com/2010/11/stock-up-for-winter-giveaway.html">give away an 8qt Le Creuset Enamel on Steel Stockpot</a>!<br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;">Linguine with Clam Sauce</span></b></div><div style="text-align: center;">Serves 4-6</div><div style="text-align: center;">(nutritional info is based on 5 servings)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/2 large onion, diced</div><div style="text-align: center;">3 cloves of garlic, chopped or minced</div><div style="text-align: center;">1/4 cup butter (4 Tbsp)</div><div style="text-align: center;">1/2 of the drained clam juice (about 1/2 cup)</div><div style="text-align: center;">1 can chopped clams (15.5 oz)</div><div style="text-align: center;">2 Tbsp dry white wine</div><div style="text-align: center;">Pepper to taste</div><div style="text-align: center;">1/2 pound linguine</div><div style="text-align: center;">1/4 cup chopped flat leaf parsley</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start a pot of water to boil the linguine and follow the package directions to cook. In a large skillet sautee the onion and once translucent, add the garlic continuing to sautee for 1-2 minutes. Add the remaining ingredients and cook over medium heat until it thickens slightly. Serve over the linguine topped with chopped flat leaf parsley.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Nutritional Information:</div><div style="text-align: center;">Calories 320, Carbs 48g, Fat 6g, Protein 15g</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com7tag:blogger.com,1999:blog-4684483516393947985.post-72400588607187844102010-11-12T21:21:00.001-06:002010-11-12T21:22:13.175-06:00Stock Up for Winter Giveaway!Even though it's like 85 degrees in Houston on November 12th, I know that most of you are starting to feel the chill of winter. I might see something below 75 by Christmas if I'm lucky! I keep cranking my a/c down really low so I can wear flannel pajama pants and sleep with tons of blankets, but alas...it doesn't affect the weather.<br />
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But you know what? When it gets cold...I make soup.<br />
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To make soup...you need a great pot. Hey! Hey! Hey! That's where I come in!!! I have a <a href="http://www.lecreuset.com/en-us/">Le Creuset </a>stockpot that I use to make large batches of soup and I love, love, love it! I think you need one too.<br />
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So, up for grabs is one <a href="http://www.lecreuset.com/en-us/Products/Enamel-on-Steel/Stockpots/Stockpot-8-qt/">Caribbean Blue Enamel on Steel Le Creuset 8 qt stockpot</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TN4B-DUArdI/AAAAAAAABHQ/1-2TVnW9DZM/s1600/stockpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TN4B-DUArdI/AAAAAAAABHQ/1-2TVnW9DZM/s1600/stockpot.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Isn't it pretty?</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Since it's enamel over steel, it's really lightweight, so even full of soup you can easily lift and carry it!</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">How do you get it? Get 1 entry for each of the following - </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">#1 - In the comments, tell me what your favorite type of soup is!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">#2 - Tweet a link to the giveway (make sure to @AGirlintheSouth)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Easy Peasy, right?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'll pick a winner on Tuesday, November 16th...it's my brother's birthday, so I figure that day's as good as any!!! *The winner will have 48 hours to email me at the email listed over there -----> before I pick another winner.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">GOOD LUCK!</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com40tag:blogger.com,1999:blog-4684483516393947985.post-84528763592940272382010-11-12T09:01:00.000-06:002010-11-12T09:01:44.484-06:00Giveaways?I've never done a giveaway....but I seem to have a lot of readers these day - *waves hello* - but not as many followers. So, just to entice you to stick with me longterm, I'm going to "stock" someone's kitchen with a piece from Le Creuset....as soon as I get to 50 followers. So, is blue your favorite color?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TN1WMHrPWII/AAAAAAAABHM/E2y4E7P3fWQ/s1600/stockpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TN1WMHrPWII/AAAAAAAABHM/E2y4E7P3fWQ/s1600/stockpot.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com8tag:blogger.com,1999:blog-4684483516393947985.post-80588126704752145762010-11-11T21:42:00.001-06:002010-11-13T21:56:19.086-06:00Breakfast for Dinner - Ole!<div class="separator" style="clear: both; text-align: left;">Is there anything better than breakfast for dinner? I suppose dessert for dinner or dessert for breakfast or maybe...well, you know what I mean right? right?</div><br />
When I don't really want to cook, but I do want to cook I cook breakfast. It's generally quick foods, laden with either sugar or protein. I wasn't in the mood for French Toast (although remind me to have a serious discussion with you someday about Nutella Stuffed French Toast because it's A-MA-ZING!). <br />
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My go-to breakfast order when we go out on a Saturday or Sunday morning is not sugar laden...it's Mexican. It's Migas. Oh my how I love Migas. I don't speak Spanish, I have NO clue what Migas means and frankly, I don't care. All I know is that it's the perfect blend of eggs, veggies, spice, cheese and tortillas. When it's paired with refried beans Migas is happiness on a breakfast plate.<br />
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So. no real actual written out recipe...but Migas. yum.....<br />
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I started out by crisping up several corn tortillas in a cast iron skillet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TNyC32noPPI/AAAAAAAABGo/N259By_KHl4/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TNyC32noPPI/AAAAAAAABGo/N259By_KHl4/s320/DSC_0006.JPG" width="320" /></a></div><br />
Once the corn tortillas were crisp, I diced onion, bell pepper and jalapeno and drained a can of Rotel tomatoes. I would have used fresh tomatoes and diced green chiles, but I didn't have any green chiles and really wanted them in there....hence the can of Rotel. Don't judge. I cooked. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyCigHRJgI/AAAAAAAABGk/OGEiM7lZn-E/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyCigHRJgI/AAAAAAAABGk/OGEiM7lZn-E/s320/DSC_0005.JPG" width="320" /></a></div><br />
I sauteed all the veggies next. I did sautee the jalapenos separately from all the veggies because the weeone doesn't like the heat (yet - I'm workin' on her!) and that way I could just add the jalapenos to just my Migas at the end.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TNyDJjM9c8I/AAAAAAAABGs/cTExLCrD37I/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TNyDJjM9c8I/AAAAAAAABGs/cTExLCrD37I/s320/DSC_0007.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TNyECYVyYxI/AAAAAAAABG4/CY_jJG6wR4w/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TNyECYVyYxI/AAAAAAAABG4/CY_jJG6wR4w/s320/DSC_0013.JPG" width="320" /></a></div><br />
While the veggies were sauteeing I took out all of my aggression on 6 poor, innocent, helpless eggs. It made me feel better. ;D I also added a bit of milk to the eggs. You know, habit. Then the eggs went into the cast iron skillet with the veggies and I mixed it all up while the eggs cooked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyDb8rZ13I/AAAAAAAABGw/nylnX8Fix4k/s1600/DSC_0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyDb8rZ13I/AAAAAAAABGw/nylnX8Fix4k/s320/DSC_0009.jpg" width="214" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TNyDvQMKuTI/AAAAAAAABG0/K-LRnqHZKLE/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TNyDvQMKuTI/AAAAAAAABG0/K-LRnqHZKLE/s320/DSC_0012.JPG" width="320" /></a></div><br />
Once the eggs were fully cooked, I mixed in the previously crisped tortillas (well the pieces the weeone broke them into for me!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TNyEZFasYzI/AAAAAAAABG8/hMsUC9kd-BM/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TNyEZFasYzI/AAAAAAAABG8/hMsUC9kd-BM/s320/DSC_0015.JPG" width="320" /></a></div><br />
Last but not least....Monterrey Jack Cheese. You don't need a lot, but you need some. It makes it all get along somehow.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyFKb2Q1xI/AAAAAAAABHE/vPN-JNyv2iM/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyFKb2Q1xI/AAAAAAAABHE/vPN-JNyv2iM/s320/DSC_0018.JPG" width="320" /></a></div><br />
I topped it off with some salsa and nestled it onto the plate next to refried beans. Ole!<br />
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The weeone asked for seconds....need I say more?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyFeAC0A2I/AAAAAAAABHI/DBKKVu7QrvA/s1600/DSC_0023.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyFeAC0A2I/AAAAAAAABHI/DBKKVu7QrvA/s320/DSC_0023.JPG" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TNyFeAC0A2I/AAAAAAAABHI/DBKKVu7QrvA/s1600/DSC_0023.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a></div>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com7tag:blogger.com,1999:blog-4684483516393947985.post-30412278128682214942010-10-31T22:10:00.003-05:002010-11-01T09:12:09.550-05:00Real World Cooking - Here we go again...<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So the thing about the real world is that you don't always have the right ingredients or the time to do what you really want to do in the kitchen. In the real world, today is Halloween. And since this Halloween fell on a Sunday aka "a school night" I wanted to eat dinner before we went trick-or-treating. I wanted something simple, tasty and reheat able. I also would like to pretend that it's fall outside and not 83 degrees right now.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">With all those factors in mind I settled on a Texas favorite - King Ranch Chicken. Now, typically, K.R.C. is not the most low-cal, healthy casserole you can eat, but with a little tweaking it's easy to make it something you can have when the occasional urge hits. I also decided I would make Mini King Ranch Chicken Casseroles - individual servings ready to go!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So I started with a store bought deli roasted chicken. This is one of those great time savers that is worth the cost. You generally won't pay but $1.00 more for the roasted chicken than you would for the raw one from the meat department, but you save a ton of time by having this ready to rock and roll.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TM4rU9Ya4KI/AAAAAAAABFc/-p3-cjiOCUE/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TM4rU9Ya4KI/AAAAAAAABFc/-p3-cjiOCUE/s320/DSC_0002.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You can see that you get quite a bit of meat from this little bird. I'm going to use about 1 1/2 cups of chicken and this bird's generously provided about twice that. I'm thinking chicken salad for lunches this week....I diced up the chicken into bite sized pieces, making sure I had about 1 1/2 cups ready to go.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4rcaA90PI/AAAAAAAABFg/kWsOPoIcojc/s1600/DSC_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4rcaA90PI/AAAAAAAABFg/kWsOPoIcojc/s320/DSC_0005.jpg" width="214" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Next, I diced a small onion and 1 green bell pepper and sauteed them over medium heat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rjGFxB7I/AAAAAAAABFk/RvL8IlnTzfM/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rjGFxB7I/AAAAAAAABFk/RvL8IlnTzfM/s320/DSC_0007.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once they'd cooked about 4 or 5 minutes I tossed in the cut chicken, 1/2 of a can of the healthy version of cream of chicken soup, 1/2 a can of diced tomatoes with green chiles (Rotel!), 1/4 tsp of chile powder, 1/4 tsp of garlic powder, some salt and pepper.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rpkDUCjI/AAAAAAAABFo/uQH6iDoAZLM/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rpkDUCjI/AAAAAAAABFo/uQH6iDoAZLM/s320/DSC_0010.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rw9bL-HI/AAAAAAAABFs/M8mHmoPgBkM/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rw9bL-HI/AAAAAAAABFs/M8mHmoPgBkM/s320/DSC_0011.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4rw9bL-HI/AAAAAAAABFs/M8mHmoPgBkM/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TM4r3rl_rrI/AAAAAAAABFw/UjXVIPJlmkQ/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TM4r3rl_rrI/AAAAAAAABFw/UjXVIPJlmkQ/s320/DSC_0012.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">They all got mixed together well and heated through.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TM4r-pkTV6I/AAAAAAAABF0/02ALVwZoor8/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TM4r-pkTV6I/AAAAAAAABF0/02ALVwZoor8/s320/DSC_0018.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Next I cut about 6 corn tortillas into strips 1" wide. I also sprayed the inside of my 7oz green Le Creuset ramekins with some Pam.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4sFnP1k3I/AAAAAAAABF4/Bq5bz0N1bdU/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4sFnP1k3I/AAAAAAAABF4/Bq5bz0N1bdU/s320/DSC_0019.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Now comes the fun part! I started layering.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1st - corn tortilla....</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4sLqfKpOI/AAAAAAAABF8/d0yH1U34t48/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4sLqfKpOI/AAAAAAAABF8/d0yH1U34t48/s320/DSC_0021.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2nd - chicken mixture....</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4sSa__pEI/AAAAAAAABGA/ZUyec6xeuDc/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4sSa__pEI/AAAAAAAABGA/ZUyec6xeuDc/s320/DSC_0022.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3rd - grated cheddar cheese...</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4sZDQSl8I/AAAAAAAABGE/XvQ2lEHNVrU/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4sZDQSl8I/AAAAAAAABGE/XvQ2lEHNVrU/s320/DSC_0023.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Then you repeat the layers one more time and your ramekins are full and look like this -</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TM4sfop77aI/AAAAAAAABGI/pR9kPqROshA/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TM4sfop77aI/AAAAAAAABGI/pR9kPqROshA/s320/DSC_0024.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4smXSs21I/AAAAAAAABGM/lRRRidRuT0g/s1600/DSC_0026.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">At this point, you can either bake your casseroles or you can cover and refrigerate them. If you're ready to bake them, put them on a baking sheet, preheat your oven to 350 degrees, then bake the Mini King Ranch Chicken Casseroles for 18-20 minutes or until they're nice and bubbly. Dinner!!!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4smXSs21I/AAAAAAAABGM/lRRRidRuT0g/s1600/DSC_0026.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4smXSs21I/AAAAAAAABGM/lRRRidRuT0g/s320/DSC_0026.JPG" style="cursor: move;" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TM4sqImoq7I/AAAAAAAABGQ/7yVAfasfShg/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TM4sqImoq7I/AAAAAAAABGQ/7yVAfasfShg/s320/DSC_0028.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4suew0AUI/AAAAAAAABGU/iDKtYAljp7k/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="214" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TM4suew0AUI/AAAAAAAABGU/iDKtYAljp7k/s320/DSC_0031.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TM4sqImoq7I/AAAAAAAABGQ/7yVAfasfShg/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><br />
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</span><br />
<b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Individual King Ranch Chicken Casseroles</span></span></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serves 6</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 small onion, diced</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 small bell pepper, diced</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups diced cooked chicken breast</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 can cream of chicken soup (reduced fat works great here)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 can diced tomatoes with green chiles (such as Rotel)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp chile powder</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 tsp garlic powder</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pepper</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 corn tortillas (6")</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 oz 2% cheddar cheese, grated</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350 degrees. Sautee onion and bell pepper over medium heat for 4-5 minutes. Add the chicken, cream of chicken soup, diced tomatoes with green chiles, chile powder, garlic powder, salt and pepper. Mix well and heat through.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cut the tortillas into 1" strips. Spray the inside of 6 - 7oz ramekins with cooking spray. Layer tortilla strips, 1/4-1/3 cups chicken mixture then a bit of cheese. Repeat the layers ending with a filled ramekin. Place all 6 ramekins on a baking sheet and bake for 18-20 minutes or until the casseroles are bubbling.</span><br />
<div style="text-align: right;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </b></span></span></div><div style="text-align: right;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span> </b></span></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Calories 123, Fat 4g, Carbs 7g, Protein 14 g</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Oh...and Happy Halloween!!!</span><br />
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</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4vSgppKVI/AAAAAAAABGc/rbbWF_Hf5_Y/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TM4vSgppKVI/AAAAAAAABGc/rbbWF_Hf5_Y/s320/DSC_0055.jpg" width="214" /></span></a></div><br />
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<div style="text-align: left;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></div>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com2tag:blogger.com,1999:blog-4684483516393947985.post-86805607621823665132010-10-31T11:30:00.001-05:002010-10-31T11:33:33.876-05:00I Have 12 1/2 Hours of Sanity LeftIt's true. In 12 1/2 hours I will throw myself into one straight month of literary abandon. No, I don't mean I'm going to bury myself in books and not come out to see the sun. It's time for <a href="http://www.nanowrimo.org/">National Novel Writing Month, aka NaNoWriMo</a>. What the heck is that, you ask? It's an annual event in the month of November in which the Office of Letters and Light encourages everyone who has ever thought, "I could write a book," to actually do it. <br />
<br />
<b>The challenge?</b> Write a 50,000 word novel <b>The time frame?</b> 30 days <b>The fear factor?</b> High<br />
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I've participated in this before. This ain't my first rodeo. So, you would think that I'm prepared. Don't hold your breath. You think you have time. You think you'll write some character sketches and maybe research parts of your planned plot line or locations where your protagonist lives or drinks or works or whatever. Then you wake up and it's Halloween day and you've got 12 1/2 hours left, and there's a weeone to take trick or treating and there's laundry that needs to be folded and there's a dog that needs a bath so badly you can smell her from outside. <br />
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The great thing is that I'm not alone. There are countless others around the world today in the same boat. So what will I do? I will fold the laundry, I will take the weeone trick or treating, I will at the very least schedule a grooming appointment for the pooch, and sometime around midnight I'll start writing...and I'll keep writing until the story is done. Hopefully that will be before the end of the month and will include more than 50,000 words. :D<br />
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Oh, but don't worry. We still need to eat. I'll still be making dinner....<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com1tag:blogger.com,1999:blog-4684483516393947985.post-49821651485860341302010-10-27T14:30:00.003-05:002010-10-27T14:42:43.899-05:007th Annual Pumpkin Carving PartyI think we all WANT to be that parent. You know, the one that spends an afternoon with their child carving halloween pumpkins? Sometimes, we just aren't. That's why this event even came into being. I figured we needed to carve a pumpkin and so did our friends, right? So doesn't it make perfect sense to invite our friends over and host the most dangerous party there is - A Pumpkin Carving! What's so dangerous, you say? Consider that this event is comprised of parents, children, knives and booze...and you have your answer.<br />
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So below are a smattering of photos from Sunday's party. You'll see carving, laughing, bobbing for apples, and just plain good snacks! We had a blast! Thanks to all of you who joined us for what had to be the HOTTEST Pumpkin Carving afternoon we've had yet!!!<br />
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<div style="text-align: center;">The Beer...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh3vH9gIdI/AAAAAAAABDA/SLtASuMdFYM/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh3vH9gIdI/AAAAAAAABDA/SLtASuMdFYM/s320/DSC_0002.JPG" width="214" /></a></div><br />
<div style="text-align: center;">The Weeone's costume </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TMh33sF_m-I/AAAAAAAABDE/u1vj2h5TTvY/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMh33sF_m-I/AAAAAAAABDE/u1vj2h5TTvY/s320/DSC_0008.jpg" width="214" /></a></div><br />
<div style="text-align: center;">My only niece - isn't she adorable!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh3-_xMuuI/AAAAAAAABDI/RQ5R8BnZrGM/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh3-_xMuuI/AAAAAAAABDI/RQ5R8BnZrGM/s320/DSC_0020.JPG" width="320" /></a></div><br />
<div style="text-align: center;">The Food</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_oi6N9YCjV50/TMh4G6lzLzI/AAAAAAAABDM/3NBnnshTZ8s/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMh4G6lzLzI/AAAAAAAABDM/3NBnnshTZ8s/s320/DSC_0029.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Frankenstein Cookie Cake</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh4N0T1ZKI/AAAAAAAABDQ/jy7UyhgEoaQ/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh4N0T1ZKI/AAAAAAAABDQ/jy7UyhgEoaQ/s320/DSC_0030.jpg" width="214" /></a></div><br />
<div style="text-align: center;">Monster Mouths</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh4UmnhVyI/AAAAAAAABDU/m7BmMDHRzyo/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh4UmnhVyI/AAAAAAAABDU/m7BmMDHRzyo/s320/DSC_0031.JPG" width="320" /></a></div><br />
<div style="text-align: center;">The Snake (hotdogs in crescent dough painted by the weeone with food coloring)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh4bf6euZI/AAAAAAAABDY/ay7ABW1uA9M/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh4bf6euZI/AAAAAAAABDY/ay7ABW1uA9M/s320/DSC_0032.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Friends!!!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh4hnRl-TI/AAAAAAAABDc/DRqONL5ffPM/s1600/DSC_0034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh4hnRl-TI/AAAAAAAABDc/DRqONL5ffPM/s320/DSC_0034.jpg" width="214" /></a></div><br />
<div style="text-align: center;">Uncle Bill is the Weeone's OCP - Official Carving Partner!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh4n5LEp2I/AAAAAAAABDg/fLDgE8kn97Q/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh4n5LEp2I/AAAAAAAABDg/fLDgE8kn97Q/s320/DSC_0035.jpg" width="214" /></a></div><br />
<div style="text-align: center;">The Girl Teacup and The Weeone</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh4uPx5TLI/AAAAAAAABDk/sCnkkaXUHR8/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMh4uPx5TLI/AAAAAAAABDk/sCnkkaXUHR8/s320/DSC_0040.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TMh40wLzrSI/AAAAAAAABDo/IopSrYZlqe0/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMh40wLzrSI/AAAAAAAABDo/IopSrYZlqe0/s320/DSC_0046.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TMh47IFpwjI/AAAAAAAABDs/V3OdCXZ2vLA/s1600/DSC_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMh47IFpwjI/AAAAAAAABDs/V3OdCXZ2vLA/s320/DSC_0051.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5BQj9IuI/AAAAAAAABDw/B1wZjufRUvo/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5BQj9IuI/AAAAAAAABDw/B1wZjufRUvo/s320/DSC_0057.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oi6N9YCjV50/TMh5H8Ul9DI/AAAAAAAABD0/5d2IIjJJ5v4/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMh5H8Ul9DI/AAAAAAAABD0/5d2IIjJJ5v4/s320/DSC_0060.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Bobbing for Apples</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5OxtFSoI/AAAAAAAABD4/ISB8219tsaw/s1600/DSC_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5OxtFSoI/AAAAAAAABD4/ISB8219tsaw/s320/DSC_0064.jpg" width="214" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5VsIYyEI/AAAAAAAABD8/qe17srUU-7o/s1600/DSC_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5VsIYyEI/AAAAAAAABD8/qe17srUU-7o/s320/DSC_0069.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5cqmCJzI/AAAAAAAABEA/Sp7igtODRJQ/s1600/DSC_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMh5cqmCJzI/AAAAAAAABEA/Sp7igtODRJQ/s320/DSC_0075.jpg" width="214" /></a></div><br />
<div style="text-align: center;">My youngest nephew </div><br />
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</div><div style="text-align: center;">Aunt LaLa got in on the Carving this year too!</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">Happy Halloween Y'all!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></span></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="background: transparent; border: 0 !important;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com5tag:blogger.com,1999:blog-4684483516393947985.post-90698422830030788552010-10-25T17:52:00.006-05:002010-10-25T18:33:00.460-05:00It's Getting Hot in Here!<div style="text-align: left;">First, yes, the Annual Pumpkin Carving Party was yesterday. Yes, it was fun. Yes, there are photos and I'll share them later this week so you THINK I cooked when I really picked up take out Chinese or went to grab Mexican food. ;D I'm devious that way.</div><div><br /></div><div>It's October 25th. Remember just a few days ago when <a href="http://agirlinthesouth.blogspot.com/2010/10/fallmy-favoritest-time-of-year.html">I praised Fall for it wonderousness</a>? I take it all back. Fall is taunting me. I want those crisp, beautiful, cool fall days, but what do I get? I get a 90 degree Monday on October 25th. Most people find themselves drawn to cool things to eat on hot days. But you all know me better than that, right? So what do you think I made today?</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMYR4TVPZxI/AAAAAAAABC4/4-sIRwJTENE/s400/DSC_0149.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532128851230942994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Yep. Soup.</div><div><br /></div><div>Now, I have had a life long love affair with Tomato Soup. It's my favorite soup. It's my soup soulmate. I luuuuurrrrvvvveee it. As a kid I ate the Campbells Tomato Soup and it was fine. As an adult who loves to cook, I love to make different types of Tomato Soup. I've made lots of different recipes over the years. Tonight, I wanted to wing it. No recipe, just me, my taste buds and whatever ingredients I had to make do with. Welcome to Real World Cooking 101.</div><div><br /></div><div>Now, you can't have Tomato Soup without Grilled Cheese. It's like salt without pepper, mac without cheese, the weeone without headbands - it's just not right. And luckily I had half a baquette and some sliced sharp cheddar on hand!</div><div><br /></div><div>Game. On.</div><div><br /></div><div>So, here's how it went down in my kitchen tonight. I started with a full 32 oz container of chicken stock because, well, I think all soup recipes should start with a full 32 oz container of stock. It just makes the calculations so much easier. ;D Pour that into a soup pot that is at least 4 qts. Put the pot over medium heat.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMYQ_tdy6_I/AAAAAAAABB4/R4WRk-s4d9Y/s400/DSC_0125.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532127878993603570" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>To the stock I added 2 15oz cans of organic diced tomatoes. I didn't have any fresh or canned crushed, but you could use either. Although if you use fresh you'll cook them a bit longer. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMYRAPvFAHI/AAAAAAAABCA/NEomwUCN6pA/s400/DSC_0126.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532127888192897138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I let the tomato and stock mixture heat until it just bubbled. Once it did, I added 1 cup of fat free half and half. You could use heavy cream here if you'd like, but I find that subbing the half and half is a nice way to cut the fat out but still get some creaminess.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMYRBEZPAKI/AAAAAAAABCQ/T_CH2jnPSYk/s400/DSC_0132.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532127902328357026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>At this point I added some Italian seasoning and salt and pepper, just a few shakes of one and a few grinds of the other. Let the soup come to a boil, reduce the heat and simmer it for at least 15 minutes. The next part is my favorite. I like gadgets. I do and I can't help it and I won't apologize for it. So it stands to reason that the part of making Tomato Soup where I get to wield my immersion blender would be fun. Power tools for the kitchen. So, yes, if you have an immersion blender then process the soup until smooth. If you don't have an immersion blender you can put the soup, in small batches (small is key here!) into a regular blender to process - be aware that hot soup in the blender can grow and force blender lids to go flying across the kitchen followed closely by the soup itself....not that I would know from personal experience or anything!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMYRBVchmBI/AAAAAAAABCY/2i6XZyqiTyg/s400/DSC_0134.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532127906905561106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMYR3NbwOyI/AAAAAAAABCg/2z3RoLS7l9U/s400/DSC_0137.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532128832467778338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></span></div><div><br /></div><div>Now, you've got your soup! Next, the grilled cheese sandwiches. I fyou slice the baguette on an angle you get a prettier sandwich, but really, just slice it to the thickness you'd like.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMYRARsO-ZI/AAAAAAAABCI/Yz-zFtC61z4/s400/DSC_0129.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532127888717838738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Heat up a skillet or if you have a double burner griddle pan like mine - it's great for this sort of thing. It's also great for pancakes, in case you're trying to figure out why you should go buy one. ;D I know, I'm helpful.</div><div><br /></div><div>Then butter one side of each slice of bread, put some cheese inside and....grill! Don't forget to flip before they get too dark unless of course someone in your family likes the slightly burned grilled cheese! We used to pawn the burnt ones off on my brother when we were kids.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMYR3pHpQBI/AAAAAAAABCo/zGvbFbrXIAY/s400/DSC_0142.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532128839899627538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>So you put those two items together and you have dinner. </div><div><br /></div><div>So, when it finally gets cold in Houston, how much do you want to bet I make ice cream....or popsicles....</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMYR3y6mxNI/AAAAAAAABCw/TkXDwHmuWYk/s400/DSC_0146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532128842529293522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:large;">Tomato Soup</span></b></div><div style="text-align: center;">Makes 4 2 cup servings</div><div style="text-align: center;"><br /></div><div style="text-align: center;">32 oz chicken stock</div><div style="text-align: center;">2 15 oz cans organic diced tomatoes</div><div style="text-align: center;">1 cup fat free half and half</div><div style="text-align: center;">Italian Seasoning to taste</div><div style="text-align: center;">Salt & Pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a 4 qt pot heat chicken stock and tomatoes until they just bubble. Add half and half, stir in and heat to a boil. Add all seasonings. Reduce heat and simmer for 15 minutes. Process with an immersion blender until smooth. Makes 4 2 cup servings.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Calories: 110, Fat: 0, Chol:12.5mg, Sodium: 930mg, Carb: 22.5g, Fiber: 3.5g, Sugar 15.5g, Protein: 7.25g</div><div><br /></div><div><br /></div><div><br /></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="border: 0 !important; background: transparent;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com0tag:blogger.com,1999:blog-4684483516393947985.post-48621623645921402342010-10-23T17:52:00.011-05:002010-10-23T18:29:09.119-05:00But I don't like salads!!!<div style="text-align: left;">It's true. If the measure of being a girl is dependent on me loving and always eating salads...then someone's gonna be revoking my girl card any minute now, although my shoe collection might just save me. I just don't like them. I like the stuff in salad, just not lettuce in general.</div><div style="text-align: left;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMNvpWTUAEI/AAAAAAAABBo/xNbbZAXmcG4/s400/DSC_0064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531387523493003330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Like most things in life there is an exception. There's a bar/restaurant in Houston called <a href="http://www.cedarcreekcafebargrill.com/">Cedar Creek Bar and Grill</a>. It's one of a family of 4 bars/restaurants and this particular one is my favorite. Anyway, at Cedar Creek there are 4 things I love to eat: the Wimberley Salad, the Hill Country Burger, the French Fries, and the BLT. Yep, there's a salad on that list. Sometimes I go there and order the Wimberley Salad with a side of fries. I'm soooo not a typical girl.</div><div><br /></div><div>The Wimberley Salad is baby spinach topped with applewood smoked bacon, dried cranberries, blue cheese and red onions. Hello! All tasty treats. I usually add grilled shrimp to it because Sarah G. now has me well-trained to eat lots of protein. (Aren't you proud, Sarah?) </div><div><br /></div><div>Tonight I decided to duplicate this salad at home. Now, there's no real recipe, but I can certainly share the steps and the final result...wanna see?</div><div><br /></div><div>Start by soaking your skewers if they're wooden! Wouldn't want them to burn on the grill!!!</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMNqYAK2v5I/AAAAAAAABAg/ymwtGjt5nAk/s400/DSC_0047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531381727936036754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Rinse the baby spinach -</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMNqX4OxvPI/AAAAAAAABAQ/yRpLx1-XNes/s400/DSC_0043.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531381725805001970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Dice the red onion -</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMNqXlNbuvI/AAAAAAAABAI/ligovBxrTQk/s400/DSC_0042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531381720699091698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Cook the bacon - (anybody sick of watching me cook bacon yet? No? Good, because I'm a pork fat kind of chick! ;D )</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMNqXHwzNvI/AAAAAAAABAA/OjpFQDs5gT8/s400/DSC_0037.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531381712794367730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Devein and shell the shrimp and then thread it onto the skewers-</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMNqYG7UNfI/AAAAAAAABAY/KEZfsXKbR54/s400/DSC_0045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531381729749906930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMNrdRBfOwI/AAAAAAAABAo/YDMXf-XdZYM/s400/DSC_0052.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531382917871123202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>GRILL!!!! I love this part....can you tell?</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMNrdvX-EpI/AAAAAAAABAw/xkPBdx3fPdk/s400/DSC_0057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531382926018482834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_oi6N9YCjV50/TMNrd6EdR1I/AAAAAAAABA4/QEVJ6wQWOEQ/s400/DSC_0056.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531382928889431890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>And the final salad? And, yep, that's a Cape Cod ready to drink in the background. ;D </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_oi6N9YCjV50/TMNreLW2LdI/AAAAAAAABBA/-blyWp9r8aY/s400/DSC_0062.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531382933529963986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMNreiydrQI/AAAAAAAABBI/kht0ZigikZI/s400/DSC_0063.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531382939819814146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div>Oh, and I like it topped with this Cranberry Balsamic Dressing but you can use whatever you like best.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMNsS358fuI/AAAAAAAABBQ/rTfpP-qvi6k/s400/DSC_0066.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531383838841536226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><b>Tonight's Sous Chefs....</b></div><div><br /></div><div style="text-align: center;">The weeone, as always -</div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_oi6N9YCjV50/TMNsTSCEgPI/AAAAAAAABBg/a7hywePBb9s/s400/DSC_0067.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531383845854937330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div><div style="text-align: center;">Lucy (my parent's puppy that I'm puppy sitting) and Maggie (our dog) -</div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_oi6N9YCjV50/TMNsTHYD2XI/AAAAAAAABBY/OsniS2ceC7Y/s400/DSC_0031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5531383842994379122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div style="text-align: center;">That dinner was....yum....but can someone bring me a side of fries?</div><div style="text-align: center;">K. Thanx. </div><div><br /></div><div><br /></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/247/5AC2EEF430CC0FA92CD525D32D8EE166.png" style="border: 0 !important; background: transparent;" /></a>AGirlintheSouthhttp://www.blogger.com/profile/14430807464498421390noreply@blogger.com2