tag:blogger.com,1999:blog-12866859750296233002024-03-19T09:05:44.300-04:00Edible Adventures for the Girl on the GoUnknownnoreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1286685975029623300.post-21411642735431277602013-02-03T23:43:00.002-05:002013-02-03T23:55:04.274-05:00Carrot cake cupcakes with maple cream cheese frosting<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3bCAikE9fmPhcvMZjQsPdP3dqWi8FH9B4vZL9sLx8uegd-YqrPs-D4ze2zFKxcn5lxpoCtnCxntHAK-M65MQHJdfD3LReeHDUQLhjdazxJE6hyphenhyphenJsnQ4Wbg5B2NOcR7c_ZR_pEjZ3BUsl/s1600/Carrot+Cake+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3bCAikE9fmPhcvMZjQsPdP3dqWi8FH9B4vZL9sLx8uegd-YqrPs-D4ze2zFKxcn5lxpoCtnCxntHAK-M65MQHJdfD3LReeHDUQLhjdazxJE6hyphenhyphenJsnQ4Wbg5B2NOcR7c_ZR_pEjZ3BUsl/s320/Carrot+Cake+Cupcakes.jpg" width="320" /></a></div>
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These cupcakes taste delicious and last longer than making an entire cake. This recipe serves 12 but can easily be doubled. </div>
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Ingredients for cupcakes </div>
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1 cup sugar</div>
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1/3 cup vegetable oil</div>
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2 tablespoons orange juice- about one orange </div>
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1 teaspoon pure vanilla extract</div>
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2 eggs</div>
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1 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon ground allspice</div>
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1/2 teaspoon salt</div>
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3/4 cup plus 2 tablespoons all-purpose flour </div>
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1 1/2 cups shredded carrots- I used a peeler and then chopped into tiny pieces. </div>
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1/2 cup chopped walnuts</div>
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1/4 cup shredded coconut</div>
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Ingredients for frosting</div>
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1 package (8 ounces) cream cheese, room temperature</div>
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1/2 stick unsalted butter, room temperature</div>
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1 tablespoon pure maple syrup</div>
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1/2 teaspoon pure vanilla extract</div>
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3/4 cup confectioners' sugar</div>
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Directions</div>
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Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.</div>
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Stir in baking powder, baking soda, allspice, and salt. Add flour to the mixture and mix. Stir in carrots, walnuts, and coconut. Spoon batter into muffin cups. Bake until toothpick inserted in centers comes out clean. This takes around 25 minutes. Let cupcakes cool completely before frosting. While cupcakes are baking, combine all icing ingredients. Mix ingredients together using a mixer. I used my kitchen aid but a hand held mixer would do the trick as well. Frost cupcakes. Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-77352203408670321462012-10-09T20:06:00.004-04:002012-10-09T20:09:42.632-04:00Spicy Lamb Chili<span class="Apple-style-span" style="color: #222222; font-family: sans-serif; font-size: 13px; line-height: 16px;"></span><br />
<div class="field field-name-field-ingredients field-type-text-with-summary field-label-above clearfix" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; zoom: 1;">
<div class="field-items" itemprop="ingredients" itemscope="" itemtype="http://schema.org/Ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_o0NxnJ6N7jJozPJJPULtYj5u5oDHggH91LatTxAmqReqIjCJjp-2z7vWKcorue8lyOekeuNHINFVcuFhcVtD_0qV8eLs1KxixV8jWxf09ONAH7hkCfwkMX7yQo_vLUT9rXZs_XSS8oo/s1600/chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_o0NxnJ6N7jJozPJJPULtYj5u5oDHggH91LatTxAmqReqIjCJjp-2z7vWKcorue8lyOekeuNHINFVcuFhcVtD_0qV8eLs1KxixV8jWxf09ONAH7hkCfwkMX7yQo_vLUT9rXZs_XSS8oo/s320/chilli.jpg" width="320" /></a></div>
<ul class="ingredient_ul" style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you are like me, nothing says fall like a nice warm bowl of chili. This spicy lamb chili serves 6-8. Serve with freshly grated parmesan and a dollop of sour cream and you are sure to please the crowd. </span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 pounds ground lamb meat (can substitute lamb with ground turkey, bison, venison, or beef)</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt and pepper to taste</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon extra virgin olive oil</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 green bell pepper, cored, seeded and chopped</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 Poblano pepper</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 red bell pepper, cored, seeded and chopped</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 yellow onion, chopped</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 jalapeño peppers, seeded and chopped</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 cloves garlic, finely chopped or pressed with <a href="http://www.pamperedchef.biz/jennijanssen?page=products-detail&categoryId=123&itemId=2576&productId=26463"><span class="Apple-style-span" style="color: purple;"><b>garlic press</b></span></a></span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon chile powder</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon dried oregano</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 teaspoon ground coriander</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon ground cumin</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup vegetable broth</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon Worcestershire sauce</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tablespoon brown sugar</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1, 14.5 ounce can, zesty jalapeño petite cut diced tomatoes</li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2, 8 ounce cans, zesty tomato and green chili sauce</li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 dried bay leaf</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 can black beans, drained and rinsed</span></li>
<li style="font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 can red kidney beans, drained and rinsed</span></li>
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<div class="field field-name-field-recipe-directions field-type-text-with-summary field-label-above clearfix" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; zoom: 1;">
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<span itemprop="recipeInstructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a <a href="http://www.pamperedchef.biz/jennijanssen?page=products-detail&categoryId=8&itemId=2885&productId=16318"><span class="Apple-style-span" style="color: purple;"><b>skillet,</b></span></a> heat olive oil over medium heat. Add ground lamb, season with salt and pepper, and cook until golden brown. Transfer lamb to a large bowl when cooked. Discard excess fat leaving only about 1 tablespoon. <br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" />Add the tablespoon fat to a large stock pot and heat on medium. Add green and red bell peppers, Poblano pepper, and onions and cook over medium heat for 5 minutes, stirring occasionally. Add jalapeños and cook for another 3 minutes, stirring occasionally. Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper. Let spices cook together, stirring constantly, for 1 minute.</span><span itemprop="recipeInstructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Return lamb to pot. Stir in broth, Worcestershire sauce, sugar, tomatoes, chipotle sauce, and bay leaf and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper. Lower heat to a slow simmer, cover and cook for about 30 minutes, stirring occasionally. Add beans and continue simmering, covered, for another 10 minutes. Enjoy!</span></div>
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<span itemprop="recipeInstructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Derived in part from Whole Foods recipe. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-30354420048492732442012-01-18T21:15:00.000-05:002012-01-18T21:15:27.925-05:00Pink Champagne CupcakesI recently made these cupcakes for my book club meeting and they turned out superb. These cupcakes are super easy to make and stay fresh and moist for many days. The best part about making these cupcakes is that you will have left over Champagne to drink while baking! Makes 24.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4mK2rORb9ZVhwErdTQDSetWHWQ62T4Hj86aJV4r0DKMked-DSAhNW8_DyNXDDJxVLnhJg7S6tH_WRxqHgTgkaplm3V5swrV9qJzSgJUBnadDahgcGZR3ZFZxeOfKwgF3GAaFvcVAsVJG/s1600/Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4mK2rORb9ZVhwErdTQDSetWHWQ62T4Hj86aJV4r0DKMked-DSAhNW8_DyNXDDJxVLnhJg7S6tH_WRxqHgTgkaplm3V5swrV9qJzSgJUBnadDahgcGZR3ZFZxeOfKwgF3GAaFvcVAsVJG/s320/Cupcake.jpg" width="239" /></a></div><br />
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Ingredients for the champagne cupcakes<br />
1 box betty crocker super moist vanilla cake mix<br />
1 1/4 cup champagne<br />
1/3 cup vegetable oil<br />
3 egg whites<br />
5 drops red food coloring<br />
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Ingredients for the champagne frosting<br />
1/2 cup butter at room temperature<br />
4 cups powdered sugar<br />
1/4 cup champagne<br />
1 tsp vanilla<br />
5 drops red food coloring<br />
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Directions<br />
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Combine cake mix and champagne in a large bowl. Mix in the oil, egg whites and food coloring. With an electric mixer, beat for 2 minutes on medium speed. Pour batter evenly into cupcake pans. Bake cupcakes for 17 minutes, or until toothpick inserted into the center comes clean. Place baked cupcakes on cooling rack to cool completely. While cupcakes are cooling beat all frosting ingredients with an electric mixer on medium speed. Mix until well combined and smooth. Frost the cupcakes and add sprinkles if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-44084094094535688722012-01-10T13:39:00.000-05:002012-01-10T13:39:38.282-05:00Kale & Pomegranate Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw6JR0avO2eZp28tLVH2FYQdfFcbxpeHdzE7tv4Yv61yHYmD1P8Qosu0UF8stLkmWbfuEiN7_G15dh5K2OzeA884gaTvrG1FEmiiQb-qNA3x51qCrEX3RBUulgZ1q5UJYu5lyafBW81pD/s1600/kale+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw6JR0avO2eZp28tLVH2FYQdfFcbxpeHdzE7tv4Yv61yHYmD1P8Qosu0UF8stLkmWbfuEiN7_G15dh5K2OzeA884gaTvrG1FEmiiQb-qNA3x51qCrEX3RBUulgZ1q5UJYu5lyafBW81pD/s320/kale+salad.jpg" width="239" /></a></div><br />
Kale is one of the healthiest of all vegetables and is full of nutrients. This salad serves 2. The recipe can be easily doubled for additional servings.<br />
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</div><div class="MsoListParagraphCxSpFirst">1/2 bunch kale</div><div class="MsoListParagraphCxSpMiddle">1 tablespoons olive oil</div><div class="MsoListParagraphCxSpMiddle">1/2 tablespoon fresh lime juice</div><div class="MsoListParagraphCxSpMiddle">1/4 teaspoon ginger</div><div class="MsoListParagraphCxSpMiddle">1/2 cup pomegranate seeds </div><div class="MsoListParagraphCxSpMiddle">1/4 cup pecans</div><div class="MsoListParagraphCxSpMiddle">salt and pepper</div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle">Preheat oven to 350 degrees. Toast pecans on baking sheet for 5-8 minutes. Peel and grate ginger. Chop the kale and place in a large salad bowl. Mix together olive oil, lime juice and ginger. With your hands rub the kale into the dressing mixture. Then add the pomegranate and cooled toasted pecans to the salad and toss. Season with salt and pepper. Enjoy. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-84314200282030392232012-01-08T17:10:00.001-05:002012-01-08T17:55:46.297-05:00Carrot, Mango, Orange and Mint Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmKS5st5HLq6ew8CDu9AeigEwYxjmiAwmyqZf2HIyE-LSLZBk-E7wZw3sL8wp4w6CObh8zwts_zeJWeUVsWJarGf5snMh_mQOkUUOn6_q6NLz-ytOrEE2UF3x64OveNA1Wxs-I-FuJ4_m/s1600/smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmKS5st5HLq6ew8CDu9AeigEwYxjmiAwmyqZf2HIyE-LSLZBk-E7wZw3sL8wp4w6CObh8zwts_zeJWeUVsWJarGf5snMh_mQOkUUOn6_q6NLz-ytOrEE2UF3x64OveNA1Wxs-I-FuJ4_m/s320/smoothie.jpg" width="239" /></a></div><span class="Apple-style-span" style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Ingredients</span><br />
<span class="Apple-style-span" style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">2 cups frozen mango chunks</span><br />
<div style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup fresh carrot juice (about 6 carrots)</div><div style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup fresh orange juice (about 2 oranges)</div><div style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup mint</div><div style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="color: #3d3f3f; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chop carrots and place into juicer until 1 cup of juice is present. Slice oranges and place into juicer until 1 cup of juice is present. Pour both juices, mango chunks, and mint into a blender and blend until desired consistency is achieved. Enjoy!<br />
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<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-64370420218267097542012-01-05T14:04:00.003-05:002012-01-17T14:06:36.661-05:00Mini Lime Shortbread Tarts<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4RxEofiUXfg/TwXzFePAotI/AAAAAAAABQE/ng4tlz-AK74/s1600/photo-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4RxEofiUXfg/TwXzFePAotI/AAAAAAAABQE/ng4tlz-AK74/s320/photo-21.jpg" width="239" /></a></div><span style="font-family: Calibri;"><br />
</span><br />
<span style="font-family: Calibri;"><br />
</span><br />
<span style="font-family: Calibri;">On New Year's Eve I made these mini lime shortbread tarts and they were delicious. As you can see from the picture above, I served them along side the Lemon- lime mini berry tarts. These berry tarts were mentioned in my blog previously and the recipe can be found <a href="http://edibleadventuresgirlonthego.blogspot.com/2011/12/lemon-lime-mini-berry-tarts.html">here. </a>This recipe makes 48 mini tarts. </span><br />
<span style="font-family: Calibri;"><br />
</span><br />
<span style="font-family: Calibri;">Ingredients</span><br />
<span style="font-family: Calibri;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 teaspoon freshly grated lime zest</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1/4 cup fresh-squeezed lime juice (from 2 large limes)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 tablespoons lime-flavored gelatin (jello mixture)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 14 ounce can sweetened condensed milk</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 cup heavy whipping cream </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3 packages of 4.2 ounce shortbread tartlet shells (16 per package)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Additional heavy whipping cream and lime zest for garnish </span><br />
<span style="font-family: Calibri;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Directions</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan. Heat over medium heat until gelatin is dissolved, stirring, about 3 minutes. Pour into a large bowl and let cool about 10 minutes. Pour heavy cream into a second large bowl. Beat with an electric mixer until stiff peaks are formed. Add sweetened condensed milk to gelatin mixture; beat until well combined. Fold in whipped cream and then divide evenly among tartlet shells. Refrigerate at least 2 hours, or until firm. Garnish with additional whipped cream (to make whipped cream see below) and sprinkle with lime zest. Enjoy!<o:p></o:p></span><br />
<span style="font-family: Calibri;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">Making whipped cream is simple and tastes much better than the store bought version. Simply pour one cup of whipping cream into a large bowl. Mix on medium speed until stiff peaks form. Then pipe a small amount of cream, using a piping bag, on each individual tart.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-52075468820268775582011-12-30T14:24:00.000-05:002011-12-30T14:24:02.017-05:00Lemon Lime Mini Berry Tarts<div id="ingredients" style="padding-bottom: 5px;"><span class="ACThead4" style="color: black; display: block; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: 14px; letter-spacing: 0px; margin-bottom: 3px;"><span class="Apple-style-span" style="color: #3a200f; font-family: Arial, Helvetica, sans-serif; font-size: 13px;">These mini desserts are the perfect addition for your next dinner party. The below recipe makes 45 mini berry tarts and only takes 20 minutes in total to make. You can make the custard the day before so that they are all ready to go the day of the party. This year I am making these tarts for New Year's Eve.</span></span><div class="separator" style="clear: both; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-align: center;"><a href="http://2.bp.blogspot.com/-lHehvH9LHtE/Tv4PaaSFVdI/AAAAAAAABP4/ZZrueJzYdGY/s1600/Berry+Tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lHehvH9LHtE/Tv4PaaSFVdI/AAAAAAAABP4/ZZrueJzYdGY/s1600/Berry+Tarts.jpg" /></a></div><span class="ACThead4" style="color: black; display: block; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: 14px; letter-spacing: 0px; margin-bottom: 3px;"><span class="Apple-style-span" style="color: #3a200f; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</span></span><span class="ACThead4" style="color: black; display: block; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: 14px; letter-spacing: 0px; margin-bottom: 3px;"><span class="Apple-style-span" style="color: #3a200f; font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Ingredients</span></span><ul style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 13px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="bg1" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">3 </span><span></span>eggs</li>
<li class="bg2" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">3/4</span> <span></span>cup<span> </span>sugar</li>
<li class="bg1" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">1 </span><span></span>teaspoon<span> </span>rum flavoring- can be found in baking aisle </li>
<li class="bg2" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">1/4</span> <span></span>cup<span> </span>fresh lime juice</li>
<li class="bg1" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">1/4</span> <span></span>cup<span> </span>fresh lemon juice</li>
<li class="bg2" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">3 </span><span></span>packages<span> </span>prepared phyllo cups (45 cups total)- Can be found either frozen or not. If frozen, defrost before filling.</li>
<li class="bg1" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #3a200f;">1 1/2</span> <span></span>cups<span> </span>fresh raspberries and or blueberries (45 total)</li>
<li class="bg2" style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: #555555; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span></span>Coconut flakes</li>
</ul></div><div id="instructions" style="border-bottom-color: rgb(240, 239, 238); border-bottom-style: solid; border-bottom-width: 1px; color: #555555; font-family: Arial, Helvetica, sans-serif; font-size: 13px; padding-bottom: 10px;"><h4 style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; color: black; font-family: Tahoma, Verdana, Geneva, sans-serif; font-size: 14px; font-weight: bold; letter-spacing: 0px; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</h4><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.</div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry or blueberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.</div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="border-bottom-style: none; border-bottom-width: 0px; border-color: initial; border-left-style: none; border-left-width: 0px; border-right-style: none; border-right-width: 0px; border-top-style: none; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">The picture & recipe was derived in part from Family Circle. </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-9569188617652387672011-12-28T01:13:00.002-05:002011-12-30T14:12:15.037-05:00Cranberry Jello SaladLooking for the perfect addition to Christmas dinner and need a break from the traditional jellied cranberry sauce this holiday season? If so, this cranberry jello salad is just the solution. This recipe was given to me by B's mom Patti and it was a hit at our last Christmas dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NpSDAcQc7jI/TvqzefIZi-I/AAAAAAAABPs/cVxjHVHNhfw/s1600/cranberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-NpSDAcQc7jI/TvqzefIZi-I/AAAAAAAABPs/cVxjHVHNhfw/s320/cranberry.jpg" width="239" /></a></div><br />
<br />
<span style="font-family: Calibri;">Ingredients</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 package raw cranberries</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 oranges</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 3/4 cups sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 tablespoon clear gelatin</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 small package cherry jello</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 cup finely chopped celery</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 cup finely chopped apples</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">½ cup chopped walnuts</span><o:p><span style="font-family: Calibri;"> </span></o:p></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Wash cranberries and grind in a food processor. Peel one orange. Add the peeled orange into the food processor. Squeeze the juice from second orange into the food processor. Grind oranges and cranberries until well mixed. Pour into a bowl. Add sugar into the bowl and let mixture set for 2 hours. In a separate bowl, mix gelatin with ¼ cup cold water. Let sit for 5 minutes. In a separate bowl, mix 1 cup boiling water with the package of cherry jello. Combine the gelatin mixture and the jello mixture. Add the gelatin and jello mixture to the fruit mixture, stirring until well combined. Add in celery, apples and nuts and stir until well combined. Put into a pam sprayed jello mold, cover and refrigerate overnight. Enjoy!<o:p></o:p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-49624755274145295192011-12-01T23:57:00.001-05:002011-12-30T14:12:27.980-05:00Christmas Sugar CookiesThroughout my childhood, the first of December meant making holiday goodies. My sisters and mom gathered around the kitchen for hours and baked every sweet imaginable. This year we are all in different cities and states but my mom still wanted to continue on with the tradition. As a result, we are each baking goodies and traveling many hours home this weekend. Once we are home we will engage in our "Holiday Swap". My contribution will be sugar cookies. This recipe has been in my family for as long as I can remember and turns out perfect and delicious year after year. This recipe yields around 3 dozen sugar cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXG44mHxhbWcMHQ1H_PTImmmU8y8TUTL3VQJRupfW00-jjUOlrpKI3gu52EKvgafGSVRzqw-1FHXVfS9aavD43Y1o_zU55vaMGyTz9wWTuRC_0vK_kxa64sSedEa0xjfJtC9alLQNY0V-/s1600/photo-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXG44mHxhbWcMHQ1H_PTImmmU8y8TUTL3VQJRupfW00-jjUOlrpKI3gu52EKvgafGSVRzqw-1FHXVfS9aavD43Y1o_zU55vaMGyTz9wWTuRC_0vK_kxa64sSedEa0xjfJtC9alLQNY0V-/s320/photo-18.jpg" width="239" /></a></div><br />
<div><br />
</div><div><div class="MsoNormal"><span style="font-size: 14pt;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal">1 cup butter, at room temperature </div><div class="MsoNormal">1 cup sugar</div><div class="MsoNormal">¼ cup whole milk </div><div class="MsoNormal">1 egg</div><div class="MsoNormal">1 tsp. vanilla </div><div class="MsoNormal">3 cup all purpose flour</div><div class="MsoNormal">½ tsp. baking powder</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions:</div><div class="MsoNormal">Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping the bowl often, until creamy. Add the milk, egg, and vanilla. Continue mixing. Reduce speed to low. Add flour and baking powder; beat until well mixed. Cover; refrigerate until firm (1 hr.) Heat oven to 375 degrees. Roll out dough on lightly floured surface. Cut out cookies and place on cookie sheets lined with parchment paper. Bake 5-8 minutes or until edges are browned. Cool completely then frost with Powdered Sugar Glaze.</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Berlin Sans FB Demi'; font-size: 19px;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Berlin Sans FB Demi'; font-size: 19px;">Powdered Sugar Glaze</span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: Cambria;">Ingredients:<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Cambria;">2 ½ cup powdered sugar </span><span style="font-family: Cambria;"> </span></div><div class="MsoNormal"><span style="font-family: Cambria;"> 5 Tb. water<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Cambria;">1 Tb. light corn syrup </span><span style="font-family: Cambria;"> 1 Tb. Butter<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Cambria;">½ tsp. almond extract </span><span style="font-family: Cambria;"> food coloring<o:p></o:p></span></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"></div><div class="MsoNormal"><span style="font-family: Cambria;"><o:p><br />
</o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Cambria;">Directions:</span></div><div class="MsoNormal"><span style="font-family: Cambria;">Combine all ingredients in small bowl – mix at medium speed until powdered sugar is moistened. </span><span class="Apple-style-span" style="font-family: Cambria;">Tint with food coloring if desired and f</span><span class="Apple-style-span" style="font-family: Cambria;">rost the cookies. </span><span class="Apple-style-span" style="font-family: Cambria;">Let stand until frosting hardens. Can be stored in freezer with wax paper between the layers. Enjoy!</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-78907170430699379042011-11-20T13:11:00.010-05:002011-12-30T14:12:39.897-05:00Grand Marnier Crème Brûlée<div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">This Grand Marnier creme brulee is the perfect dessert to serve to guests and takes very little prep time. MIx up this dessert when you get home from work and they will be ready when the guests arrive. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvsx5Au9q6dtDIhsvqIxqcIRKTwSldTL0mjhmFMCEWVlZLbYkayobuEyDPAOXTLVC7-KfnA9zUowN2P0PvadSajOlBbS9XU2Ma3EEryQIJ2h1RCElh76riSh5laRRGUplUS6rfi0PziN-/s1600/photo-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvsx5Au9q6dtDIhsvqIxqcIRKTwSldTL0mjhmFMCEWVlZLbYkayobuEyDPAOXTLVC7-KfnA9zUowN2P0PvadSajOlBbS9XU2Ma3EEryQIJ2h1RCElh76riSh5laRRGUplUS6rfi0PziN-/s320/photo-17.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><b>Special Equipment</b></span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Cooking Torch </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">6 Creme Brulee dishes</span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><b>Ingredients</b></span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">6 large egg yolks<br />
7 tablespoons sugar<br />
2 1/4 cups whipping cream<br />
2 tablespoons Grand Marnier<br />
2 teaspoons vanilla extract<br />
3 tablespoons brown sugar<br />
<br />
Preheat oven to 325°F. Whisk yolks and 7 tablespoons sugar in medium bowl for about 2 minutes. Bring cream to simmer in heavy small saucepan. Gradually whisk hot cream into yolk mixture. Whisk in Grand Marnier and vanilla; divide custard into 6 creme brulee dishes. Arrange cups into two metal pans. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until gently set in center, about 25 minutes. Remove cups from water and refrigerate uncovered until cold, at least 3 hours. These can be made a day in advance. </span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">When ready to serve, sprinkle 1/2 tablespoon of brown sugar onto each. Use cooking torch on each dish until top is caramelized and starts to change color. If you do not have a torch you can simple place dishes on a baking sheet and broil for about 2 minutes. </span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">The creme brulee on the right is before using the torch. The one on the left is ready to be served! Enjoy!</span></div><div style="font-family: arial; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTQMi0FmSYCkl7FpYZPGx4g1zGXkfUemB81wiTkT496Qq7UrHV5eMA9wXY_21O2ioLCKgo8erfKPror3zH0fa0pGu5FMqcTzXXApVCbEXCqRF6e-Ix0nZb5_cdvx5KsrNN3-cCFkR9k8s/s1600/photo-16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTQMi0FmSYCkl7FpYZPGx4g1zGXkfUemB81wiTkT496Qq7UrHV5eMA9wXY_21O2ioLCKgo8erfKPror3zH0fa0pGu5FMqcTzXXApVCbEXCqRF6e-Ix0nZb5_cdvx5KsrNN3-cCFkR9k8s/s320/photo-16.jpg" width="320" /></a></div><div style="font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-24429785631944468732011-10-26T20:37:00.007-04:002011-10-26T22:50:29.592-04:00Individual Summer Berry Tarts with Apricot Glaze<div class="MsoNoSpacing"><span style="font-family: 'Times New Roman'; font-size: 12pt;">This is my go to dessert recipe when I am having guests over for dinner. You can do parts of the recipe the day before (dough, cream, & tart shells) and finalize just before your guests arrive. <o:p></o:p></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;">While this recipe might seem a bit daunting at first, it is well worth it.</span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;"> </span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;">Serves 5-6 </span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFpgJQiamPpQgTK574XMolM2JCTv8clzncwFlPA8HXU0etpLNGv5jtp89SOGxHDWzuWAgM_TGdCYtQu_vRmd2ac_shHi9pdF_IgxLkMh1qcrMtKyW-vliZdLHZSe2SE8PCeo21bymhEr1/s1600/DSC06402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFpgJQiamPpQgTK574XMolM2JCTv8clzncwFlPA8HXU0etpLNGv5jtp89SOGxHDWzuWAgM_TGdCYtQu_vRmd2ac_shHi9pdF_IgxLkMh1qcrMtKyW-vliZdLHZSe2SE8PCeo21bymhEr1/s320/DSC06402.JPG" width="320" /></a></div></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;"><br />
</span></div><div class="MsoNoSpacing"><u><span style="font-family: 'Times New Roman'; font-size: 12pt;">Step 1: Dough</span></u></div><div class="MsoNoSpacing"><span style="font-family: 'Times New Roman'; font-size: 12pt;">Ingredients:<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1/ 2 cup sugar <o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">2 sticks softened, unsalted butter<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 large egg <o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 1/2 tsp pure vanilla extract <o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1/2 tsp salt<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">zest of 1 lemon<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 1/2 all-purpose flour<o:p></o:p></span></div><span lang="EN">Before you begin, make sure all of your ingredients are at room temperature. Add the sugar to the butter. Using a wooden spoon or a spatula, combine the two until they are just blended together.<o:p></o:p></span><br />
<span lang="EN">In a separate bowl, combine the egg, vanilla, salt and the zest of one lemon. Beat with a fork to blend everything together. Add this mixture to the sugar and butter. Mix again until evenly combined, scraping down the sides of the bowl from time to time. <o:p></o:p></span><br />
<span lang="EN">Next, add all of the flour in at once and fold in until it’s just incorporated. <o:p></o:p></span><br />
<span lang="EN">Once the flour has been incorporated, gather the dough together in the bowl and place onto the countertop. <o:p></o:p></span><br />
<span lang="EN">Knead the dough briefly by rubbing it to ensure the flour is fully covered with the fat from the butter. Do this just a few times. Bring the dough together and cut it into 2 equal pieces. Shape them into flat rectangles. Wrap each piece tightly with plastic wrap. Press each piece to flatten slightly to even out. Place onto a tray and into the refrigerator for a minimum of 30 minutes to chill. <o:p></o:p></span><br />
<div class="MsoNoSpacing"><u><span style="font-family: 'Times New Roman'; font-size: 12pt;"><br />
</span></u></div><div class="MsoNoSpacing"><u><span style="font-family: 'Times New Roman'; font-size: 12pt;">Step 2: Pastry Cream </span></u></div><div class="MsoNoSpacing"><span style="font-family: 'Times New Roman'; font-size: 12pt;">Ingredients:<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">4 large egg yolks<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1/2 cup sugar <o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">5 tbsp cornstarch <o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 tsp pure vanilla extract <o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">2 cups whole milk<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 pinch salt<o:p></o:p></span></div><span lang="EN">To start the pastry cream combine the egg yolks and sugar using a whisk. Then add the cornstarch and whisk until well blended (about 2 minutes) until light in color. <o:p></o:p></span><br />
<span lang="EN">Heat the milk, vanilla and salt over medium heat and bring just to the boiling point. Add a bit of the milk at first to temper the eggs, and then continue to whisk and add the milk bit by bit until fully incorporated. <o:p></o:p></span><br />
<span lang="EN">Transfer the mixture back into a clean pot over medium-low heat. At this point, it’s important to whisk constantly, until it thickens and bubbles. Make sure to get the whisk right into the edges of the pot so everything cooks evenly and the bottom doesn’t scorch. <o:p></o:p></span><br />
<span lang="EN">Once the mixture has clearly thickened and has started to bubble, whisk continuously for about another minute to cook out the cornstarch. Pour the pastry cream into a bowl and place over an ice bath to cool. Stir a few times to quickly bring down the temperature. Once cooled a bit, cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. <o:p></o:p></span><br />
<span lang="EN">Transfer to the refrigerator to chill completely. <o:p></o:p></span><br />
<u><span lang="EN"><br />
</span></u><br />
<u><span lang="EN">Step 3: Preparing the Tart Shells<o:p></o:p></span></u><br />
<span lang="EN">To roll the dough, lightly dust the counter and rolling pin with flour. If you find that the dough is cracking as you begin to roll it out, it may be too cold. Just allow it to sit at room temperature for a few minutes and then continue. <o:p></o:p></span><br />
<span lang="EN">To prevent the dough from sticking to the counter, gently lift it and turn it slightly after every couple of rolls. Dust lightly with flour if anything sticks. <o:p></o:p></span><br />
<span lang="EN">Work quickly so the dough doesn’t get too warm. Roll it out to about 1/8" of an inch thick. At any point, if you find the dough is getting too warm or it is too soft to work with, place it onto the back of a floured baking sheet and chill in the refrigerator until it is easier to work with. <o:p></o:p></span><br />
<span lang="EN">Place the tart shells onto the dough and cut around, leaving about an inch or so. <br />
Remove the tart shells and the excess dough. The leftover dough can just be pushed back together and used for another time. <o:p></o:p></span><br />
<span lang="EN">Gently lift the dough and place it into one of the tart shells. Note: don’t worry if any tears occur - you can simply press the dough together. Press the dough into the base and along the sides. Pinch the dough over the edge of the tart pan to form a thicker wall. Then gently squeeze the dough along the edge so it rises a bit above the edge of the tart shell. This is a great trick in case the dough shrinks at all during baking. Press the pieces of excess dough together and freeze for future use. <o:p></o:p></span><br />
<span lang="EN">Place the shell onto a tray and into the freezer or refrigerator while you assemble the remaining tarts. Once all of the tarts are assembled, poke the base of the dough a few times with a fork. <o:p></o:p></span><br />
<span lang="EN">Place back into the refrigerator for at least 20 minutes to ensure the dough is very cold prior to baking. <o:p></o:p></span><br />
<u><span lang="EN"><br />
</span></u><br />
<u><span lang="EN">Step 4: Baking the Tart Shells <o:p></o:p></span></u><br />
<span lang="EN">While the dough is chilling, preheat the oven to 375 degrees. <o:p></o:p></span><br />
<span lang="EN">To blind bake the tart shells, remove them from the refrigerator and place a small piece of parchment inside each one. Then fill with dried baking beans or pie weights. <br />
Flatten the beans slightly to ensure the base and sides are weighed down. Then place the tart shells into the oven and bake for about 13 to 15 minutes or until you can see the edges just start to turn golden. <o:p></o:p></span><br />
<span lang="EN">Once the shells have started to set, remove the beans. The dough should look like it has started to cook and set and the edges should also look a bit golden. Place back into the oven and continue to bake for another 5 to 10 minutes or until cooked through and golden brown.<o:p></o:p></span><br />
<span lang="EN">For even browning, you can rotate the tray during baking. Also, if the edges seem to be getting too dark, yet the base still looks undercooked, place a piece of parchment over top. The parchment will slow any further browning while giving the bottom time to fully cook.<o:p></o:p></span><br />
<span lang="EN">Once done, the edges should be golden brown and the base should be fully cooked. Place onto a rack to cool completely. <o:p></o:p></span><br />
<u><span lang="EN"><br />
</span></u><br />
<u><span lang="EN">Step 5: Preparing the Fruit<o:p></o:p></span></u><br />
<span lang="EN">While the tart shells are cooling, begin preparing the fruit. Use only fresh fruit. Note: the better quality the fruit, the better your tart will look and taste. <o:p></o:p></span><br />
<span lang="EN">Wash the fruit just before assembling and make sure to handle it gently. Rinse very gently in a colander and then place onto a plate lined with paper towels to drain. <o:p></o:p></span><br />
<span lang="EN">For the raspberries, make sure any water trapped inside is allowed to drain, as any excess water will lead to a soggy tart. Also be sure to remove any stems from the blueberries. If using smaller, wild strawberries, you can leave the stems on as they are soft enough to eat. This just makes for nicer presentation, but you can remove them if you prefer.<o:p></o:p></span><br />
<u><span lang="EN"><br />
</span></u><br />
<u><span lang="EN">Step 6: Assembling the Tarts<o:p></o:p></span></u><br />
<div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">Ingredients:<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 cup fresh strawberries (approx.)<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 cup fresh blueberries (approx.)<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 cup fresh raspberries (approx.)<o:p></o:p></span><br />
<span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">You can also use kiwi if you prefer, which is what is shown in the above picture. </span><br />
<span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;"><br />
</span></div>To begin assembling the tarts, whisk the pastry cream well to smooth it out. It may be hard to whisk at first, but eventually it will become smooth.<br />
<span lang="EN">Spoon a bit of the pastry cream into each shell. Spread it out evenly, using a spatula. <o:p></o:p></span><br />
<span lang="EN">Begin placing the fruit on top of the pastry cream. Start with some of the blueberries, then a few of the raspberries, followed by some of the strawberries. Fill in any holes with blueberries to ensure the entire surface is covered. <o:p></o:p></span><br />
<span lang="EN">Once all of the tarts are filled with fruit, set them aside while you prepare the glaze. <o:p></o:p></span><br />
<u><span lang="EN"><br />
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<u><span lang="EN">Step 7: Apricot Glaze<o:p></o:p></span></u><br />
<div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">Ingredients:<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">1 cup apricot jam (or jelly)<o:p></o:p></span></div><div class="MsoNoSpacing"><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">2 tbsp water<o:p></o:p></span></div><span lang="EN">To prepare the glaze, place the apricot jam into a small pot, add the water and stir to combine. Bring it to a boil and then strain to remove any pieces of apricot. Straining the jam makes it easier to brush on and it also gives the finished tarts a more refined look. <o:p></o:p></span><br />
<span lang="EN">Place the strained syrup back into a clean pot. When ready to glaze, bring it back to a quick boil, as hot glaze also makes it easier to achieve a thin coat. Once hot, remove from the heat and begin glazing the tarts. <o:p></o:p></span><br />
<div class="MsoNoSpacing"><u><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;"><br />
</span></u></div><div class="MsoNoSpacing"><u><span lang="EN" style="font-family: 'Times New Roman'; font-size: 12pt;">Step 8: Finishing Up<o:p></o:p></span></u></div><span lang="EN">To finish the tarts, gently brush on the glaze, making sure they are evenly coated. Aside from making the tart look nice and shiny, the glaze helps to hold the fruit intact and protect it longer from the air. <o:p></o:p></span><br />
<span lang="EN">Once done, remove the ring so the jam doesn’t firm up and stick to it. Just gently pop it out from underneath. Also, be sure to remove the bottom of the tart pan. <o:p></o:p></span><br />
<span lang="EN">As you’re applying the glaze, it may thicken as it cools, which will make it harder to apply. Simply place it back onto the heat and add a touch more water to thin it out. Basically, it should be thin enough and hot enough to easily coat the fruit. <o:p></o:p></span><br />
<span lang="EN">Once done, refrigerate the tarts for at least 2 hours to give the pastry cream time to set. This is especially important if you are making a larger tart that will need to be cut into portions. These tarts will keep until the next day, and even the following day; however it’s best to make them and serve them on the same day for optimum freshness.<o:p></o:p></span><br />
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</u></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-36912390574644608222011-10-04T22:02:00.005-04:002011-10-25T21:57:45.177-04:00Baked Crab Rangoon with Sweet and Sour Dipping Sauce<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">I have always loved Crab Rangoon but always assumed, because of their simple delectableness, that they would be difficult to make. However this recipe was surprisingly simplistic and the finished product tasted superb. And the best part about this recipe is that there is no frying involved! I would tell you that this recipe serves 6, 2 crab rangoons per person, however I made 6 tonight and “accidentally” ate all of them. So I will put it this way, this recipe makes 12 crab rangoon. <span class="Apple-style-span" style="font-size: 15pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvEzEl7TFYymvjibIq_gf8cL4dPbGAXm3laYj-g2KydADN4Zz6vhzQwKf-aR5_8L5EDpChlHFztorT6b24eFqr3_dEZxov2rhNWSa7WOGPQgg4dndjQ4q62o9Z9u8y2a_4NhE6ppGLwEJ/s1600/photo-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvEzEl7TFYymvjibIq_gf8cL4dPbGAXm3laYj-g2KydADN4Zz6vhzQwKf-aR5_8L5EDpChlHFztorT6b24eFqr3_dEZxov2rhNWSa7WOGPQgg4dndjQ4q62o9Z9u8y2a_4NhE6ppGLwEJ/s320/photo-6.jpg" width="239" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial; font-size: 15pt;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">Crab Rangoon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">1 can (6 oz.) high quality white crabmeat, drained<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">4 oz. reduced fat cream cheese<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">2 tablespoons light mayonnaise <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">½ teaspoon Sriracha hot chili sauce<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">2 teaspoons finely sliced chives, plus more for garnish <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">fresh ground pepper to taste <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Arial;">12 won ton wrappers<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="font-family: Arial;">Directions</span></b><span style="font-family: Arial;"> <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">Preheat oven to 350°F. Spray a muffin tin with nonstick cooking spray. In a bowl, mix together crab meat, cream cheese, mayonnaise, Sriracha, chives, and pepper. Place 1 won ton wrapper in each 12 mini muffin cups. Fill the center of each won ton cup with crab mixture and fold sides up. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">While your crab rangoon are baking you can make the sweet and sour dipping sauce. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">Sweet and Sour Sauce<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">1 cup sugar <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">3/4 cup white wine vinegar <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">1/2 cup plus 2 tablespoons water <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">3/4 cup pineapple juice <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">1 1/2 tablespoons cornstarch <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">1/2 teaspoon red food coloring <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice. Bring to a boil and simmer, stirring, until sugar dissolves. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">Blend the cornstarch with the remaining 2 tablespoons of water. Bring the pineapple juice mixture to a boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">Stir in the food coloring, remove from the heat, and serve alongside the crab rangoon. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Arial;">*This recipe was a compilation of recipes found on pinterest, my new inspiration for recipes, and general web searches.<span class="Apple-style-span" style="font-size: 15pt;"><o:p></o:p></span></span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1286685975029623300.post-56473734606491377122011-09-22T22:45:00.001-04:002011-10-25T21:58:04.072-04:00Vegetable Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_D_xa_vfn8cD-2rPvU3mAKmC3EvKlS9BK7ohncqNbOrASAFtuBZPM4PiUAZG01ddQlMJoV2MNV40obz6Cjq8okDf7VqjIBDclcXUW9FMjOXfWAYsaDnwqXjMz10_iPzHH-q6W5FC-sBvD/s1600/DSC06548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_D_xa_vfn8cD-2rPvU3mAKmC3EvKlS9BK7ohncqNbOrASAFtuBZPM4PiUAZG01ddQlMJoV2MNV40obz6Cjq8okDf7VqjIBDclcXUW9FMjOXfWAYsaDnwqXjMz10_iPzHH-q6W5FC-sBvD/s320/DSC06548.JPG" width="320" /></a></div><div class="MsoNormal">Are you looking for the perfect complement for "Asian Night"? If yes, then this dish is the perfect addition. This fried rice serves 4.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients</div><div class="MsoNormal">4 tablespoons peanut oil </div><div class="MsoNormal">1/2 white onion, diced</div><div class="MsoNormal">Salt and pepper</div><div class="MsoNormal">2 garlic cloves, finely chopped</div><div class="MsoNormal">2 tsp fresh ginger, peeled and finely chopped</div><div class="MsoNormal">2 green onions, chopped </div><div class="MsoNormal">1 cup corn, peas, and carrot frozen medley </div><div class="MsoNormal">2 eggs, lightly beaten</div><div class="MsoNormal">2 cups white, long-grain rice</div><div class="MsoNormal">1/2 tablespoon soy sauce</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook rice according to package directions. Set aside. Heat a nonstick skillet over medium high heat. When hot add 1 tablespoon of oil. Add the onions to the pan, season with salt and pepper, and cook for 2 minutes. Add the garlic, ginger, and green onions and cook for 30 seconds. Add the frozen vegetables. Cook until just defrosted. Transfer contents of the skillet to a large bowl.</div><div class="MsoNormal">Return the pan to the heat and add 1 more tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer eggs to the bowl. Stir mixture together, breaking up the eggs. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Return the pan to the heat and add 2 tablespoons of oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and cook the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, 2 minutes. Stir the rice again, breaking up any new clumps. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Drizzle with soy sauce. Enjoy!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Recipe derived in part from the Food Network. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-16276139939453340592011-09-21T23:31:00.001-04:002011-10-25T21:58:20.144-04:00French Toast Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMsnDcUPwbM_8rZYSqR6gHXm7FeQ3YWRBNLv7jZcofj3Re7G_yfSEADeS69pyW5ey5hOENUS34vyV5OqEaWsq641g03aoEuyYrR78-wIkQBFhLbyyFF1PrEgvNG2lUkRVfApqU6N3qzbm/s1600/1_Picture+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMsnDcUPwbM_8rZYSqR6gHXm7FeQ3YWRBNLv7jZcofj3Re7G_yfSEADeS69pyW5ey5hOENUS34vyV5OqEaWsq641g03aoEuyYrR78-wIkQBFhLbyyFF1PrEgvNG2lUkRVfApqU6N3qzbm/s320/1_Picture+011.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/3 cup melted butter</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/2 cup sugar</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1 egg </span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1 1/2 cup flour</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1 1/2 tsp. baking powder</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/2 tsp. salt</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/4 tsp. nutmeg</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/2 cup whole milk</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">Topping</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/2 cup sugar</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1/2 cup melted butter</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">1 tsp. cinnamon</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;"><br />
</span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">Preheat oven to 350 degrees. </span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">In a medium bowl, sift together all dry ingredients. Add wet ingredients and stir until combined. Scoop batter into greased muffin tin. Bake for 20 minutes, or until the muffins just start to turn a bit golden at the edges. </span><span class="Apple-style-span" style="font-family: verdana; font-size: 11px; line-height: 19px;">For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar. Enjoy!</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-52558649510636999022011-09-21T23:24:00.000-04:002011-09-21T23:24:35.332-04:00Pear, Blue Cheese, and Walnut Salad<div style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGk5STzH0ZCXpR-0J9mLeX5fVABq4nPJHx0vu52QpDB6x4wOVOQbdz8zDygwLDbiIsRBj6UFdxwQ3qt0Zo-0LPmdf3wIpi3GOIRkGKhPHWbOYEr1V80jaxKkiI1A-DL8A7ULU_9y65wcG/s1600/IMG_4875.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGk5STzH0ZCXpR-0J9mLeX5fVABq4nPJHx0vu52QpDB6x4wOVOQbdz8zDygwLDbiIsRBj6UFdxwQ3qt0Zo-0LPmdf3wIpi3GOIRkGKhPHWbOYEr1V80jaxKkiI1A-DL8A7ULU_9y65wcG/s320/IMG_4875.jpg" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;"> <!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>87</o:Words> <o:Characters>497</o:Characters> <o:Company>Southern Illinois University Carbondale</o:Company> <o:Lines>4</o:Lines> <o:Paragraphs>1</o:Paragraphs> <o:CharactersWithSpaces>610</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style>
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</style> <![endif]--> <!--StartFragment--> </div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">I found this glorious salad on pinterest, my new favorite website for discovering new and interesting </div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">recipes. And let me tell you, it was fantastic. The best part about it was the simplicity. </div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;"><br />
</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">Ingredients</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">4 tbs extra virgin olive oil</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">2 tbs red wine vinegar</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">1 tbs plus 1 tsp maple syrup</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">½ tsp Dijon mustard</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">Arugula</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">Blue Cheese </div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">1 pear</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;">Walnuts</div><div class="MsoNoSpacing" style="margin-left: 1in; text-align: left; text-indent: -1in;"><br />
</div><div class="MsoNoSpacing" style="margin-left: 4.5pt; text-align: left; text-indent: -1in;"><span style="mso-spacerun: yes;"> </span>Preheat oven to 350 degrees. Whisk together the first 4 ingredients to make the maple vinaigrette. Roast the walnuts for around 8 minutes or until cooked to perfection. <span style="mso-spacerun: yes;"> </span>Peel the pear and cut into slices. Arrange salad plates with arugula, blue cheese, walnuts, and pear slices. Drizzle with vinaigrette and enjoy!</div><!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-58278513984061129742011-09-18T10:10:00.002-04:002011-10-25T21:58:43.568-04:00Blackberry & Lime Meringue Pie<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 15px; line-height: 19px;"></span></div><div class="ingredient-sets" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_Jie591zgHH2GkcrTM2JwBeXV09EWJUMWaTCfCUIF6iOvR1BFie0mO1yCtezB0zVhrCy2B1Ohn2UWuySryAGT4xvsJGD3Gxa68lLbeApKV4Fn6GsEEL_583WeJNZA1C42P6Js-fXAsyZ/s1600/DSC06468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_Jie591zgHH2GkcrTM2JwBeXV09EWJUMWaTCfCUIF6iOvR1BFie0mO1yCtezB0zVhrCy2B1Ohn2UWuySryAGT4xvsJGD3Gxa68lLbeApKV4Fn6GsEEL_583WeJNZA1C42P6Js-fXAsyZ/s320/DSC06468.JPG" width="320" /></a></div><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;"> <div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">I recently made this pie for a dinner party and it was a success. Although I must admit it is time consuming but is well worth it!! This pie would be a great addition to Thanksgiving Dinner. </span><b><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Special Cooking Items<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Pie Weights (Can use dry beans as a replacement)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Pie Pan ( I like the ones that have removable bottoms)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">Pie Crust</span></b><b><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3 1/2 cups all purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">2 sticks chilled unsalted butter, cut into slices<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1/4 cup vegetable shortening<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 tablespoon plus 1 tsp. sugar<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 tablespoon kosher salt<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 19.0pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">Lime Curd</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 cup fresh lime juice<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3 large eggs<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3 large egg yolks<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3/4 cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 stick unsalted butter, room temperature<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1/2 teaspoon unflavored gelatin<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3/4 cup chilled heavy cream<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">Blackberry Compote<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1/2 cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3 cups blackberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11pt;">Meringue <o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">3 large egg whites, room temperature<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 cup sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">2 tablespoons corn syrup<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1/8 teaspoon kosher salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">1 cup blackberries <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Preparation </span><span style="font-family: Calibri; font-size: 11pt;">Pie Crust- Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.</span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and </span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">allow dough to slump inside the dish. Fold overhang under and crimp edges. Chill at least 1 hour or overnight.</span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Preheat oven to 375°. Prick chilled crust in pie dish all over with a fork. Line crust with parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out paper and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.</span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b><span style="font-family: Calibri; font-size: 11pt;">Lime Curd- </span></b><span style="font-family: Calibri; font-size: 11pt;">Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 15 minutes. Add butter to curd, one Tbsp. at a time, whisking to blend between additions. Strain curd into prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours. <b>DO AHEAD</b> <i>Can be made 2 days ahead. Refrigerate curd.</i> <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Sprinkle gelatin over 2 Tbsp. water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form. Fold whipped cream into lime curd. Cover; chill. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b><span style="font-family: Calibri; font-size: 11pt;">Blackberry Compote- </span></b><span style="font-family: Calibri; font-size: 11pt;">Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b><span style="font-family: Calibri; font-size: 11pt;">Meringue-</span></b><span style="font-family: Calibri; font-size: 11pt;"> Preheat oven to 450°. Place egg whites in the bowl and mix whites with a mixer until soft peaks form. Set aside. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes. Remove pan from heat. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Meanwhile, beat whites with mixer until soft peaks form. Mix in salt. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-family: Calibri; font-size: 11pt;">Slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy. Continue mixing until cool, about 4 minutes. Spoon meringue over lime curd, leaving a 1" plain border, and sculpt decoratively. Tuck 1 cup berries in and around meringue. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Calibri; font-size: 11pt;">Bake pie until meringue is toasted in spots, 3-5 minutes. Chill for 30 minutes before serving. <b>Do Ahead:</b> Pie can be made 3 hours ahead. Keep chilled. Enjoy! Recipe was derived from Bon Appetit.</span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></div></span></span></h3></div><div class="preparation instructions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"></ul></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-352294491162474862011-09-14T00:34:00.002-04:002011-10-25T21:59:12.034-04:00Slow Cooker Orange Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXH5x8_1o1FP8m8k8LvRvvkxUrS1sIrTpsGrcZIv4piTdeQZUjtpvPoi1Mfshlj06y9TTUEzFV9p7lVAzlwzQG8_bo-AHJxKr5ibg_BU9_GRkwN_q-Rkw9CLNNX9ce7SUgWuQFxtjoxP8/s1600/DSC06552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXH5x8_1o1FP8m8k8LvRvvkxUrS1sIrTpsGrcZIv4piTdeQZUjtpvPoi1Mfshlj06y9TTUEzFV9p7lVAzlwzQG8_bo-AHJxKr5ibg_BU9_GRkwN_q-Rkw9CLNNX9ce7SUgWuQFxtjoxP8/s320/DSC06552.jpg" width="246" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 19px;"><br />
</span></span></div><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Ingredients</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">6 boneless/skinless chicken thighs</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">1/2 cup orange juice </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">1/2 cup orange marmalade </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">1/4 cup soy sauce </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">1 clove garlic, minced </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">2 Tablespoons ketchup </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Flour </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Remove any fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of the slow cooker. </span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended. </span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Pour sauce over chicken thighs. Cook on low setting for 4 hours. Remove the thighs from the slow cooker. Serve dish alongside fried rice. Enjoy!</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19px;">Recipe was found on Pinterest.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1286685975029623300.post-35599493975696148352011-09-12T20:50:00.001-04:002011-10-25T21:59:25.443-04:00Pumpkin Cookies with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJdmPEFGeVWwrnDwXPuhgW78b6xwSGllQ_-Qbg7BbsztOCgzroutRee_44RKdOZS61-xy6Isu2QI8uKC8KU8izl9YL3qqtkMrItiHmtBzq8f21ikFutrQop3zyzOdu9UjInldGBCVitJU/s1600/DSC06546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJdmPEFGeVWwrnDwXPuhgW78b6xwSGllQ_-Qbg7BbsztOCgzroutRee_44RKdOZS61-xy6Isu2QI8uKC8KU8izl9YL3qqtkMrItiHmtBzq8f21ikFutrQop3zyzOdu9UjInldGBCVitJU/s320/DSC06546.JPG" width="320" /></a></div><h2 class="kv-ingred" 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: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</h2><h3 style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; margin-bottom: 4px; 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;">Ingredients</h3><h3 style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; margin-bottom: 4px; 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;">For the cookies:</h3><ul class="kv-ingred-list1" 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="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup sugar</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 sticks unsalted butter, at room temperature </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons maple syrup </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 eggs</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup canned pumpkin</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 teaspoons ground cinnamon</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon ground all spice</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon freshly grated nutmeg</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pinch of cloves</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 1/2 cups flour</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 teaspoons baking powder</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pinch of salt</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></li>
</ul><h3 style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; margin-bottom: 4px; 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;">For the frosting:</h3><ul class="kv-ingred-list1" 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="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 (8-ounce) package cream cheese </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup powdered sugar</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/8 cup whole milk</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tablespoon vanilla extract </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Zest of 1/2 lemon</li>
</ul><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 class="instruction" style="line-height: 23px; 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;"><span class="Apple-style-span">Preheat the oven to 350 degrees. Combine sugar and butter and mix with a mixer. Mix in the maple syrup and eggs. Mix in the pumpkin. In a separate bowl, sift together flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves. Add the dry ingredients into the cookie mix. Drop rounded tablespoons onto ungreased cookie sheet. Bake cookies for 12 minutes. To make the frosting, m</span>ix the cream cheese with a mixer. Mix in the powdered sugar. Mix in the milk and vanilla. Fold in the lemon zest. <span class="Apple-style-span"> Once the cookies are cool, ice with frosting and sprinkle with a bit of cinnamon. Enjoy!</span><br />
<span class="Apple-style-span">Recipe was derived in part from the Food Network. </span></div><div style="line-height: 23px; 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: 23px; 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;"><br />
</div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1286685975029623300.post-72063331985094457352011-09-11T15:04:00.002-04:002011-10-25T21:59:42.138-04:00Slow Cooker Potato Soup<h1 class="photo-title" id="title_div5297607456" property="dc:title" style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; font-weight: normal; line-height: 1.3em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial; font-size: x-small; line-height: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">When the leaves start to turn colors and fall is in the air my thoughts turn to slow cooker recipes. What a great way to make a delicious meal while you are away at work. This potato soup is a super easy, tasty fall dish that will sure to be a favorite. </span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfzn4V9dqtCGOHYl4FPZmlH6aErHIzE_9NQMzqY05l1qZIfPXcTjgN_9y3po3YW49dVb8kUQf2ATzeiY4DTLLEeTSEDpJoAQQIDtdAuJaLlcfzWTq7IyF0wSwM7PiAERihd0ofk-noII3/s1600/DSC06538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfzn4V9dqtCGOHYl4FPZmlH6aErHIzE_9NQMzqY05l1qZIfPXcTjgN_9y3po3YW49dVb8kUQf2ATzeiY4DTLLEeTSEDpJoAQQIDtdAuJaLlcfzWTq7IyF0wSwM7PiAERihd0ofk-noII3/s320/DSC06538.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: arial; font-size: x-small; line-height: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"><br />
</span></span></div><h1 class="photo-title" id="title_div5297607456" property="dc:title" style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; font-weight: normal; line-height: 1.3em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: 12px; line-height: 15px;">Ingredients:</span></h1><h1 class="photo-title" id="title_div5297607456" property="dc:title" style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; font-weight: normal; line-height: 1.3em; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial; font-size: x-small; line-height: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;">Salt and Pepper</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 15px;"><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">32 oz frozen diced potatoes, thawed<br />
1/2 cup frozen chopped onion, thawed<br />
1/2 cup diced celery<br />
32 oz chicken broth<br />
1 cup water<br />
3 1/2 tablespoons flour<br />
1 cup whole milk<br />
2 cups shredded sharp cheddar cheese<br />
real bacon pieces<br />
4 green onions, chopped </div><div id="yui_3_4_0_3_1315766641522_1066" style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In slow cooker stir in potatoes, onion, celery, broth and water. Cover slow cooker and cook on low heat setting for 6 hours. Whisk together flour and milk into a bowl and mix into slow cooker. Increase the heat setting to high. Cover slow cooker and cook for an additional 30 minutes. Stir in the cheese and continue stirring until melted. (If you would like the soup to be thicker, mix together a bit of water and flour and pour into slow cooker until the desired consistency is achieved). Season with salt and pepper. Garnish with bacon pieces and chives. Enjoy.</div></span></span></h1><div class="photo-desc" id="description_div5297607456" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 1.3em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div id="yui_3_4_0_3_1315766641522_1066" style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
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</div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1286685975029623300.post-52706954207979544352011-08-11T07:30:00.001-04:002011-10-25T22:00:01.035-04:00Shrimp Bisque<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxdtnJLlewOIyf8FMYYfshCSkNpLyGszq16oEqzx1m2vCsaiXeV5RGdGIys_kn6j0aA7RSnCYbuWoe1eNymwMj-v1FEMGRQAIbgrXVlLj8VpBmc-o1jrl-ihQB13DGp5nb7pJP0ULDNL9/s1600/photo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxdtnJLlewOIyf8FMYYfshCSkNpLyGszq16oEqzx1m2vCsaiXeV5RGdGIys_kn6j0aA7RSnCYbuWoe1eNymwMj-v1FEMGRQAIbgrXVlLj8VpBmc-o1jrl-ihQB13DGp5nb7pJP0ULDNL9/s320/photo2.jpg" width="239" /></a></div><br />
I am always on the lookout for a delicious shrimp bisque. Any time I am at a restaurant where this is on the menu it's a definite must! Follow this recipe and you will have all of the tools to make an amazing shrimp bisque right in the comfort of your own home.<br />
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Ingredients<br />
4 tbsp unsalted butter<br />
1 1/2 pound shrimp with shells<br />
2 bay leaves<br />
2 peeled and chopped carrots<br />
2 chopped celery stalks<br />
1 chopped onion<br />
1/2 cup brandy<br />
1/4 cup long white rice<br />
2 tbsp tomato paste<br />
3 parsley sprigs<br />
2 thyme sprigs<br />
3/4 tsp cayenne pepper<br />
1/2 cup heavy whipping cream<br />
3 tbsp lemon juice<br />
1/4 cup finely chopped chives<br />
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Peel the shrimp and keep the shells. Melt 1 tablespoon of butter in a large stock pot. Add shrimp shells to stock pot and cook for 5 minutes. Stir shells frequently. Add 1 bay leaf and 8 cups of water. Simmer uncovered for 25 minutes. Set a fine mesh strainer over a large bowl and strain stock. Discard solids. Let stock cool slightly then place in refrigerator to chill completely. Melt 1 tablespoon butter in a large stock pot over medium heat. Add shrimp and cook, stirring occasionally for 4 minutes. Transfer shrimp to a plate and set aside. Add 2 tablespoons of butter to stock pot. After melted, add in carrots, celery, and onion, cook over medium heat, 10 minutes or until ingredients are soft. Remove pot from heat and add in brandy. Return pot to heat and stir until almost evaporated, 2- 3 minutes. Add rice and tomato paste and stir for 1 minute. Add shrimp stock, 1 bay leaf, parsley, thyme, and cayenne. Simmer uncovered for 20 minutes. Season with salt and pepper. Set aside 6 shrimp and stir remaining shrimp into bisque. Remove the parsley, thyme, and bay leaf. Puree bisque in a blender until smooth. You will have to do this in batches. Pour bisque through a fine mesh strainer and into a new pot. Discard any solids. Stir in the cream and reheat bisque over medium heat. Add lemon juice, salt and pepper. Add more cayenne if desired. Finely chop shrimp and mix with chives in a small bowl. Divide bisque into bowls and place shrimp mixture on the top of each bowl. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-10393566946453037362011-08-09T17:00:00.001-04:002011-10-25T22:00:15.162-04:00Avocado and Peach Salad with Roasted Red Pepper Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oCJc0Sba68jr83PN8HwVw3aNxVatFkfRfm0fW1vAqgLCH0ITREYZ7V6vVT9ynnTOD-vsV1Zz9QCDzOcnNrV0jfnCQ4TotjLcQ6MkmYiVCT9YDlOJ5qYL11i-K1e7j0c1r2k7P1sPzmKx/s1600/DSC06491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oCJc0Sba68jr83PN8HwVw3aNxVatFkfRfm0fW1vAqgLCH0ITREYZ7V6vVT9ynnTOD-vsV1Zz9QCDzOcnNrV0jfnCQ4TotjLcQ6MkmYiVCT9YDlOJ5qYL11i-K1e7j0c1r2k7P1sPzmKx/s320/DSC06491.JPG" width="320" /></a></div>This salad, with homemade roasted red pepper dressing, is a great course for your next dinner party. I recently served it alongside crab cakes.<br />
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Ingredients<br />
Arugula<br />
1 red bell pepper<br />
4 tbsp red wine vinegar<br />
1 vanilla bean<br />
1 tsp sugar<br />
1/2 cup extra virgin olive oil<br />
salt and pepper<br />
2 avocados<br />
2 peeled peaches<br />
<br />
Preheat over to 450 degrees. Slice pepper in half and deseed. Roast pepper cut side down for 15 minutes or until pepper starts to brown. Once pepper is cool, peel skin and chop remaining pepper. In a blender mix pepper, red wine vinegar, seeds from vanilla bean, and sugar. While blender is mixing, gradually add in olive oil. Once pureed, set mixture aside. Arrange plates with arugula, chopped peaches, and sliced avocado. Drizzle with dressing and enjoy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-4918667019709663932011-08-07T17:00:00.004-04:002011-10-25T22:00:32.148-04:00Crab Cakes Drizzled with Spicy Cream<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTypOLJhq1LmxpFI94HJS7Zq1IOs-C2-lnryncL2oMptlfi0iQz9t4yIIsDIJAdAHC7ydR0qPkF4Jh4fErDWqQOXJanCdZbxKj7boK92a6_Zq7PAPeWpYLnOaERmRjrpnVr7f9xuNAeXLy/s1600/DSC06491.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTypOLJhq1LmxpFI94HJS7Zq1IOs-C2-lnryncL2oMptlfi0iQz9t4yIIsDIJAdAHC7ydR0qPkF4Jh4fErDWqQOXJanCdZbxKj7boK92a6_Zq7PAPeWpYLnOaERmRjrpnVr7f9xuNAeXLy/s320/DSC06491.JPG" width="320" /></a><br />
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This past Saturday night I had a few girl friends over for a dinner party and this was the main course. These crab cakes are surprisingly easy to make and taste delicious. One of the guests commented that she has never tasted a crab cake that she has liked until now. In my book that is considered a success! :) This recipe serves 6.<br />
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Ingredients</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup mayo</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 green onions, finely chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 eggs, lightly beaten </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp course ground mustard</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 tsp lemon juice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 tsp old bay seasoning</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 jalepeno finely chopped, deseeded</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 lb crab meat</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 1/2 cups panko</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp finely chopped chives</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 tsp pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 tbsp vegetable oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup heavy whipping cream</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> 2 tbsp sour cream</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> 2 tbsp or preferred amount Siracha hot chili sauce</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a large bowl wisk together mayo, green onions, eggs, mustard, lemon juice, old bay seasoning, and jalapeno. Add in 1 1/2 cups panko, chives, salt and pepper. Mix all ingredients together. Form 12 crab cakes on a platter. Chill for 15 minutes. While cakes are chilling whisk together whipping cream, sour cream and desired level of chili sauce. Set bowl aside. Pour 1 cup panko in a side bowl. Heat oil in a skillet over medium heat. Coat both sides of crab cakes with panko. Fry crab cakes for 3 minutes each side or until golden brown. Drizzle cream over crab cakes. Serve with a salad and lemon wedges. Enjoy!</div><div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-14861059364146966262011-08-07T13:51:00.001-04:002011-10-25T22:00:45.871-04:00Mango Salsa<span class="Apple-style-span" style="font-family: Calibri;">Going to a BBQ and need a quick, tasty dish? Why not bring Mango salsa? Whip up this salsa in no time and you are sure to be the favorite at the party. Serve alongside your favorite pita chips or crackers. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZ7Knj5DRtboU4-FiMtPJLVnhMooNaedI9eIs2KoSsTMW9fTtFcj4ynGrNCWgPL7R1T2sxIGiYsKFcod6CC4H3yC0v4gjgP5TEsc72_3EU3vPadwWv5BBsT_nipOSe3mVE0PRjVYO2nU6/s1600/DSC06489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZ7Knj5DRtboU4-FiMtPJLVnhMooNaedI9eIs2KoSsTMW9fTtFcj4ynGrNCWgPL7R1T2sxIGiYsKFcod6CC4H3yC0v4gjgP5TEsc72_3EU3vPadwWv5BBsT_nipOSe3mVE0PRjVYO2nU6/s320/DSC06489.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Calibri;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">Ingredients</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">2 mangos</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">1/2 chopped red onion</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">2 tbsp finely chopped parsley</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">2 tbsp finely chopped basil</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">1 finely chopped, deseeded jalapeno</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">Juice of 1 lime</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">Extra Virgin Olive Oil</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">1 chopped, deseeded red pepper</span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">Peel and chop mango. Place in large bowl. Add in red onion, parsley, basil, jalepeno, and red pepper. Slice lime in half and squeeze juice over salsa. Drizzle olive oil over salsa to taste. Stir salsa and enjoy!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-18068939599130140402011-06-28T16:45:00.001-04:002011-10-25T22:01:00.263-04:00Roasted Shrimp with Rosemary and Thyme<div class="MsoNormal" style="line-height: normal; margin: 3.75pt 0in; mso-outline-level: 2; vertical-align: top;"><span style="font-family: Cambria, serif; font-size: 12pt;">Our trip to California was absolutely amazing. We visited Newport Beach and had a chance to eat some amazing Seafood. After touring the beach town, we flew to San Francisco and toured Napa Valley and Sonoma where we wined and dined the entire week. I think my pants are feeling a bit snug after the trip but it was completely worth it! </span></div><div class="MsoNormal" style="line-height: normal; margin: 3.75pt 0in; mso-outline-level: 2; vertical-align: top;"><span style="font-family: Cambria, serif; font-size: 12pt;">Now time to eat healthy for the week before the 4<sup>th</sup> of July. This shrimp dish was taken from Fine Cooking and serves 4. It is sure to please a crowd with its herb infused oil. Serve over a bed of rice and with a side of roasted vegetables and you have yourself a tasty and healthy dinner. </span></div><span style="font-family: Cambria, serif; font-size: 12pt;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Cambria, serif; font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYThdFbYT5BMdNcMeamHHRCXS_W3Gzc2jBpmwjQ-_kMVzz2bOmpqfmyNyfwYCGA9_8CoJ8R9iNwlgB_0fPb8vkyKWoiMqdkrFFbaMHe4m-BCe894zWyZPwo9X18syklgWcjJcISzKbCN0/s1600/roasted-shrimp-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYThdFbYT5BMdNcMeamHHRCXS_W3Gzc2jBpmwjQ-_kMVzz2bOmpqfmyNyfwYCGA9_8CoJ8R9iNwlgB_0fPb8vkyKWoiMqdkrFFbaMHe4m-BCe894zWyZPwo9X18syklgWcjJcISzKbCN0/s1600/roasted-shrimp-recipe.jpg" /></a></span></div><div class="MsoNormal" style="line-height: 18.75pt; margin: 0in 0in 3.75pt; vertical-align: top;"><span style="font-family: Cambria, serif; font-size: 12pt;"><br />
</span></div><div class="MsoNormal" style="line-height: 18.75pt; margin: 0in 0in 3.75pt; vertical-align: top;"><span style="font-family: Cambria, serif; font-size: 12pt;"><span style="font-family: Cambria, serif; font-size: 12pt;"><strong>Ingredients</strong></span></span></div><div class="MsoNormal" style="line-height: 18.75pt; margin: 0in 0in 3.75pt; vertical-align: top;"><span style="font-family: Cambria, serif; font-size: 12pt;"><span style="font-family: Cambria, serif; font-size: 12pt;">6 Tbs. extra-virgin olive oil <br />
6 fresh thyme sprigs <br />
3 large fresh rosemary sprigs, halved <br />
1-1/2 lb. extra-large shrimp (26 to 30 per lb.) peeled <br />
1-1/2 Tbs. white wine vinegar <br />
Salt & Pepper</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 3.75pt 0in; mso-outline-level: 2; vertical-align: top;"><span style="font-family: Cambria, serif; font-size: 12pt;"><span style="font-family: Cambria, serif; font-size: 12pt; line-height: 115%;">Heat the oven to 400 degrees. Mix the olive oil, thyme, rosemary, and 1 teaspoon of pepper in a mixing bowl. Pour mixture the mixture into a baking dish and bake for 10-12 minutes.<br />
Add the shrimp to the dish and coat with oil. Bake the shrimp for 8-10 minutes, until pink and firm.Add the vinegar and ½ teaspoon salt and stir well. Let the shrimp cool for about 5 minutes. Serve shrimp and the sides of your choice and enjoy!</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1286685975029623300.post-41368942252777111622011-06-16T16:30:00.001-04:002011-06-16T16:30:00.181-04:00Leaving on a Jet Plane to California!Well the long awaited trip has finally arrived. We are off to California until June 26th!! During this time I am taking a much needed break from all things electronic, including blogging. We will be visiting many amazing restaurants and I plan to come back inspired, ready to cook new and interesting dishes.Take care until then!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge__t5bMEV4HNf-pbCRZ09l6C7h1tuyHhrT4s0YeaNH2BAXxGUdEMWaClybsk0tdYNn1kIk8KpowOI17m2QeN76CAg_b6fRz0FcIp50VolSInUl2m0H6NIYZtHsnGZFF3g0YFeHLIOn4ob/s1600/napa_valley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge__t5bMEV4HNf-pbCRZ09l6C7h1tuyHhrT4s0YeaNH2BAXxGUdEMWaClybsk0tdYNn1kIk8KpowOI17m2QeN76CAg_b6fRz0FcIp50VolSInUl2m0H6NIYZtHsnGZFF3g0YFeHLIOn4ob/s320/napa_valley.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0