tag:blogger.com,1999:blog-82371788393331076722024-03-17T02:20:58.143-05:00Ommy NomsUnknownnoreply@blogger.comBlogger188125tag:blogger.com,1999:blog-8237178839333107672.post-76426962890424549562016-06-13T22:33:00.002-05:002016-06-13T22:39:15.486-05:00Baked Beans<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gkxn_VhbIYRUnmt6MHn-hJylQ3SVLZsucPpQzVz5mEyTnYuqvdAZPjqKrtfmSx02XdVJpKLZLWOSwFq-z4N_a_HdpJH7TPE4AYALyVIAgqCeA0ooghoOO9R7-r0FnY_73SzZ5KHXh04/s1600/IMG_4242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gkxn_VhbIYRUnmt6MHn-hJylQ3SVLZsucPpQzVz5mEyTnYuqvdAZPjqKrtfmSx02XdVJpKLZLWOSwFq-z4N_a_HdpJH7TPE4AYALyVIAgqCeA0ooghoOO9R7-r0FnY_73SzZ5KHXh04/s400/IMG_4242.JPG" width="331" /></a></div>
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Red beans, black beans, limas... I love 'em all. I've got to say, though, that my favorite type of beans to make and eat has got to be these baked beans. Hearty with just a touch of sweetness, they are the perfect accompaniment to just about any meat-heavy entree. (And I've been known to eat a bowl for breakfast... don't judge.)<br />
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Adapted from <a href="http://allrecipes.com/recipe/24765/moms-baked-beans-ii/">Allrecipes</a><br />
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INGREDIENTS<br />
4 slices bacon<br />
1 onion, diced<br />
2 (28 oz) cans baked beans<br />
3 tbsp molasses<br />
3 tbsp prepared mustard<br />
1/3 cup ketchup<br />
1/3 to 1/2 cup brown sugar, packed (I err on the side of less sugar)<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 350.<br />
2. Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.<br />
3. In a large bowl, combine beans, molasses, mustard, ketchup, brown sugar, onions, and crumbled bacon. Mix well and transfer to a 2 quart casserole dish.<br />
4. Bake in preheated oven, covered, for 1 hour. Uncover and bake for an additional 30 minutes. (If you prefer a drier, stickier sauce, you can extend the uncovered bake time to up to one hour.)Unknownnoreply@blogger.com40tag:blogger.com,1999:blog-8237178839333107672.post-32346776423602442072015-06-27T21:29:00.000-05:002015-06-27T21:31:46.445-05:00Buttery, Flaky Buttermilk Biscuits<br />
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One of my favorite quick meals consists of boudain and biscuits with a little mustard on the side. (I know that sounds strange, but trust me- it's good!) When I texted my husband earlier this week to tell him I felt like being adventurous in the kitchen and to ask for suggestions, he responded with a request for boudain.<br />
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So there was my dilemma: boudain & biscuits. Delicious? Yes. Adventurous? Not so much.<br />
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To compensate, I decided I'd try my hand at making biscuits from scratch for the first time. I've gotta say, you haven't had a biscuit until you've had a homemade biscuit. Despite some misadventures (more on that in a sec), these were the richest, flakiest biscuits I've ever had. I was pretty darn proud of myself!<br />
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On to the misadventures... This is a forgiving recipe. A very forgiving recipe. I made two mistakes with these biscuits. First, the directions call to roll out the dough to 1/2 inch and cut out 12 biscuits. After rolling the dough out, it became very clear that I was not going to get 12 biscuits out of it with the dough so thick. I ended up rolling them to somewhere within the 1/3-ish inch realm. They may have been a little thin, but I really didn't notice a big difference. Next time I'll try rolling to 1/2 inch and will just reroll some of the remnants to get a couple more biscuits out of it.<br />
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The second mistake I made was brushing entirely too much buttermilk on top of the biscuits before baking. The original recipe called to brush on 2 tablespoons. I took that fairly literally and brushed them rather heavily with buttermilk. I ended up having to bake them an additional 5 minutes so that the tops would brown. (No harm, no foul though- they were still tender and fluffy. Crisis averted!) Next time I'll use my good sense and brush on a reasonable amount.<br />
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From <a href="http://allrecipes.com/Recipe/Chef-Johns-Buttermilk-Biscuits/Detail.aspx?event8=1&prop24=SR_Thumb&e11=chef%20biscuits&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1">Allrecipes</a><br />
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INGREDIENTS<br />
2 cups flour<br />
2 tsp baking powder<br />
1 tsp salt<br />
1/4 tsp baking soda<br />
7 tbsp unsalted butter, chilled in freezer and cut into thin slices<br />
3/4 cup cold buttermilk<br />
Additional buttermilk for brushing<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 425 and line a baking sheet with parchment paper.<br />
<br />
2. Whisk flour, baking powder, salt, and baking soda together in a large bowl.<br />
<br />
3. Cut butter into the mixture with a pastry blender until mixture resembles coarse crumbs, about 5 minutes.<br />
<br />
4. Make a well in the center of the flour mixture. Pour in 3/4 cup buttermilk and stir until just combined.<br />
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5. Turn dough onto a floured work surface and pat together to form a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.<br />
<br />
6. Roll dough on a floured surface to about 1/2 inch thick. Cut out 12 biscuits using a 2.5 inch round biscuit cutter.<br />
<br />
7. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb. Brush the tops of the biscuits with additional buttermilk.<br />
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8. Bake in preheated oven until browned, about 15 minutes. Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-8237178839333107672.post-54384279136527036872015-02-11T18:06:00.001-06:002015-04-29T16:23:51.306-05:00Plain Baked Oatmeal with Old-Fashioned Oats<br />
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<span itemprop="ingredients"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMfRHQGP58P06_bfFweGB5ahWqeROcWTsAsMIZaAVQstc-Rej6PjsrLbtHLp_zmAjsDggny1YPBtjbSWrFBH0i8FVf6Eofr3EL52zV18duy5K3HwOrahNrA7kj1rQidWoZHAX89yJ9wI/s1600/IMG_1738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMfRHQGP58P06_bfFweGB5ahWqeROcWTsAsMIZaAVQstc-Rej6PjsrLbtHLp_zmAjsDggny1YPBtjbSWrFBH0i8FVf6Eofr3EL52zV18duy5K3HwOrahNrA7kj1rQidWoZHAX89yJ9wI/s1600/IMG_1738.JPG" height="400" width="300" /></a></span></div>
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</span></div>
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</div>
<div id="ingredients">
<span itemprop="ingredients">I'm not a morning person, so breakfast is always an issue for me during the work week. I have to be at work before 7:00, and my commute is about three times as long as it was before last year. (Maybe that's an exaggeration. Have I mentioned that I'm not a morning person?)</span></div>
<div id="ingredients">
<span itemprop="ingredients"><br /></span></div>
<div id="ingredients">
<span itemprop="ingredients">I have been on the hunt for easy-to-throw-together breakfast items that won't leave me hungry halfway through my morning. This baked oatmeal certainly fit the bill. I made it on Sunday night, intending to heat up a piece each morning. Instead, I've gotten hooked on eating it cold. (Straight out of a sandwich baggie. I'm classy like that.) </span></div>
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</div>
<div id="ingredients">
<span itemprop="ingredients">It looks an awful lot like a granola bar, but it's not. It's very soft and moist and would remind you of a super soft oatmeal cookie. But with only 1/4 cup of sugar and no butter or oils to speak of, you don't have to feel guilty about nomming down on it for breakfast.</span></div>
<div id="ingredients">
<span itemprop="ingredients"><br /></span></div>
<div id="ingredients">
<span itemprop="ingredients">INGREDIENTS </span></div>
<div id="ingredients">
<span itemprop="ingredients">3 cups old-fashioned oats</span><span itemprop="ingredients"> </span></div>
<div id="ingredients">
<span itemprop="ingredients">2 eggs</span><span itemprop="ingredients"> </span></div>
<div id="ingredients">
<span itemprop="ingredients">2 cups milk</span><span itemprop="ingredients"> </span></div>
<div id="ingredients">
<span itemprop="ingredients">1 tsp vanilla </span></div>
<div id="ingredients">
<span itemprop="ingredients">1/4 cup brown sugar</span></div>
<div id="ingredients">
<span itemprop="ingredients">2 tsp baking powder</span><span itemprop="ingredients"> </span></div>
<div id="ingredients">
<span itemprop="ingredients">1 tsp salt</span></div>
<div id="ingredients">
<span itemprop="ingredients">Dash cinnamon (optional </span>
</div>
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DIRECTIONS<br />
Preheat oven to 375 degrees.<br />
<br />
Mix all ingredients together and spread into a 9x13 buttered (or sprayed) metal pan.<br />
<br />
Bake for 25 minutes.<br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8237178839333107672.post-1792052895168432082014-05-18T17:16:00.002-05:002015-06-26T11:30:31.300-05:00Breakfast Bumpy Cake<div class="separator" style="clear: both; text-align: center;">
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I've cooked this quick breakfast recipe (essentially a ginormous dutch baby) several times over the past couple of years. I usually prepare it Sunday night and eat it throughout the week topped with a drizzle of maple syrup.<br />
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Source: <a href="http://www.seededatthetable.com/2012/01/11/breakfast-bumpy-cakes/">Seeded at the Table </a><br />
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INGREDIENTS <br />
2 tablespoons unsalted butter<br />
2 cups milk<br />
1 teaspoon salt<br />
6 eggs<br />
1 3/4 cup flour<br />
3 tablespoons sugar<br />
<br />
Suggested toppings:<br />
Maple syrup<br />
Powdered sugar<br />
Sliced fruit <br />
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DIRECTIONS<br />
<span class="instructions" id="zlrecipe-instructions-list"></span><br />
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span class="instructions" id="zlrecipe-instructions-list">Preheat oven to 375 degrees.
</span></div>
<span class="instructions" id="zlrecipe-instructions-list">
</span>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<span class="instructions" id="zlrecipe-instructions-list">Melt
butter in the bottom of a 9- x 13-inch pan in the oven. Whisk the remaining ingredients in a large bowl until thoroughly mixed. Pour into the
hot buttered pan and bake for 15 to 20 minutes, until high bumps appear
and the top is lightly browned. </span></div>
<span class="instructions" id="zlrecipe-instructions-list">
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<br /></div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
Serve with toppings of choice.</div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
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</span><img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com45tag:blogger.com,1999:blog-8237178839333107672.post-83025919772598347252013-12-07T22:09:00.000-06:002013-12-07T22:09:06.839-06:00Chicken Spaghetti with NO Velveeta or Canned Soups<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIivU3F_T3V4hm2-HV8MKs2UXxo3J7sIyx7wAtq-nt9p2A2ibu4thGa9lTVrkLOMpIHX1GL9O6a2VNkQiGAT13KpDovz7Ugw7EjQkB1sPSWGTokuy8ak7cyIkmzk_P9_wJ57JXDRRxSe0/s1600/6A1BB412-D5AF-4E0F-8C09-AA19E62202BC_zpsfrpprqlq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIivU3F_T3V4hm2-HV8MKs2UXxo3J7sIyx7wAtq-nt9p2A2ibu4thGa9lTVrkLOMpIHX1GL9O6a2VNkQiGAT13KpDovz7Ugw7EjQkB1sPSWGTokuy8ak7cyIkmzk_P9_wJ57JXDRRxSe0/s400/6A1BB412-D5AF-4E0F-8C09-AA19E62202BC_zpsfrpprqlq.jpg" width="298" /></a></div>
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The Mister and I have both been nursing wicked colds all week. I'm finally getting my appetite back and decided that a big batch of chicken spaghetti would be just the thing to revive my neglected taste buds. Most of the recipes I came across centered around cans of cream-o'-crap and a big block of Velveeta. I'm not a fan of either, so I was excited to see that a blogger had created a version of this dish with a cheddar sauce. The outcome was delicious!<br />
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Note: I went ahead and baked my spaghetti, which makes for a drier dish. You are free to just mix everything in the pot and skip that step if you'd like. If you want to bake it but prefer a saucier casserole, I would recommend upping the liquids by about a cup.<br />
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Also, a lot of cooks use poached and shredded chicken breast for this dish. I opted to dice my chicken, season it with seasoned salt, cumin, and chili powder, and sear it on the stovetop. <br />
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Adapted from <a href="http://www.laurenslatest.com/tex-mex-chicken-white-cheddar-spaghetti/">Lauren's Latest </a><br />
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INGREDIENTS<br />
3/4 lb. thin spaghetti<br />
3 tablespoons butter<br />
1 yellow onion, diced<br />
2 tablespoons all purpose flour<br />
1 cup chicken stock<br />
1 cup milk<br />
1/2 lb cheddar cheese, shredded<br />
1 can Rotel tomatoes and green chiles, drained<br />
1/2 teaspoon cumin<br />
salt & pepper, to taste<br />
2 cups cooked, shredded chicken<br />
<br />
DIRECTIONS<br />
Preheat oven to 350. Bring a large pot of water to boil. Cook spaghetti to al dente and drain.<br />
<br />
Meanwhile, melt butter and saute onions until softened,
about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in
chicken broth and milk to prevent lumps. Increase heat to medium high. Allow to bubble until sauce thickens.<br />
<br />
Reduce heat to medium low. Sprinkle in shredded cheese a bit at a time, stirring continuously until melted into sauce. Stir in cumin, salt, pepper, Rotel, chicken,
and cooked spaghetti. Toss to coat everything evenly in sauce.<br />
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Pour into greased 9 X 13 glass dish. Bake 30 minutes.<br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8237178839333107672.post-39367622809419943532013-11-24T22:15:00.001-06:002015-06-26T11:31:12.561-05:00Soft and Chewy Double Chocolate M&M Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pm49_qCx8nyzNjczQYyydL5h3QJjnLHuufFOFgcRPFGR3Tw7OHVXXwhWqzuzMlGPjRHIJ_MUfpEUE0DN8tX39C770BXbEF_lM6LHDd7KMTed7q3Jnyo-KUKMLFnITVVJbSNykf5694w/s1600/5315BC68-37AC-47CC-82AA-066EA4564C30-12610-000015C47A6142B1_zps96a5100a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pm49_qCx8nyzNjczQYyydL5h3QJjnLHuufFOFgcRPFGR3Tw7OHVXXwhWqzuzMlGPjRHIJ_MUfpEUE0DN8tX39C770BXbEF_lM6LHDd7KMTed7q3Jnyo-KUKMLFnITVVJbSNykf5694w/s400/5315BC68-37AC-47CC-82AA-066EA4564C30-12610-000015C47A6142B1_zps96a5100a.jpg" width="333" /></a></div>
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Toward late October, my friends and I co-hosted a Halloween bash. I was in charge of dessert and, after sifting through zillions of cookie recipes, decided to try these. They were a HUGE hit. I made two batches and they were almost all gone before the end of the night. The subtle crunch of the M&M shells contrasted beautifully with the cookie base. Winner, winner!<br />
<a href="http://www.traceysculinaryadventures.com/2013/06/soft-and-chewy-double-chocolate-m.html#.UpLJVkPLVnk">From Tracey's Culinary Adventures</a><br />
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INGREDIENTS<br />
<br />
1 1/4 cups all-purpose flour<br />
1/4 cup plus 2 tablespoons unsweetened cocoa powder<br />
1 teaspoon cornstarch<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1/2 cup packed light brown sugar<br />
1/4 cup granulated sugar<br />
1 large egg, at room temperature<br />
1 teaspoon vanilla extract<br />
1 cup mini M&Ms<br />
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<br />
<br />
<br />
<br />
DIRECTIONS<br />
<br />
Preheat oven to 350 F. Line two baking sheets with parchment paper.<br />
<br />
In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda,
and salt together. In the bowl of a stand
mixer fitted with the paddle attachment, cream the butter and both
sugars on medium speed until light and fluffy, about 3 minutes. Beat in
the egg and then the vanilla. With the mixer on low, gradually add the
dry ingredients, beating just until combined. Mix in the mini M&M's.<br />
<br />
Using a small cookie scoop (mine measures about 1 1/2 inches across),
portion the batter onto the prepared baking sheets, spacing the cookies
about 2 inches apart. Bake for about 8 minutes (rotating the baking
sheets halfway through if you're doing both at once) or until the edges
of the cookies are set (the centers may look underdone - don't
overbake!). Allow the cookies to cool for a few minutes, then remove them to wire racks to cool
completely. Repeat with all of the dough. <br />
<br />
Makes about 2 dozen cookies.<br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8237178839333107672.post-58043443465953684752013-03-31T19:14:00.002-05:002013-03-31T19:14:48.954-05:00Easy Maple Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ouDZGSBg-njm5U-Vqtn_6ExYcBTcWMye2nhg1F1OazjcmCNWztCXGyAiOZSyTNOKO_Ok1anw-zICRzutLPbd5s5vBi_jSR2vTq1QcdNzkRGJgNF_2rwJ2NHtbB-cLPBvr3w3malsj44/s1600/Easy+Healthy+Granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ouDZGSBg-njm5U-Vqtn_6ExYcBTcWMye2nhg1F1OazjcmCNWztCXGyAiOZSyTNOKO_Ok1anw-zICRzutLPbd5s5vBi_jSR2vTq1QcdNzkRGJgNF_2rwJ2NHtbB-cLPBvr3w3malsj44/s400/Easy+Healthy+Granola.jpg" width="297" /></a></div>
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First of all, I hope everyone has had a lovely Easter holiday! I have been a busy little bee the last few days. See, I'm graduating (WOOHOO!!!!!!) with my masters' in May, and was feeling the mid-semester crunch. I decided on Thursday that I might feel better if I just wrote out a to-do list with due dates for both of my classes the rest of the semester so that I could quantify my stress instead of stressing without bound. :-)<br />
<br />
Once I did that, it all started to seem more manageable. I started tackling my to-do's and before I knew it, I had read four chapters, taken 3 tests, knocked out 2 major projects, and written 3 papers. <br />
<br />
Like a boss.<br />
<br />
So now all that stands between me and my M.Ed. has been pared down to 6 lines on a to-do list. (Two of them are going to be pretty intense, but we're just going to ignore that for now.)<br />
<br />
After all that work, I retreated to the kitchen to whip up some homemade granola. Except I couldn't find the recipe I usually use. (Darn!) It turned out to be a blessing in disguise- the new version I found has a fraction of the oil and cooks up in less than 1/3 the time of my usual. (And fewer dirty dishes! Heckyesscore!!!)<br />
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This recipe is forgiving, so if you want to throw in a few extra almonds or add some pecans or walnuts, knock yourself out. I did!<br />
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Minimally adapted from <a href="http://www.thecafesucrefarine.com/2013/03/too-deliciously-simple-to-be-true-maple.html">Cafe Sucre Farine</a>, Originally from <a href="http://barefeetinthekitchen.blogspot.com/2013/03/simple-homemade-almond-and-oats-granola-recipe.html#comment-form">Barefeet in the Kitchen</a><br />
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INGREDIENTS<br />
2 cups old fashioned rolled oats<br />
1 cup sliced almonds<br />
½ teaspoon salt<br />
½ cup pure maple syrup<br />
1 Tbsp vegetable oil<br />
1 teaspoon vanilla extract<br />
<br />
DIRECTIONS<br />
1. Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.<br />
<br />
2. Stir together all ingredients to coat thoroughly. Spread across the
parchment paper and bake for 15-18 minutes, stir the mixture after 10
minutes and spread across the tray again before returning to the oven.<br />
<br />
3. Let cool completely before transferring to an airtight container. Use
as a topping on yogurt or fresh fruit, oatmeal or for a quick, healthy
snack.<br />
<br />
<br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8237178839333107672.post-23672513738418984812013-01-27T00:01:00.001-06:002015-06-26T11:37:50.832-05:00Amtrak Trip<div class="separator" style="clear: both; text-align: center;">
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When I was a little girl, my mom once pointed out a passing Amtrak to me. "Look in the windows- people are riding in that train!" I was awestruck. From that point forward, I dreamed of someday taking a trip on an Amtrak. I told my husband about that dream a few months ago and the next thing I knew, we were looking at a route map, deciding where our final destination would be.<br />
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Over Christmas break, we climbed aboard the Sunset Limited; destination: Tucson. It was AMAZING. We saw such wonderful sights and met the most interesting, funny, and friendly people along the way. Here are a few pictures of our journey. Toward the bottom of this post, you'll find some tips I came up with for train travel. Enjoy!<br />
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The Houston station featured wall-to-wall displays of old posters, tickets, photos, brochures, you name it! It was awesome to be able to take a look through history to see how the route has changed over the years. </div>
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We had a multi-hour layover in San Antonio, so we were able to get off the train and explore the city. </div>
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Outside the station, a Union Pacific train had been decked out in Christmas decor. It was beautiful! </div>
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We took that opportunity to go check out the front of our train for the first time. That thing was a beast! </div>
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The Alamo, all lit up at 2:00 in the morning.</div>
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On our return trip, we were in the middle of a snowstorm through much of New Mexico and west Texas. Aside from the snow-covered Grand Canyon (more on that another day), it was the most snow I had seen in my life.</div>
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Passing another Amtrak in the middle of nowhere.</div>
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All in all, it was an experience I will not soon forget. We plan to take another train trip in a couple years. We're thinking next time we may visit Chicago! </div>
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And a few tips for Amtrak travel:</div>
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1. Spring for a sleeper. The roomettes are tiny, but are totally sufficient. The sleeper accommodations give you a lot of privacy and are very comfortable. Your sleeping car reservation also entitles you to three free meals a day in the dining car.<br />
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2. Speaking of the dining car, this aspect of Amtrak travel was one of the most pleasant of our trip. The food was GOOD. Not "good for a train," or "good for mass-produced food"- I'm talking really, truly delicious. Over the course of our travels, I enjoyed roasted turkey with stuffing and cranberry sauce, fresh crab cakes with rice pilaf and a vegetable medley, a chicken pesto panini with kettle chips, pancakes with eggs and bacon, a flavorful four-cheese macaroni, and a seared tilapia fillet with roasted red pepper sauce. Dinner entrees were served with a dinner roll along with a fresh salad. It was all delicious! There is also a wonderful dessert assortment available following lunch and dinner.<br />
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3. Do be aware that there is community-style seating in the dining car. A few hours prior to meal-time, your sleeping car attendant will come around and help you make a reservation for the meal. When you arrive for your meal, you will be seated in groups of four. My husband and I were a little nervous about this prior to our trip, but it was not a problem at all. We got to know a lot of cool people this way!<br />
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4. For your comfort, bring a jacket onboard. You never know when it might be a little chilly in the dining car or in your sleeper. In the same vein, be sure to ask your attendant for an extra pillow and blanket when you board. You have some control over the AC in the roomettes, but it's best to be prepared.<br />
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5. Have small bills on-hand for tipping. A two-to-three dollar tip is sufficient for each meal. We tipped our sleeping car attendants around $20 each way because they really helped make our experience great. <br />
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6. Bring flip-flops for the shower. I didn't think I would take a shower on the train, but it was actually a very comfortable experience. Just make sure you take a wide stance in the event that you go over a rough section of track mid-scrub. :-)<br />
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7. Consider bringing a fanny pack or pocketed apron to hold your toiletries to get ready in the morning. Although the shower room was spacious and had ample shelving to place your soap, shampoo, and all that jazz, the toilet rooms themselves were pretty compact. I found myself having to hold my face soap between my legs when I was washing up in the sink. (Remember what I said about assuming a wide stance earlier? Yeah, my elbow definitely met with the bathroom wall a time or two!)<br />
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8. Amtrak's baggage policy is awesome. We did not have to check anything- we were able to carry our two large suitcases on board along with toiletry bags, overnight bags, and a laptop bag. The large bags were stored on luggage racks just outside our room. It was nice to have access to our luggage at all times.<br />
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9. Pack earplugs. Some sections of the track are quite noisy and can keep you from getting your beauty sleep!<br />
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10. BRING DRAMAMINE. You do NOT want to discover 2 hours into a 25-hour journey that you get motion sickness on trains! Lucky for me, a kind-hearted cafe car employee named Josette took pity on me and let me borrow her <a href="http://www.sea-band.com/">Sea-bands</a> for a couple of hours on the ride westward. <br />
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11. You will be a lot happier if you tell yourself that your train will arrive late. You will be even happier if you tell yourself your train will arrive *really, really, really* late. We experienced a few hitches on our way to Tucson, turning our 25-hour ride into a 33-hour ride. I was very grumpy about it and wish I had prepared myself for that possibility. Our ride back went smoothly and we were able to get to our station within 15 minutes of our designated arrival time.<br />
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12. Alcohol is plentiful on the train. You may buy beer, etc. in the cafe car, and sleeping car passengers are free to bring their own liquor and beer so long as it is consumed in your room. If you choose to imbibe, however, make sure you do so in moderation. Amtrak conductors do not tolerate any shenanigans and will be more than happy to pluck your happy hiney off the train at three in the morning and deposit you into the waiting <strike>hands</strike> handcuffs of the local police (or a team of border patrol agents, as it were).<br />
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Anyway, if you have been thinking about taking an Amtrak vacation, DO IT! Then, come back here and let me know how it was. Cheers! <br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8237178839333107672.post-23758227538396772342013-01-26T22:40:00.000-06:002013-01-26T22:40:24.080-06:00Italian Tomato Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqVaAxn4_sehacMMOfO2gTjI9CIW6UA7CoNrrGCI4Gl5V2Q3-3lAhjNCuJDoIM2ObFS08iCjKb7fFie_sIQ9AugEeDbAr6wqW1mwzECYRHTN8EuUFd6XRQGEZ7uWJ8PIh49miyy4lXn4/s1600/EE84AB4D-961E-4F7D-971E-E2E6BFA7B768-5894-000003DFCA743A2C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqVaAxn4_sehacMMOfO2gTjI9CIW6UA7CoNrrGCI4Gl5V2Q3-3lAhjNCuJDoIM2ObFS08iCjKb7fFie_sIQ9AugEeDbAr6wqW1mwzECYRHTN8EuUFd6XRQGEZ7uWJ8PIh49miyy4lXn4/s640/EE84AB4D-961E-4F7D-971E-E2E6BFA7B768-5894-000003DFCA743A2C.jpg" width="476" /></a></div>
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<br />
One of the most wonderful things my husband and I received for our wedding (almost five years ago!) was a booklet of recipes compiled by my husband's late grandmother. Inside, my mother-in-law had placed this sticky note:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwIuY2OYjzQRYaogCbgsuDVEGg0BdT-5wdA-s_Oajyp0BK90G1te-fEHf5etw0HQPpUDnN-hauitBXTPUJZxTdTeA3_d8n5GmywOeyHdyAlGEKVY4H7Wk_l_Qsf4QlFg18lAakVeQ9Bc/s1600/BE5983E1-BEC2-4C7D-99C4-8057BCEF0CDD-5894-000003E0B01C9AF9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwIuY2OYjzQRYaogCbgsuDVEGg0BdT-5wdA-s_Oajyp0BK90G1te-fEHf5etw0HQPpUDnN-hauitBXTPUJZxTdTeA3_d8n5GmywOeyHdyAlGEKVY4H7Wk_l_Qsf4QlFg18lAakVeQ9Bc/s400/BE5983E1-BEC2-4C7D-99C4-8057BCEF0CDD-5894-000003E0B01C9AF9.jpg" width="297" /></a></div>
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By that point, I had already heard a lot about this legendary tomato sauce. My husband was so in love with it, in fact, that he turned his nose up at every other version. Our first year of marriage was full of cooking fails- like the time I accidentally melted a nylon spatula into my chicken approximately one hour into my America's Test Kitchen chicken marsala. But this tomato gravy, complex despite its simplicity, was a sure bet each and every time I whipped up a batch. <br />
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These days, I usually serve it with Italian sausage, but it also makes a great meat sauce base and is fabulous in homemade lasagna. <br />
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INGREDIENTS<br />
1 tbsp olive oil<br />
1 medium onion, finely chopped<br />
1 clove garlic, minced<br />
3 6-oz cans tomato paste<br />
3 cans water<br />
1 8-oz can tomato sauce<br />
4 tsp sugar<br />
2 tsp salt<br />
1 tsp sweet basil<br />
<br />
DIRECTIONS<br />
1. Saute onions in oil. Add garlic, then add all other ingredients. Cook 1 hour on low.<br />
<br />
Makes enough to dress 1 lb of spaghetti, noodles, or with lasagna recipes.<br />
<br />
Meat Sauces<br />
<br />
Using the above recipe, brown 1/2 to 1 lb ground beef or pork and add to gravy, OR, 8 links of browned Italian sausages may be added. Be sure to prick sausages with fork before browning. <br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8237178839333107672.post-35520467653959335092012-12-16T20:41:00.001-06:002012-12-16T20:45:06.224-06:00Turkey (or chicken) Tetrazzini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOgSmO0VtAMHki9t8PEZzj3yHfe_GkEiuZZiKag0zySRRRPTxqLHXOATWzO1DTUDCSFlkPjW8pvAcwLMj5vBa9IPfxaNxRYLHKWi08TWXO6diK3htEG86dEaU1r88jRzhj976qdxRPD4/s1600/Turkey+Tetrazzini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOgSmO0VtAMHki9t8PEZzj3yHfe_GkEiuZZiKag0zySRRRPTxqLHXOATWzO1DTUDCSFlkPjW8pvAcwLMj5vBa9IPfxaNxRYLHKWi08TWXO6diK3htEG86dEaU1r88jRzhj976qdxRPD4/s400/Turkey+Tetrazzini.jpg" width="297" /></a></div>
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My husband and I are not usually into casserole-type meals, but this tetrazzini was a very pleasant surprise. I took several liberties with the original recipe, jazzing up the sauce with garlic and spices while cutting back on the butter and cream. After digging into it for dinner tonight, I wouldn't change a thing next time. It was a nice way to use up some of the leftover Thanksgiving turkey we've got in the freezer.<br />
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INGREDIENTS<br />
8 oz dry spaghetti, broken in half<br />
3 tbsp butter<br />
1 small onion, diced<br />
10 oz button mushrooms, sliced<br />
3 cloves garlic, minced <br />
3 tbsp flour<br />
1 cup chicken broth <br />
3/4 cup cream<br />
1/2 cup milk<br />
2 cups cooked turkey or chicken, diced<br />
1/4 tsp red pepper flakes<br />
1/4 tsp black pepper<br />
Seasoned salt to taste<br />
1/2 cup Parmesan, divided<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 350. Grease a 9 X 13 pan.<br />
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2. Bring a pot of lightly salted water to a boil. Add spaghetti noodles and cook until al dente, about 7 minutes. Drain.<br />
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3. Meanwhile, in a large pan, melt butter over medium heat. Add onion and mushrooms and sauté until onions are translucent and mushrooms are beginning to brown, about 8-10 minutes. Add garlic and stir until fragrant, about 30 seconds. <br />
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4. Reduce heat to low. Add flour and cook, stirring constantly, for 1 minute. Add chicken broth and stir until smooth. Add cream, milk, and 1/4 cup Parmesan cheese and stir until combined. Bring to a low boil and allow to cook until slightly thickened, about 2 minutes. Add poultry, seasonings, and cooked spaghetti and stir well.<br />
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5. Pour mixture into prepared pan and top with remaining Parmesan cheese. Bake in preheated oven until cheese has melted and dish is hot and bubbly, 15-20 minutes.<br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8237178839333107672.post-14729878450717113342012-12-09T13:00:00.001-06:002012-12-09T13:01:36.537-06:00Texas Sheet Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0k-3Lc1hogyoee300EMIJNm6zwLCXlNsozjeVte9FtLq5Q5WFb3fqR9EFQbJi8FaMTVYPPNWnGNXPWAaKnE3IbWzWBUlTONe1RjG2ucpZlvhvqmblsvU89grIJ9x3uv9iLyIDSD80RU/s1600/Texas+sheet+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0k-3Lc1hogyoee300EMIJNm6zwLCXlNsozjeVte9FtLq5Q5WFb3fqR9EFQbJi8FaMTVYPPNWnGNXPWAaKnE3IbWzWBUlTONe1RjG2ucpZlvhvqmblsvU89grIJ9x3uv9iLyIDSD80RU/s320/Texas+sheet+cake.jpg" width="238" /></a></div>
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I sampled a bit of Texas sheet cake at a recent potluck and was hooked immediately. The icing is poured over the cake while it's piping hot, allowing it to seep into the upper portion of the cake. The result is a fudgy delicacy that would remind you of molten chocolate cake. It feeds a ton of people and can be easily thrown together in a pinch.<br />
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FYI, I would use cocoa powder rather than flour to coat the pan after greasing next time. The flour can create a rather unsightly base to your cake.<br />
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Also, my jelly roll pan was a little bigger than called for in the recipe. I baked the cake portion for 12 minutes and it was done.<br />
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From <a href="http://www.thesisterscafe.com/2012/08/texas-sheet-cake">The Sisters Cafe</a><br />
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<i><b>Cake</b></i><br />
Bring to a boil:<br />
1/2 c. butter<br />
1 c. water<br />
4 TB cocoa<br />
<br />
Mix and add:<br />
1/2 c. buttermilk (or 1/2 c. sour cream)<br />
2 eggs, beaten<br />
1 tsp vanilla<br />
<br />
Add:<br />
2 c. flour<br />
2 c. sugar<br />
1/4 tsp salt<br />
1 tsp soda<br />
<br />
Beat well. Pour into a greased and floured jelly roll pan (approx. 11 X 7). Bake in a preheated 400 oven for 15 minutes.<br />
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<i><b>Icing</b></i><br />
Bring to a boil:<br />
1/2 c butter<br />
6 TB milk<br />
4 TB cocoa<br />
<br />
Add:<br />
4 c. powdered sugar<br />
1 tsp vanilla<br />
dash of salt<br />
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Spread icing on cake while cake is still warm. <br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8237178839333107672.post-43705217128640334292012-10-09T18:47:00.000-05:002012-10-09T18:47:13.138-05:00Weeknight Kung Pao Shrimp<div style="text-align: center;">
What I've been up to lately:</div>
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Sharing an experience of a lifetime with the most wonderful group of six year olds I know,</div>
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<a href="http://img.photobucket.com/albums/v474/cnstarz316/0F4C04DA-7D62-4EAF-A525-59C49710E23A-12191-000015D296404549_zpscbacd6e4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v474/cnstarz316/0F4C04DA-7D62-4EAF-A525-59C49710E23A-12191-000015D296404549_zpscbacd6e4.jpg" width="400" /></a></div>
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Hunting for my first "new" car,</div>
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<a href="http://img.photobucket.com/albums/v474/cnstarz316/1F0AD193-DC0B-45C8-9B7D-35130E4E488E-6791-00000CC566175651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v474/cnstarz316/1F0AD193-DC0B-45C8-9B7D-35130E4E488E-6791-00000CC566175651.jpg" width="298" /></a></div>
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Cutting out a metric crap-ton of lamination,</div>
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<a href="http://img.photobucket.com/albums/v474/cnstarz316/B5E92FFB-ABA1-40C2-B396-29FB0517A05C-6791-00000CC570C924FF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img.photobucket.com/albums/v474/cnstarz316/B5E92FFB-ABA1-40C2-B396-29FB0517A05C-6791-00000CC570C924FF.jpg" width="239" /></a></div>
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Feverishly essay-writing,</div>
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<a href="http://img.photobucket.com/albums/v474/cnstarz316/E7083C20-716C-489E-BF6D-9F17E216D2B9-6791-00000CC5779DC493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://img.photobucket.com/albums/v474/cnstarz316/E7083C20-716C-489E-BF6D-9F17E216D2B9-6791-00000CC5779DC493.jpg" width="400" /></a></div>
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And painting my fingernails. Poorly. Very poorly.</div>
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Anyway, with everything going on, I've been doing well to get dinner on the table, much less neatly photographed and accompanied by a semi-witty intro. In fact, I haven't been inspired to blog at all lately. Until this happened:<br />
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It may not look like much right there, but this Kung Pao Shrimp is officially my favorite weeknight meal. It's a true 30-minute dish from start to finish. (Don't you hate when a recipe is rated as a 30-minute meal, but they expect you to have already chopped 19 million different veggies and pre-cooked the protein?!) Anyway, the ingredient list was so skimpy that I wasn't expecting fireworks, but the final product was amazing. Garlicky, spicy, and flavorful, it beats my favorite take out hands-down. <br />
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Very slightly adapted from Cook's Country, October/November 2007 issue<br />
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INGREDIENTS<br />
1 cup low-sodium chicken broth<br />
3 tbsp oyster sauce<br />
2 tsp hot sauce (I used chili paste from my local Asian grocer, & Sriracha would be fine.)<br />
2 tsp cornstarch<br />
2 tbsp vegetable oil, divided<br />
1 lb extra-large shrimp, peeled & deveined<br />
1/2 cup dry-roasted peanuts<br />
1 red bell pepper, seeded and chopped<br />
3 garlic cloves, minced<br />
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1. Whisk chicken broth, oyster sauce, hot sauce, and cornstarch in a bowl. Set aside.<br />
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2. Heat 1 tbsp oil in a large skillet over medium high heat until shimmering. Add shrimp and peanuts and cook until shrimp are speckled with brown, about 2 minutes. Transfer to a plate. <br />
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3. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sauce mixture and bring to a boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute. Serve over rice.<br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8237178839333107672.post-51730248208479707682012-09-17T19:08:00.002-05:002012-09-17T19:08:54.889-05:00Tortellini Minestrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQlktWwSMF-xFe_JazAr6a4YUp0SEUXtp8PACqwD3d-BdVuoeS5P2YQNo3QxQa-n33jQue0u9jjNZV2T2UUFk3dEdzh8ThAldutgqIoYwPUHZHdV-S26ZhhXWg77aOdkH94Bgsw6zCoU/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQlktWwSMF-xFe_JazAr6a4YUp0SEUXtp8PACqwD3d-BdVuoeS5P2YQNo3QxQa-n33jQue0u9jjNZV2T2UUFk3dEdzh8ThAldutgqIoYwPUHZHdV-S26ZhhXWg77aOdkH94Bgsw6zCoU/s400/soup.jpg" width="313" /></a></div>
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I've been on a quest lately to find healthy, filling meals that I can get on the table in a hurry. This one definitely fits the bill- it's chock full of veggies and on the table within 30 minutes. <br />
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I didn't care for the canellini beans in the soup and plan to leave them out next time.<br />
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As seen on <a href="http://www.cooklikeachampionblog.com/2012/01/tortellini-minestrone.html">Cook Like a Champion</a>, originally from Cook’s Illustrated <a href="http://www.amazon.com/gp/product/1933615621/ref=as_li_ss_tl?ie=UTF8&tag=coolikacha-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1933615621">Soups, Stews & Chilis</a><br />
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INGREDIENTS<br />
1 tablespoon olive oil<br />
2 carrots, peeled and cut into 1/2-inch pieces<br />
2 stalks of celery, cut into 1/2-inch pieces<br />
1 medium onion, minced<br />
5 ounces mushrooms, sliced<br />
4 garlic cloves, minced<br />
1 tablespoon minced fresh oregano, or 1 teaspoon dried<br />
3 1/4 cups low-sodium chicken or vegetable broth<br />
2 3/4 cups V8 vegetable juice<br />
1 (15-ounce) can cannellini beans, drained and rinsed<br />
1 (9-ounce) package fresh cheese tortellini (preferably whole wheat)<br />
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces<br />
Salt and freshly ground black pepper<br />
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)<br />
Freshly grated Parmesan, for serving<br />
<br />
DIRECTIONS<br />
Heat the oil in a large Dutch oven over medium heat. Add the carrots,
celery, onion, 1/4 teaspoon of salt and pepper to taste. Cook for 3-5
minutes, until just softened. Add the mushrooms and continue cooking
until all the vegetables have softened, 5-6 additional minutes. Add the
garlic and oregano and cook about 30 seconds, until fragrant.<br />
<br />
Pour in the broth, making sure to scrape up any browned bits. Stir in
the vegetable juice and beans and bring to a boil. Reduce heat to a
simmer and cook for about 10 minutes. Add the tortellini and zucchini
and continue simmering until tender, another 5-7 minutes. Taste and add
salt and pepper as needed. Divide among serving bowls and top each
portion with a spoonful of pesto and a sprinkling of Parmesan before
serving. <br />
<a href="http://www.amazon.com/gp/product/1933615621/ref=as_li_ss_tl?ie=UTF8&tag=coolikacha-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1933615621"></a><br />
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<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-8237178839333107672.post-41099540172469834902012-09-09T16:49:00.000-05:002012-09-09T16:49:06.082-05:0028 by 28: Homemade Ketchup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH4trg1iLqaPYvNndE74-NfrDjIWfZOZ8-I-1OmKr1koPtdZV3iiWDfFZMb508yIip9pnxWnYs2LRU9nHTKQKd38cV7srsGzBS8rlIlGUQoPL-6TFzWzE66go_aG4pl6O9c1wwr02h7o/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH4trg1iLqaPYvNndE74-NfrDjIWfZOZ8-I-1OmKr1koPtdZV3iiWDfFZMb508yIip9pnxWnYs2LRU9nHTKQKd38cV7srsGzBS8rlIlGUQoPL-6TFzWzE66go_aG4pl6O9c1wwr02h7o/s400/IMG_0623.JPG" width="400" /></a></div>
<br /><br />
I made this homemade ketchup awhile back. It is super easy and has a depth of flavor that is just AMAZING. (I am semi-ashamed to admit that I ate a few warm spoonfuls straight from the pan!) And best of all, it keeps in the fridge for up to 3 weeks, so you can enjoy it again and again.<br />
<br />
Note: The full 2/3 cup of brown sugar may make the ketchup a little too sweet if you prefer a tangier ketchup. Try adding 1/2 cup in the beginning, then taste and add more if necessary about 30-45 minutes into cooking if you are concerned. <br />
<br />
From <a href="http://www.gourmet.com/recipes/2000s/2004/01/homemadeketchup">Gourmet.com</a> (Oh, how I miss Gourmet magazine!!! *Tear*)<br />
<br />
INGREDIENTS<span class="quantity"> </span><br />
<span class="quantity">1</span>
<span class="name">(28-oz) can whole tomatoes in purée</span><span class="quantity"> </span><br />
<span class="quantity">1</span>
<span class="name">medium onion, chopped</span><span class="quantity"> </span><br />
<span class="quantity">2</span>
<span class="unit">tablespoons</span>
<span class="name">olive oil</span><span class="quantity"> </span><br />
<span class="quantity">1</span>
<span class="unit">tablespoon</span>
<span class="name">tomato paste</span><span class="quantity"> </span><br />
<span class="quantity">2/3</span>
<span class="unit">cup</span>
<span class="name">packed dark brown sugar</span><span class="quantity"> </span><br />
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name">cider vinegar</span><span class="quantity"> </span><br />
<span class="quantity">1/2</span>
<span class="unit">teaspoon</span>
<span class="name">salt </span><br />
<br />
<span class="name">DIRECTIONS </span><br />
1. Purée tomatoes (with purée from can) in a blender until smooth.<br />
<br />
2. Cook onion
in oil in a 4-quart heavy saucepan over moderate heat, stirring, until
softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown
sugar, vinegar, and salt and simmer, uncovered, stirring occasionally,
until very thick, about 1 hour (stir more frequently toward end of
cooking to prevent scorching).<br />
<br />
3. Purée
ketchup in 2 batches in blender until smooth (use caution when blending
hot liquids). Chill, covered, at least 2 hours (for flavors to develop).<br />
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-8237178839333107672.post-88942372008938224092012-08-12T17:23:00.003-05:002012-08-12T17:23:35.739-05:0028 by 28: Crispy Roast Chicken<div style="text-align: left;">
Winner, winner, I've finally discovered the secret to a tasty chicken dinner! </div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwuKRDcRZOX_Sc8AkbkePlIN2M20Wvs7jqgCgy3uBQ8nyp-ey1oAlnbvpzzMn7bgFKeJY02As4kigV8fQyRmtLh5gIzLIO1cqHwFRuS3GAXhjkeTCVdNAQh3B_aD5js0fEJwHjgd7iEQ/s1600/IMG_0600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwuKRDcRZOX_Sc8AkbkePlIN2M20Wvs7jqgCgy3uBQ8nyp-ey1oAlnbvpzzMn7bgFKeJY02As4kigV8fQyRmtLh5gIzLIO1cqHwFRuS3GAXhjkeTCVdNAQh3B_aD5js0fEJwHjgd7iEQ/s400/IMG_0600.JPG" width="400" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
The chicken develops a flavorful, crisp skin thanks to a quick rubdown with salt and cornstarch prior to roasting.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
As seen on <a href="http://theteacherlearnstocook.blogspot.com/2008/02/crispy-roast-chicken-with-potatoes.html">The Teacher Learns to Cook</a>, originally from <a href="http://www.cookscountry.com/?extcode=NETGO1338">Cook's Country</a></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
INGREDIENTS </div>
<div style="text-align: left;">
1 whole roaster chicken (3 1/2 to 4 1/2 pounds), rinsed and patted dry</div>
<div style="text-align: left;">
2 teaspoons cornstarch</div>
<div style="text-align: left;">
2 teaspoons salt</div>
<div style="text-align: left;">
2 pounds small potatoes, scrubbed and halved </div>
<div style="text-align: left;">
2 teaspoons vegetable oil</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
DIRECTIONS </div>
<div style="text-align: left;">
1. Line roasting pan with foil. Adjust oven rack to middle, place roasting pan on rack, and heat oven to 475 degrees.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
2. Combine cornstarch and salt in a small bowl. Using a skewer or the tines of a fork, poke small holes all over the chicken skin. Rub the cornstarch mixture evenly over the entire skin.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
3. Place
the chicken wing-side up on the roasting rack, remove the roasting pan
from the oven, place the rack with the chicken in the pan and roast for
15 minutes</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
4. Carefully remove the pan and turn the chicken onto
its other side (try using oven mitts, or wadded up towels to gently
handle the chicken and turn it) and roast for 15 more minutes. While the chicken roasts, toss the potatoes with the vegetable oil and a few pinches of salt.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
5. Remove
the roasting pan from the oven after 30 minutes, take the rack with the
chicken out of the pan and place it on a cookie sheet nearby. Gather the tin foil by the corners and lift it out of the pan with all the grease and throw it away.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
6. Arrange the potatoes, cut-side down, in the pan. Flip the chicken breast-side up and put it back in the roasting pan over the potatoes. Place
the roasting pan back into the oven and roast for about 20 more
minutes, until a thermometer in the deepest part of the thigh registers
170 degrees. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
7. Remove the chicken, pour any juices in the cavity
over the potatoes, and rest the chicken upright on an angel-food cake
pan insert or an empty soda can for about 15 minutes</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
8. Toss the
potatoes with the chicken juices (you may have to scrape a bit off the
bottom of the pan if they are sticking) and roast for an additional 20
minutes or longer until they are as crisp and brown as you like them. </div>
<div style="text-align: left;">
</div>
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com59tag:blogger.com,1999:blog-8237178839333107672.post-40426660209958094092012-07-24T22:32:00.000-05:002012-07-25T16:42:25.353-05:00Endless Summer Salad with Homemade Maple Vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD659cZrJxIq_NY5tcUnE1xIdFP7QfRFpDfEsC2nJVNqF7n8bOuJ1yw7669MnzIL3ccq54QpOSEB1zmpWIyprEpzHnV7HB4jmfpy2YzeqICqQEn622JKfzvY6w3vAMvc3JdcWKD_YzR3k/s1600/salad+picture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD659cZrJxIq_NY5tcUnE1xIdFP7QfRFpDfEsC2nJVNqF7n8bOuJ1yw7669MnzIL3ccq54QpOSEB1zmpWIyprEpzHnV7HB4jmfpy2YzeqICqQEn622JKfzvY6w3vAMvc3JdcWKD_YzR3k/s640/salad+picture.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
You just can't beat an entree salad as a weeknight meal. This one is particularly special, with its crispy bacon pieces, feta cheese, and homemade maple dressing. I've omitted measurements for the veg as people have their own preferences for salad proportions.<br />
<br />
Oh, and my recent discovery that partially frozen chicken is WAY easier to slice than thawed has changed my world. <br />
<br />
<b>Endless Summer Salad</b><br />
An Ommy Noms original, shout-out to <a href="http://oishiifood.wordpress.com/">Oishii</a> for helping me name it!<br />
Serves 4<br />
<br />
INGREDIENTS<br />
Spring mix<br />
Cherry tomatoes, cut in half<br />
Sweet onion, several thin slices<br />
2 granny smith apples, thinly sliced <br />
1 cup walnuts (or you can go for almonds or <a href="http://www.ommynoms.com/2012/06/sugared-pecans.html">sugared pecans</a> if you'd like!)<br />
2 oz feta cheese crumbles<br />
2 boneless, skinless chicken breast, cut into bite-sized pieces<br />
6 slices bacon, thinly sliced<br />
Maple vinaigrette, recipe below<br />
<br />
DIRECTIONS<br />
1. Heat a large nonstick skillet over medium high heat. Add bacon and cook until fat begins to render out. Add chicken pieces and cook in rendered bacon fat until browned and cooked through, flipping occasionally.<br />
<br />
2. Remove cooked chicken with a slotted spoon to a plate lined with paper towels. Continue cooking bacon pieces until they reach desired level of crispness. Remove to plate.<br />
<br />
3. Layer all ingredients in individual salad bowls and drizzle with maple vinaigrette.<br />
<br />
<b>Maple Vinaigrette</b><br />
Adapted from <a href="http://www.myrecipes.com/recipe/maple-cider-vinaigrette-10000001120223/">Southern Living</a><br />
<br />
INGREDIENTS<br />
1/3 cup apple cider vinegar<br />
1/4 cup maple syrup <br />
1 tbsp dijon mustard<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1/2 cup good olive oil<br />
<br />
DIRECTIONS<br />
1. Whisk together first five ingredients. Gradually whisk in oil until fully incorporated. Cover and refrigerate up to 3 days.<br />
<br />
* I tend to taste and adjust my dressings to suit my preferences. I wound up adding more maple syrup in the end.<br />
<br />
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8237178839333107672.post-24471484486757170422012-07-23T11:21:00.001-05:002012-07-23T11:21:26.649-05:0028 by 28: Enchiladas Verdes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbItKrW6fhMLdf_Gg8ozxmgqzlc8cqTlox230d-rujj85DoGgXRrFziBvmtmV2wkfeXbEAkf7vCKLhyJZ0S95FugpYXWtb-Srvhhfq2vTbn5wPDRiwLgqojIYb5UDNseLqTKS69BMWV8/s1600/Enchiladas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbItKrW6fhMLdf_Gg8ozxmgqzlc8cqTlox230d-rujj85DoGgXRrFziBvmtmV2wkfeXbEAkf7vCKLhyJZ0S95FugpYXWtb-Srvhhfq2vTbn5wPDRiwLgqojIYb5UDNseLqTKS69BMWV8/s400/Enchiladas.JPG" width="400" /></a></div>
<br />
<br />
I used to avoid green things at Mexican restaurants like the plague. Guacamole? Nuh uh. Green dip? No way. Green enchiladas? Not a chance.<br />
<br />
Lucky for me, I've seen the light. I can put back some serious green dip and order a plate of enchiladas verdes at pretty much every Mexican restaurant I visit. It's a kind of test- like ordering lasagna at a new Italian place. If the enchiladas verdes are good, the place is okay in my book.<br />
<br />
I recently made some enchiladas of my own, and they passed with flying colors. :) I used some leftover cooked chicken in mine, though I've included the directions for poaching some raw breasts if you don't have any around. (Also, I used queso quesadilla rather than queso fresco, so I popped mine in the oven for a few minutes to melt the cheese. This step is unnecessary if you use a crumbling cheese.)<br />
<br />
Adapted from <a href="http://allrecipes.com/recipe/authentic-enchiladas-verdes/detail.aspx">Allrecipes </a><br />
<br />
<style type="text/css">
<!--
@page { margin: 0.79in }
P { margin-bottom: 0.08in }
-->
</style>
<br />
<div style="margin-bottom: 0in;">
INGREDIENTS</div>
<div style="margin-bottom: 0in;">
2 boneless, skinless chicken breasts</div>
<div style="margin-bottom: 0in;">
2 cups chicken broth</div>
<div style="margin-bottom: 0in;">
1/4 white onion</div>
<div style="margin-bottom: 0in;">
1 clove garlic</div>
<div style="margin-bottom: 0in;">
2 teaspoons salt</div>
<div style="margin-bottom: 0in;">
1 pound fresh tomatillos, husks removed</div>
<div style="margin-bottom: 0in;">
5 serrano peppers</div>
<div style="margin-bottom: 0in;">
1/4 white onion</div>
<div style="margin-bottom: 0in;">
1 clove garlic</div>
<div style="margin-bottom: 0in;">
1 pinch salt</div>
<div style="margin-bottom: 0in;">
1 cup chicken broth</div>
<div style="margin-bottom: 0in;">
12 corn tortillas</div>
<div style="margin-bottom: 0in;">
1/4 cup vegetable oil</div>
<div style="margin-bottom: 0in;">
1 cup crumbled queso fresco</div>
<div style="margin-bottom: 0in;">
1/2 white onion, chopped</div>
<div style="margin-bottom: 0in;">
1 bunch fresh cilantro, chopped</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
DIRECTIONS</div>
<div style="margin-bottom: 0in;">
1. In a saucepan, combine chicken
breast with chicken broth, one quarter onion, a clove of garlic, and
2 teaspoons salt. Bring to a boil. Reduce heat, cover, and simmer
until cooked through, about 12-15 minutes. Set chicken aside to
cool; discard onion and garlic. When cool enough to handle, shred
chicken with your hands.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
2. Place tomatillos and serrano chiles
in a pot with water, enough to cover them. Bring to boil, and
continue boiling until tomatillos turn a different shade of green
(from bright green to a dull, army green). Strain tomatillos and
chiles, and place in a blender with another quarter piece of onion, 1
clove garlic, a pinch of salt, and chicken broth. Blend until
completely pureed. Pour salsa in a medium saucepan, and bring to a
low boil.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
3. Pour oil in a frying pan, and allow
to get very hot. Slightly fry tortillas one by one in hot oil,
setting each on a paper towel afterwards to soak some of the oil.
Finally, dip slightly fried tortillas in low-boiling green salsa,
until tortillas become soft again. Place on plates, 3 per person.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
4. Fill or top tortillas with shredded
chicken, then extra green sauce. Top with crumbled cheese, chopped
onion, and chopped cilantro.</div>
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8237178839333107672.post-71639585312250391642012-07-19T01:00:00.002-05:002012-07-19T01:00:38.764-05:00Recipe IndexI am pleased to unveil my brand spankin' new <a href="http://www.ommynoms.com/p/recipe-index.html">Recipe Index</a>! (Woohoo!) It's been a labor of love to say the least, but now you can enjoy a whole blog's worth of ommy noms at your fingertips. :-) Check it out!<br />
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8237178839333107672.post-90599604710591170462012-07-19T00:56:00.001-05:002012-07-24T22:34:57.221-05:00Spicy Crawfish Pasta<div style="margin-top: 0.1in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RJ75AqwngwRdXjVkbU6PUIh9cxYtoANmp7t_wcUeOH1-UZWYhJSx0vsW_pn70dOR85SRHboBReVeOo2CTrWvSBvZFWAROxI_Hn5-1rSgAKJvfB80B2uq9S7alVchLUb9UwjbDCcJp58/s1600/Crawfish+Pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RJ75AqwngwRdXjVkbU6PUIh9cxYtoANmp7t_wcUeOH1-UZWYhJSx0vsW_pn70dOR85SRHboBReVeOo2CTrWvSBvZFWAROxI_Hn5-1rSgAKJvfB80B2uq9S7alVchLUb9UwjbDCcJp58/s400/Crawfish+Pasta.JPG" width="400" /></a></div>
<br />
I first had this dish many, many years ago at a family gathering deep in the heart of Cajun country. My mom wrote down the recipe and I always looked forward to its spicy, cheesy goodness when it was on the menu.<br />
<br />
Last week, I set out to make crawfish etouffee but found myself fresh out of rice. The wheels started turning when I spotted an unopened box of spaghetti hiding behind the flour. I tweaked the original recipe to suit my cooking style, namely swapping a block of Velveeta for my favorite jack cheese. It was as delicious as I remembered and tasted just as good for lunch the next day. (Gotta love those dishes!)<br />
<br />
Adapted from a family recipe<br />
<br />
INGREDIENTS</div>
4 tbsp butter
<br />
1 large onion, diced<br />
1 green or red bell pepper, diced <br />
3 stalks celery, sliced<br />
2 cloves garlic, minced
<br />
2 tbsp flour<br />
1 lb peeled crawfish tails (I buy the frozen packages and thaw them in cold water)<br />
8 oz Monterrey jack or jalapeno jack cheese, shredded<br />
1 1/2 cups half-and-half
<br />
2 tsp Cajun seasoning blend<br />
Cayenne pepper, to taste<br />
1 lb dry pasta (I typically use fettuccine or spaghetti)<br />
1/2 cup shredded Parmesan cheese<br />
<br />
DIRECTIONS<br />
1. Melt the butter in a large skillet
over medium heat. Cook onion, bell pepper, celery, and garlic in
butter until onions are tender. Stir in flour, and cook for 5
minutes, stirring frequently. Add crawfish tails. Cover, and simmer
for 15 minutes, stirring often.<br />
<br />
2. Reduce heat to low. Stir in the
half-and-half, Cajun seasonings, and cayenne pepper. Cover, and
simmer for about 10 minutes, stirring occasionally. Add shredded
cheese a handful at a time, stirring well after each addition.
After all cheese is added, continue to stir until melted.<br />
<br />
3. Meanwhile, bring a large pot of
lightly salted water to a boil. Cook pasta in boiling water for 8 to
10 minutes, or until al dente; drain.<br />
<br />
4. Preheat oven to 350 degrees F (175
degrees C). Butter a 9x13 inch baking dish. Stir noodles into
crawfish mixture; pour into prepared dish, and sprinkle with
Parmesan cheese.<br />
<br />
5. Bake in a preheated oven for 20
minutes, or until hot and bubbly.
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8237178839333107672.post-40356006889181705422012-07-09T10:14:00.001-05:002012-07-09T10:14:35.901-05:0028 by 28: Chocolate Milk Mix<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6uG1C69BocCWqLaKGNnxu-BmWrCeuZNmQkwvJSQiAMH-SVZ7cizXzJvnxz6dfj6XVcANZBJ8sCSDkbytEP6iBpZwqhqG-t8FRLHsB_U-LQ52s1xvYARCTgdID9sWh72oGLGwxSNraRo/s1600/Chocolate+Milk+Mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6uG1C69BocCWqLaKGNnxu-BmWrCeuZNmQkwvJSQiAMH-SVZ7cizXzJvnxz6dfj6XVcANZBJ8sCSDkbytEP6iBpZwqhqG-t8FRLHsB_U-LQ52s1xvYARCTgdID9sWh72oGLGwxSNraRo/s400/Chocolate+Milk+Mix.JPG" width="400" /></a></div>
<br />
Chocolate milk mix was the one item on my 28 by 28 list that I expected to whip out in 2 seconds and call it good. I even felt a little funny including it on any sort of bucket list, but I figured it wouldn't hurt to have a couple of easy fillers. Let's just say it wasn't as easy as I anticipated.<br />
<br />
<strong>Things I learned while attempting to make homemade chocolate milk:</strong><br />
1. Cookies-and-cream milk = milk-and-Oreo-sand<br />
2. Cocoa powder does not incorporate into milk.<br />
3. Neither does dutch-process cocoa powder.<br />
4. Not even if you use powdered sugar instead of regular.<br />
5. Cocoa powder WILL incorporate if it is microwaved in a small amount of milk or water.<br />
6. Who wants to do that?! <br />
<br />
It was a long road, but this final iteration is wonderful- a silky chocolate syrup that stirs into a cold glass of milk with ease. The original recipe called for semi-sweet chocolate, but I opted for milk chocolate instead. <br />
<br />
From <a href="http://tastykitchen.com/recipes/drinks/homemade-chocolate-milk-mix-for-the-fridge/">Tasty Kitchen</a><br />
<br />
INGREDIENTS<br />
1 cup heavy cream<br />
4 oz quality semi-sweet or milk chocolate chocolate pieces<br />
<br />
DIRECTIONS<br />
1. Heat cream over medium-high heat until it begins to boil. <br />
2. Remove from heat and add chocolate pieces. Whisk until chocolate is melted and mixture is fully combined.<br />
3. Store in the refrigerator for up to two weeks. <br />
4. Stir 2-3 tablespoons of the mixture into cold milk to make chocolate milk. Add to hot milk for hot chocolate.<br />
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8237178839333107672.post-56473045908358285602012-07-03T10:42:00.002-05:002012-07-24T22:35:38.013-05:0028 by 28: Panna Cotta<br />
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<br />
I included Panna Cotta on my 28 by 28 list because I thought it looked intriguing. I had never actually tried it before, so I was a little concerned that it would come out tasting like cream-flavored Jell-o. Thankfully, that wasn't the case! It's basically an eggless custard that is so smooth, rich, and creamy you won't be able to get enough of it. <br />
<br />
With such a simple ingredient list, it's important to be mindful of freshness and quality. According to Mark Bittman, you can freeze the leftovers and thaw them for 20 minutes before serving for more of a Philadelphia-style ice cream consistency and flavor.<br />
<br />
And don't sweat if you don't have custard cups- I used a muffin tin. : )<br />
<br />
From Mark Bittman, via the <a href="http://dinersjournal.blogs.nytimes.com/2008/09/11/recipe-of-the-day-panna-cotta/">New York Times</a><br />
<br />
INGREDIENTS<br />
<br />
3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half<br />
1 envelope (1/4 ounce) unflavored gelatin<br />
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean<br />
1/2 cup sugar<br />
<br />
DIRECTIONS<br />
1. Pour 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely.<br />
<br />
2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes.<br />
<br />
3. Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours.<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8237178839333107672.post-31900814773344310542012-06-23T17:50:00.000-05:002012-07-24T22:35:24.291-05:0028 by 28: Panzanella<br />
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<div style="margin-bottom: 0in;">
It's no secret that I'm a tomato fiend.
I'll eat tomatoes plain with salt and pepper or stacked high on
sandwiches, hamburgers, wraps, you name it. My husband, on the other
hand, is not a fan. This usually serves me well, as I get his
castaways to add to my own grub. (Score!) The game changed this
week, though, with the gift of farm-fresh tomatoes from my dear
in-laws. He's been snacking on them like nobody's business! I
decided this afternoon that, if I was going to knock out the
panzanella on my <a href="http://www.ommynoms.com/p/28-by-28.html">28 by 28 list</a>, I'd better act fast. It was
delicious! Light and refreshing, the addition of the balsamic
vinegar and basil transformed a standard tomato salad into something
special.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Adapted from <a href="http://www.simplyrecipes.com/recipes/panzanella_bread_salad/">Simple Recipes </a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
INGREDIENTS</div>
<div style="margin-bottom: 0in;">
4 cups tomatoes, cut into large chunks</div>
<div style="margin-bottom: 0in;">
4 cups day old crusty bread*, cut into
large chunks</div>
<div style="margin-bottom: 0in;">
1 cucumber, peeled and sliced</div>
<div style="margin-bottom: 0in;">
1/2 red onion, thinly sliced</div>
<div style="margin-bottom: 0in;">
1 bunch fresh basil, stems removed</div>
<div style="margin-bottom: 0in;">
1/4 cup good olive oil</div>
<div style="margin-bottom: 0in;">
1/4 cup balsamic vinegar</div>
<div style="margin-bottom: 0in;">
Salt and pepper to taste</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
DIRECTIONS</div>
<div style="margin-bottom: 0in;">
1. Chiffonade the basil. (Stack the
basil leaves on cutting board. Roll tightly and slice into thin
strips.)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
2. Combine all ingredients in a large
bowl. Allow to marinate, covered, at room temperature for 30 minutes
to an hour.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
3. Serve at room temperature.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
* If you don't have hard old bread
sitting around, you can take fresh crusty bread, cut it into big
cubes, lay the cubes out on a baking sheet, and place in a 300°F
oven for 5-10 minutes, until the outer edges have dried out a bit
(not toasted, just dried). If you use fresh bread without doing this,
the bread will turn to mush in the salad.</div>
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<br /></div>
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8237178839333107672.post-66771457969819759662012-06-17T19:38:00.000-05:002012-06-17T19:38:00.672-05:00SoCo Cherry Cordials for Dad<br />
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<br />
My dad doesn't eat many sweets, but he can't seem to resist the Queen Anne Cherry Cordials that come out around Christmastime. I whipped up a batch of homemade cherry cordials to bring him for Fathers' Day, and boy are they delicious! I opted to bathe my cherries in a bit of Southern Comfort, but you can choose any liquor you like. <br />
<br />
Things I learned by making chocolate cherry cordials:<br />
<br />
- Some food is just magical! I was skeptical, but the thick fondant really did liquify, and within a day at that.<br />
- Fondant burns hurt like you would not believe. I'm currently nursing a wicked blister on my right pointer finger, which has made note-taking a little more challenging than usual.<br />
- Scraping fondant is quite the workout!<br />
<br />
And a few notes: <br />
- I could not find maraschino cherries with stems, so I dipped my cherries with a toothpick. <br />
- It helps to have an extra set of hands around during the fondant-working and chocolate-dipping stages. <br />
- You will get tired while working the fondant. It's okay to take a break! <br />
- I found <a href="http://www.ladychocolatier.com/blog/?p=1040">these pictures</a> of the fondant-making process very helpful, although this recipe produces a fondant with a pink hue due to the inclusion of cherry juice. (Remember, it's okay to take a break!) <br />
- The longer you soak your cherries, the stronger a liquor flavor they will have. I soaked mine for two hours and the flavor comes through well but is not overpowering. <br />
- Make sure that there are no holes in your chocolate covering, or the liquified fondant will leak out. You may find it necessary to remelt some chocolate and fill in some gaps as they dry. <br />
<br />
From <a href="http://www.seriouseats.com/recipes/2011/12/how-to-make-chocolate-cherry-cordials-like-russell-stover-recipe.html">Serious Eats</a> <br />
<br />
INGREDIENTS<br />
<br />
To soak the cherries:<br />
24 maraschino cherries with stems<br />
3 tablespoons Southern Comfort, or liquor of choice<br />
<br />
For the Fondant:<br />
1 cup granulated sugar<br />
1/3 cup water<br />
4 tablespoons liquid from maraschino cherry jar<br />
1 tablespoon light corn syrup<br />
<br />
To Dip the Cherries:<br />
8 ounces bittersweet chocolate, finely chopped<br />
<br />
DIRECTIONS<br />
1. Place cherries in small bowl with liquor. Cover and rest two to twelve hours, stirring occasionally. <br />
<br />
2. Place cherries on paper towel lined pan to dry, standing each cherry upright. In small saucepan, combine sugar, water, cherry juice, and light corn syrup. Cook over medium heat, stirring to dissolve sugar. When mixture comes to boil, stop stirring and continue to cook until mixture registers 240°F on instant read thermometer, occasionally brushing edge of pan with water to dissolve crystals.<br />
<br />
3. Pour sugar syrup onto a rimmed baking sheet set over a towel, and let cool until just barely warm, about 25 minutes. Using a <a href="http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1339893453&sr=1-1&keywords=dough+cutter">pastry scraper</a> (or sturdy metal spatula!), scrape syrup up and over itself. Continue this motion while moving mass of thickened syrup back and forth across pan. Syrup will begin to thicken as it cools. Use offset spatula or to remove buildup from pastry scraper as needed. Continue working fondant until mixture begins to turn from translucent to opaque, about 15 minutes.<br />
<br />
4. Continue to work mixture back and forth across baking sheet until it begins to thicken considerably, to the point of becoming a thick paste, about 15 minutes more. Transfer fondant to small saucepan and set over low heat, stirring until just melted. Remove from heat.<br />
<br />
5. Line baking sheet with parchment paper and set aside. Holding cherry by the stem, dip in fondant to coat, and set on prepared sheetpan. Remelt fondant if it thickens before cherries are finished being dipped. Let fondant dry onto cherries, about 10 minutes.<br />
<br />
6. Place chocolate in heatproof bowl set over pan of barely simmering water. Stirring gently, heat until about half of chocolate is melted. Remove bowl from heat and continue to stir chocolate until completely melted. <br />
<br />
7. One by one, dip fondant covered cherries in chocolate, covering completely and then allowing excess chocolate to drip from cherry. Set each cherry back on parchment lined sheetpan. Chill at least 48 hours before serving. As the cordials chill, the fondant will liquify into a sweet syrup.<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8237178839333107672.post-12365992431019141912012-06-14T23:49:00.003-05:002012-06-23T21:11:15.425-05:00Pork Florentine<br />
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<br />
It's swap time again! This time, I was paired up with Joelen over at <a href="http://joelens.blogspot.com/">What's Cookin' Chicago</a>. I knew exactly what I would make when I got my match- I had been drooling over this <a href="http://joelens.blogspot.com/2012/05/pork-florentine.html">pork florentine</a> dish since it crossed my Google Reader a few weeks ago. I was not disappointed! The flavorful sauce was the perfect accompaniment to seared chops and mashed potatoes. (And the inclusion of all that spinach surely takes away some of the cream-induced guilt!)<br />
<br />
As always, thank you to <a href="http://tasteofhomecooking.blogspot.com/">A Taste of Home Cooking</a> for hosting another wonderful swap!<br />
<br />
From <a href="http://joelens.blogspot.com/2012/05/pork-florentine.html">What's Cookin', Chicago?</a>, originally from <a href="http://www.amazon.com/Weeknight-Favorites-Editors-Americas-Kitchen/dp/1936493063">America's Test Kitchen</a><br />
<br />
INGREDIENTS<br />
1/4 cup olive oil<br />
1 1/2 pounds baby spinach<br />
1 1/2 pounds pork chops (about 4-6)<br />
1 onion, minced<br />
2 tablespoons all purpose flour<br />
4 garlic cloves, minced<br />
2 cups low sodium chicken broth<br />
1 cup heavy cream<br />
pinch of freshly ground nutmeg<br />
1/2 cup Parmesan cheese, grated<br />
<br />
DIRECTIONS <br />
In a 12 inch skillet, heat 1 tablespoon of oil over medium high heat. Add the spinach in four batches to the skillet and cook down until all the spinach is wilted and decreased in volume by half. Transfer the spinach to a colander and press through any excess liquid. Place spinach onto a cutting board and coarsely chop. Return the chopped spinach to the colander and press through any excess liquid again; set aside.<br />
<br />
Pat the pork chops dry with paper towels and season with salt, pepper and garlic powder. Heat 1 tablespoon in the now empty skillet over medium high heat until smoking. Cook the seasoned pork chops in batches and brown on each side, cooking until the internal temperature reaches 150 degrees. Transfer the cooked pork chops to a warm plate and tent with foil to keep warm. (The internal temperature will continue to rise once the chops are off the heat.)<br />
<br />
In the now empty skillet, add the remaining 1 tablespoon of oil over medium high heat. Add the onions and cook until softened. Add the flour and garlic and cook until fragrant. Slowly add the broth and heavy cream, stirring constantly. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg and simmer until sauce thickens up. Remove from heat and stir in 1/4 cup Parmesan and spinach to create the sauce.<br />
<br />
To serve, plate the pork and top with the Parmesan spinach sauce. <br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: none transparent scroll repeat 0% 0%; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8237178839333107672.post-25344337200588001752012-06-14T10:51:00.001-05:002012-06-14T10:51:56.017-05:00Spinach Strawberry Salad with Homemade Raspberry Vinaigrette<br />
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<br />
<br />
I'm sorry I left y'all hanging with my other post! This salad just screams summer. From the fresh strawberries to the tangy vinaigrette, you won't be able to get enough! I didn't include measurements for the salad- we just eyeballed it.<br />
<br />
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<br />
Summery Spinach Salad<br />
<br />
INGREDIENTS<br />
Baby spinach<br />
Sliced fresh strawberries<br />
Cooked, cubed chicken<br />
Crispy bacon pieces<br />
<a href="http://www.ommynoms.com/2012/06/sugared-pecans.html">Sugared pecans </a><br />
Homemade raspberry vinaigrette, recipe to follow<br />
<br />
Raspberry Vinaigrette<br />
Adapted from <a href="http://www.amazon.com/The-Taste-Home-Cookbook-Editors/dp/B007K5DRQM/ref=sr_1_1?ie=UTF8&qid=1339688791&sr=8-1&keywords=taste+of+home+cookbook">The Taste of Home Cookbook </a><br />
<br />
INGREDIENTS<br />
1/2 cup raspberry vinegar<br />
1 tbsp white sugar<br />
1/2 cup olive oil<br />
1/2 tsp dijon<br />
<br />
1 tbsp minced shallot<br />
1 clove garlic, minced<br />
Dash pepper<br />
<br />
DIRECTIONS<br />
1. Combine all ingredients in a medium bowl. Whisk well to combine. Refrigerate until serving. <br />
<br />
<br />
<img src="http://oi44.tinypic.com/242uava.jpg" style="background: transparent; border: none;" />Unknownnoreply@blogger.com1