tag:blogger.com,1999:blog-56521522318369165802024-03-21T13:24:55.517-07:00Real Good RecipesWhere we can share our favorite tried and true recipes with family and friendsTfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-5652152231836916580.post-16530135449647008162012-11-27T07:38:00.005-08:002022-12-06T15:15:05.352-08:00Melt in Your Mouth Shortbread CookiesDoes it ever amaze you how you can be married for 25 years and then, out of the blue you find out something about your spouse you never knew. Such as, his pet peeve is breaking the spaghetti noodles in half before cooking them. Or that his second favorite kind of cookie (after the obvious chocolate chip) is shortbread.<br />
<br />
Last night we wanted a little treat, and with this new information and knowing I didn't want to whip up a big batch of chocolate chip cookies, I found this little gem. Only 4 ingredients and they truly do melt in your mouth AND they were so quick to make. <br />
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MELT IN YOUR MOUTH SHORTBREAD COOKIES</div>
<br />
1 cup butter (no substitutes)<br />
1/2 cup powdered sugar<br />
1/4 cup cornstarch<br />
1 1/2 cups flour<br />
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Make sure you butter is softened (9-11 seconds in the microwave usually does it). Whip the puddin out of the butter. Put your mixer on high and let it go for about 3 minutes (wipe down the edges once or twice). Add your powdered sugar and let it mix another minute or so. Then add the cornstarch and flour. Whip it again for an additional 2 minutes.<br />
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Place on cookie sheet about 2 inches apart. The dough is soft so I used my cookie scoop. Bake at 350 degrees for about 10-12 minutes. You want the edges so they are just starting to turn light brown. Take them out and let them sit for a few minutes to cool or they will fall part.<br />
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Just as good the second day :)<br />
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<span style="color: #990000;"><em>My Notes: I think these would be a great holiday cookie, You could drizzle with a little chocolate like the picture, or put your thumb print in the top before baking and add a little dollop of jam. It could be a versital dough to play with.</em></span>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com7tag:blogger.com,1999:blog-5652152231836916580.post-69995769052588630822012-11-14T20:01:00.002-08:002012-11-14T20:01:36.624-08:00Pesto Baked ChickenThis is what we had tonight (per request from my 10 year old). I like this because if you make your own or look really hard, you can find pesto sauce which is SCD compliant for my 17 year old. It is also VERY EASY to make, which you will like. I would also say that it is a nice enough dish to make for company. So, all pluses and no minuses. <br />
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I got it from this site (they have a picture too)....<br />
<a href="http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html">http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html</a><br />
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<strong><span style="font-size: large;">Pesto Baked Chicken</span></strong><br />
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<strong>Ingredients: </strong>4 boneless, skinless chickenn breasts<br />salt and fresh
ground black pepper for seasoning chicken<br />1/2 cup basil pesto<br />2 oz. (1/2 cup)
grated low-fat mozzarella cheese<br />
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<b>Instructions: </b><br />Preheat oven to
375 degrees.Cut each chicken breast lengthwise into 2 or 3 pieces. </div>
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<div style="text-align: justify;">
Spray a 9" x 12" baking dish
with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the
dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto
over the chicken.</div>
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Cover the baking dish with aluminum foil and bake the chicken for 30
minutes, just until chicken is barely firm and cooked through. (Don't cook too
much at this point, or the chicken will be overcooked by the time the cheese is
melted and browned.)<br /><br />When chicken is barely cooked through, remove foil
and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into
the oven without foil and cook 5 minutes more, just until cheese is melted. After the cheese is melted for 5 minutes, switch oven to
broil and broil for 5 minutes more, just long enough to get the cheese lightly
browned.<br /><br />Serve hot. There will be some flavorful juice in the bottom of
the dish when this is done, so you may want to serve with rice, couscous, or
quinoa to soak up the juice, but if you're eating this for phase one, just spoon
the juice over the chicken.</div>
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</div>
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<span style="color: #990000;"><em>I bought a container of pesto and didn't measure it all out. I put half on the bottom and spooned the rest over the top of the chicken. I then grated cheese over the top until it was all covered. So don't worry about measuring it all out, it will still turn out yummy.</em></span></div>
Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-38661273160545234212012-11-14T19:49:00.000-08:002012-11-18T15:06:21.730-08:00Pumpkin DessertMy mom was gallavanting around the country this summer and picked up this yummy recipe in the process. We may let her gallavant around more often if she comes home with more gems like this. She made it for us Sunday and I added it to my list of definite blog worthy recipes. I am making it tomorrow for my daughter's teacher appreciation luncheon, so will post a picture tomorrow after making it.<br />
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<strong><span style="font-size: large;">Pumpkin Dessert</span></strong><br />
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2 (15 ounce) cans solid pack pumpkin<br />
1 (12 ounce) can evaporated milk<br />
1 cup sugar<br />
3 eggs<br />
1 tsp vanilla extract<br />
1 package yellow cake mix<br />
1 cup butter, melted<br />
1 1/2 cups chopped pecans (optional, unless you are me, then they are required)<br />
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<strong><span style="font-size: large;">Frosting:</span></strong><br />
1 (8 ounce) package cream cheese, softened<br />
1 1/2 cups powdered sugar<br />
1 tsp vanilla extract<br />
1 (12 ounce) container frozen whipped topping, thawed<br />
<br />
Line a 13 X 9 inch pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a large mixing bowl, combine the pumpkin, milk and sugar (she also added 2 tsp of cinnamon). Beat in eggs and vanilla. Pour into prepare pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans and bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on wire rack. When cooled, invert onto a large serving platter; carefully remove wax paper. In a large mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in refrigerator.<br />
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<span style="color: #990000;"><em>She used real whip cream instead of the whipped topping. It was delicious :)</em></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span><br />Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-15322481448764532832012-05-28T22:43:00.003-07:002022-12-06T15:15:28.064-08:00Black Peppered Shrimp and Dipping SauceCan you believe this is SCD legal :)<br />
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I was a little nervous with all the pepper in this, but if you like shrimp, it is a winner!!!<br />
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<span style="font-size: large;"><strong>Black Peppered Shrimp and Dipping Sauce</strong></span></div>
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2 lbs of shrimp, raw, deveined, unpeeled, thawed (about 21-30 count)</div>
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3 cloves garlic</div>
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1 1/2 tsp kosher salt</div>
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1/2 cup fresh lemon juice</div>
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1/2 cup olive oil</div>
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3 T black pepper (I like coarse ground)</div>
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1/2 cup butter</div>
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crusty loaf of bread (not SCD legal)</div>
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Rinse shrimp and pat dry so marinade will stick better.</div>
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Squeeze lemons until you have 1/2 cup of lemon juice. Throw in blender with garlic, salt and blend until garlic is in itty bitty pieces. As blender is running, drizzle in oil. I just guesstimate try and do about 1/4 cup or so. Put this in a gallon size ziplock bag with shrimp. Let sit for 20 minutes. Not to much longer or the citrus will cook the shrimp and it will be tough.</div>
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Turn on oven broiler. Line cooking sheet (with sides) with foil for easier cleanup. Dump all the contents of ziplock bag on foil. Sprinkle on half the pepper, stir around and add the rest of the pepper and stir again. I know 3 TABLESPOONS seems like a lot, but it turns out... trust me. Because the shrimp has the shells on, it isn't to spicey.</div>
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Next I take my cube of butter from the freezer (forgot to tell you about that step) and using a cheese grated, grate it over the shrimp trying to spread it evenly. I actually only use about 3/4 of the stick of butter. Put pan under broiler for 5 minutes or until shrimp start to turn pink, turn shrimp over and cook for another couple of minutes. Don't overcook or they will be tough.</div>
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Put shrimp on platter and pour juices in a boil for dipping shrimp and piece of your crusty bread in.</div>
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YUMMY!</div>
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<em><span style="color: #cc0000;">* Now this is where I get on my soapbox, since we are trying to be more aware of what we are eating with Courtney's Crohn's. Most shrimp in the grocery store is from Eastern Asian countries. They raise their shrimp on farms and end up having to put chemicals in the water to prevent disease and keep the growin. Three different banned antibiotics were found in the shrimp: enrofloxacin, an antibiotic banned in animals that Americans eat because it damages the immune system; chloramphenicol, suspected to cause cancer in humans; and carcinogen nitrofuranzone, which was banned in the U.S. 40 years ago. </span></em></div>
<em><span style="color: #cc0000;"></span></em><br />
<br />
<em><span style="color: #cc0000;">So look for wild caught shrimp (it will cost your around $1 more a lb) and verify with restaurants as to where they get their shrimp. You might have to deveine them yourself. But it is as simple as using some kitchen shears and snipping up the backside and cleaning out the vein with water. </span></em><br />
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<br />Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com1tag:blogger.com,1999:blog-5652152231836916580.post-24616138646851408192012-05-10T16:28:00.002-07:002012-05-10T16:29:09.965-07:00Cheese CrispsOne of our newest favorite quick snacks. My daughter had a 17th birthday party at our house. We had snacks out, and this was one of them that Courtney could have as well as 2 of her gluten free friends. We also had salsa and a big bowl of tortilla chips. The cheese crisps were the first to go, and at the end of the night I still had a big bowl of tortilla chips. Everyone who has tried them has loved them. So try this for something new and as an alternative.<br />
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<div style="text-align: center;">
<span style="font-size: large;">Cheese Crisps</span></div>
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<br /></div>
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Shredded Cheese</div>
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Parchment Paper</div>
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Seasonings (optional)</div>
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Heat oven to 350 degrees.</div>
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Shred cheese onto parchment paper that has been placed on a cookie sheet. Spread out in a thin layer.</div>
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You can add any seasonings you want... </div>
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garlic powder, cayenne pepper for kick, basil, chili powder etc.</div>
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Plain is good also.</div>
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Cook for about 5-7 minutes. You can see below that I put a little to much cheese on. So the</div>
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edges were crisp, but the middle was firm but not crispy. In this case, you can cut them into </div>
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pieces with kitchen shears (see below). Put them back on the cookie sheet and put under the</div>
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broiler for a few seconds until they are cooked more. You can also flip them if need be.</div>
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Cut cheese into strips and then into squares (or triangles).</div>
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You can see why the parchment paper is important. The excess oils stay on the parchment</div>
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paper. Foil or cooking spray does NOT work.</div>
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Put them in a bowl and serve.</div>
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You can use store bought already shredded cheese, but check the ingredients</div>
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as most of that has potato starch to keep it from sticking together. Using just</div>
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a regular block of cheese ans shredding your own is better for you :)</div>
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<br /></div>
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And even before I have posted this, all my cheese crisps I made for this post are</div>
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gone and they are asking for another batch.</div>
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<br /></div>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-23723889920865786442012-05-10T12:48:00.002-07:002022-12-06T15:15:57.095-08:00Bacon and Green BeansWe have been trying to eat more veggies lately. Often when we think of quick foods, it is something that comes in a box and all we have to do is add water and presto... deliciousness. This is one quick go to recipe that my kids have really enjoyed.<br />
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<span style="font-size: large;">Bacon and Green Beans</span></div>
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<br /></div>
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Fresh Green Beans (not canned)</div>
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Bacon</div>
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Onions</div>
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Sliced Almonds (optional)</div>
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I use the fresh green beans from Costco. Before you start, rinse them and chop</div>
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off the ends. Let them dry on a kitchen towel so there won't be any water</div>
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added to the bacon or it will splatter.</div>
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Use as much or as little bacon as you like. I usually go a little heavy as</div>
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my family really likes bacon. Cut it into pieces and start cooking it in a pan. When it starts</div>
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getting close to done, add chopped onions. Again this is a preference thing. Lets give it</div>
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a ration of 1/3 lbs bacon to 1/2 of a medium chopped onion. Cook until onions are</div>
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getting soft and translucent. Bacon should "almost" done, but not quit. After a couple</div>
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of attempts you will find when you like adding each ingredient. Drain off as much</div>
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bacon grease as you want.</div>
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Add green beans and cook in pan (you can add a lid to help them cook).</div>
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This is also when you would add your almonds if you desire. Stir periodically </div>
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until they are done to your liking. We like ours with a bit of crunch.</div>
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Serve warm.</div>
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<br /></div>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-69345333071938805032012-05-10T12:23:00.006-07:002022-12-06T15:16:17.383-08:00Green SmoothiesI am not usually a big cooking gadget buyer. If I can make do with what I have, I do. Because how many of us have purchased a bread machine, juicer, or other amazing appliance only to find it stuffed to the back a few months later. But this has really been one of my best purchases. I was really leery about forking out the money since it is pretty pricey, but we use it at least daily. It is my new Blentec<br />
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And yes, I bought it in the Red. It is a thing of beauty. My sister-in-law was traveled a few hours up north to buy it at Costco because they were running some sort of special (she was buying one for herself also). I figured if I didn't like it, I could always return it to a local Costco. After the first smoothie we have never looked back. It has the power of the commercial blenders at Jamba juice. It also has a counter and to date we have made over 200 smoothies (and we have only owned it for a couple of months). AND we are eating more fruits and veggies because of it. So I will be sharing some of our favorite smoothie recipes (and hopefully Wendi and Steff will join in and add their favorites). We are having a smoothie off at our Butler family reunion in July, so we might not share our best ones until then. </div>
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This is one that Wendi said she liked and we really like it too. It isn't really sweet, but is a great way to get spinach into your kids. Yes, you have to get past the green color, but give it a try.</div>
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<span style="font-size: large;">Green Smoothie</span><br />
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Serves 1<br />
Ingredients:<br />
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1 frozen bana<br />
1 Tablespoon peanut butter<br />
1/2 cup Greek yogurt<br />
1 cup almond milk (or other kind of milk)<br />
4 cups baby spinach (more, or less)<br />
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Directions:<br />
Combine all ingredients in a blender and blend until smooth<br />
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Nutritional stats:<br />
350 calories, 10g fiver, 21 g protein</div>
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Here are a few health benefits:<br />
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<ul>
<li>Spinach is fat free, cholesterol free, low in calories and very low in sodium</li>
<li>Spinach is an excellent source of vitamin A, C, K, iron, fiber, folate, and lutein</li>
<li>Leutin is an antioxidant that promotes good eye health, and may help prevent cancer of the liver,ovaries, colon and prostate, and even dementia.</li>
<li>Dole lab tests found spinach juice has twice the chlorophyl, eight times the calcium, six times the magnesium, 10 times the potassium, 15 times the vitamin C and 43 times the vitamin A of wheatgrass juice!</li>
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<i><span style="color: red; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm">SCD YOGURT</a> - For my daughter we used SCD yogurt, which is yogurt you make yourself. Make sure when you purchase yogurt that it has ACTIVE CULTURES. Most yogurt is crap (excuse my language). It really doesn't do anything to help your gut. Active cultures re-introduce the good bacteria into your digestive system which we lose through medications, eating processed foods etc. Making your own yogurt gives you <span style="text-align: -webkit-left;"> </span><span style="text-align: -webkit-left;">700 billion good bacteria per cup, lots of protein, vitamins, minerals, amino acids in an easy to digest. It is also fermented for 24 hours as apposed to commercial yogurt which is 4 hours. The 24 hour process gets rid of the lactose and makes it easier to digest. If you are interested in the directions... look <a href="http://www.breakingtheviciouscycle.info/knowledge_base/kb/yoghurt_scd.htm">HERE</a>. I will probably do a post about it later.</span></span></i></div>
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<span style="text-align: -webkit-left;"><i><span style="color: red; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://drbenkim.com/recipesalmondmilk.html">ALMOND MILK</a> - You can purchase the almond milk you buy in the store, but it isn't very hard to make your own. And all it has in it is almonds.... imagine that. The store bought Almond milk has things like cane sugar and carrageenan. <a href="http://drbenkim.com/recipesalmondmilk.html">HERE</a> are the simple directions to make your own. If you dry the leftover almonds it becomes almond meal or almond flour depending on if you used blanched almonds or not.</span></i></span></div>
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<br /></div>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-81070064064124712102012-05-09T15:18:00.003-07:002012-05-09T15:20:48.543-07:00SCD - Specific Carbohydrate DietNo, I haven't fallen off the end of the earth. I have just been busy re-learning how to cook for a child who has Crohn's. So, I haven't been trying and sharing very many "fun" recipes. We have started the SCD diet which limits you to almond flour, fruits, veggies, honey, eggs, lean proteins and nuts. And I am SURE that most of you aren't going to be interested in most of those. But I have learned a lot about reading ingredient labels, and cooking for my own family has taken a bit of a turn to the healthy. So hopefully I can share what I have learned, especially with summer coming and the abundance of fruits and vegetables that are available. If it is a recipe that can be made with the Specific Carbohydrate Diet in mind, I will put SCD at the beginning of the post. I have found that many recipes can be tweaked to be SCD. So I will post the original recipe first and the tweaked recipe second.<br />
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But don't panic. I won't go crazy with that. My family still loves, good, yummy food. And I still get recipes from friends, family and off the internet that I am trying. So those will be the main part of this blog. Because one day, my daughter will return to regular food and besides, I would get a real revolt from my family if we didn't indulge in foods that make us happy. So upward and onward!!!<br />
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<br />Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-31173804288574229332012-01-12T21:34:00.000-08:002012-01-13T09:10:01.673-08:00Brown Sugar and Balsamic Glazed Pork LoinMy family was slowly coming home one at a time as I finished fixing dinner. There was some talking and hanging out until I asked my husband to pull the pork out of the oven and cut it up. As soon as he took a nibble, which he is notorious, he said it was really good and told all the kids to come and eat because dinner was going to be good. That should tell you that this is worth trying.<br />
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</div><div style="text-align: center;"><span style="font-size: large;"> <b>Brown Sugar and Balsamic Glazed Pork Loin</b></span></div><div style="text-align: left;"></div><div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;">1 (2 pound) boneless pork tenderloin (or regular pork loin)</div><div style="text-align: center;"></div><div style="text-align: center;">1 teaspoon ground sage</div><div style="text-align: center;"></div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;"></div><div style="text-align: center;">1/4 teaspoon pepper</div><div style="text-align: center;"></div><div style="text-align: center;">1 clove garlic, crushed</div><div style="text-align: center;"></div><div style="text-align: center;">1/2 cup water</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
<i>Glaze</i></div><div style="text-align: center;"></div><div style="text-align: center;">1/2 cup brown sugar</div><div style="text-align: center;"></div><div style="text-align: center;">1 tablespoon cornstarch</div><div style="text-align: center;"></div><div style="text-align: center;">1/4 cup balsamic vinegar</div><div style="text-align: center;"></div><div style="text-align: center;">1/2 cup water</div><div style="text-align: center;"></div><div style="text-align: center;">2 tablespoons soy sauce</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
<b>Directions:</b></div><div style="text-align: center;"></div><div style="text-align: center;">Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.</div><br />
<i style="color: #cc0000;">The changes I made, was I used a 5.5 lb pork loin from Costco. When I took it out of the package I realized that it was 2 loins tied together with string. I cut the string off and rubbed each portion with the rub. For some reason my crockpot doesn't cook real quick, so I put the loins in an oven proof pot with a lid and cooked it in my oven at 300 degrees for about 5 hours. Then the last 30 minutes before serving, I mixed up the balsamic sauce in an microwave proof bowl, microwaved it for 1 1/2 minutes, stirred and microwaved it for another 1 1/2 minutes until it was thickened. I turned on my broiler and put the pot with the loins on the bottom rack, kept glazing and turning until it was a little brown and yummy looking. My husband then removed it, cut it and served it with the rest of the glaze... which is to die for. I would make the glaze for chicken too. </i>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-78256822912843875272012-01-12T14:59:00.000-08:002012-01-12T21:37:25.838-08:00Texas Chicken DiabloI think just the fact I cooked something with "diablo" in the recipe makes me cool. When the kids ask what is for dinner, don't you just want to say "Diablo Chicken" and then let them mull that over until dinner time?<br />
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I was a little nervous making this because of the jalapeno peppers. I have a 9 year old and a few picky eaters, and thought that they might not go over so well. So I did some chicken with the pepers and some just wrapped in bacon. The pepper ones were the hit. Next time I will do them all that way. Because the jalapeno peppers cook, they really become mild, with just a little kick. Not enough to bother my 9 year old. So give it a try and maybe make a few without, just in case.<br />
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I also thought these would be pretty time consuming to assemble and was surprised at how easy they were to make. I used whipped or softened cream cheese and just stirred in the steak seasoning and chopped pecans (which I bought already chopped) in a bowl. I think it only took me about 5 mintues to assemble 6 chicken breasts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.texascooppower.com/content/detail_1112_rec_diablos_350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://www.texascooppower.com/content/detail_1112_rec_diablos_350.jpg" width="320" /></a></div><br />
So here is the recipe and let me know how you liked it.<br />
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<div style="text-align: center;"><b><span style="font-size: large;">Texas Diablo Chicken</span></b></div><div style="text-align: center;"><br />
2 pounds chicken tenders<br />
2/3 cup orange juice<br />
1 1/2 tablespoons dry steak seasoning<br />
8 ounces cream cheese<br />
2/3 cup chopped Texas pecans<br />
12 whole fresh jalapeños<br />
2 pounds thin-sliced bacon<br />
2 cups barbecue sauce<br />
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Place chicken tenders in bowl, add orange juice and 1 tablespoon steak seasoning, stir, cover and set in refrigerator to marinate 1 or more hours, but not overnight. In separate bowl, mix cream cheese, pecans and 1/2 tablespoon steak seasoning, blend well by hand, and set aside. When ready to assemble, wash and slice jalapeños in half lengthwise, remove seeds, then rinse again. Fill jalapeño half with cream cheese mixture, place chicken tender on top of filling, wrap with 1 slice of bacon, and secure with large grilling skewer so that bacon stays wrapped around jalapeño. Place three stuffed jalapeños on each skewer. When finished, brush all finished jalapeños generously with barbecue sauce. Bake or grill until chicken is thoroughly cooked, approximately 45 minutes to 1 hour at 350 degrees, turning halfway through cooking time and basting with more sauce. Baste one last time about 5 minutes before finishing cooking or use remaining sauce to serve.</div>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com3tag:blogger.com,1999:blog-5652152231836916580.post-26641713937089875052011-11-07T13:01:00.000-08:002012-01-12T21:37:11.533-08:00White Chicken ChiliThis is a recipe that a friend brought to the same baby shower that I made the caramel apple bars (see below). It was good enough that I requested the very next day.What I like about this chili, the taste is really good and the additions of melting the cheese and sour cream at the end gives is a creamy consistency. It goes together pretty quickly.<br />
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<div style="text-align: center;"><span style="font-size: large;"><b>White Chicken Chili </b></span></div><div style="text-align: center;">(adapted from "The Food Nanny Rescues Dinner" by Liz Edmunds</div><div style="text-align: center;"><br />
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</div><div class="mbl notesBlogText clearfix"><div> 1 lb. boneless, skinless chicken breasts (cooked and diced) <br />
1 T. olive oil<br />
1 small white onion, diced<br />
3-4 cloves garlic, minced<br />
1 small can diced green chiles, drained<br />
2 - 15oz. cans white beans, drained<br />
4 c. water<br />
4 t. "Better Than Bouillon" chicken base<br />
2 t. ground cumin<br />
2 t. dried oregano<br />
1/2 to 1 t. cayenne pepper (I used these amount of spices - it was just the right amount, spicy but not too much so)<br />
1 t. salt<br />
1 c. sour cream<br />
2 c. shredded Monterey Jack cheese<br />
chopped tomato<br />
chopped cilantro<br />
diced avocado<br />
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Heat oil in large pan over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2-3 minutes. Add the chicken, chiles, beans, chicken base mixed with water, cumin, oregano, and cayenne. Simmer 30 - 45 minutes. Add the sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving. Serve in bowls and top with tomatoes, avocado, and cilantro.<br />
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<i style="color: #cc0000;">Edited: I baked 3 chicken breasts and shredded them for my chicken. Ialso used 2 more cups of water and 2 more tsp of chicken base. I wanted my chicken chili to be between a soup and a chili consistency. I also only used 1/8 tsp cayenne pepper since I was serving it to my kids. I figured I could add more later, but thought it had the right amount of kick. </i><br />
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This is definitely going in my stack of favorites! We served our with these mozzarella, pesto, bacon and tomato paninis (<a href="http://threemanycooks.com/recipes/meaty-mains/sisters-sandwich/">recipe HERE</a>).<br />
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<div style="text-align: center;"><a href="http://threemanycooks.com/wp-content/uploads/2010/07/DSC3999-square-300x300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://threemanycooks.com/wp-content/uploads/2010/07/DSC3999-square-300x300.jpg" /></a></div></div></div>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com1tag:blogger.com,1999:blog-5652152231836916580.post-3703818747933949242011-11-03T21:26:00.001-07:002022-12-06T15:16:50.954-08:00Caramel Apple Cheesecake Bars with Streusel ToppingMade this tonight for a baby shower. They got rave reviews :) (thus the reason I need to post it, so that some of my lovely friends can get it here). We love rave reviews. Even though they have multiple layers, they really didn't take that long to put together. You bake the crust then layer the rest on and bake it one more time. Then drizzle the caramel on top. The caramel really only took about 5-7 minutes to cook, so don't be intimidated.<br />
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<span style="font-size: large;"><b>Caramel Apple Cheesecake Bars with Streusel Topping</b></span><br />
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<div class="c1 c0"><span class="c2"></span></div><div class="c0"><b><span class="c2">Base:</span></b></div><div class="c0"><span>2 cups all-purpose flour</span></div><div class="c0"><span>1/2 cup firmly packed brown sugar</span></div><div class="c0"><span>¼ teaspoon salt</span></div><div class="c0"><span>½ teaspoon cinnamon</span></div><div class="c0"><span>1 cup (2 sticks) butter, softened</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><b><span class="c2">Cream Cheese Layer:</span></b></div><div class="c0"><span>2 (8-ounce) packages cream cheese, softened</span></div><div class="c0"><span>1/2 cup sugar</span></div><div class="c0"><span>2 large eggs</span></div><div class="c0"><span>1 teaspoon vanilla extract</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><b><span class="c2">Apples:</span></b></div><div class="c0"><span>3 Granny Smith apples, peeled, cored and finely chopped</span></div><div class="c0"><span>2 tablespoons sugar</span></div><div class="c0"><span>1/2 teaspoon ground cinnamon</span></div><div class="c0"><span>1/4 teaspoon ground nutmeg</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><b><span class="c2">Streusel Topping:</span></b></div><div class="c0"><span>1 cup firmly packed light brown sugar</span></div><div class="c0"><span>1 cup all-purpose flour</span></div><div class="c0"><span>½ teaspoon cinnamon</span></div><div class="c0"><span>1/2 cup quick cooking oats</span></div><div class="c0"><span>1/2 cup (1 stick) butter, softened</span></div><div class="c1 c0"><span></span></div><div class="c0"><span>1 cup caramel sauce </span><span class="c2">(homemade recipe below)</span></div><div class="c1 c0"><span class="c2"></span></div><div class="c0"><br />
</div><div class="c0"><span>Preheat oven to 350 degrees F.</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><span>In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.</span></div><div class="c1 c0"><span></span></div><div class="c0"><span>In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.</span></div><div class="c1 c0"><span></span></div><div class="c0"><span>In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><span>While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.</span></div><div class="c1 c0"><span></span></div><div class="c0"><span>Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.</span></div><div class="c0 c1"><span></span></div><div class="c0"><br />
</div><div class="c0"><span>Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><b><span class="c2">Caramel Sauce:</span></b></div><div class="c0"><span>4 tablespoons butter</span></div><div class="c0"><span>1 cup firmly packed light brown sugar</span></div><div class="c0"><span>½ cups half-and-half or cream</span></div><div class="c0"><span>Pinch of salt</span></div><div class="c0"><span>1 tablespoon vanilla</span></div><div class="c1 c0"><span></span></div><div class="c0"><br />
</div><div class="c0"><span>Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.</span></div><br />
<div style="color: #cc0000;"><i>Edited: I got this from melskitchencafe.com. I don't love using a ton of bowls (less to clean later) so I mixed my base in one bowl. While it was cooking I mixed whipped up my cream cheese mixture in my mixer, then cut up my apples in the same bowl I mixed the base. When crust was done, I poured cream cheese, then apple mixture, then mixed streusel in apple bowl (used the same bowl 3 times) and finished with that. So I onlyh needed one bowl and my mixer. </i></div><div style="color: #cc0000;"><i><br />
</i></div><i style="color: #cc0000;">The caramel might seem intimidating, but it really wasn't that tough to do. It came together in just about 7 minutes. Cook to just under soft ball stage so they it is thick enough that it doesn't run off the bars. If you don't want to go to the trouble, I suppose you could just using ice cream topping.</i>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com1tag:blogger.com,1999:blog-5652152231836916580.post-79799012271549304582011-08-09T15:05:00.001-07:002022-12-06T15:17:10.884-08:00Salted Caramel Butter Bars<div style="font-family: inherit;"><span style="font-size: small;">The name says it all. Whats not to like? Salted caramel.... butter. </span></div><div style="font-family: inherit;"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFwBg_xp3qVcjc-mX7MbZ_sauaiJvk6WpYTttLFLU3wYMXUqjz6awqvPPbgNc_yDUNbfaIuR23mjrsHNSXgBda2jW17Fvbeq7imsy1r1gSHsLffjaBR7vHHBc4vSTqfSnL4y98kuWzfQ/s1600/caramelsb6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFwBg_xp3qVcjc-mX7MbZ_sauaiJvk6WpYTttLFLU3wYMXUqjz6awqvPPbgNc_yDUNbfaIuR23mjrsHNSXgBda2jW17Fvbeq7imsy1r1gSHsLffjaBR7vHHBc4vSTqfSnL4y98kuWzfQ/s320/caramelsb6.jpg" width="320" /></a></div><br />
</div><div style="font-family: inherit;"><b><span style="font-size: small;">Salted Caramel Butter Bars</span></b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">1 lb salted butter at room temperature</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 cup sugar</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 1/2 cups powdered sugar</span></div><div style="font-family: inherit;"><span style="font-size: small;">2 tsp. vanilla</span></div><div style="font-family: inherit;"><span style="font-size: small;">4 cups all purpose flour </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><b><span style="font-size: small;">For the filling:</span></b></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> 1 bag (14 oz) caramel candies (about 50) unwrapped</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/3 cup milk or cream</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/2 tsp vanilla</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 Tbl coarse sea salt (optional)</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><b><span style="font-size: small;">To make the crust:</span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">In a large bow, combine the butter and sugars. Using a mixer o medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and bea on low speed until a smooth soft dough forms.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Spray a 9 X 13 inch baking pan lightly with non-stick cooking spray. Press 1/3 of the dough evening into the pan to for a bottom crust. Bake approximately 20 minutes (mine took about 25 minutes). Let cool for 15 - 20 minutes</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">While bottom crust us baking and remaing dough is chilling, make the caramel filling. Place caramels in a microwave safe bowl. Add the cream/milk. Microwave on high for 1 minutes. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30 second intervals, stirring after each interval until smooth. </span></div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Pour the caramel filling over the crust. If you are going to salt the caramel, sprinkle it on caramel layer now.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Remove the remaining chilled dough from refrigerator and crumble it evening over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes (mine took 30-35 minutes)</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"><span style="font-family: inherit;">Let cool before cutting into squares. </span></span><span style="font-size: small;"><span style="font-family: inherit;">These are very rich, so cut them into 1" squares.</span></span><br />
<div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;"><span style="font-size: small;"><span style="font-family: inherit;"> <i>Also the recipe says to put 1/3 on the bottom then bake, after adding the caramel layer you crumble the other 2/3 of the dough on top. I think I would do 1/2 on the bottom and crumble the other half on top.</i></span></span></div><br />
Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-22355605895296100122011-06-16T12:36:00.000-07:002011-06-16T12:54:35.859-07:00Honey Sesame Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9fzF6RRxH-h07H2uYCMBMYDRGIjeBhzTN-n-VXXBU0gCc-8DZp4E_Y_WM71zTUZibadTOfJINh9C_CWdDDNkHekXdA6iP7NPBLrvelKhV0iG4WmJTOpr6Jx6A-Fi3jPc7ZsGlg3LGo8/s1600/100_3134.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9fzF6RRxH-h07H2uYCMBMYDRGIjeBhzTN-n-VXXBU0gCc-8DZp4E_Y_WM71zTUZibadTOfJINh9C_CWdDDNkHekXdA6iP7NPBLrvelKhV0iG4WmJTOpr6Jx6A-Fi3jPc7ZsGlg3LGo8/s320/100_3134.JPG" alt="" id="BLOGGER_PHOTO_ID_5618904054212510338" border="0" /></a><br /><br />Saw this recipe a few weeks back and put it on my list of things to try. We like chinese food, but<br /><br />1. hate the prices (when you are feeding a family of 6, 2 being full grown men/boys) and<br /><br />2. sometimes it can be really fattening or the chicken can be a little junky.<br /><br /><div style="text-align: center;">What I <span style="font-weight: bold;">loved</span> about this recipe...<span style="font-weight: bold;"> the taste</span>.<br /><br />What I <span style="font-weight: bold;">didn't love</span>.... <span style="font-weight: bold;">coating and frying all the chicken pieces</span>.<br /></div><br /><span style="font-style: italic; color: rgb(153, 0, 0);">When I try this again, I think I will cut my chicken into pieces and then just cook them in a pan with a little olive oil. Remove the chicken, make the sauce, replace the chicken in the pan to coat with sauce. Then serve over rice. This makes the recipe much easier (don't you hate the smell in your kitchen after frying stuff) and much healthier.</span><span style="font-style: italic; color: rgb(153, 0, 0);"> Yes, the crunchy battered coating is delicious, but if you are lazy like me, this is a good alternative. Or maybe I should say I am looking for a healthy alternative. Doesn't that make me sound more posh?</span><br /><br />The sauce was easy and very tastey. I cut the oil down by half and doubled it as I wanted enough sauce to drizzle over on the rice when serving. I actually doubled the recipe, so really I quadrupled the sauce recipe.<br /><br /><span style="font-weight: bold;font-size:130%;" >Honey Sesame Chicken</span><br /><br />Ingredients:<br /><br />1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)<br />Oil (for deep frying)<br /><br />Batter-<br />4 tablespoons cornstarch<br />¼ cup flour<br />1 teaspoon baking powder<br />½ cup water<br />½ teaspoon salt<br />1 egg<br />1 egg white<br /><br />Sauce-<br />1 ½ tablespoons oil<br />2 teaspoon ginger (minced)<br />3 tablespoons garlic (minced)<br />1 teaspoon salt<br />3 tablespoons honey<br />1 teaspoon rice wine vinegar<br />½ cup water<br />1 teaspoon cornstarch (mixed with 1 teaspoon water)<br />Sesame seeds (for garnish)<br /><br />Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.<br /><br />Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.<br /><br />Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.<br /><br />Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.<br />(Makes 4 servings)Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-48561869818478722162011-06-14T18:47:00.000-07:002011-06-16T12:47:21.353-07:00Steak or Chicken Fajitas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLNZ5A7TpT0yupAyI1XGprerF7kOHw2WKvk2aaWtJoEQezp-0WWuClvvUQJSgfdpULmJ1SCOMCsHqMVgZJQmuqHKsOBtytdJ3KCOczxYmLj9a9APenBF_xViOZnfju0C6C4r7scjrOzs/s1600/fajitas+on+plate.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="213" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLNZ5A7TpT0yupAyI1XGprerF7kOHw2WKvk2aaWtJoEQezp-0WWuClvvUQJSgfdpULmJ1SCOMCsHqMVgZJQmuqHKsOBtytdJ3KCOczxYmLj9a9APenBF_xViOZnfju0C6C4r7scjrOzs/s320/fajitas+on+plate.jpg" /></a></div>(picture borrowed from <a href="http://www.ourbestbites.com">ourbestbites.com</a>)<br />
<br />
This recipes comes from one of my favorite food blogs <a href="http://www.ourbestbites.com">ourbestbites.com</a>. I've made it twice and the hubs has raved both times. He said if he closed his eyes he felt like he was eating fajitas at a good restaurant. I think it's especially delicious because you marinade the meat (I used chicken) and vegetables beforehand and then grill them all which adds a lot of yummy flavor. If you are a fan of Mexican food, I would definitely give this recipe a try! <br />
<br />
<b><i>Chicken or Steak Fajitas</i></b><br />
<br />
Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.<br />
<br />
1 lb boneless skinless chicken breasts, chicken thighs, or steak<br />
2-3 bell peppers, stem and membranes removed and peppers quartered<br />
1 large onion (any color/variety) sliced into 1/2″ slices<br />
Marinade:<br />
1/4 C fresh lime juice<br />
1/3 C water<br />
2 T vegetable oil<br />
2 cloves garlic, pressed or finely minced<br />
3 t vinegar<br />
2 t soy sauce<br />
1-2 t liquid smoke*<br />
1 t salt<br />
1/2 t chili powder, or chipotle chili powder<br />
1/2 t cayenne pepper<br />
1/4 t ground black pepper<br />
1/4 t onion powder<br />
<br />
*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?<br />
<br />
Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.<br />
<br />
Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.<br />
<br />
Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:<br />
<br />
Flour Tortillas<br />
Black Beans<br />
Lime-Cilantro Rice<br />
Pico de Gallo<br />
Salsa<br />
Diced avocado<br />
Guacamole<br />
Sour Cream (sorry, we just buy that one!)Steffhttp://www.blogger.com/profile/02541800046070764157noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-21173800185981665672011-06-10T22:00:00.000-07:002022-12-06T15:17:35.229-08:00Chocolate Chip Cookie Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.meals.com/imagesrecipes/131104lrg.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 289px; height: 289px;" src="http://www.meals.com/imagesrecipes/131104lrg.jpg" alt="" border="0" /></a>
<div style="text-align: center;"><span style="font-size:130%;"><span style="font-size:100%;">No, it isn't healthy.</span>
<span style="font-size:180%;">Yes, it is delicious.</span>
</span></div>
I attempted once before to make a recipe like this. Of course it was when we had company over and it earned a "fail" award. It was to greasy and never really set up.
We have a restaurant in town that makes very yummy pies and one is a chocolate chip cookie pie. Since we love all things chocolate chip cookish, I had to give it another try.
Success!!!
This was wonderful with a scoop of vanilla ice cream and a little chocolate sauce dribbled over the top.
<span style="font-weight: bold;font-size:130%;" >Chocolate Chip Cookie Pie</span>
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mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:180%;" >1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, <b>softened</b> (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk <i>too</i> sweet)
1 C chopped pecans (you are welcome to make it without nuts)</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:180%;" >Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:180%;" >optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:180%;" >Preheat oven to 325° F.</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:180%;" >Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.</span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:180%;" >Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.</span></p> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> <w:word11kerningpairs/> <w:cachedcolbalance/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> 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mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="line-height: normal; color: rgb(153, 0, 0); font-style: italic;"><span style=";font-family:";font-size:180%;" >*There have been several comments about pies turning out runny. First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I’ve made a million of these and never had that happen so I honestly have no idea. The recipe is correct as written, it comes straight from Nestle! The only thing I can think of is that altitude might be a factor. One reader suggested adding 2 Tbs of flour if you’re at a high altitude. If anyone finds that solves their problem, let me know!</span> </p>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com1tag:blogger.com,1999:blog-5652152231836916580.post-3585271520340106622011-06-09T16:26:00.000-07:002011-06-09T16:28:26.859-07:00Homemade Ice Cream cookoff - Bring It!Our Butler family reunion is in less than a month. As is customary, we are having a cooking contest. This year, since it will be summer and we want to try something that we haven't done before, we are doing.....<br /><br /><br /><div style="text-align: center; font-weight: bold; color: rgb(153, 0, 0);"><span style="font-size:180%;">HOMEMADE ICE CREAM<br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.delish.com/cm/delish/images/Ss/taste-of-summer-lg.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://www.delish.com/cm/delish/images/Ss/taste-of-summer-lg.jpg" alt="" border="0" /></a><br /><br />So let the games begin and may the best family win!<br /><br />When we get back the middle of July, we will be posting the recipes and pictures of the contest. Hopefully at least one batch will turn out decent. :)<br /><br />If you have a wonderful homemade ice cream recipe or any tips, please share in the comments.Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-32839009832517851112011-06-06T15:50:00.000-07:002022-12-06T15:17:56.690-08:00Honey Roasted Red Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/595740.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/595740.jpg" alt="" border="0" /></a>
We were invited to a friend's house for dinner. I asked what I could bring, she said "How about a potato dish?". Of course you can never go with the same old thing, so I found this recipe and we <span style="font-weight: bold;">really</span> enjoyed it. I like something that takes just a little preparation, pop it into the oven with little maintanence and in a bit of time you have a yummy dish.
I thought this would be good for summer with all the grilling that goes on.
Honey Roasted Red Potatoes
1 lb Red Potatoes
2 Tablespoons diced Onion
2 Tablespoons Butter
1 Tablespoon Honey
1 teaspoon Dry Mustard
1 pinch of Salt
1 pinch of ground black pepper
Heat over to 375 degrees. Cover 11 X 17 pan with foil which has been sprayed with cooking spray. Wash and dry potatoes, then cut into cubes. Spread on pan then sprinkle onions over the top. Mix butter, honey, dry mustard, salt and pepper in a bowl then drizzle over the top. Mix so all the potatoes are covered.
Cook for 35 minutes or until potatoes are tender.
<em><span style="color: rgb(204, 0, 0);">I ended up doing 5 lbs of potatoes because there were quite a few people eating (so I mutltiplied the recipe by 5). I would cut down on the butter by about maybe half as they did end up a just a little greasy. Delicious, but a bit greasy :) </span></em>
<em><span style="color: rgb(204, 0, 0);"></span></em>
<em><span style="color: rgb(204, 0, 0);">I added more onion than called for because I loved carmalized onion and potatoes. You could do them in a little bigger chunks than diced.</span></em>
<em><span style="color: rgb(204, 0, 0);"></span></em>
<em><span style="color: rgb(204, 0, 0);">I stirred every 15 minutes or so and I ended up cooking mine for a little over an hour. I like them a little brown and carmalized. Sprinkle a little extra salt and pepper at the end to taste.</span></em>
<em></em>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-39994788067956963272011-06-03T15:41:00.001-07:002011-06-03T15:59:30.687-07:00Cinnamon Sugar French Toast Bites<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://content1.tastebook.com/content/photo/user_thumb/vfehL8Ta13c2738303538353L8TaGqgd_1262036870.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 248px; height: 248px;" src="http://content1.tastebook.com/content/photo/user_thumb/vfehL8Ta13c2738303538353L8TaGqgd_1262036870.jpg" alt="" border="0" /></a><br /><br />Since I have all my children back at home, I am attempting to make a hot cooked breakfast. When you only have 2 children and they don't usually like eating a big breakfast, it makes it a little tougher to put the time and energy into doing anything to complicated, especially when you are NOT a morning person.<br /><br />I found this recipe at <a href="http://www.multiplydelicious.com/thefood/2010/08/cinnamon-sugar-french-toast-bites/">Multiply Delicious</a> and thought I would give it a try. It was a fun take on an old favorite and a big hit with ALL the kids. Granted, it does take a little bit more work cutting the bread into cubes and cooking them individually. But because of this, it becomes a finger food and great to grab and eat when you children are running out the door to school or work. I do have a few recommendations that I will post at the bottom.<br /><p><span style="font-size:130%;"><strong>Cinnamon Sugar French Toast Bites</strong></span></p> <p>3 Tablespoons Sugar<br />2 teaspoons ground cinnamon<br />2 large eggs<br />1/2 cup buttermilk<br />1/2 cup milk<br />1 teaspoon vanilla extract<br />Pinch of Salt<br />1 loaf french bread, cut into 1-inch cubes<br />2 Tablespoons unsalted butter<br />Maple Syrup</p><p>In a large bowl, stir together the sugar and cinnamon. Set aside.</p> <p>In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.</p> <p>In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.</p> <p>Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar. Serve with maple syrup.</p><p><br /></p><p style="font-style: italic; color: rgb(153, 0, 0);">Here are my suggestions:</p><p style="font-style: italic; color: rgb(153, 0, 0);">First I think I would cut these into strips instead of cubes. Then you could eat them like French Toast dippers. They would be easier to cook (not as many things to turn), but they could still be a finger food and you could still roll them in the cinnamon sugar.</p><p style="font-style: italic; color: rgb(153, 0, 0);">In the recipe it says to put half the bread cubest into the batter then into the pan. I felt mine got a little to soggy. Even after cooking all the edges slowly, they were a bit to mushy inside for my liking. But this is coming from a girl who doesn't like runny eggs :) So, the fact you have now cut your bread into strips, it makes it easier to dip them individually into the egg mixture, then put them into the pan without to much soaking.</p><p style="font-style: italic; color: rgb(153, 0, 0);">I would also consider adding 3 or 4 eggs instead of just the two. But I do like mine a little thicker and eggier (is that a word?).<br /></p><p><span style="font-style: italic; color: rgb(153, 0, 0);">I also served mine with </span><span style="text-decoration: underline;"><span style="font-style: italic;"><a href="http://realgoodrecipes.blogspot.com/2010/10/buttlermilk-syrup-yum.html">THIS SYRU</a><a href="http://realgoodrecipes.blogspot.com/2010/10/buttlermilk-syrup-yum.html">P</a></span></span><span style="font-style: italic; color: rgb(153, 0, 0);">, instead of the maple. You already have the buttermilk, so whip up a batch of this. Just remember to put it in a larger pan because it at least doubles while boiling and you don't want it to burn or bubble over. You can keep this in the fridge and is yummy on ice cream or just eating with a teaspoon when not on a diet :)</span><br /></p>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-16506679963571516912011-05-31T14:10:00.000-07:002011-05-31T14:50:55.344-07:00Chicken Skewers with Sweet Red Chili Sauce<div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Don't Count Me Out!</span></div><div><br /></div>It is May 31st and here I am keeping my promise to post at least monthly. I almost missed the deadline and in this family if you mess up there are some (Lorri) that will never let you forget it. I have had some grand intentions of posting, in fact my computer is full of pictures I have taken of foods we love, but do I share - NO! Yes, I am the sister that is hoarding her delicious recipes! Not to fear though, I am making a decision, right here - right now, to share so that you too can be an amazing cook like me. Okay just kidding - I'm not that great, but every once in a while I make something that is pretty dang good and I will start sharing. Take for example this last weekend, I grilled up some really, really good chicken, it is perfect for a group or just your family. I ended up marinading 8 lb. of chicken plus 3.5 lb. of steak (recipe to come later) and there was not even a morsel left. I highly recommend you trying this out ASAP - let me know what you think!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkHQ-euB4yS0xtfPgxIyk5FQc_ubLNiy9Apcm4dgLkhKve4Zb5t_Fl1QKtU5TRNaI-sl6R2W3VwuhQ20j5OeaD7SOQeRy3peBh0VNOuNtAE1DrEJkmKkhsvlmlPMWvjOhy3ZzDbZyRAs/s1600/thai-chicken-satay.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkHQ-euB4yS0xtfPgxIyk5FQc_ubLNiy9Apcm4dgLkhKve4Zb5t_Fl1QKtU5TRNaI-sl6R2W3VwuhQ20j5OeaD7SOQeRy3peBh0VNOuNtAE1DrEJkmKkhsvlmlPMWvjOhy3ZzDbZyRAs/s320/thai-chicken-satay.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5612999847213757106" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;">Chicken Skewers</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">30 wooden skewer sticks - soak in water 30 minutes before threading chicken strips so the skewers don't burn on the grill.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">4 large chicken breast (I use tenderloins, just more of them) - cut into 1/2 inch strips</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1/4 c. soy sauce</div><div style="text-align: center;">1 T. brown sugar</div><div style="text-align: center;">2 T. fresh lime juice</div><div style="text-align: center;">1 T. honey</div><div style="text-align: center;">1 T. fresh ginger, minced</div><div style="text-align: center;">1 clove garlic, minced</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In a small mixing bowl, whisk together soy sauce, brown sugar, lime juice, honey, ginger and garlic. Put chicken strips in a gallon ziploc bag and pour marinade over the top - seal it up. Let marinade for a couple of hours or I like to prepare this the night before and let it sit in the fridge overnight for some really good flavor. Right before grilling thread the chicken onto skewer sticks then grill on medium heat 5- 10 minutes, turning often. Discard marinade. Serve chicken with a bowl of Sweet Red Chili Sauce for dipping. Delicious!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(255, 0, 0); "><span class="Apple-style-span" style="font-size:small;">Note: keep the marinade to chicken ratio equal so you get the wonderful flavor in the chicken - don't skimp!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;">Red Chili Sauce</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 red bell pepper</div><div style="text-align: center;">1/2 c. water</div><div style="text-align: center;">1/2 c. rice vinegar</div><div style="text-align: center;">1/2 tsp. toasted sesame oil</div><div style="text-align: center;">1/2 c. sugar</div><div style="text-align: center;">1/2 tsp. soy sauce</div><div style="text-align: center;">2 T. corn starch</div><div style="text-align: center;">1/4 tsp. crushed red chili flakes</div><div style="text-align: center;">1/2 tsp. kosher salt</div><div style="text-align: center;">In a blender puree all ingredients. Pour mixture into a small pan and bring to a boil. Stir constantly and cook until sauce thickens. Serve warm or chill.</div>Erikson Familyhttp://www.blogger.com/profile/09593491869592080090noreply@blogger.com3tag:blogger.com,1999:blog-5652152231836916580.post-86643253190576179172011-05-23T17:02:00.000-07:002022-12-06T15:18:22.672-08:00Raspberry Applesauce JelloThis is from my mom and I have had to ask her for it several times. So to save her the headache of finding it one more time, I posted it here for easy access. Also, thought it would be good to share with berry season closing in on us. I love the texture the applesauce adds to this. Definitely a favorite of our family... and easy.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/616171.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/616171.jpg" alt="" border="0" /></a>
<span style="font-weight: bold;font-size:130%;" >Raspberry Applesauce Jello</span>
3 (3 oz) packages raspberry Jello
3 cups 7-up (you can mix water with the 7-up to make 3 cups)
Applesauce
Lots of Raspberries (about 3 packages frozen)
Boil 7-up then add jello slowly, stirring until desolved. Add enough applesauce to make 6 cups. Pour into a 9 X 13 pan. Add lots of raspberries (to your liking). Chill for 3-4 hours or until set. You can top with Cool Whip if you want.
Easy!Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-63081432781861757802011-05-19T11:21:00.000-07:002022-12-06T15:19:11.684-08:00Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSluCI7OMjpA6176zH14II37Uf6YjZupqk1jDBprHlfHRNBFQ11Me5fEkGJc70__kjnS0s7vBh6OCXI943Vmch2HXNmY3N7BZ8DgbGCB1AknPEllcTBMn-OxCjdgcuiznCL1EGXGWvi_A/s1600/chicken+salad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 243px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSluCI7OMjpA6176zH14II37Uf6YjZupqk1jDBprHlfHRNBFQ11Me5fEkGJc70__kjnS0s7vBh6OCXI943Vmch2HXNmY3N7BZ8DgbGCB1AknPEllcTBMn-OxCjdgcuiznCL1EGXGWvi_A/s320/chicken+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5608496657265898834" border="0" /></a>
A few things I love about summer are BBQing, fresh fruits and vegetable, and yummy salads. This is one of my favorites. In fact my sister, Wendi, and I had a chicken salad cookoff. We were so sure everyone woule like ours the best that we both ended up doubling our recipes. Needless to say we had PLENTY of chicken salad. That, and I am sure I was the hands down winner :)
This recipe is from a friend our family has known for quite a while. She is a fantastic cook. You know the type. When she has a recipe you know you want a copy because there isn't anything that she makes that isn't wonderful.
Thanks Marilyn!
<span style="font-size:130%;"><span style="font-weight: bold;">Chicken Salad</span></span>
3 cups chicken, cooked and cubed (I think you could use your canned chicken too)
1 cup grapes (red or green)
1 cup slivered almonds
3 cups celery (I use less as my family aren't celery fans)
1 cup mayonnaise
1/4 cup whipping cream, whipped (love the creaminess this adds)
1 Tablespoon lemon juice
salt and pepper to taste
Mix he chicken, grapes, almonds and celery. Mix mayonnaise, whipped cream and lemon juice. Fold into chicken mixture and serve on lettuce leaves or croissants.
<span style="font-style: italic; color: rgb(153, 0, 0);">Taste it before serving and add whatever salt and pepper you want to your liking.</span>
Yummy! Making this Saturday for lunch!Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-54459417641258451112011-05-17T16:52:00.000-07:002011-05-17T21:42:53.340-07:00Traditional Chicken EnchiladasMatt and I have been on the search for a couple years for a great Enchilada recipe similar to the one we have at our favorite mexican restaurant. It doesn't have the red or green enchilada sauce, it's a more of a white sauce but we couldn't figure out what it was. I've seen the recipes using cream cheese and we knew that wasn't it either...there is no hint of cream cheese in our favorites. I <i>finally</i> came across this recipe one day and gave it a go. We both agreed it was the closest thing we've had to the ones at the actual restaurant and we really liked them! This will be our go to enchilada recipe from now on! This picture is from the website (<a href="http://">http://www.mexicanfoodrecipes.org</a>) I got the recipe from as I've been having issues with transferring pictures from my camera to my computer. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYS9iHyApYlJIMWTty_tiBLUAZxw8t4DIqRscsd1Julx3a1L9hdAQVBdud-_GNoNGW3OEpWYSO-OFTX7x0KTjvc-dJhWuQTpRs2sLbMLhnlwPGWJwqnUKeZyJndWj3VQAJzlvQ1BZS9X0/s1600/chicken-enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYS9iHyApYlJIMWTty_tiBLUAZxw8t4DIqRscsd1Julx3a1L9hdAQVBdud-_GNoNGW3OEpWYSO-OFTX7x0KTjvc-dJhWuQTpRs2sLbMLhnlwPGWJwqnUKeZyJndWj3VQAJzlvQ1BZS9X0/s320/chicken-enchiladas.jpg" width="213" /></a></div><br />
<b>Traditional Mexican Chicken Enchiladas Recipe</b><br />
<br />
<i>Ingredients </i>- <br />
12 corn tortillas<br />
3 cooked chicken breast halves, no bones or skin, shredded<br />
½ cup chopped green onions<br />
½ cup chopped fresh cilantro<br />
2 cups chicken broth<br />
1 cup sour cream<br />
¾ cup minced onion<br />
12 oz shredded cheddar cheese<br />
4 oz chopped green chilies<br />
¼ cup butter<br />
¼ cup all purpose flour<br />
Vegetable oil for frying <br />
<br />
<i>Preparation</i>: <br />
<br />
Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.<br />
<br />
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.<br />
<br />
Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.<br />
<br />
<i>Serves 6<br />
</i><br />
<br />
PS- I kept my promise Lorri! Are you proud?!Steffhttp://www.blogger.com/profile/02541800046070764157noreply@blogger.com2tag:blogger.com,1999:blog-5652152231836916580.post-42013295498705801462011-05-15T16:30:00.000-07:002011-05-20T09:57:10.339-07:00Cake Pops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.weddingwire.com/static/wedding/815001_820000/819124/community/400x400_1299710432912-StarbucksCakePops.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 352px; height: 295px;" src="http://static.weddingwire.com/static/wedding/815001_820000/819124/community/400x400_1299710432912-StarbucksCakePops.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blog.shopdirtylaundry.com/storage/post-images/pops-3.jpg?__SQUARESPACE_CACHEVERSION=1300117614235"><br /></a><br />It was my turn to make birthday treats for the young women in our church. I wanted to do seomthing fun and different. After a little bit of brainstorming, my daughter and I decided to try cake pops. They have been wandering around on the internet ever since <a href="http://www.bakerella.com/red-velvet-cake-balls/">Bakarella</a> made them famous. But now Starbucks is selling them as a quick, around 100 calorie treat.<br /><br />They turned out pretty good and got very positive reviews. So positive that seconds were in order.<br /><br />This recipe is very easy. The trickest part is coating the cake pop with chocolate or candy melts. I think it just takes a bit of practice.<br /><br /><span style="font-weight: bold;">CAKE POPS</span><br /><br />1 box cake mix - <span style="font-style: italic; color: rgb(153, 0, 0);font-size:85%;" >chocolate is the most dense and easiest to work with, but we did strawberry withoug any problems</span>.<br /><br />1 can of store bought frosting - <span style="color: rgb(153, 0, 0); font-style: italic;font-size:85%;" >we used vanilla but then read the cream cheese is better. Of course you would do chocolate with chocolate cake.</span><br /><br />bag of candy melts - o<span style="color: rgb(153, 0, 0);font-size:85%;" ><span style="font-style: italic;">r you can use melted chocolate, but the candy melts stayed melted longer AND you don't have to worry about tempering your chocolate. You can find these at most craft stores for a couple of dollars.</span></span><br /><br />Sticks <span style="font-style: italic; color: rgb(153, 0, 0);font-size:85%;" >- popscicle style or candy sticks from craft store.</span><br /><br />sprinkles, chopped nuts, crushed oreos or whatever else the imagination can think of<br /><br />Mix cake mix according to package. Pour into a 9 X 13 foil lined pan that has been sprayed with pam. Cook then let cook. Put cake in a mixing bowl and break up with your hands. Scoop 1/2 a container of store bought frosting into the cake and mix. <span style="font-style: italic; color: rgb(153, 0, 0);">This should bring you back to your playdough days. Great activity when taking out your troubles on :)</span><br /><br />I used my cookie scoop and scooped up the dough, rolled it in my hands to form a ball. At this<br />point I melted the candy melts and dipped the end of my stick into the candy melts then into one of the cake balls stood up in styrofoam (or anything you can think of to hold them up to dry).<br /><br /><span style="font-style: italic; color: rgb(153, 0, 0);">I also read later than some people put them in the fridge to help the cake get a little sturdier before coating with candy melts or chocolate. Mine turned out fine, but I do agree this would be helpful.</span><br /><br />Melt candy melts/chocolate in microwave dish. Start at 1 minute at 50 percent power, then drop down to 30 second intervals at 50 percent power, stirring in between. <span style="font-style: italic; color: rgb(153, 0, 0);">Make sure there is NO WATER or MOISTURE. If it gets into the candy melts or chocolate it will seize up and get crumbly. If you want to color white chocolate, use a gel food color, not liquid.</span><br /><br />If you need to remelt candy melts, do so at this time by putting the bowl back in the microwave at 30 second intervals at 50 percent power. Stirring in between until ready.<br /><br /><span style="font-style: italic; color: rgb(153, 0, 0);">One bag of candy melts will do approximately 20 1 1/2" round cake pops.</span><br /><br />Hold your cake pop sideways and spoon the chocolate/melts over while turning the cake pop until coated. Place back in your styrofoam holder. You can also dip them in sprinkles, oreos, nuts before putting them in your holder or sprinkle over the top after.<br /><br />See, not to hard. The perfect size treat and very eye appealing. Would look great on a dessert table or maybe birthday treats for your kids class.<br /><br />Here are some other ideas of decorating with the same basic recipe.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Sheep<br /></span></div><br /><center><a href="http://www.flickr.com/photos/bakerella/3405504067/" title="Sheep Cake Pops by Bakerella, on Flickr"><img style="width: 393px; height: 264px;" src="http://farm4.static.flickr.com/3656/3405504067_fdbe633e5b.jpg" alt="Sheep Cake Pops" /></a></center><br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Easter Eggs<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bigsislilsis.com/wp-content/uploads/2011/04/Easter-Egg-Cake-Pops-450x299.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 402px; height: 267px;" src="http://bigsislilsis.com/wp-content/uploads/2011/04/Easter-Egg-Cake-Pops-450x299.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><br /></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Here they are displayed upside down</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOL1wjJv11g7gJPlShPYHtAvlupcPUgsWYsLRX2ZgnLrq2ZVZYdTzwBMGN7Qw1XmO_qdgk7IGUBm7HVu63y91LjzC_ds4Ofhz-p-0-YZMTItHtHjuRpzO1E1K57Ud6TxQFUo2_PF0_k8C/s400/cake+pop2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOL1wjJv11g7gJPlShPYHtAvlupcPUgsWYsLRX2ZgnLrq2ZVZYdTzwBMGN7Qw1XmO_qdgk7IGUBm7HVu63y91LjzC_ds4Ofhz-p-0-YZMTItHtHjuRpzO1E1K57Ud6TxQFUo2_PF0_k8C/s400/cake+pop2.JPG" alt="" border="0" /></a><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;"><br />How about Thomas the Train display<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ptsagaris.files.wordpress.com/2011/03/20101204_0525.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 413px; height: 322px;" src="http://ptsagaris.files.wordpress.com/2011/03/20101204_0525.jpg" alt="" border="0" /></a><br /><br />As you can see, you are only limited by your imagination. There are monster cake pops, christmas trees, Hello Kitty, cupcakes... just google it and then start planning your next party or wedding :)Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0tag:blogger.com,1999:blog-5652152231836916580.post-8351746454850620802011-05-06T12:56:00.000-07:002022-12-06T15:19:34.812-08:00Bread Cones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFeecimAUIfy7MVDzDrDy-WP6tKj_V1aHzVs7jIHCIjnS8SFXX5JTRqtTLjm-CcqIdWwrvJfTYob3JFR9oH6VWea08ZOtzIfchLNIcFCMCGXLrVLVvAC36u3A1KTDcpLQFnue4vM628GH/s1600/yellowstone+breadcones+132.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFeecimAUIfy7MVDzDrDy-WP6tKj_V1aHzVs7jIHCIjnS8SFXX5JTRqtTLjm-CcqIdWwrvJfTYob3JFR9oH6VWea08ZOtzIfchLNIcFCMCGXLrVLVvAC36u3A1KTDcpLQFnue4vM628GH/s1600/yellowstone+breadcones+132.JPG" alt="" border="0" /></a>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iCbbuE5leDACP3U3lRv1wLI-Ad5xeiJ6OzlugUB8wukwLV-rHnEwSuKjdv1GljLtdTr97NuRGp73U7xk3r83pQTJ61edf1Vz2Z87MmfpWWlje79EJMNQJBCLh7wJS-3c1X8B5z68kXbM/s1600/yellowstone+breadcones+130.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6iCbbuE5leDACP3U3lRv1wLI-Ad5xeiJ6OzlugUB8wukwLV-rHnEwSuKjdv1GljLtdTr97NuRGp73U7xk3r83pQTJ61edf1Vz2Z87MmfpWWlje79EJMNQJBCLh7wJS-3c1X8B5z68kXbM/s1600/yellowstone+breadcones+130.JPG" alt="" border="0" /></a>
<div>I saw this recipe awhile ago and bookmarked it for further exploration later. For some reason, this seems like such a fun spring idea. Maybe making the cones and putting some delcious chicken salad in them. I can see a picnic or luncheon with the ladies.
The one thing about this recipe is that they use small metal cones to wrap the dough around. I don't know about you, but I loaned all my fancy metal cones out and never got them back (okay, I never really had any to start). I did find that one suggestion was to use sugar ice cream cones and wrap foil around them, THEN wrap your dough around the foil. Another woman tried using cardstock (she used old brochures mailed to her). She wrapped them in the shape of a cone and then wrapped the foil around them. Then wrapped her dough around the cone. She said it worked fine. So now I have given you some inexpensive options.
Here is the recipe below, and <a href="http://www.cookingbread.com/classes/class_bread_cones.html"><span style="text-decoration: underline;">cookingbread.com</span></a> is the site the hosted it. They have detailed step by step directions with pictures. Which makes it a little easier I think. Also, <a href="http://www.cookingbread.com/recipes/miscellaneous_bread/bread_cone_recipe.html">HERE</a> is the recipe card version.
</div>
<div id="ingredients"> <h1><span style="font-size:130%;">Bread Cones:</span></h1> <h2><span style="font-size:100%;">Ingredients</span></h2> <h3><span style="font-size:100%;">Dough:</span></h3> <ul id="first_ul"><li>1/2 cup milk</li><li>1/2 cup water</li><li>3 tablespoons oil</li><li>1/4 cup sugar</li><li>1 beaten egg</li><li>1 1/2 teaspoon salt</li><li>2 1/4 teaspoon instant yeast</li><li>3 1/2 to 4 cups bread flour</li></ul> <div id="seconduldiv"> <h3><span style="font-size:100%;">Egg Wash:</span></h3> <ul id="second_ul"><li>1 egg</li><li>1 tablespoon milk</li></ul> </div> </div><div id="method"> <h4>Method</h4> <p> Pour milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm. Add in oil, sugar and salt; mix with a wooden spoon till well blended. Add in beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in instant yeast and mix. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. When the mixture becomes to hard to mix, pour out onto a well floured surface and knead in more flour for 8 minutes. The dough will become smooth and elastic. Add just enough flour that the dough no longer sticks to your hands while kneading. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides with oil. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour. Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces. use a scale to make sure each piece is equal in weight. Allow to rest for 5 minutes. Take each piece and roll into a 36 inch rope. Roll ropes around the greased 6 inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and cover with plastic wrap. Allow to rest for 30 minutes. Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.</p> </div><div></div><span style="font-style: italic; color: rgb(153, 0, 0);">I would be curious if you could take this same technique and maybe try it with your favorite dough. If anyone does this, let us know how it works. Good Luck!</span>
<div></div>Tfamilyhttp://www.blogger.com/profile/02870980719486375593noreply@blogger.com0