tag:blogger.com,1999:blog-72183667296905498782024-03-18T20:25:58.029-07:00Vittles DivineMegan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-7218366729690549878.post-72892190146181217722012-02-06T14:36:00.001-08:002012-02-06T19:35:21.769-08:00Pumpkin Pie CakeThis recipe is for all of you pumpkin pie lovers out there. This. is. better. For realsies. I got this from my friend Susie and it's the bomb diggity. I think it's something like 8000 calories per bite, but it's <i>worth it</i>. Not exactly cake... not exactly pie.... just think of it as pumpkin perfection on a plate and go with it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswHz6-sVlGSBc46DStkLo5YW5EHHTyOT3-sqo3uzoLMLpAob5vNrYFGt6PwQL1r0ZG4CgNLrJO6ey907O1W1vtgoeNnp02VoXgZdO4mxzn1XM6ji0pSZv2DH815RtE2Kl0bOHMIQlHwX0/s1600/apumpkin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswHz6-sVlGSBc46DStkLo5YW5EHHTyOT3-sqo3uzoLMLpAob5vNrYFGt6PwQL1r0ZG4CgNLrJO6ey907O1W1vtgoeNnp02VoXgZdO4mxzn1XM6ji0pSZv2DH815RtE2Kl0bOHMIQlHwX0/s1600/apumpkin1.jpg" width="600" /></a></div><br />
<b>Crust</b>:<br />
1 box yellow cake mix (reserve 1 cup for topping)<br />
1/2 cup melted butter<br />
1 egg<br />
<br />
<b>Filling</b>:<br />
20 oz pureed pumpkin (not 29 ounces!)<br />
12 oz can of evaporated milk<br />
1 and 1/2 cup sugar<br />
4 eggs<br />
1 tsp salt<br />
2 tsp cinnamon<br />
1 tsp vanilla<br />
1 tsp ginger<br />
1/4 tsp ground cloves<br />
<br />
<b>Topping</b>:<br />
1 cup cake mix (that has been reserved)<br />
1/4 cup sugar<br />
1 tsp cinnamon<br />
1/8 cup butter<br />
<br />
Directions:<br />
Preheat oven to 350 degrees. Spray 9 x 13 pan (I used just a metal cake pan). <br />
<br />
Mix together CRUST ingredients and spread into the bottom of pan.<br />
<br />
Mix FILLING ingredients together very well and pour over crust.<br />
<br />
Mix TOPPING ingredients together until crumbly and sprinkle over the top.<br />
<br />
Bake uncovered for 1 hour. Let cool* and serve with whip cream or cool whip!<br />
<br />
<br />
*It was delicious after it had cooled uncovered for about an hour, but it was even <i>better </i>the next morning after it had been sitting covered with tin foil all night. If serving guests, I would bake it in the morning, allow it to cool for a few hours on the counter uncovered. Then <i>cover </i>it for the rest of the day until ready for dessert.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com3tag:blogger.com,1999:blog-7218366729690549878.post-86516738617682244182012-01-18T13:39:00.000-08:002012-01-26T13:31:02.842-08:00Chocolate Chip CookiesI fancy myself to be a decent cook, but I am a longstanding <i>baking </i>failure. These two skills don't necessarily go hand in hand and I have moaned about it quite a bit lately.<br />
<br />
Recently I received a very timely, rather lengthy, and somewhat threatening email from my good friend Emily. She's a very accomplished baker, not that you can tell from the size of her skinny jeans, but whatever. My recent complaints troubled her deeply enough that she felt it was time to stage a no-nonsense intervention before my children lost all hope for homebaked goods and my husband started sniffing at the neighbors' kitchen doors. <br />
<br />
She admonished me to unleash the Baker Within. She pointed me toward <a href="http://www.ourbestbites.com/2008/03/chocolate-chip-cookies/">an amazing recipe</a> that is designed specifically for high-altitude baking and sent me a private discourse on the do's and dont's for novice bakers. <br />
<br />
The result: a paragon of cookie perfection.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pg2FGNRmuFHVcGqArKyMP_6f_dC1KfI-gq9IGteUp-Yvub5vWxXpg_4Ttg-Ux1AK3shTPh91DUsoz5eXAqKoHTb2p41tyWHx-hfI3CA8_YKDHeaDe2KTtrZc1Gh8NNHj_bG15YNkkr7A/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pg2FGNRmuFHVcGqArKyMP_6f_dC1KfI-gq9IGteUp-Yvub5vWxXpg_4Ttg-Ux1AK3shTPh91DUsoz5eXAqKoHTb2p41tyWHx-hfI3CA8_YKDHeaDe2KTtrZc1Gh8NNHj_bG15YNkkr7A/s1600/cookies.jpg" width="600" /></a></div>I am a <i>baker</i>. I bake.<br />
<br />
I made 54 absolutely perfect chocolate chip cookies. Not doughy. Not crispy. Not salty. Not tough. Not flat. Not tasteless. Not gross.<br />
<br />
"Why are you shaking?" Justin asked when I handed him a plate with the first cookie on it. "Are you crying???" <br />
<br />
Let this be a lesson for all the little boys and girls who think they will never overcome their weaknesses. You can do it! <br />
<br />
<i>Notes for my future self:</i><br />
1. Set out the butter, margarine, and eggs at least an hour beforehand <br />
2. Cream the butter and sugar for 5 full minutes<br />
3. Use a knife to level off the flour, salt, and baking powder<br />
4. Bake for 11 minutesMegan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com0tag:blogger.com,1999:blog-7218366729690549878.post-44825629254612197682011-09-24T07:55:00.001-07:002011-09-24T10:21:55.826-07:00Chicken Cordon BleuIt's always nice when I can make a meal that satisfies the taste preferences of every palate living in my house. Chicken cordon bleu is just such a dish.<br /><br />It's fun, it's fancy, but the home run is all in the secret sauce. My standard recipe calls for <span style="font-style:italic;">lots </span>of extra secret sauce for two reasons:<br /><br />#1. That volume of liquid keeps the chicken from burning on the bottom and sticking to the pan during cooking.<br /><br />#2. It makes a <span style="font-style:italic;">mean </span>gravy for my mashed potato side dish! Or rice, or whatever.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tu0u_XUUXG_1ZACNpbf7PN3_pkwtUkHt0959TeM9qPmOKW7gqUoi4kB7n6XZ1qaz957R01RIlG6M1Wj8KTCUxp-M7vqv4cAwNz3fRsT1A7UN7yNdxzaawqEYftW-kbSECG7p5p08pRbw/s1600/Cordon1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tu0u_XUUXG_1ZACNpbf7PN3_pkwtUkHt0959TeM9qPmOKW7gqUoi4kB7n6XZ1qaz957R01RIlG6M1Wj8KTCUxp-M7vqv4cAwNz3fRsT1A7UN7yNdxzaawqEYftW-kbSECG7p5p08pRbw/s1600/Cordon1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5655294100907597522" /></a><b>Ingredients</b><br />6 skinless, boneless chicken breasts<br />6 slices Swiss cheese<br />6-12 slices ham*<br />1/2 cup all-purpose flour<br />3 tsp paprika<br />1/2 cup butter<br />1 and 1/2 cup unsweetened white grape juice<br />3 tsp chicken bouillon granules<br />2 Tbs flour<br />1 and 1/4 cup half and half<br /><br /><b>Directions</b><br />Cut 12 pieces of baking string, each about 12 inches long. Set aside.<br /><br />Place chicken breasts one at a time inside a freezer bag and pound the heck out of them until they are about 1/2 inch thick.<br /><br />Fold the cheese into quarters and hide inside folded pieces of ham. This will help keep the cheese inside the chicken when it's cooking. Use the cooking string to fold the chicken up. Tie to secure. Trim extra length.<br /><br />Mix the flour and paprika in a bowl. Coat all six of your cute little chicken packages liberally with the flour and paprika.<br /><br />Melt butter in a large skillet over medium heat. Brown the chicken on all sides. Add juice and bouillon to the pan. Reduce heat to low, <span style="font-style:italic;">cover</span>, and simmer for 35-40 minutes. Transfer chicken to a warm platter.<br /><br />Strain liquid through a regular kitchen strainer/colander to catch any globs of cheese that have escaped. Put the clean drippings back into the pan. <br /><br />Mix flour with the half and half. Whisk this new concoction into the skillet with the remaining drippings, juice, and bouillon. Simmer, stirring often until sauce is thickened and "floury" taste has disappeared, approximately 5 minutes.<br /><br />While your sauce is simmering, cut strings off the chicken and get ready to plate your meal.<br /><br />Serve the sauce on top of the chicken. Use additional sauce for potatoes or rice -- you won't be sorry!<br /><br />*It all depends on the size of the ham. The little medallions in most lunch meat containers are pretty small, so I use two if that's the route I'm taking.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFz8dRRXNXDdPPQo4tQqzqt-2LkSEVpk6ayY3NQlTX1XRwvkZ2vF00dl_u6nwstCJ0VOYSLUvig_HyGjpTYyQ3XM0t9SnhkiGYYExij2bTbm02z4Pp4EgjujfYj_apuEdDggaZWCeNMqk5/s1600/cordon2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFz8dRRXNXDdPPQo4tQqzqt-2LkSEVpk6ayY3NQlTX1XRwvkZ2vF00dl_u6nwstCJ0VOYSLUvig_HyGjpTYyQ3XM0t9SnhkiGYYExij2bTbm02z4Pp4EgjujfYj_apuEdDggaZWCeNMqk5/s1600/cordon2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5655294097137064626" /></a>Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-13751275547916050412011-08-06T20:19:00.000-07:002013-02-01T13:46:00.215-08:00Spanish Rice or QuinoaI was tasked with providing a Latin side dish for dinner with friends a few weeks ago. I was having a hankering for Spanish rice, so I tried a new recipe! Risky, but it paid off! I researched about a dozen different recipes and smashed them together with my fingers crossed. <br />
<br />
Savory, spicy, sassy <span style="font-style: italic;">success</span>. <br />
<br />
I have added a few more spices since that first attempt and am now ready to share the recipe in its perfected-to-my-personal-tastes state!<br />
<br />
Now, before I unveil this masterpiece, I must also encourage you to eat the leftovers with breakfast. Yes, breakfast. I made two over-easy runny eggs and served them with half cup of rice. Yum. Yum. I tried it without realizing that this is actually a common dish! My natural culinary brilliance knows no cultural barriers. Cough, cough... I'm kidding.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7WIz4l3fWP6wMr8KYvYmcsVaajIFXD6LdxJw-3oFwkuOZFSMEqMDN7fLYvoBCHOnoCZ1t1HFDcCP3k0ljOI_PwalB4z1C4MCn46F99NqrFwi7dVfKTn1jdktwGeAx0Vfuo82xgjm6lwm/s1600/Spanish+Rice+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5641945583047148194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7WIz4l3fWP6wMr8KYvYmcsVaajIFXD6LdxJw-3oFwkuOZFSMEqMDN7fLYvoBCHOnoCZ1t1HFDcCP3k0ljOI_PwalB4z1C4MCn46F99NqrFwi7dVfKTn1jdktwGeAx0Vfuo82xgjm6lwm/s1600/Spanish+Rice+copy.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
2 Tbs butter<br />
1 medium onion, diced<br />
2 tsp minced garlic cloves<br />
3 cups uncooked white rice***<br />
2 cans chicken broth (14.5 ounces each)<br />
1 cup water<br />
1 10-ounce can of Rotel tomatoes with diced chiles<br />
1 cup picante sauce (I prefer mild)<br />
2 tsp chili powder<br />
1 tsp cumin<br />
1 and 1/2 tsp salt<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
Melt butter in bottom of pot. Saute onions and garlic until soft. Mix in uncooked rice, stirring often. When rice begins to brown, add broth, water, tomatoes, picante sauce, chili powder, cumin, and salt. <br />
<br />
Stir well, cover, and simmer on low until rice is soft, approximately 40 minutes. Stir occasionally to make sure the bottom doesn't stick and burn. Remove from heat and leave covered for 5 more minutes.<br />
<br />
Makes roughly 12 cups of rice. That is 24 half-cup servings, 90 calories each.<br />
<br />
***I now prefer to make this dish with quinoa! So healthy and so delicious! Instead of 3 cups of uncooked white rice, I use 2.5 cups of dry (but rinsed!) quinoa! Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com3tag:blogger.com,1999:blog-7218366729690549878.post-54712318782501741902011-07-08T18:55:00.001-07:002011-07-08T18:55:37.631-07:00Asian Honey Chicken ThighsI. love. this. chicken. This dish was inspired by the popular <a href="http://www.ourbestbites.com/2008/06/spicy-honey-chicken/">Spicy Honey Chicken</a> at Our Best Bites. I messed around with the concept until I got <span style="font-style:italic;">just </span>the gentle Asian flavor that I was looking for! Oh, and this isn't spicy. At all. I've had it with fried rice, on salad, and in a sandwich. It is Kinley's Most Favorite Chicken Ever, by a landslide. Enjoy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtrNKWWTKRAva2IEiTpCWkj7kq5BNjO0sdfhtp0RG4J15xlfPfMjhR6O_kjuyPYP3XQBBu4Iu2GRhDg_roXO0rp5e4KvhiJkMAq0iMEcFvPKHSAc-A0Uqne9T2idbGpGLTxxdolujTNe_/s1600/Asian+Honey+Chicken2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtrNKWWTKRAva2IEiTpCWkj7kq5BNjO0sdfhtp0RG4J15xlfPfMjhR6O_kjuyPYP3XQBBu4Iu2GRhDg_roXO0rp5e4KvhiJkMAq0iMEcFvPKHSAc-A0Uqne9T2idbGpGLTxxdolujTNe_/s1600/Asian+Honey+Chicken2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627032234668867554" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br />2 packages of boneless, skinless chicken thighs, <i>about </i>4 pounds (16-20 thighs). Yes, do it with <i>thighs</i>. Really.<br /><br />2 Tbs vegetable oil<br /><br /><b>Rub:</b><br />4 tsp garlic powder<br />4 tsp chili powder<br />1 tsp onion powder<br />1 tsp coriander<br />2 tsp kosher salt<br />1 tsp cumin<br />2 tsp ground ginger<br /><br /><b>Glaze:</b><br />1 C Honey<br />2 Tbs Rice Vinegar<br /><br /><span style="font-weight:bold;">Directions:</span><br />Unroll chicken thighs and use scissors to trim fat and other ickies. Drizzle 2 Tbs oil over the chicken and use your hands to make sure it lightly coats every piece.<br /><br />Put rub ingredients into small bowl, mix thoroughly.<br /><br />Use the rub to cover each chicken thigh. It's called a "rub" for a reason. Don't sprinkle or dip. Get in there and give it a good massage.<br /><br />Heat up the grill, throw the thighs on there and grill until thoroughly cooked. I'm not gonna tell you how long that is because in our windy back yard things always take a <span style="font-style:italic;">lot </span>longer to cook.<br /><br />While it's cooking, mix the honey and vinegar in a bowl or glass measuring bowl. Microwave for 40 seconds to make it nice and loose. When the chicken is almost totally cooked, just about ready to plate, brush the tops of the chicken with the honey mixture. Three times. Once across the lot, twice across, three times across. Reserve about 1/3 cup or so of the honey. Remove chicken from the grill and place on a plate. Pour the rest of the honey sauce over the top. Allow meat to rest for 5 minutes and serve warm.<br /><br />MmmmmmmMMMMMmmmmm.....Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-82460035627892209892011-07-08T18:54:00.000-07:002011-07-08T18:55:04.693-07:00Healthy Fried Brown RiceI was in the mood for fried rice recently, so I did a little google exploration. I inspected a few dozen different recipes and picked out the common denominators. I have tweaked the general recommendations to my liking and am <span style="font-style:italic;">very </span>pleased with the end result. This is one half of my addiction-of-the-month. The other half is an Asian honey chicken recipe that comes right after this post. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4uTymJuggCPJk9hR1dNEUeRZ2d6HdXHcxI06xrAW9EKdNZgcDnajaZuM098nv-4OSIOlZy-Sus6gJDFJsRm83vg-4qHCPv9Y0Xyi7q2TR1arZpfPlK8SHndgAphFVSdLMow9bqTNe-e5/s1600/Fried+Rice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4uTymJuggCPJk9hR1dNEUeRZ2d6HdXHcxI06xrAW9EKdNZgcDnajaZuM098nv-4OSIOlZy-Sus6gJDFJsRm83vg-4qHCPv9Y0Xyi7q2TR1arZpfPlK8SHndgAphFVSdLMow9bqTNe-e5/s1600/Fried+Rice.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5626815342474933426" /></a><b>Ingredients:</b><br />6 cups cooked, cold, leftover brown rice*<br />2 cups frozen peas and carrots<br />1/2 cup diced green onions (about 3 stalks)<br />1 Tbs sesame oil<br />1 Tbs butter<br />6 Tbs soy sauce<br />2 large eggs** (optional)<br /><br /><b>Directions:</b><br />Melt butter in pan and add sesame oil. When pan is hot, add onions and stir for 30 seconds. Add frozen peas and carrots, and stir in pan until thoroughly warmed through. Add rice and stir until warm through. Add soy sauce and keep stirring until everything is completely warmed through. Yum!<br /><br /><span style="font-weight:bold;">Total Calories (with eggs): </span>203 per cup<br /><br />*Leftover rice works a lot better than fresh, warm rice! That was a very common recommendation in my research.<br /><br />**I confess that sometimes I totally forget to add the eggs, but it turns out delicious anyway, just different. If you choose to use the eggs (yay for protein--and authenticity!), just whisk them a little in a bowl first, then add to the rice and stir until eggs are completely cooked/scrambled before adding soy sauce.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com0tag:blogger.com,1999:blog-7218366729690549878.post-45569915768478884962011-06-12T19:40:00.000-07:002011-06-12T19:46:56.746-07:00Sour Cream Banana Mini-MuffinsJustin asks for banana bread weekly. I'm not sure <i>why</i><span style="font-style:italic;">, </span>considering my last attempt (7 years ago) was a total bust. Last week he came home from work carrying a bundle of bananas as a gift for <strike>me</strike> himself, begging me to transform them into baked goods. I took to the internet in search of a fail-proof recipe and<a href="http://allrecipes.com/Recipe/Banana-Sour-Cream-Bread/Detail.aspx"> hit the jackpot</a>.<br /><br />I don't actually <span style="font-style:italic;">own </span>a bread pan, but I do own <a href="http://vittlesdivine.blogspot.com/2010/09/pumpkin-apple-streusel-mini-muffins.html">mini-muffin tins</a>! I modified the recipe to suit my equipment and it was a super-success. These are the best banana muffins I have ever eaten. In fact, it's the best banana "bread" I have ever had (and I just paid $4.99 last week for a loaf from Kneaders). I realize they don't <i>look </i>very special, but they are insanely moist and uniformly delectable, with no "crust" to speak of. It's like 48 inside slices of banana bread with the crusts cut off... when you are only baking something for 15 minutes, there isn't time for the outsides to get extra crispy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw38drnCRJ3hcmudDtotrJQSt1ONUkRDlcbD2aEJJCAuHWXL2CF3rEHiPROdSZiP_OgB5v4prNEjt2rm9j3Xde-sDzPfw4EeeTEB2rn9E8ZidNxi366cDlbE13nQE3WHV0FxjeJExujG1/s1600/banana+muffins+vittles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYw38drnCRJ3hcmudDtotrJQSt1ONUkRDlcbD2aEJJCAuHWXL2CF3rEHiPROdSZiP_OgB5v4prNEjt2rm9j3Xde-sDzPfw4EeeTEB2rn9E8ZidNxi366cDlbE13nQE3WHV0FxjeJExujG1/s1600/banana+muffins+vittles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5617530066697068002" /></a><div><b>Ingredients</b></div><div>1/3 cup butter<br />1 and 1/2 cup sugar<br />2 eggs<br />3 bananas<br />8 ounces sour cream<br />1 tsp vanilla<br />1 tsp cinnamon<br />¼ tsp salt<br />1 and 1/2 tsp baking soda<br />2 ¼ cups flour<br /><br /></div><div><b>Directions</b><br />1. Preheat oven to 350 degree. Spray mini-muffin tins with cooking spray.<div><br />2. In a large bowl, cream butter and cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour.</div><div><br /></div><div>3. Use a slightly overflowing tablespoon measuring spoon to help measure into 48 muffin slots. </div><br /></div><div>4. Bake for 15 minutes. Allow to cool for a few minutes. Remove from tins and allow to cool for 25-30 minutes before storing. Pack in airtight container to keep moist.</div>Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com2tag:blogger.com,1999:blog-7218366729690549878.post-29887334395016912642011-05-22T20:19:00.000-07:002013-04-23T18:49:24.718-07:00Summer Cole SlawI found a version of <a href="http://allrecipes.com/Recipe/Sweet-Restaurant-Slaw/Detail.aspx">this recipe on Allrecipes.com</a>. I used some of the reviewer recommendations to make a few changes to suit my palate (and calorie interests). I served it on top of <a href="http://vittlesdivine.blogspot.com/2010/10/brushed-and-baked-bbq-chicken-rolls.html">Brushed and Baked BBQ Chicken Rolls</a> and it was perfect! I served it to a crowd and it was a big hit!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc66TO3xMgqhPl9N8Y0kq9XP7CmQECBueUFhxXD35_cx_UUEK0FewVwMDQmoXvnnh1DnoiNUWkkxVJrIFppBLV_aU24Sv6TfS3dHNBcAk3teZ1DDA1rv640sfN76C2GMZmjAp3IOXaQVYl/s1600/cole+slaw.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5609747100152797970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc66TO3xMgqhPl9N8Y0kq9XP7CmQECBueUFhxXD35_cx_UUEK0FewVwMDQmoXvnnh1DnoiNUWkkxVJrIFppBLV_aU24Sv6TfS3dHNBcAk3teZ1DDA1rv640sfN76C2GMZmjAp3IOXaQVYl/s1600/cole+slaw.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><span style="font-weight: bold;">Ingredients</span><br />
1 (16 ounce) bag coleslaw mix<br />
2 Tbs diced onion<br />
2/3 cup Lite Miracle Whip (regular would be fine as well)<br />
1/4 cup white sugar<br />
2 Tbs apple cider vinegar<br />
1/4 teaspoon salt<br />
1/2 teaspoon poppy seeds (optional)<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
Combine the coleslaw mix and onion in a large bowl.<br />
Whisk together the salad dressing, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend or use hand mixer to combine thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.<br />
<br />
Serve as a side dish or on top of your favorite hot sandwich.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com0tag:blogger.com,1999:blog-7218366729690549878.post-21316966178304628042011-02-18T16:59:00.000-08:002011-05-22T20:32:40.054-07:00Chicken DiabloMmmmm..... chicken that is equally delectable as a main dish or salad fixin's. Home run.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdchRWhQEQ2Kt3rbDiQ0DkZ85j_PmAYkrWtp-o-3thPNGXRsq4X-0jCCPV13GBsY_Qwi5q3f1QSgovNqEW-frGiI5adGRz-Zvg6KOHSLbddrWYbmgD4PmegSwqrQrJ6RadapIeOeXiNsI/s1600/Diablo+copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdchRWhQEQ2Kt3rbDiQ0DkZ85j_PmAYkrWtp-o-3thPNGXRsq4X-0jCCPV13GBsY_Qwi5q3f1QSgovNqEW-frGiI5adGRz-Zvg6KOHSLbddrWYbmgD4PmegSwqrQrJ6RadapIeOeXiNsI/s1600/Diablo+copy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5609749191519761218" /></a><br /><span style="font-weight:bold;">Ingredients</span><br />3.5 pounds boneless, skinless chicken breast, trimmed of all yucky parts<br />4 Tbs butter<br />1/2 cup honey<br />1/4 cup dijon mustard<br />1/2 tsp salt<br />1 tsp curry powder<br /><br /><b>Directions:</b><br />Melt butter in 9 x 13 pan. In separate bowl, mix butter, honey, mustard, salt, and curry powder. Pour all sauce into the pan with the butter. Roll chicken around in the pan, coating well. Arrange in single later. Bake uncovered at 375 degrees for approximately 55 minutes, or until rich, glazed, and thoroughly cooked, basting every 20 minutes. To baste, I just take it out of the oven for a minute and use a spoon to re-douse the chicken with the juices/sauce. Be sure to use a clean spoon each time.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-19371007102891692812011-01-04T06:16:00.000-08:002011-09-12T10:57:44.036-07:00Pumpkin Pancakes with Apple SyrupThese two recipes are surprisingly easy and dangerously delicious -- they appeared on our breakfast table three times this week, to rave reviews and sloppy kisses from the troops. We first had them over the summer when my friend Missy made them for us. I squeezed her for the recipe.<br />
<br />
The pancakes are light, fluffy, cheap, and easy--like a few girls I knew in high school. They have a hint of pumpkin flavor, but are not overly... pumpkinny. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutPErb1Hhz2CCRXoc9gFrIzI64UZiOyGXCplPPokf117IdM_lqgMNxO9cJCPxrS3ilKeIQil8QhT-kzfy_VZaIDs1ZRY2LCON5HIqqjuklhxXJ_uILBo02n4ktNHjLU0fky1tKLLNLwjA/s1600/Pumpkin+pancakes+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutPErb1Hhz2CCRXoc9gFrIzI64UZiOyGXCplPPokf117IdM_lqgMNxO9cJCPxrS3ilKeIQil8QhT-kzfy_VZaIDs1ZRY2LCON5HIqqjuklhxXJ_uILBo02n4ktNHjLU0fky1tKLLNLwjA/s1600/Pumpkin+pancakes+copy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609749711293679698" /></a><br />
I amazed myself with the apple syrup. It. was. excellent.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOel9tGhi70KDmxbLMMiqJW6LWtVNhOugyoTEAd_BEDETwJkgPbYn9RK5bJUyhBrEhWi5oXT6tAI-UHFV1k9TD1vGA513eWBeemv7YSp60UiqsuL1JfDQlYQgClKBxNhJKNN_PyVqxt-Yy/s1600/Apple+Syrup+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOel9tGhi70KDmxbLMMiqJW6LWtVNhOugyoTEAd_BEDETwJkgPbYn9RK5bJUyhBrEhWi5oXT6tAI-UHFV1k9TD1vGA513eWBeemv7YSp60UiqsuL1JfDQlYQgClKBxNhJKNN_PyVqxt-Yy/s1600/Apple+Syrup+copy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609750723406751554" /></a><br />
<span style="font-weight:bold;">Pumpkin Pancakes</span><br />
Beat 2 eggs, <i>then add</i>:<br />
3/4 cup Pumpkin<br />
2 Tbs Sugar<br />
1/2 tsp each: ginger, cinnamon, nutmeg, soda , salt<br />
1 1/4 tsp baking powder<br />
1/4 cup apple sauce (I like cinnamon applesauce)<br />
<div>Mix until smooth using a hand-mixer with beaters.</div><div><i>Now add:</i></div>1 1/2 cups Flour (I used all-purpose; Missy uses whole wheat)<br />
1 1/2 cups of milk (skim is ok)<br />
<br />
Mix until smooth. Batter is loose. Use a 1/3 cup scoop to measure.<br />
Cook on the griddle and serve! Makes about 15 pancakes, 98 calories each.<br />
<br />
<span style="font-weight:bold;">Syrup:</span><br />
<span><i>Mix in a saucepan:</i></span><br />
1 cup sugar<br />
2 Tbs Corn Starch<br />
<span><i>Add:</i></span><br />
2 cups Apple cider or juice<br />
2 Tbs Lemon Juice<br />
<br />
Whisk<br />
<br />
Bring to boil; Boil two minutes, letting it get wild and frothy, whisking several times while it is boiling; serve over pancakes<br />
<br />
Syrup: approximately 21 calories per Tbs<div><br />
</div><div>And they are only 75 calories each! I (very) often make a double batch of pancakes and store them in the fridge, serving them all week. They reheat just fine!</div>Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com4tag:blogger.com,1999:blog-7218366729690549878.post-75406131092542176232011-01-03T14:52:00.000-08:002011-06-11T21:18:38.076-07:00Cranberry ChickenIf you like my <a href="http://vittlesdivine.blogspot.com/2009/11/apricot-chicken.html">Apricot Chicken recipe</a>, here is a similar take with a recipe I received from my friend Susie. It's subtly different, a little less sweet, and was equally well-received by those who dine at my table. Like the Apricot Chicken recipe, this is very very fast to make!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3CseGQdKfaGM7KwKUos5Livqr2-tSxCwxBdoqIzu0SDEvI1BsjjeSg_zrndBXbKcf4ndibBt5NvsyMY14bFNrPWR7JBvp8GScIhGWgW12NUcHroVYgKVrFmqXjo1pIc5_Rkp0QBxTZIw/s1600/cranberry+chicken.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3CseGQdKfaGM7KwKUos5Livqr2-tSxCwxBdoqIzu0SDEvI1BsjjeSg_zrndBXbKcf4ndibBt5NvsyMY14bFNrPWR7JBvp8GScIhGWgW12NUcHroVYgKVrFmqXjo1pIc5_Rkp0QBxTZIw/s1600/cranberry+chicken.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5558096843458307634" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br />4 chicken breasts<br />1 bottle french dressing (DO NOT use "creamy" french!! Don't even use "light" creamy french!)<br />1 can cranberry sauce (with <span style="font-style:italic;">or </span>without whole berries -- I used without)<br />1 envelope lipton onion soup<br />1 can mandarin oranges<br />Cooked rice<br /><br /><span style="font-weight:bold;">Directions:</span><br />Combine dressing, cranberry sauce, and soup mix together in a bowl. Fold in can of mandarin oranges (do not drain the oranges). Pour entire mixture over the chicken in a greased 9 x 13 pan. Bake covered on 350 for 60 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-7258799215861194422010-10-19T21:03:00.001-07:002012-01-29T16:59:21.659-08:00Honey Chicken StripsLast week I made some delicious homemade chicken strips. The recipe came from my food-loving friend Emily, who originally pilfered it from <a href="http://www.rookie-cookie.com/">Rookie Cookie</a>. I may never eat another dino nugget for as long as I live. (If you know how deep-rooted my love for dino nuggets happens to be, you'll understand just how much I enjoyed these strips!)<br />
<br />
Our whole family loved them, even the difficult-to-impress husband. He begrudgingly admitted they were fantastic. Four times. I have made a really yummy Ritz Chicken before and assumed this recipe would turn out to be very similar. It didn't. Since I'm in a declaration kind of mood: I'll never make Ritz Chicken again either.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1TSi7z1Tkq2mTVMC8341RuuTTfTXRhVtWfotT263zGQ70DIHO7cxH9wnB5jMQ0UJxPlMg-DLBba__AY3C2oa3bFFSo0D79Q3uWYmk-SiZunNMqx0JrRnYP8uiL5w17RWa6c2Se4yZsh9/s1600/chicken+strips1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529967507431658530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1TSi7z1Tkq2mTVMC8341RuuTTfTXRhVtWfotT263zGQ70DIHO7cxH9wnB5jMQ0UJxPlMg-DLBba__AY3C2oa3bFFSo0D79Q3uWYmk-SiZunNMqx0JrRnYP8uiL5w17RWa6c2Se4yZsh9/s1600/chicken+strips1.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<span style="font-weight: bold;">Ingredients</span><br />
2 sleeves of Ritz Crackers (<i>I used a generic store brand, not Ritz</i>)<br />
1/2 cup fresh grated Parmesan cheese<br />
1 tsp paprika<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
1/2 tsp ground pepper<br />
4 or 5 chicken breasts<br />
4 eggs<br />
4 Tbsp honey<br />
2 Tbsp water<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
Set the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.<br />
<br />
Seal the crackers into a gallon-size ziploc bag. Use a rolling pin or just a can from your cupboard to crush the crackers into crumbs. (I tried it in the food processor once, but we did not like the taste of the powdery result.) Combine the crumbs, Parmesan, paprika, garlic powder, salt and pepper in a bowl.<br />
<br />
In a separate bowl combine eggs, honey and water. Whisk until well combined and set aside. (<i>I almost left out the honey because I wasn't sold on the concept. What a mistake that would have been! The hint of honey taste was </i><i>divine</i><i>!</i>)<br />
<br />
Rinse the chicken and pat dry. Cut the chicken into strips, about 1/2 to 1" thick.<br />
<br />
Set up a dredging station by setting the chicken on the table first, then the egg mixture and then the crumbs. Dip the chicken strips in the egg mixture and then into the crumbs. Put the chicken back in the egg mixture and then back into the crumbs (double dip). Place the chicken on the prepared baking sheet and repeat with the rest of the chicken.<br />
<br />
Bake for 25-30 minutes, until crust begins to brown and chicken is cooked all the way through. Serve with ketchup, mustard, fry sauce, barbecue sauce or honey.<br />
<br />
I took Emily's advice and recruited a sous chef.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIrlaqP3zazlp2SPpDnjuHbrKVzGfhJ7U_StvOvlG3-vRom4vXUT_feOe4Z_80l_LzFttMz2hZOznEpyMalwFHmo0bzg3WtHVM0nFfGdzznfZyrgSOadnTeljf0fwDUuceuhzj4ubui7a/s1600/chicken+strips2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529967501855046962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIrlaqP3zazlp2SPpDnjuHbrKVzGfhJ7U_StvOvlG3-vRom4vXUT_feOe4Z_80l_LzFttMz2hZOznEpyMalwFHmo0bzg3WtHVM0nFfGdzznfZyrgSOadnTeljf0fwDUuceuhzj4ubui7a/s1600/chicken+strips2.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a>Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com2tag:blogger.com,1999:blog-7218366729690549878.post-65309869030084355282010-10-10T15:32:00.001-07:002011-12-01T06:49:53.689-08:00Make-Ahead Semi-Homemade Spaghetti SauceMmmmmm.... we're heading into the time of year when it's more respectable to eat pasta for every meal. As with most marinara sauces, this is best served at least one day after it has been simmered. This recipe makes a huge party pot of yummy delicious spaghetti sauce. Any extras can be easily frozen for future use.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FFGUQyRkrnhdYAdR-zp4xXo3IHf8C6umyLOsbSvBdPA3eBMOu8lo2R6ZkyrdCTMONHPDkoqwmLhlpb-Vmcr5HI8J-DwghoFlw3ATuUxmByKcnN8m2D9YXJT9vTC_TnNI_n5XXIM14Xv3/s1600/spaghetti+sauce.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FFGUQyRkrnhdYAdR-zp4xXo3IHf8C6umyLOsbSvBdPA3eBMOu8lo2R6ZkyrdCTMONHPDkoqwmLhlpb-Vmcr5HI8J-DwghoFlw3ATuUxmByKcnN8m2D9YXJT9vTC_TnNI_n5XXIM14Xv3/s1600/spaghetti+sauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5526545447076226674" /></a><b>Ingredients</b><br />2 pounds ground beef<br />1 medium onion, chopped<br />1 medium green pepper, chopped<br />8 oz. fresh mushrooms, sliced<br />3 celery ribs, chopped<br />1-1/2 teaspoons minced garlic<br />2 cans (14-1/2 ounces each) Italian stewed tomatoes (I blend the contents briefly in a food processor; my kids and husband hate tomato chunks)<br />1 jar (26 ounces) of your favorite store-bought spaghetti sauce (we love Ragu Mama's Special Garden Sauce, but any flavorful recipe will work)<br />1/2 cup ketchup<br />1 can tomato soup<br />2 teaspoons brown sugar<br />1 teaspoon sugar<br />1 teaspoon salt<br />1 tablespoon dried oregano<br />1 teaspoon chili powder<br />1 teaspoon prepared mustard<br />Hot cooked spaghetti<br /><br /><b>Directions</b><br />In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. In empty skillet, cook green pepper, mushrooms, celery and garlic until soft. (You can cook the beef and onions with all of the other items if you have a pan big enough, but I find this separated method more manageable.)<br /><br />In a slow cooker, combine the tomatoes, spaghetti sauce, soup, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef and veggie mixtures, taking care to mix thoroughly (you don't want beef stuck to the bottom corners where it can burn). Simmer on low for 6-8 hours, stirring thoroughly every few hours during the simmering process. Refrigerate over night. Warm through and serve with spaghetti noodles; top with fresh parmesan.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com0tag:blogger.com,1999:blog-7218366729690549878.post-21914618962193824902010-10-10T15:11:00.001-07:002013-04-23T18:48:39.599-07:00Brushed and Baked BBQ Chicken RollsI was originally inspired by <a href="http://www.beckyhiggins.com/recipes/?p=36">this recipe</a> that I found online (it was delicious, btw). I decided to take it in a different direction and the end result was sensational! I'm only judging by the groans of ecstasy from every quadrant of the dinner table, but they're usually pretty reliable food critics.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCK53RkYMBhL1GW7uTPbCZ8321DqOaxGCHmiEG06pHDgQygr9AmNzMrUVn2cXAqI8Gj-aL-tzbjigyKDBxuypmvQerWgveDMBfbl2o9R117fp7JxPy_rwBI44czSbgsPtPmizcN5Iqhqf/s1600/bbq2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5526539134195267890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCK53RkYMBhL1GW7uTPbCZ8321DqOaxGCHmiEG06pHDgQygr9AmNzMrUVn2cXAqI8Gj-aL-tzbjigyKDBxuypmvQerWgveDMBfbl2o9R117fp7JxPy_rwBI44czSbgsPtPmizcN5Iqhqf/s1600/bbq2.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><span style="font-weight: bold;">Ingredients</span><br />
24 rolls<br />
Mayonnaise<br />
Baked chicken breasts, shredded<br />
BBQ sauce of your choice (I'm a sucker for KC Masterpiece Hickory Brown Sugar)<br />
Cheddar or provolone cheese, shredded or sliced<br />
<br />
<span style="font-weight: bold;">Brush Sauce</span><br />
1/4 c. melted butter<br />
1 Tbs mustard<br />
1 Tbs Worcestershire sauce<br />
<br />
<span style="font-weight: bold;">Optional Toppings</span><br />
Lettuce<br />
Tomatoes<br />
Sliced apples<br />
Cole slaw<br />
Carmelized onions<br />
Avocado<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
Mix together shredded chicken with bbq sauce until well coated. Slice rolls in half. Spread of mayo on the inside of each roll. Assemble rolls with bbq chicken and cheese. Place assembled rolls on a cookie sheet. Mix together the melted butter, mustard, and Worcestershire sauce with a whisk. Brush this mixture all over the tops of the rolls (OR just on the inside of the sandwich for a less messy variation) and cover with tin foil. Bake at 350 for 15 minutes until heated through. Peel open sandwiches and add additional toppings as desired.<br />
<br />
**I no longer use poppy seeds when making this recipe. They don't add a ton of flavor, but they add an astounding mess, so we've dispensed with them.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-83057227801555576792010-09-25T11:58:00.001-07:002010-09-25T13:36:26.041-07:00One-Ingredient Apple DipI learned this "recipe" while I was teaching English in Russia 15 years ago. I was thinking about it recently and decided to make it again so that I could see if it was as delicious as I remembered. It was, and then some! In fact, I was hard-pressed to convince my neighbor's husband that I <i>really and truly </i>only used <i>one </i>ingredient. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEfQ4XhSSL6SLgSxgdy-T7Tmjqk4PYjNOYUE5lW8MSQrGL-cyZ6l9ls9TwWFw_EXHw3Ca44XIfH-6l3vqBXTOeUUfeMZgUR_e7fyXaMUZzPNaCytijRxGQrk9FAHuZ7hnGxOB6IDgLHdw/s1600/apple+dip.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEfQ4XhSSL6SLgSxgdy-T7Tmjqk4PYjNOYUE5lW8MSQrGL-cyZ6l9ls9TwWFw_EXHw3Ca44XIfH-6l3vqBXTOeUUfeMZgUR_e7fyXaMUZzPNaCytijRxGQrk9FAHuZ7hnGxOB6IDgLHdw/s1600/apple+dip.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5520922296624452066" /></a><br /><span style="font-weight:bold;">Ingredient:</span><br />1 can of sweetened condensed milk<br /><br /><span style="font-weight:bold;">Directions:</span><br />Take the wrapper off the can. Boil the UNOPENED can in a pot of water for *3 hours. Keep adding water as it evaporates. Keeping a lid on the pot really helps with that problem. Stir the can once in a while. Tip it over, roll it around, whatever.<br /><br />Remove it from the pot after 3 hours. Set aside until cool. When I made it, I set it aside for about an hour, but the can still felt hot. At that point I dropped it in a bowl of ice water for about 4 minutes and then it was all ready. <br /><br />Open the can, scoop out the yummy, decadent deliciousness, and serve as a sweet, carmel-like dip! It is <span style="font-style:italic;">so good</span>! We ate it fresh and then we ate it again the next day right out of the fridge. It stores well!<br /><br />*Some recipes recommend boiling for 4 hours, but based on their descriptions and the photos I found, their dip seemed to be more firm. I prefer it soft and spreadable, so I stuck with the 3-hour recipe that I had made before. It was great!Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com3tag:blogger.com,1999:blog-7218366729690549878.post-32916513673886607642010-09-17T19:16:00.000-07:002011-01-05T13:49:33.205-08:00Pumpkin Apple Streusel Mini MuffinsLet me describe them this way:<br /><br />"Muffins so good even <span style="font-style:italic;">Crew </span>will eat them."<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc2Cf2GBTLK7JL2UeRYiiOtbCksDboumTi5gY0q3RrD0r96h9ulf0mZZIn0KmvNjqUDx3ipc379afq2Stot1VP1yFu9yMzhnrxsWLhCeHMXFLQOfQt5QBl9DlB1KA5E3fb1o9QIXgl8hL/s1600/pumpkin+muffins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc2Cf2GBTLK7JL2UeRYiiOtbCksDboumTi5gY0q3RrD0r96h9ulf0mZZIn0KmvNjqUDx3ipc379afq2Stot1VP1yFu9yMzhnrxsWLhCeHMXFLQOfQt5QBl9DlB1KA5E3fb1o9QIXgl8hL/s1600/pumpkin+muffins.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5518063929719485922" /></a>Many of you know that I am <span style="font-style:italic;">not </span>a baker. At <i>all</i>. Nevertheless, after sampling a few <strike>dozen</strike> of these mini-muffins on a recent visit to my friend Kerrin's house, I rallied my courage and bought ingredients for the proffered recipe. Only 48 cents for baking soda? Who knew? I am pleased (and a little shocked) to report that they turned out <span style="font-style:italic;">just as good as Kerrin's</span>.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br /><span style="font-weight:bold;">Wet Mix:</span><br />1 cup pumpkin (or 1 cup pureed canned yams!)<br />2 eggs<br />1/4 cup vegetable oil<br />1/4 apple sauce<br /><br /><span style="font-weight:bold;">Dry Mix:</span><br />2.5 cups all-purpose flour<br />2 cups sugar<br />1 tsp pumpkin pie spice<br />1 tsp baking soda<br />1/2 tsp salt<br /><br /><span style="font-weight:bold;">Final Add-in</span><br />2 cups peeled and chopped apples<br /><br /><span style="font-weight:bold;">Streusel Topping:</span><br />2 tsp flour<br />1/4 cup sugar<br />1/2 tsp cinnamon<br />Cut in 4 Tbs cold butter (I grated it with a cheese grater!)<br /><br /><span style="font-weight:bold;">Directions:</span><br />Mix dry mixture and wet mixture separately. Mix together just until wet. Stir in apples. Spoon batter into greased mini-muffin cups, fill 3/4 full. Sprinkle streusel topping over batter. Bake at 350 degrees for 15 minutes or until toothpick comes out clean. Makes approximately 48 mini-muffins (48 calories each).<br /><br />*I had them fresh right out of the oven. I also had them later that evening after sitting under plastic wrap all day. They were <span>delicious </span>fresh out of the oven. They were even <span style="font-style:italic;">more </span>delicious, <span style="font-style:italic;">more </span>moist later...Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-25052777654172197862010-07-21T09:15:00.001-07:002013-01-09T07:32:32.388-08:00Thai Chicken PastaThis recipe came from the Top Family Recipe Collections of <span style="font-style: italic;">two </span>of my friends. Knowing what talented cooks they both are, I took a leap of faith, despite my reservations on the whole concept. Peanut butter? With my <span style="font-style: italic;">pasta</span>? That seemed rather sacrilegious to this little Italian. Especially when I don't really love peanut butter all that much in the first place.
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Consider me converted. <span style="font-style: italic;">Thank you</span>, Wendy and Allison!
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Kinley's response: "Wow... Wow.... <span style="font-style: italic;">WOW</span>. This is good. <i>SO </i>good. If you ever go on The Next Food Network Star, you need to make this for sure to win the whole thing!" <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuq40HNQRduUSiHzTyybiiQXNdrw6shz56Lxk1SSeZoYt3O-442XHpGmK4b6dDbCQ0ykscfM4RYuLZVuc1woWTFsnnckzYcxkFXKnUvkxW6LiXgkbepPUzasgwz7CtjGPC09uTO0t2bM/s1600/thai+chicken+pasta.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5495839506789778210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuq40HNQRduUSiHzTyybiiQXNdrw6shz56Lxk1SSeZoYt3O-442XHpGmK4b6dDbCQ0ykscfM4RYuLZVuc1woWTFsnnckzYcxkFXKnUvkxW6LiXgkbepPUzasgwz7CtjGPC09uTO0t2bM/s1600/thai+chicken+pasta.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a>
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I made the recipe <a href="http://alliesrecipes.blogspot.com/2009/03/thai-chicken-pasta.html">exactly as written</a> and it was perfect just the way it was. I wasn't familiar enough with some of the ingredients to mess around anyway. I have never used sesame oil, ginger, rice vinegar, or chili-garlic sauce before.
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12 ounces linguine (<span style="font-style: italic;">NOT </span>16 ounces!)
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2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)
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<span style="font-weight: bold;">Sauce:</span>
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1 tablespoon sesame oil
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1/2 cup green onions, chopped
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1 cup finely shredded carrots
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3 tablespoons minced garlic (yes, you read that right -- 3 tbs. Surprisingly, it's not too much)
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1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
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1/2 cup honey
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Just a tiny bit less than 1/2 cup creamy peanut butter
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1/2 cup soy sauce
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3 tablespoons rice vinegar
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1 <b><i>or </i></b>1 and 1/2 teaspoon chili-garlic sauce* <br />
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Cilantro and additional green onions to garnish (I did not do this)
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Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.
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Heat 1 TBS sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.
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Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.
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*Chili-garlic sauce looks like this (but now I have started getting<i> sweet </i>chili sauce instead! No kick, I use a full tsp!):
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq1rhYr4egI693hUuigmzw1ZOI9Rmm0Db59WueGv9O06SzR1YlDEzAo4hWds6FJzNX4thJ6P-LC-qE-oHpvNpYlUsdwkeB_zF_MaWcDGPgG5b0d3reb1CO68vDCCGvqdv4A1ByI3ehy0/s1600/PI24463001L.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5495844103450818994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq1rhYr4egI693hUuigmzw1ZOI9Rmm0Db59WueGv9O06SzR1YlDEzAo4hWds6FJzNX4thJ6P-LC-qE-oHpvNpYlUsdwkeB_zF_MaWcDGPgG5b0d3reb1CO68vDCCGvqdv4A1ByI3ehy0/s400/PI24463001L.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
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I have never been successful finding it at Walmart, but you can usually find it in the Asian section of your regular grocery store. I found it at Smith's. The recipe calls for only <span style="font-style: italic;">half a tablespoon</span>, but it packs quite a punch, so don't get crazy with it. It was the perfect amount of spice. (Lately I have been doing 1 tsp, liking it a little more mild).
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(If you live close by and want to make the recipe, just come take some of my chili-garlic sauce. I'm never going to use the whole bottle at this rate: 1/2 tbs at a time. It's really good, but I don't think I'll make it 32 times before the bottle goes bad. I'm just sayin')Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com5tag:blogger.com,1999:blog-7218366729690549878.post-46445309103540577162010-07-13T15:09:00.001-07:002011-10-06T10:37:23.594-07:00Cafe Rio Tomatillo DressingI made this dressing for our weekend getaway. Mmmmm.....<br /><br />I made it with low-fat buttermilk and it was <span style="font-style:italic;">still </span>delicious. <a href="http://slatecanyonrecipes.blogspot.com/2009/04/cafe-rio-tomatillo-dressing.html">The original recipe</a> came from my friend Bethany. It's been a while since I've had Cafe Rio, but it tasted just like I remembered it, for whatever that's worth.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1OKTkZw-n75D3_-zsuCzEcfXPW2nci5TWykpqbYFwlDJ6de85wDIrzUrb0DmE5jKlb-eALF1Cj1zfPZR5NG4Iu0XbrSqBwQiQejtNVCSz_sn2T4t_T5EgSla4BGtHsnPs_u_LSFKgiw/s1600/cafe+rio+tomatillo+dressing.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1OKTkZw-n75D3_-zsuCzEcfXPW2nci5TWykpqbYFwlDJ6de85wDIrzUrb0DmE5jKlb-eALF1Cj1zfPZR5NG4Iu0XbrSqBwQiQejtNVCSz_sn2T4t_T5EgSla4BGtHsnPs_u_LSFKgiw/s1600/cafe+rio+tomatillo+dressing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5493513995727656642" /></a><br /><span style="font-weight:bold;">Ingredients</span><br />1 pkg. Ranch dressing mix<br />2-3 tomatillos (remove papery skin), rough chop<br />1 cup mayo<br />1 cup buttermilk<br />½ bunch cilantro<br />2 cloves garlic<br />juice from 1 lime<br />½ - 1 jalapeno pepper depending on the size (<i>remove seeds for less fire... I removed the seeds; 1/2 of a jalapeno pepper without the seeds was plenty for our uber-gringo weak-sauce palates</i>)<br /><br /><span style="font-weight:bold;">Directions</span><br />Dump everything in a blender and blend until smooth. Refrigerate in air-tight container.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com2tag:blogger.com,1999:blog-7218366729690549878.post-44371013890818956292010-07-06T14:30:00.000-07:002010-07-06T14:37:06.502-07:00Cranberry Spinach SaladI found this recipe on <a href="http://alliesrecipes.blogspot.com/2009/12/cranberry-spinach-salad.html">my friend Allie's recipe blog</a>. It's delicious, fast, and simple. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIsT6hf5eOqxDUzsy0MU4_uZvUxVI_rMHGQ3Ys09HbbQbLGGzYGtUnNMK9NXj5Mwhfd9ujU70Z7xdbbtM245hYihBiNso95S0e6ly5BY6SIDgb_C1zxHDjsRapplXGagTI29nIGfNE-eG/s1600/cranberry+spinach+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIsT6hf5eOqxDUzsy0MU4_uZvUxVI_rMHGQ3Ys09HbbQbLGGzYGtUnNMK9NXj5Mwhfd9ujU70Z7xdbbtM245hYihBiNso95S0e6ly5BY6SIDgb_C1zxHDjsRapplXGagTI29nIGfNE-eG/s1600/cranberry+spinach+salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5490908897252679010" /></a><br /><span style="font-weight:bold;">Ingredients</span><br />1 tablespoon butter<br />3/4 cup almonds, blanched and slivered<br />1 pound spinach, rinsed and torn into bite-size pieces<br />1 cup dried cranberries<br />1/2 cup feta cheese<br />2 tablespoons toasted sesame seeds<br />1 tablespoon poppy seeds<br />1/2 cup white sugar<br />2 teaspoons minced onion<br />1/4 teaspoon paprika<br />1/4 cup white wine vinegar<br />1/4 cup cider vinegar<br />1/2 cup vegetable oil<br /><br />In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.<br /><br />In a large bowl, combine the spinach with the toasted almonds, cranberries, and feta cheese.<br /><br />In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. <br /><br />This makes a <span style="font-style:italic;">lot </span>and does not keep well overnight--it gets wilty and gross. This tasty salad is a definite crowd-pleaser, but if you aren't feeding an army, make less. A <span style="font-style:italic;">lot </span>less. Or don't put dressing on the part you want to save for later.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com0tag:blogger.com,1999:blog-7218366729690549878.post-88048169514404076162010-06-27T15:58:00.001-07:002011-11-29T16:57:54.641-08:00Shredded Beef EnchiladasI made these enchiladas on Saturday and they were <span style="font-style:italic;">de</span>lectable. Justin told me <span style="font-style:italic;">9 times</span> throughout the night how delicious dinner had been, more delicious than Los Hermanos or Cafe Rio (I don't know about <span style="font-style:italic;">that</span>, but high praise, indeed!)<br /><br />Kinley and Tanner clamored for seconds (and thirds for Kinley), which almost never happens. Kinley actually ate as much as Justin did, oink oink, claiming that these enchiladas are officially her new favorite food. I ran a sample of the meat over to our neighbor to see if it was really as delicious as I thought and she was in wide-eyed agreement.<br /><br /><span style="font-style:italic;">If you try nothing else</span>, make the beef for the best taco salad meat of your life.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlEhyphenhyphenXoZwU8cOBH0qIa_NnO5cPZmBZ4Qyp7TaMxcTOnUYzp0ymAM36Uxq9SSTEHi8O8pe2EvznGlHkyeDCaOIlWgU4YhOPjv4dIkJisvvJm-UXJt4z9KAHkhlnEr_t19GBc9A-fkcks/s1600/enchilada2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlEhyphenhyphenXoZwU8cOBH0qIa_NnO5cPZmBZ4Qyp7TaMxcTOnUYzp0ymAM36Uxq9SSTEHi8O8pe2EvznGlHkyeDCaOIlWgU4YhOPjv4dIkJisvvJm-UXJt4z9KAHkhlnEr_t19GBc9A-fkcks/s1600/enchilada2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5487590742841129218" /></a><br />I modified a <a href="http://allrecipes.com/Recipe/Shredded-Beef-Enchiladas/Detail.aspx">recipe that I found</a> on Allrecipes.com. It may look complicated at first glance; it's not.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2-3 pounds beef roast (my roast was 2.5 pounds)<br />1 can beef broth (2 cups)<br />1/3 cup water<br />3 tablespoons red wine vinegar<br />2 tablespoons chili powder<br />1 tablespoon ground cumin<br />1 medium onion, chopped or diced<br />2 tbs butter<br />2 (4-oz) cans chopped green chile peppers<br />2 tablespoon all-purpose flour<br />2 cups sour cream (I used fat-free, 16-oz container)<br />3 cups shredded Monterey Jack cheese, divided<br />2 (10-oz) cans of red enchilada sauce**<br />16 flour tortillas***<br /><br /><span style="font-weight:bold;">Garnish items, optional:</span><br />Shredded lettuce<br />Guacamole<br />Sour Cream<br />Tomatoes<br />Olives<br />Salsa<br />Spanish rice<br /><br /><b>Directions</b><br />Place roast in crock pot. Add beef broth, water, vinegar, chili powder and cumin. Cook on high for 6 hours. Reach into crock pot and pull roast apart into 2-3 large chunks with a fork. Submerge roast pieces into juices for remaining cook time. Cook for another 2-3 hours.<br /><br />Shred tender roast with a fork on a plate or cutting board. The meat should be extremely tender and whole roast can be shredded in about 1 minute. In smaller portions, use a knife or a pizza cutter to cut the long lengths of roast into tinier bite-size pieces, about .5 - 1 inch long. Put the meat into a bowl and add all of the remaining flavorful juices from the crock pot. Mix well.<br /><br />In a large skillet, melt butter and saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Warm through until the cheese is all melted and mixed.<br /><br />Spread 1/4 cup (4 tbs) of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 9x13 inch greased/sprayed baking dish. Repeat for each tortilla. Continue until you are out of the filling. (makes approx 16 tortillas, or one and a half pans of enchiladas). You will have some meat leftover. Pour enchilada sauce over the top of the enchiladas (one can over each pan). Sprinkle with remaining Monterey Jack cheese (1/2 cup for each pan).<br /><br />Bake uncovered at 375 for 20 minutes or until cheese is melted and bubbling. Serve warm, garnish as desired. Oh, and I had leftovers for breakfast this morning. It was even better on Day 2, warms up just fine.<br /><br />------------<br /><br />**I just used a can of red sauce from the store, but the more ambitious cook can make their own with <a href="http://allrecipes.com/Recipe/The-Best-Red-Enchilada-Sauce/Detail.aspx">this recipe</a> or <a href="http://allrecipes.com/Recipe/Red-Enchilada-Sauce/Detail.aspx">this recipe</a>.<br /><br />*** the original recipe calls for 20 corn tortillas, cooked in oil.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com2tag:blogger.com,1999:blog-7218366729690549878.post-14853865468148006392010-06-17T05:54:00.001-07:002010-06-17T05:54:33.157-07:00Orange Barbecue Chicken Strips<a href="http://vittlesdivine.blogspot.com/2009/11/orange-bbq-chicken-kabobs.html">This recipe</a> is also good with <span style="font-style:italic;"><b>strips </b><span style="font-weight:bold;"></span></span>of chicken. And a little easier too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mOMIj3HtHJvSsQphyShbs6QHStDMJFJVsoZa44y-wX5kCLpKSFqbkApQ2xZPCXnB0lkzpYAA_DEYyclGu5AwN49N6xPn-v6qFlpJN26CnGC8Y9mLCt8dZws54GoLHkCIZsxbfffHVjs/s1600/orange+bbq+chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mOMIj3HtHJvSsQphyShbs6QHStDMJFJVsoZa44y-wX5kCLpKSFqbkApQ2xZPCXnB0lkzpYAA_DEYyclGu5AwN49N6xPn-v6qFlpJN26CnGC8Y9mLCt8dZws54GoLHkCIZsxbfffHVjs/s1600/orange+bbq+chicken.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5483131633889602258" /></a>Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com1tag:blogger.com,1999:blog-7218366729690549878.post-74158168523441955312010-06-15T15:27:00.000-07:002013-03-30T07:22:15.787-07:00Funeral PotatoesI have been making funeral potatoes for a long time, tweak-tweak-tweaking my recipe along the way. I <i>finally </i>have them perfect. Well, perfect for me<span style="font-style: italic;"> </span>anyway. We call them "creamy potatoes" around here because my kids find the name "funeral potatoes" a little disturbing and distracting.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlEaEg9gZMiExRJLS2k3DhzR0Ov4irdeiIW1Y0shbTB30Xi35NtyLD9asMlhq0JUZFDpCAJtcGiywbaPLutGIoig_Tjwygixx_1VUk7cfRJdL6I-5PrlP1V2dLRpEEebKZG7ceNFtjag/s1600/funeral+potatoes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483119226612657586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlEaEg9gZMiExRJLS2k3DhzR0Ov4irdeiIW1Y0shbTB30Xi35NtyLD9asMlhq0JUZFDpCAJtcGiywbaPLutGIoig_Tjwygixx_1VUk7cfRJdL6I-5PrlP1V2dLRpEEebKZG7ceNFtjag/s1600/funeral+potatoes.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><strong>Ingredients:</strong><br />
1 26-ounce bag of frozen shredded hashbrowns (about 9 cups)<br />
1 can (10 ¾ oz.) cream of chicken soup<br />
1 cup milk<br />
3/4 cup sour cream<br />
1 cup cheddar cheese, shredded<br />
1 tsp salt<br />
1/8 tsp pepper<br />
3 tablespoons butter, melted (and divided) -- I always use unsalted butter<br />
1/4 cup diced onion<br />
<br />
<strong>Directions:</strong><br />
Melt 1 TBS butter in small saucepan and saute onions until soft and onions start to carmelize.<br />
<br />
Mix soup, milk, sour cream, 2 Tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake <i>covered </i>on 350 for 25 minutes. <i>Take cover off and continue baking uncovered</i> for an additional 20 minutes.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com2tag:blogger.com,1999:blog-7218366729690549878.post-20412620165491612192010-04-22T20:17:00.001-07:002010-04-22T20:17:29.895-07:00Tangy Apricot PorkMy friend Jennie gave me a delicious recipe for shredded pork. We've made it several times now and it's a new favorite for the entire family. Kinley and Tanner love it by itself as a main dish; Justin eats it on sandwiches and I enjoy it on salads. It's different/unique and yummy and even better the second day!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymSrqPlcQl3OsluGTLqMIofLYwKFuYICGPo7i1wm_fBL5eeN7czTgWs_Qa1qbZOuyIjncaULBw95rrsSZ4iPa9kf75tEFeaFTg3sLUB7T6KVHJi2OGl0lZECB0P4kfmPhK-zM3laXX8o/s1600/pork.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymSrqPlcQl3OsluGTLqMIofLYwKFuYICGPo7i1wm_fBL5eeN7czTgWs_Qa1qbZOuyIjncaULBw95rrsSZ4iPa9kf75tEFeaFTg3sLUB7T6KVHJi2OGl0lZECB0P4kfmPhK-zM3laXX8o/s1600/pork.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5459483195781849426" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br />2-pound pork sirloin tip roast (the 4-packs at Costco are <span style="font-style:italic;">perfect</span>!)<br />1 cup apricot preserves<br />3 tbs yellow mustard<br />3 tbs worchestershire sauce<br />2 and 1/4 cups water (divided)<br /><br /><span style="font-weight:bold;">Directions:</span><br />Put roast into crock pot with 2 cups of water. Cook on <span style="font-style:italic;">high </span>for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on <span style="font-style:italic;">high </span>for 1-2 more hours. Serve warm.Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com2tag:blogger.com,1999:blog-7218366729690549878.post-82890052320794018752010-03-16T11:39:00.000-07:002013-03-23T19:07:33.385-07:00Rosemary Chicken PastaSigh... This is a dish that haunts me in my dreams at night until I make it. I love it. I mean I really <i>really</i> love it. I originally got the recipe from my friend Heather W. and it's one of their family favorites too. My kids go bananas (in a happy way) when they find out Rosemary Chicken Pasta is on the menu. It doesn't look like much, but the flavors are unique and addicting. It's crazy good.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2FjN-zOzaq5eTHP8rA8FfM146OQdMK7-X6lkm4CSnmwXoD-sT7GPgGG_4z7ZKalf0jaVLVuOZS0laq_LTkZF6QAGU8tZRTYjKfDnIBcqO2AOb-8ZtzKebPs-Z3iJer4V4dnjSqPXPvml/s1600-h/rosemary.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5449303202589599890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2FjN-zOzaq5eTHP8rA8FfM146OQdMK7-X6lkm4CSnmwXoD-sT7GPgGG_4z7ZKalf0jaVLVuOZS0laq_LTkZF6QAGU8tZRTYjKfDnIBcqO2AOb-8ZtzKebPs-Z3iJer4V4dnjSqPXPvml/s1600/rosemary.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<b>Ingredients</b><br />
2 breasts of boneless, skinless chicken<br />
1/2 cup flour<br />
4 tsp olive oil (divided)<br />
4 tsp butter (divided)<br />
1/3 cup diced onions<br />
2 tsp minced garlic<br />
3 cup unsweetened white grape juice<br />
4 tsp chicken boullion<br />
1 tsp ground or regular rosemary leaves<br />
1/2 tsp salt<br />
dash pepper<br />
12 ounces angel hair pasta (not 16 oz!!)<br />
fresh chives (optional; I have never used them)<br />
<br />
<strong>Directions</strong><br />
Cut thawed chicken breasts into bite-size pieces and put into bowl. Pour flour into bowl and stir until chicken is well coated with flour. In a wide, deep skillet, combine 3 tsp olive oil and 3 tsp butter and heat over med-high until bubbly hot. Add chicken and cook, turning until lightly browned and cooked through (approximately 5-10 minutes). Remove chicken and set aside.<br />
<br />
To skillet, add 1 tsp butter and 1 tsp oil. Add onions and garlic cloves, saute until softened (about 2-4 minutes)<br />
<br />
Add water, white grape juice, bouillon, rosemary, salt, and pepper. Simmer <i><b>covered</b></i> approximately 5 minutes. Return chicken to skillet and simmer <b><i>covered </i></b>approximately 8-10 minutes. Sauce will thicken slightly and chicken will be heated through.<br />
<br />
Before chicken is added to the pot, get started on the pasta. Cook angel hair pasta and drain as suggested on package, but <em>do not rinse</em> (tip I learned from America's Test Kitchen). I like to break the pasta into 2-4 inch pieces before boiling.<br />
<br />
When pasta is ready, slowly add pasta to the skillet with the sauce and chicken. Optional: cover and simmer for 1-2 minutes, serve warm. (I say "optional" because I sometimes forget to keep simmering it and it's ok. Last night I just dumped the sauce and noodles together into a serving bowl.) It will look very soupy, high-liquid when you first add the pasta to the sauce if you have done the previous steps right -- covered-- but after it sits for a few minutes, most of the liquid will absorb into the noodles. Don't be alarmed! Trust me, you <i>want </i>it this way! It all works out in just a few minutes!<br />
<br />
Serve with fresh chives (optional, and I keep forgetting, so we never use them)Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com6tag:blogger.com,1999:blog-7218366729690549878.post-78989087863990890542010-03-06T12:19:00.000-08:002012-01-20T08:33:16.460-08:00Montreal RoastNobody loves roast beef like my Justin and I don't mind bragging that I make a great one. When we have it on hand, he'll eat it on sandwiches. It also goes great with potaters, of course! My friend Bethany helped me take my old roast to the next level with the recommendation of Montreal Steak Seasoning to wake up the flavors for "a party in your mouth"!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXk7SmlvUZLozHgqdRuM9xiG786n6DJ7XAlohpa_JRLyU8qNyqDvrYT0RmhCM3qcsQhAtqMDUgrnXUy5hUKMYl8vCU1LFmQb0Z4jU0n6kWBcuGyHUHL1WYt_LGJTfqJaznkgsKeuX47M/s1600-h/roast2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5445618803223528098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXk7SmlvUZLozHgqdRuM9xiG786n6DJ7XAlohpa_JRLyU8qNyqDvrYT0RmhCM3qcsQhAtqMDUgrnXUy5hUKMYl8vCU1LFmQb0Z4jU0n6kWBcuGyHUHL1WYt_LGJTfqJaznkgsKeuX47M/s1600/roast2.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
2.5 - 3 pound Roast<br />
3 cups water<br />
Montreal Steak Seasoning<br />
<br />
<b>Directions:</b><br />
Place roast in crock pot with water. Season the top liberally with Montreal steak seasoning. Cook on <i>high </i>for 8-10 hours. Shred with fork on a cutting board or platter and serve.<br />
<br />
<span style="font-weight: bold;">Tip:</span> It's extremely, delightfully moist, but it will dry out fast if you don't serve or store immediately. The moisture will evaporate from that super-hot meat if you aren't careful. If you plan on using it for next-day sandwiches, put it in a ziploc back immediately after shredding to keep it moist. Once it cools with the moisture, it will remain moist.<br />
<br />
<span style="font-style: italic;">Update from Miss Bethany herself!</span><br />
"Mmmmm. This is our VERY favorite roast. We add garlic powder, parsley and seasoned salt to it as well. TIP- my hubby hates meat warmed in the microwave 'cause it gets rubbery. For moist leftovers, heat it in the oven (covered) for about 10-15 min. Tastes good as new, especially if you save any juices from the crock pot with it! We also like to mix leftovers with bbq sauce mixed with mustard and a little vinegar for a bbq sandwich on yummy kaiser rolls- kinda like a pulled pork sandwich, only beef. My mouth is watering."Megan B ♥http://www.blogger.com/profile/18317231207390165351noreply@blogger.com8