tag:blogger.com,1999:blog-65580751492965011732024-03-05T13:57:17.246-08:00What's On My PlateSharing my favorite recipes with the ones I love. (*Not all my recipes are original. Many of the recipes listed are a varition of recipes in my library or recipes from foodnetwork.com)One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-6558075149296501173.post-85282702521343864012010-07-24T17:39:00.000-07:002010-07-24T18:04:54.858-07:00Paula Dean's Cherry Cream Cheese Tarts<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSweD-9Ctk-iuKUZ67SYpDkE60DVNkzh_YGzHk33DofmYuW7I_xrQtJXnbAJ-k3absgbgWOLuawUv1TPr6NxXSqqJO5PMmrFZQ3AZsE-p0YuFqbRsWu9SGQ0jy-kU06kAKCuQUZnem4c/s1600/Illinois+Camp,+cheesecake+tarts+005.JPG"><img id="BLOGGER_PHOTO_ID_5497638673606823090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSweD-9Ctk-iuKUZ67SYpDkE60DVNkzh_YGzHk33DofmYuW7I_xrQtJXnbAJ-k3absgbgWOLuawUv1TPr6NxXSqqJO5PMmrFZQ3AZsE-p0YuFqbRsWu9SGQ0jy-kU06kAKCuQUZnem4c/s400/Illinois+Camp,+cheesecake+tarts+005.JPG" border="0" /></a>What can I say other than, who doesn't love mini cheesecakes?! This recipe is the perfect finger food for parties and pitch-ins and the dessert is just as yummy as it is attractive.<br /><br /><div>The only suggestions I have for this recipe are:</div><div>1. Make a day ahead and allow them to refridgerate for atleast 12 or so hours - the longer these sit in the fridge, the creamier and denser they get, mm!</div><div>2. Try doing these with a graham cracker crust instead of the vanilla wafers. I like it either way, but the homemade graham cracker crust puts this over the top and the extra ten minutes really pays off =)</div><br /><div>Paula Dean's Cherry Cream Cheese Tarts</div></div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(61, 61, 61); line-height: 15px; font-family:arial, helvetica, clean, sans-serif;font-size:13px;"><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; color: rgb(61, 61, 61); ">Ingredients</h2><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">2 (8-ounce) packages cream cheese, softened</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 cup sugar</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 teaspoon pure vanilla extract</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">2 eggs</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">12 vanilla wafers</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 (21-ounce) can cherry pie filling or other pie filling</li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; color: rgb(61, 61, 61); ">Directions</h2><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Preheat oven to 350 degrees F.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.</p></div></span></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-71684448740736340452010-07-02T19:23:00.000-07:002010-07-02T20:00:09.467-07:00Leftover Fajita Nachos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPZUjY4oCEL1uck3O2we2OQ-log4LPC1HmVZ46iYukNnoJcsbRdF_ilNUCZEAVNAv9g8fAddibc9fIb7UAh_XqnYildQkGQXeTIQs96HO-__exqkWMm-HoCMAo-JXQiehZGR474geunU/s1600/June+2010+094.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPZUjY4oCEL1uck3O2we2OQ-log4LPC1HmVZ46iYukNnoJcsbRdF_ilNUCZEAVNAv9g8fAddibc9fIb7UAh_XqnYildQkGQXeTIQs96HO-__exqkWMm-HoCMAo-JXQiehZGR474geunU/s400/June+2010+094.JPG" alt="" id="BLOGGER_PHOTO_ID_5489508178912461858" border="0" /></a><br />If you're like me, you always make too much... I hate to even admit there is such a thing... and whenever I make fajitas, I love them so much, I always make enough for the next day. Well this last time I made fajitas, I was staring at our leftovers and decided to try something new - Fajita Nachos! It was SUPER easy, and dinner only took 15 minutes to throw together. With just a few extra minutes - you have an equally delicious meal, but in a fourth of the time. Not only is this the perfect meal, but it also makes for a great snack or party appetizer. Next time you make fajitas, you've gotta try these!<br /><br />Ingredients<br /><br />6 soft flour tortillas (fajita size)<br />1/2 cup vegetable or canola oil<br />Left over marinated and grilled fajita beef or chicken (I used beef)<br />Pico de gallo (mixture of chopped tomato, red onion, jalapeno, cilantro & lime juice)<br />Sauteed green bell pepper & onions<br />Freshly shredded Monterey Jack cheese<br />Sour cream<br />Salt<br /><br />Directions<br /><br />Light and Crispy Tortilla Chips:<br />In a small round saute pan, bring oil up to temperature over medium-low heat. You'll know the oil is ready if it sizzles when you flick a few drops of water on the surface of the oil. While the oil is heating, cut flour tortillas in half and then cut each half into thirds - each tortilla should yield 6 chips. Carefully place tortilla chips into the pan (I usually do 6 at a time) and watch them closely. <span style="font-style: italic;">These chips will brown very quickly</span>. Allow them to cook for about 30 seconds - 1 minute and then flip them over in the hot oil once the underside is golden brown. Repeat for the other side and then place the hot chips onto a paper lined cookie sheet. Spread them out and sprinkle with salt. Continue this process until all your chips are cooked.<br /><br />Assembling the Nachos:<br />Once all your ingredients are ready to go you can begin to assemble your nachos! (<span style="font-style: italic;">Because I pulled everything straight from the fridge, on a cookie sheet, I placed my left over fajita beef on one side and my peppers and onions on the other. I put them under the broiler for only about a minute and then pulled them out once they were warmed through.</span>)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkPLu0afKCynqoti68Tq1EtZav9ZdrB7pVVSnYXaVL-LreJuAkOo4h2S9jw6M8Xi5tJGqjBAdj7opT1rzrjvTlpqS9YXfMjPZ0XQ1GaF7-CXR_Uyb-BW-jlMwL-mwQMZfqAz0AzAOhc0/s1600/June+2010+090.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkPLu0afKCynqoti68Tq1EtZav9ZdrB7pVVSnYXaVL-LreJuAkOo4h2S9jw6M8Xi5tJGqjBAdj7opT1rzrjvTlpqS9YXfMjPZ0XQ1GaF7-CXR_Uyb-BW-jlMwL-mwQMZfqAz0AzAOhc0/s400/June+2010+090.JPG" alt="" id="BLOGGER_PHOTO_ID_5489508808095590098" border="0" /></a>(Just before topping with pico and sour cream..... can you say, "yum?!")<br /></div><br />On a clean cookie sheet, lay out tortilla chips and spread them out in a single even layer (this ensures each bite gets a little bit of goodness!) Next, layer warm beef evenly over chips. Repeat this same step with peppers and onions being sure to get a little on each chip. Top with a generous helping of shredded Jack cheese and place under the broiler for about 1-2 minutes or until cheese is completely melted and bubbly! Remove the nachos from the oven and sprinkle with fresh pico and then dollop generously with sour cream. Garnish with freshly chopped cilantro and serve immediately.<br /><br />*TIP: I prefer as few dishes as possible, so whenever I use a cookie sheet, I line it with foil. This way you can re-use the same sheet for your chips, beef/pepper/onions & nachos - just replace with new foil in between each step ;)<br /><br /><br /><br /><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-4226996182408593942010-07-02T16:50:00.000-07:002010-07-02T17:13:07.175-07:00Ina Garten's Chocolate Ganache Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7cQ_fsXRwTGv2fEMV30hUH_YYsj5s86HUPC4wdyRPhBmi7iMyAvdM6j9m1tMvwaq-CG5EEOqwTtohCYHFGN9Qa2JIrKfDwUjHdWCPnteADjKmM7vlEMTHRjoWchHujNGrnGKgcI6ntI/s1600/June+2010+006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7cQ_fsXRwTGv2fEMV30hUH_YYsj5s86HUPC4wdyRPhBmi7iMyAvdM6j9m1tMvwaq-CG5EEOqwTtohCYHFGN9Qa2JIrKfDwUjHdWCPnteADjKmM7vlEMTHRjoWchHujNGrnGKgcI6ntI/s400/June+2010+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5489464157943033570" border="0" /></a><br /><h2><span style="font-weight: normal;font-size:78%;" >I recently made these cupcakes for a cookout and the ganache put these cupcakes over the top! The cupcakes themselves are good, but just be aware, they're not like a typical box mix cupcake. This recipe makes for a more dense cupcake and it almost reminded me of a Texas sheet cake. If you like chocolate, you'll like these!</span><br /></h2><h2><span style="font-size:85%;">Ingredients</span></h2> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li class="ingredient"><span style="font-size:85%;">1/4 pound unsalted butter, at room temperature</span></li><li class="ingredient"><span style="font-size:85%;">1 cup sugar</span></li><li class="ingredient"><span style="font-size:85%;">4 extra-large eggs, at room temperature</span></li><li class="ingredient"><span style="font-size:85%;">11 fluid ounces Hershey's chocolate syrup</span></li><li class="ingredient"><span style="font-size:85%;">1 tablespoon pure vanilla extract</span></li><li class="ingredient"><span style="font-size:85%;">1 cup all-purpose flour</span></li><li class="ingredient"><span style="font-size:85%;">1 teaspoon instant coffee granules</span></li></ul> <h3><span style="font-size:85%;">For the ganache:</span></h3> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li class="ingredient"><span style="font-size:85%;">1/2 cup heavy cream</span></li><li class="ingredient"><span style="font-size:85%;">8 ounces good semisweet chocolate chips</span></li><li class="ingredient"><span style="font-size:85%;">1/2 teaspoon instant coffee granules</span></li></ul> <!--concordance-end--> <h2><span style="font-size:85%;">Directions</span></h2> <p><span style="font-size:85%;"> Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.</span></p> <p><span style="font-size:85%;">Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.</span></p> <p><span style="font-size:85%;">Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.</span></p> <p><span style="font-size:85%;">For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.</span></p> <p><span style="font-size:85%;">Dip the tops of the cupcakes into the ganache. Do not refrigerate.</span></p><p><span style="font-size:85%;">Makes about 18 cupcakes</span><br /></p><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-27841551354398959872010-05-30T13:49:00.000-07:002010-05-30T14:53:42.116-07:00Summer Berry Crepes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP_SDUrfGJC9bT1bAXRz_w5_tzwLa1-l04s3fKG7m5hNzpiZ4SdwfTHBVyZ-QVve5-gSw5lyurAKv100uomERbJvHqMdZyhidngHhG1a0wq087hUTZfAQR1Qkj2Lr13SkRLashUtkGPw/s1600/Summer+Berry+Crepes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP_SDUrfGJC9bT1bAXRz_w5_tzwLa1-l04s3fKG7m5hNzpiZ4SdwfTHBVyZ-QVve5-gSw5lyurAKv100uomERbJvHqMdZyhidngHhG1a0wq087hUTZfAQR1Qkj2Lr13SkRLashUtkGPw/s400/Summer+Berry+Crepes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5477182574065450210" /></a><br />I got this crepe batter recipe off of Alton Brown's "Good Eats" and have loved it ever since. There are so many fun fillings and flavors you can combine with the crepes which make this recipe great for breakfast, lunch, dinner or dessert =) I will say, "practice makes perfect". I had to ruin a few crepes before I figured out how to make them just right, so don't give up if you don't get it your first try. The more I make them, the easier it gets. <div>Also, I would suggest using a large saucepan so you have plenty of area around the outside of the crepe to work with. When I first starting makes crepes, I was using a small 12" saucepan with high sides, and trying the get a spatula underneath the crepe, and then attempt flipping it without tearing it, was nearly impossible unless I had the batter cooked just right. So start off with a bigger pan - you'll thank yourself in the long run.</div><div><br /></div><div>Summer Berry Crepes</div><div><br /></div><div>*Crepe batter - Sweet Variation (recipe below)</div><div>Butter to coat pan</div><div>1 lb. strawberries, sliced</div><div>6 oz. blueberries</div><div>3 bananas, sliced</div><div>2 cups vanilla yogurt</div><div>2 cups granola</div><div>ground cinnamon</div><div><br /></div><div>For an even more decadent crepe add:</div><div>2 cups chopped pecans </div><div>maple syrup (drizzled over top finished crepe just before serving)</div><div><br /></div><div>Directions</div><div>Once you've made your fresh crepes, begin layering: 3-4 Tbsp of yogurt, fresh fruit, granola & then sprinkle cinnamon in the center of each crepe. Gently fold over each side so that they overlap in the middle. Top off Crepe with more fresh fruit or drizzle lightly with more whipped yogurt and granola.</div><div><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">Crepes - Alton Brown</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">2 large eggs</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">1/2 cup water</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">3/4 cup milk</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">1 cup flour</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">3 tablespoons melted butter</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">Directions</span></span></div><div><span class="Apple-style-span" style=" color: rgb(61, 61, 61); line-height: 15px; "><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.</span></span></span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">Heat a small non-stick pan </span></span><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">(**I prefer a large one - Jamie)</span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';"> . Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.</span></span></span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.</span></span></span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';">*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.</span></span></span></p></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'lucida grande';"><br /></span></span></div><div><br /></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com1tag:blogger.com,1999:blog-6558075149296501173.post-86357469896560758632010-05-28T19:11:00.001-07:002010-05-28T20:07:32.465-07:00BBQ Chicken Chopped Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBg316B0d98o4YUWL9IPmh-8ZpStjgD0bLQakswS8eA3Ctz9xAGtzh8Bbvn65pNCDSvSBBcefeN4n2vYKeCa0UoWihlXP3_FcEuoLBmkD7YyZDEcendFuxdFz37NgSAO13Iw27C9RAqk/s1600/BBQ+Chicken+Chopped+Salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBg316B0d98o4YUWL9IPmh-8ZpStjgD0bLQakswS8eA3Ctz9xAGtzh8Bbvn65pNCDSvSBBcefeN4n2vYKeCa0UoWihlXP3_FcEuoLBmkD7YyZDEcendFuxdFz37NgSAO13Iw27C9RAqk/s400/BBQ+Chicken+Chopped+Salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5476522507072672834" /></a><br />Tonight, I have to say, this salad turned out to be the best salad I have ever made - the vote was unanimous! I originally got the idea for this salad when I had an almost identical salad at BJ's Brewhouse and it was de-lish!! I was hesitant to make it at first, afraid that it wouldn't compare, but much to my surprise, not only did this salad make the cut, but I would venture to say it was almost better! <div>I will say this, one small tip that will make a world of difference, is make sure everything is chopped to about the same size. May not sound like a big deal, but taking the extra few minutes to complete this step, will ensure that this salad is well balanced and that each bite has a little bit of every flavor!<div><br /></div><div>Hope you enjoy this crisp, hearty, mouth watering BBQ Chicken Chopped Salad!</div><div><br /></div><div>Ingredients</div><div>2 *Grilled Baja chicken breasts, cut into 1/2" pieces (recipe below)</div><div>1/2 head of iceberg lettuce, rinsed & chopped into 1/2" pieces</div><div>1 can black beans, drained and rinsed</div><div>2 ears corn on the cob, steamed, salted & kernels removed</div><div>1 large tomato, diced</div><div>1/4 cup red onion, diced</div><div>1/2 cup shredded mozzarella</div><div>ranch dressing</div><div>head country BBQ sauce (or whatever your favorite is =)</div><div>1 cup *crispy tortilla strips (recipe to follow)</div><div><div>4 Tbsp. fresh chopped cilantro (optional for garnish)</div><div><br /></div><div>BBQ Chicken Chopped Salad</div><div><br /></div><div>On two large plates, layer ingredients in this order:</div><div>1. chopped lettuce, 2. black beans, 3. fresh corn off the cob, 4. chopped red onion, 5. diced tomatoes, 6. shredded mozzarella, 7. chopped chicken breast, 8. drizzled ranch in one direction, 9. drizzled BBQ sauce in the opposite direction, 10. crispy tortilla strips</div><div><br /></div></div><div>Grilled Baja Chicken Breast</div><div>Ingredients</div><div>2 boneless, skinless chicken breasts</div><div>1 packet of Grill Mates "Baja Citrus Marinade" seasoning</div><div>1/4 cup of vinegar</div><div>1/4 cup extra virgin olive oil</div><div><br /></div><div>Directions</div><div>Place chicken, seasoning, olive oil and vinegar in a sealable ziploc bag. Seal and carefully rub marinade over chicken, being sure to coat both pieces evenly. Lay the bag of marinated chicken in a shallow dish and refrigerate for 2-4 hours. The longer the better =)</div><div>Remove from the fridge and allow it to rest for 30 minutes before placing on the grill. Place chicken on a medium heat grill for 4-5 minutes per side or until just cooked through, only flipping once. If the chicken immediately bounces back when gently pressing on the thickest part of the breast, then it's done and ready to take off the heat. Allow the chicken breast to rest for at least 5 minutes before cutting.</div><div><br /></div><div>Crispy Tortilla Strips</div><div>Ingredients</div><div><div>2 soft flour tortillas (fajita size)</div><div>1/4 cup vegetable oil</div><div>pinch of salt</div><div>pinch of chili powder </div><div><br /></div><div>Directions</div><div>Cut soft tortillas into long thin strips, about 1/4" thick and about 2" long. Heat vegetable oil in a small, non-stick skillet on medium heat. Place all of the strips into the hot skillet, turning constantly. (Be sure to keep these strips moving because they will brown quickly). As soon as the strips are just golden, remove them immediately from the stove top and place them on a paper towel-lined plate, spreading them out so they can dry evenly. While they're still hot, immediately season with salt and chili powder. </div></div><div><br /></div><div>Serves 2 X-large salads or 4 medium salads</div></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com2tag:blogger.com,1999:blog-6558075149296501173.post-54349987736498655912010-03-21T16:12:00.000-07:002010-03-21T18:41:35.481-07:00Adobo Chicken and RiceThis recipe is a nice change from your everyday chicken recipes. Not only is it a cinch to throw together, but it only takes 30 minutes in all to prepare. This is recipe is simple, rich and delicious. Once you try this Puerto Rican twist on chicken, you'll want to prepare it again and again!<br /><div><br /></div><div>Key ingredients you'll need:</div><div>*Sofrito (recipe to follow)</div><div>Sazón seasoning (made by Goya; found in the spices or ethnic section)</div><div>Adobo seasoning (can also be found with spices or ethnic section of grocery store)</div><div><br /></div><div>Other Ingredients you'll need:</div><div>4 large boneless or bone-in chicken breasts, rinsed</div><div>2 bay leaves</div><div>2 potatoes, peeled and cut into chunks (optional)</div><div>4 cups water</div><div>2 cups long grain white rice</div><div>olive oil</div><div>salt and pepper</div><div><br /></div><div>*Sofrito:</div><div>2 yellow onions, peeled</div><div>1 green bell pepper, seeded</div><div>1 bunch of cilantro</div><div>2 whole bulbs of garlic, peeled</div><div>olive oil</div><div>dusting of adobo or bijol seasoning</div><div><br /></div><div>Directions</div><div>In a food processor or blender, coat the bottom of the blender with some olive oil. Add all of the above ingredients and blend until mixture becomes a puree. If the blades of the blender stick, add a bit more olive oil, stir and blend again. This will make a lot of sofrito, so set 1 cup aside for the recipe and then place the rest in a freezer container and reserve for later cooking =) (<i>I divided mine out into an ice cube tray (thanks for the idea Ryan!), that way I can thaw out a little at a time as I'm ready to use it</i>).</div><div><br /></div><div>Adobo Chicken and Rice</div><div><br /></div><div>Directions</div><div>In a large stock pot, combine chicken breasts, sofrito, adobo, sazón, bay leaves, potatoes, salt, pepper and water and bring to a boil. Once chicken comes to a boil, lower heat to a simmer. Cover and simmer for about 15 minutes. Turn chicken over, cover and simmer for another 15 to 20 minutes or until cooked through. (In this recipe, the sole purpose of the potatoes is for the natural starch of the potatoes to thicken the chicken stock as they cook. If you don't have potatoes, once the chicken is finished cooking, you can thicken the stock by simply reserving 1/2 cup of hot stock - allow it to cool slightly. Whisk in 2 Tbsp. of corn starch and then pour the mixture back into the stock pot. Stir everything together, and chicken stock should thicken slightly.)</div><div>Meanwhile, in an aluminum nonstick pot, drizzle about 3 Tbsp of olive oil. Heat olive oil and add 2 cups of rice. Season with salt. Stir rice until it's evenly coated with olive oil and warmed through. Add water to pot and bring water to a boil. Once it's to a boil, lower it to a simmer and stir every few minutes. Once the water is completely absorbed, continue stirring until the rice is barely moist and begins to stick together. *If the rice isn't completely tender, gradually add more water (about 1/4 of a cup at a time) and stir continuously until water is fully absorbed and rice is sticky.</div><div>Plate a generous portion of rice and top it off with cooked chicken breast and spoon over sauce. </div><div><br /></div><div>Enjoy this Puerto Rican dish - your taste buds will definitely thank you =)</div><div><br /></div><div>Serves: 4-6</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-38516283101694282392010-01-16T16:32:00.000-08:002010-01-16T19:36:32.201-08:00Figure Friendly Berry Parfait<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruKNakFXbMnztV1uTVy0wWrzlw35qWfNV-fSdTO38KTijdIT1pR-o57GRl3IDAr8xV0Q6p5qSPkCwrzh4mcI5fdT8YfAproDj5VPEYN5mSAy-Xk0hubxiKotBhB06Fisb7KK7QVCzFVQ/s1600-h/Christmas+%26+1-2010+064.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruKNakFXbMnztV1uTVy0wWrzlw35qWfNV-fSdTO38KTijdIT1pR-o57GRl3IDAr8xV0Q6p5qSPkCwrzh4mcI5fdT8YfAproDj5VPEYN5mSAy-Xk0hubxiKotBhB06Fisb7KK7QVCzFVQ/s400/Christmas+%26+1-2010+064.JPG" alt="" id="BLOGGER_PHOTO_ID_5427547368637709058" border="0" /></a><br />I was trying to think of a light and healthy breakfast dish, and for some reason quiche and french toast just didn't seem to fit the bill =) Then I remembered how much we used to love eating yogurt with granola, and with a few fruits and finishing touches thrown in, I ended up with a delicious dish that's just as appealing to look at as it is to eat, and you don't have to feel guilty afterward which only makes it that much better! Here's a dish you can make not only for breakfast, but you could make it in a large dish as I did, and have it as a quick snack or even as a light dessert. You can have fun with this dish and add your own favorite fruits=) The best part of all, this is a cinch to make, it only takes 5 minutes and it's great any time of year. <div><br /></div><div>Figure Friendly Berry Parfait</div><div><br /></div><div>Ingredients</div><div><br /></div><div>3 lb. low-fat vanilla yogurt</div><div>2-3 cups low-fat granola of your choice</div><div>1 tsp. water</div><div>1 29oz. can sliced peaches (in their own 100% juice, drained)</div><div>1/2 lb. fresh strawberries, sliced</div><div>6 oz. fresh blackberries</div><div>Cinnamon</div><div><br /></div><div>Directions</div><div><br /></div><div>In a large pyrex, layer about 1" of yogurt (keep about 1/2 cup of yogurt on reserve for garnish). Next layer granola, completely covering the yogurt, then layer peaches, strawberries, and then blackberries. Place reserved yogurt in a cup with a pouring spout and add to it no more than 1 tsp. of water. Whip it until it's thin and just runny. Lightly drizzle over the top of the dish and then dust it lightly with ground cinnamon.</div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-81030956520872896302010-01-03T19:55:00.000-08:002010-01-03T20:01:24.325-08:00Amy Deas' Sweet Potato BakeMy girlfriend, Amy, made this dish for our Thanksgiving get together, and these potatoes were definitely a highlight of the night. These smooth and creamy potatoes, topped off with a sweet and crispy topping, is sure to satisfy any home-cooking craving you might have. Try this recipe for a new take on veggie's with Amy's Sweet Potato Bake =) <br /><br />Sweet Potato Bake<br /><br />Ingredients:<br />-4 c. sweet potatoes cubed (5 lrg potatoes baked @375 for 1 1/2 hours.<br /> Boil or bake potatoes and scoop pulp out for a smooth creamy dish.)<br />-1/2 c. sugar<br />-2 eggs beaten<br />-1 tsp.vanilla<br />-1/2 c. milk<br />-4 tbs. butter softened<br />-1/2 tsp. salt<br />-1/2 c. packed brown sugar<br />-1/3 c. all purpose flour<br />-3 tbs. butter chilled/slightly softened<br />-1/2 c. chopped pecans<br /><br />Directions<br /><br />Preheat oven to 325 degrees. In large bowl, mix sweet potatoes, sugar, eggs, vanilla, milk, butter, and salt until smooth. Transfer to baking dish. (9x13)In medium bowl, mix brown sugar, and flour. Cut in the butter until the mix is course. Stir in pecans. Sprinkle the mixture over the sweet potato mix. Bake for 30 minutes or until topping is lightly brown.<br /><br />Serves 8-10 as a side<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-83038402428658307212010-01-02T20:49:00.000-08:002010-01-16T19:40:43.232-08:00Classic Tomato Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefLJ7RAnfus0u6wvG2TDb5vrmtV31KEG0JbnEgekbfSFSDu4gy4sOffx7HpH1SbVpa13E0mdLPqJlYZuVcIO9JbNTEWEPUBlJF5JQsGXF-RIB9GRctZ8xe1gq6pCRHN1GTfZKOtFBqKg/s1600-h/Christmas+%26+1-2010+054.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefLJ7RAnfus0u6wvG2TDb5vrmtV31KEG0JbnEgekbfSFSDu4gy4sOffx7HpH1SbVpa13E0mdLPqJlYZuVcIO9JbNTEWEPUBlJF5JQsGXF-RIB9GRctZ8xe1gq6pCRHN1GTfZKOtFBqKg/s400/Christmas+%26+1-2010+054.JPG" alt="" id="BLOGGER_PHOTO_ID_5427548218732759442" border="0" /></a><br />Wow, it has definitely been some time since my last blog post. Oh, how the holidays come and go and leave the winter months feeling like a blur =) Well, I have not forgotten one of my first loves, even in the midst of this crazy season. In fact, even though I have forgotten to write about it, I have been storing them up for when I finally have time to write to you again - and here we are =)<div><br /></div><div>So here is a new addition to my recipe book, and it's actually an original. Well not an original thought =) just an original compilation of measurements, I guess you could say. That's right, I've finally come up with one all on my own. After watching the movie, "Julie & Julia", and seeing her eat a variation of this classic Italian antipasti, I could help but wonder if I could make it look just as good - and of coarse, make it taste as good as it looked. Well, I hate to toot my own horn, but this one came out pretty good ;) </div><div><br /></div><div>Hope you enjoy this rich, rustic Italian side or appetizer: Tomato Bruschetta... Here's to you Julia =)</div><div><br /></div><div>Tomato Bruschetta</div><div><br /></div><div>3 Tbsp. Olive oil</div><div>4 Tbsp. butter</div><div>1 Can diced tomatoes</div><div>1 small onion, diced (about 1/2 cup)</div><div>3-4 cloves garlic, minced</div><div>**Handful of fresh basil, chiffonade </div><div>1 tsp. sugar</div><div>salt and pepper</div><div>French baguette, sliced diagonally in 3/4" slices</div><div>Olive oil</div><div>**If you don't have fresh basil, then you can use an organic basil paste in it's place. I've used it before, and it packs a huge amount of flavor! I would HIGHLY RECOMMEND NOT using dried basil. For this recipe, because there are so few ingredients, it's imperative that what you do use is fresh for the best possible flavor.</div><div><br /></div><div>Directions</div><div><br /></div><div>Preheat the oven to 375 degrees.</div><div><br /></div><div>Add olive oil & butter to a medium saute pan & heat on medium heat until butter is melted. To it, add onions and saute until they become tender and translucent. Add garlic and saute for another minute or two or until the garlic becomes aromatic and tender. Add tomatoes, basil, sugar, pepper and season generously with salt. Allow the mixture to come to a simmer and reduce the heat to low. Continue heating for about 10-15 minutes, allowing all of the flavors to marry and the sauce to thicken slightly. Remove from heat and allow to rest for at least 5-10 minutes (this will allow the sauce to thicken slightly as well.) Meanwhile, lay the slices of bread on a cookie sheet and using a brush, coat them evenly on both sides with olive oil. Bake them in the 375 degree oven for about 5 minutes on each side, or until golden brown on both sides. The finished result should be a firm & crunchy toast, almost like a giant crouton, mmm! Top off each slice of bread with a generous helping of the tomato topping and serve as an antipasti or as the perfect side to any Italian dish. </div><div><br /></div><div>Hope you enjoy this simple and super easy recipe..... oh, and "bon appetit"</div><div><br /></div><div>Serves 4 as an appetizer or side</div><div><br /></div><div><br /></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-18045527774649496762009-10-24T13:35:00.000-07:002009-10-24T14:26:07.089-07:00Fried Sweet Potato Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckkuZd0DiGvNXDKrUlIQ3_MeHacoxfEaGHPoujslvfpGvuWpDjpXsrBgENzQs5CxC61Tsxy4Qw10Q2LBt_SwnYdckhm2mfE7AGfbmYsTrviNvNva2narlkv8NIpQ6xjign2EmsS5Op8c/s1600-h/bacon+tomato+pasta+sweet+potato+chips+008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckkuZd0DiGvNXDKrUlIQ3_MeHacoxfEaGHPoujslvfpGvuWpDjpXsrBgENzQs5CxC61Tsxy4Qw10Q2LBt_SwnYdckhm2mfE7AGfbmYsTrviNvNva2narlkv8NIpQ6xjign2EmsS5Op8c/s400/bacon+tomato+pasta+sweet+potato+chips+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5396279565454311986" border="0" /></a><br />Six words: easy, yummy, crispy, kid friendly & delicious!! Looking for a fun side to serve alongside your favorite BBQ, burgers or brats? Well here's a simple solution =)<div><br /></div><div>Fried Sweet Potato Chips</div><div><br /></div><div>Ingredients</div><div><br /></div><div>3 medium sweet potatoes, peeled and washed</div><div>vegetable or canola oil</div><div>2 tsp. chili powder</div><div>1 tsp. garlic powder</div><div>1 tsp. salt</div><div>1 tsp. sugar</div><div>1/4 tsp. black pepper</div><div><br /></div><div>Directions</div><div><br /></div><div>In a small bowl, combine dry spices. Set aside.</div><div><br /></div><div>Using a mandolin or vegetable peeler, slice potatoes thinly creating thin round discs. (<i>If you have a five sided grater, you may have a side for thinly slicing cheeses. I use this to slice my potatoes and it works out great! You can also use it for making au gratin potatoes. You gotta put a little elbow grease into it, but it's much cheaper than buying a mandolin =)</i></div><div><br /></div><div>In a medium to large pot, fill it about 5" up the side with oil. Heat oil on medium high heat until it reaches about 360 degrees. Add potatoes to hot oil, working in small batches, being sure not to overcrowd the pan. Fry potatoes for about 2-3 minutes or until golden brown. Remove potatoes with a slotted spoon and place on a paper towel-lined cookie sheet to drain. <i> (Spread them out evenly to ensure they get an even amount of seasoning). </i> While they're still hot, immediately season generously with dry spice mixture - you should use up about 3/4 of your spices by the time you're finished. Continue this process until all of your potatoes are fried to crispy perfection and then munch away!! These are hard to stop eating once you start =) Enjoy!</div><div><br /></div><div>Serves about 4 people as a side</div><div><br /></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com1tag:blogger.com,1999:blog-6558075149296501173.post-90474713609813417922009-10-24T13:27:00.000-07:002009-10-24T14:19:26.935-07:00Guy Fieri's Bacon Tomato Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfNLv5EO9-tdvcsQltj6rFO-l0XnmjiX_TMAXhRFq5oTGpAlP4GyxTNg2u7Fh6FInby5JOuEzxduRilOJh-2OZdDJ357vGiwTXbaempqxgY2Gv44NEZ25cD_gstSyGX94A_ezMelH3sE/s1600-h/bacon+tomato+pasta+sweet+potato+chips+006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfNLv5EO9-tdvcsQltj6rFO-l0XnmjiX_TMAXhRFq5oTGpAlP4GyxTNg2u7Fh6FInby5JOuEzxduRilOJh-2OZdDJ357vGiwTXbaempqxgY2Gv44NEZ25cD_gstSyGX94A_ezMelH3sE/s400/bacon+tomato+pasta+sweet+potato+chips+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5396279179044741890" border="0" /></a><br /><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">If you like bacon, and you like pasta, you're going to love this dish! One of the reason's I love watching Guy's show on the Food Network is because everything he makes is always a little bit on the naughty side, and always rich and full of flavor. Try out this recipe, and I promise you'll love it =) Now I do make a few small adjustments to this recipe when I make it, so I made some small side notes if you want to try it my way. Either way, this dish is de-lish!</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Bacon Tomato Pasta</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons kosher salt</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">16 ounces spaghetti pasta</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">1 pound thick-cut bacon or pancetta, chopped</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">3 tablespoons extra-virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">*3 tablespoons butter (</span><i><span class="Apple-style-span" style="font-size:small;">I like to add it for extra richness!</span></i><span class="Apple-style-span" style="font-size:small;">)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">1 cup red onion, diced</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">1 teaspoon red chili flakes</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">3 tablespoons garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">2 cups Roma tomatoes, diced</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">1/4 cup red wine (</span><i><span class="Apple-style-span" style="font-size:small;">*I just leave it out b/c I don't keep any on hand & it tastes great w/o it</span></i><span class="Apple-style-span" style="font-size:small;">)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">4 tablespoons basil, chiffonade (*</span><i><span class="Apple-style-span" style="font-size:small;">if you use dried basil, I would definitely use much less, maybe only 1 Tbsp... but I don't know why you'd want to do that ;)</span></i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">1/4 cup freshly grated Parmesan</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Salt and freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Add extra-virgin olive oil, *butter, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms',verdana,arial,sans-serif;"><span class="Apple-style-span" style="font-size:small;">Serves 4-5 as an entree</span></span></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-2923714096883162562009-10-17T20:13:00.000-07:002009-10-17T20:23:37.235-07:00Ina's Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kbGOAy64SMAOuupJONtBScbpP_RFzfM05pKHE6BuMMKzp-92VcEi2yusWFwxkbWgCXmVg-XeH27xlxyE2FPLvRCA1iJzDK8Wpd_pj8eJZiqgIZHRdx9_KVm0wn06gWi79oKQPLLSjXM/s1600-h/Jace+October+09+018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kbGOAy64SMAOuupJONtBScbpP_RFzfM05pKHE6BuMMKzp-92VcEi2yusWFwxkbWgCXmVg-XeH27xlxyE2FPLvRCA1iJzDK8Wpd_pj8eJZiqgIZHRdx9_KVm0wn06gWi79oKQPLLSjXM/s400/Jace+October+09+018.JPG" alt="" id="BLOGGER_PHOTO_ID_5393774796734200930" border="0" /></a><br />I scribbled down this recipe while watching Ina Garten, Barefoot Contessa, one day on the foodnetwork. She is one of my favorites! A lot of her recipes are made with classic, every day ingredients and this potato salad is the perfect example of just that.<br />This potato salad is like no other I've ever tried. When I think potato salad, I usually think of mushy potatoes drowning in mayo and mustard - which is why I usually would say I don't like it. But this recipe is one I'll make as a side any time of year. This warm potato salad is simple, with few ingredients, giving it a classic potato taste you'll love. If you like potatoes, you've got to try:<br /><br />Ina's Potato Salad<br /><h2 style="font-weight: normal;"><span style="font-size:100%;">Ingredients</span></h2> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li class="ingredient">3 pounds small white potatoes ( I prefer/use Yukon Gold as they are much waxier and hold together very well when cooked)<br /></li><li class="ingredient">Kosher salt</li><li class="ingredient">1 cup mayonnaise</li><li class="ingredient">1/4 cup buttermilk</li><li class="ingredient">2 tablespoons Dijon mustard</li><li class="ingredient">2 tablespoons whole-grain mustard</li><li class="ingredient">1/2 cup chopped fresh dill</li><li class="ingredient">Freshly ground black pepper</li><li class="ingredient">1/2 cup chopped celery</li><li class="ingredient">1/2 cup chopped red onion</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:100%;">Directions</span></h2> <p class="instructions"> Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.</p> <p class="instructions">Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.</p> <p class="instructions">When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. </p><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-60141859351143707752009-10-17T20:07:00.000-07:002009-10-17T20:12:53.813-07:00Libby's Pumpkin Roll<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3G6qHy5qK98Vpv0cefjSMEDRwMNLfOCnVu9KtsM-J947_p9GtZ0fKMzQR9e8u36MjGXW_rI0EBlktZ4_FJrR-CHwmEFofVVoee0j74FBaESnHUw7fPqNpOE3edv8kmaM52k3CCZUBvQ/s1600-h/Jace+October+09+015.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3G6qHy5qK98Vpv0cefjSMEDRwMNLfOCnVu9KtsM-J947_p9GtZ0fKMzQR9e8u36MjGXW_rI0EBlktZ4_FJrR-CHwmEFofVVoee0j74FBaESnHUw7fPqNpOE3edv8kmaM52k3CCZUBvQ/s400/Jace+October+09+015.JPG" alt="" id="BLOGGER_PHOTO_ID_5393772177729932066" border="0" /></a><br />I made this recipe to the tea. Although, I'm certainly not a master baker, this recipe couldn't have come out better. The moistness of the pumpkin cake was perfect to keep it looking neat and fancy. This looked like a bought it at the store when I was finished making it - and for me, that's NOT normal! =) So here it is.<br /><br />Libby's Pumpkin Roll<br /><span style="font-weight: bold;"><br /></span>Ingredients <ul><li> 1/4 cup powdered sugar (to sprinkle on towel)</li><li> 3/4 cup all-purpose flour</li><li> 1/2 teaspoon baking powder</li><li> 1/2 teaspoon baking soda</li><li> 1/2 teaspoon ground cinnamon</li><li> 1/2 teaspoon ground cloves</li><li> 1/4 teaspoon salt</li><li> 3 large eggs</li><li> 1 cup granulated sugar</li><li> 2/3 cup LIBBY'S® 100% Pure Pumpkin</li><li> 1 cup walnuts, chopped (optional)</li><li> 1 (8 ounce) package cream cheese, softened</li><li> 1 cup powdered sugar, sifted</li><li> 6 tablespoons butter or margarine, softened</li><li> 1 teaspoon vanilla extract</li><li> 1/4 cup powdered sugar (optional)</li></ul> <!-- tool box --> <!-- DIRECTIONS --> <h2><span style="font-size:100%;"><span style="font-weight: normal;">Directions</span><br /> </span></h2> <ol><li><span> PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. </span></li><li><span> COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. </span></li><li><span> BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. </span></li><li><span> BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. </span></li></ol><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-2333431516066117242009-10-17T19:58:00.000-07:002009-10-17T20:07:28.310-07:00Chicken Tortilla Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlCcLeP_T0tFwd-Q2uYhB_EorSlUasZstMT8OwEHlp7tgF9KhT_uC1gOIdQsSOlp1a98UiDAIl-5Qek2VDYQYQJQS95TER3iJlYvf9ypW5hzTDeC-oHSh1hF3vomc71TyeAYCm-CKOX8/s1600-h/Jace+October+09+021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqlCcLeP_T0tFwd-Q2uYhB_EorSlUasZstMT8OwEHlp7tgF9KhT_uC1gOIdQsSOlp1a98UiDAIl-5Qek2VDYQYQJQS95TER3iJlYvf9ypW5hzTDeC-oHSh1hF3vomc71TyeAYCm-CKOX8/s400/Jace+October+09+021.JPG" alt="" id="BLOGGER_PHOTO_ID_5393771132900451714" border="0" /></a><br />This recipe is so easy, it's almost embarrassing to admit! If you know how to open a can, then here's the recipe for you =) Even though this soup takes 5 minutes to throw together, the flavor tastes like it took hours. This is the perfect substitute to chili when you're looking for a hearty winter stew! Enjoy this rich and delicious Chicken Tortilla Soup all winter long.<br /><br />Chicken Tortilla Soup<br /><br />Ingredients<br /><br />2 cans black beans (rinsed and drained)<br />2 cans golden corn (drained)<br />2 lg. cans white chunk chicken breast<br />1 lg. jar of your favorite salsa<br />5 cups chicken stock<br />1 taco seasoning packet<br /><br />Garnish<br />sour cream<br />shredded co-jack cheese<br />tortilla chips<br /><br />Directions<br /><br />Throw everything in a large stock pot. Bring to a boil and then lower heat to low. Allow it to simmer for 45 minutes to an hour. Serve in bowls with a generous dollop of sour cream, a handful of shredded cheese, and serve with chips for non-stop dipping! mmm!<br /><br />Serves 6-8 as an entree<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-3833460879380159652009-10-17T19:30:00.000-07:002009-10-17T19:57:22.438-07:00Easy Puffy Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ92ryv6fWKU0-VXX-SJx3VkKQi_8GKIdnD1qIYG73cU3uCUfyJH3X7IHqR9dgd4JoFRvsNdArCVmnVp2FQBJyOjHEwzpy0tkPbhvfn2VCTIoakTafBplrS7cutWif2brMCWCEQGdeuEI/s1600-h/Jace+October+09+023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ92ryv6fWKU0-VXX-SJx3VkKQi_8GKIdnD1qIYG73cU3uCUfyJH3X7IHqR9dgd4JoFRvsNdArCVmnVp2FQBJyOjHEwzpy0tkPbhvfn2VCTIoakTafBplrS7cutWif2brMCWCEQGdeuEI/s400/Jace+October+09+023.JPG" alt="" id="BLOGGER_PHOTO_ID_5393768093167617890" border="0" /></a><br /><br />This is so easy you're not going to believe how easy it is, but it is so delicious, I'm sure you'll make it again and again! These puffy taco shells are not only a nice change from traditional plain, boring, flat tortillas, but the crisp and flaky texture is so buttery and delicious, you and the kids will love these! Here it is:<br /><br />Puffy Taco Shells<br /><br />Ingredients<br /><br />Plain flour tortillas - fajita size (I use "mission". They crisp up nicely!)<br />Vegetable oil<br />Salt to taste<br /><br />Directions<br /><br />Fill a medium to large skillet with about 3/4" of vegetable oil. Heat on medium and wait until oil is nice and hot. (<span style="font-style: italic;">You'll know it's ready when you start to see little bubbles forming</span>) Loosely fold the tortillas gently in half and grab the top, where the sides meet, with tongs. Gently lay the tortilla in the oil and brown all sides (<span style="font-style: italic;">It will brown fairly quick, within seconds so be sure to rotate the tortilla from side to side to avoid burning.</span>) Once the tortilla is golden on either side, lay it upside down, as shown below and allow to drain on a paper towel. Immediately dust with salt and serve with your favorite fillings! Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedVTvDj7dm4Vf2eLicSNHd-3Y4lFLHdxXJ9tkkG3H3Cb18kioA3o_rg9HHR_yjL4ujicZrLVXqWG2skUHvBQX49ed2KXTDr0rx_C1tWgH9qxFeK2VhmMfKxyBlxo9yWKQlOMR4Z6nS14/s1600-h/Jace+October+09+027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedVTvDj7dm4Vf2eLicSNHd-3Y4lFLHdxXJ9tkkG3H3Cb18kioA3o_rg9HHR_yjL4ujicZrLVXqWG2skUHvBQX49ed2KXTDr0rx_C1tWgH9qxFeK2VhmMfKxyBlxo9yWKQlOMR4Z6nS14/s400/Jace+October+09+027.JPG" alt="" id="BLOGGER_PHOTO_ID_5393768084903784754" border="0" /></a><br /><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-45352786560951502552009-10-05T19:13:00.001-07:002009-10-05T19:39:35.064-07:00Sausage & White Bean Cassoulet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSHX1Cm-j70KPinj3rsJvXBsUTQJHOuErPyW_z7MoCBtGdaUc4dXfRK7-Zg3KeZoj8E-IIZq5wyQs-d0WKi1iL3pAkncoCJFEEkN2whRwkTbFimDJw2-XcQRIsFQpmLdWiAJRWZ5t8g0/s1600-h/Sausage+and+White+Bean+Cassoulet+006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSHX1Cm-j70KPinj3rsJvXBsUTQJHOuErPyW_z7MoCBtGdaUc4dXfRK7-Zg3KeZoj8E-IIZq5wyQs-d0WKi1iL3pAkncoCJFEEkN2whRwkTbFimDJw2-XcQRIsFQpmLdWiAJRWZ5t8g0/s400/Sausage+and+White+Bean+Cassoulet+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5389304734522709186" border="0" /></a><br />This chilly weather is the perfect time to practice making all your favorite soups and stews. If you like rustic, hearty soups, you'll love the Sausage & White Bean Cassoulet. This slow simmered soup is so rich and full of flavor, you'll look forward to the left overs =)<br /><br />Sausage & White Bean Cassoulet<br /><br />Ingredients<br /><br />Sausage:<br />5-6 Sweet Italian Sausage links<br />2 Tbsp. extra virgin olive oil<br />salt and pepper<br /><br />Vegetables:<br />1/4 cup extra virgin olive oil<br />1 medium onion, diced<br />4 medium carrots, thinly sliced (about 1/4")<br />4 stalks of celery, also thinly sliced<br />6 large cloves of garlic, minced<br />2 large yukon gold potatoes, cut about 3/4" pieces<br />2 cans white cannelini beans (drained)<br />4 quarts good chicken stock<br />1/2 cup heavy cream<br />8 sprigs fresh oregano<br />4 sprigs fresh rosemary<br />1/2 teaspoon dried thyme<br />1 large bay leaf<br />salt and pepper<br /><br />Directions<br /><br />In a large stock pot, heat 2 Tbsp. olive oil on medium heat. Remove sausage from casings and saute it in oil, breaking it up into small pieces. Cook until there is no more pink left. Using a spoon, scoop out sausage and set aside. In same pot with heat still on, add remaining 1/4 cup of oil and to it add carrot, celery and onion. Season with salt and pepper. Saute mirepoix until golden around the edges. Add garlic and continue cooking for about 2 minutes or until the garlic becomes aromatic. Add chicken stock, scraping up all the brown bits off the bottom of the pan, and then continue to add the remaining ingredients one at a time and season generously with salt and pepper (<span style="font-style: italic;">be careful if you use chicken stock that may be high in sodium. If so, you won't want to add as much salt. I recommend cooking with low sodium chicken stock, so you can better regulate the saltiness of your soup</span>). Let soup come to a boil, and then lower heat to medium low and allow the soup to simmer for about an hour or until potatoes are tender. Add sausage back into pot, stir together and cook for another 10 minutes to heat sausage through. Serve along side a fresh french baguette and enjoy.<br /><br />Serves 8 - 10 as an entree<br /><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com1tag:blogger.com,1999:blog-6558075149296501173.post-89479910553890091492009-10-03T10:46:00.001-07:002009-10-03T10:55:14.046-07:00Ham & Cheese My Way<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7ReRoqDgcT6TQcEQYKpVYZ5LmSrk-NmcMxzhF7Swkbpm4tXC6b3BKOR8PH6FMAm_RWhpcAmirkDuI2LMsGUndLzAdAgY_FQYovIqsbS1IzAUq5o2qlbYrr1lKvKXTNZbVE2Yvmnnigo/s1600-h/ham+and+cheese+003.JPG"><img id="BLOGGER_PHOTO_ID_5388433779794191042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7ReRoqDgcT6TQcEQYKpVYZ5LmSrk-NmcMxzhF7Swkbpm4tXC6b3BKOR8PH6FMAm_RWhpcAmirkDuI2LMsGUndLzAdAgY_FQYovIqsbS1IzAUq5o2qlbYrr1lKvKXTNZbVE2Yvmnnigo/s400/ham+and+cheese+003.JPG" border="0" /></a><br /><div>I don't know about you, but I constantly get bored with the same old sandwiches every day for lunch. This afternoon, I was sifting through the fridge and suddenly became inspired =) No this isn't the most crazy sandwhich ever, but it's definitely a nice new twist on a traditional ham and cheese. With crunchy layers of toasted bread, iceberg lettuce and fresh tomato to the creamy layers of honey dijon and creamed cheese, you're going to love eating ham and cheese this way - I promise =)</div><br /><div></div><br /><div>Jamie's Ham & Cheese</div><br /><div></div><br /><div>Ingredients</div><br /><div></div><br /><div>toasted wheat sandwich bread</div><br /><div>sliced honey ham</div><br /><div>creamed cheese</div><br /><div>sliced oven roasted turkey breast</div><br /><div>vine ripe tomato</div><br /><div>iceberg lettuce</div><br /><div>honey dijon mustard</div><br /><div></div><br /><div>Directions</div><br /><div></div><br /><div>Layer ingredients in the above order and enjoy this yummy sandwich!</div><br /><div></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-45771993309576036542009-10-03T07:59:00.000-07:002009-10-03T08:19:09.168-07:00Crispy Roasted Rosemary Potatoes - recipe courtesy of Tyler Florence<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZd9xC1ShhGvZhbyKXeblpO_Fu3D9NYovjha8SiYz5GyUmyG6sEPii3FBAZxaTHELu6Y_WCaebSIG2zksXBNrBOd8OzXIHf7HxDej-kWfP-6bde92SMkQwr4EazIr7tUkbHGWvw9hkuo4/s1600-h/Jace's+2+Birthday+042.JPG"><img id="BLOGGER_PHOTO_ID_5388393557312159186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZd9xC1ShhGvZhbyKXeblpO_Fu3D9NYovjha8SiYz5GyUmyG6sEPii3FBAZxaTHELu6Y_WCaebSIG2zksXBNrBOd8OzXIHf7HxDej-kWfP-6bde92SMkQwr4EazIr7tUkbHGWvw9hkuo4/s400/Jace's+2+Birthday+042.JPG" border="0" /></a><br /><div>One of my favorite chefs on the Food Network is Tyler Florence. Not only is he easy to learn from, but everything he makes is always so rich and delicious. He's one of the few chefs that I can honestly say, every one of his recipes has come out great!<br /><div>We actually had these potatoes last night as a side to some steak I made, and the ease of this dish was not evident in it's creamy and crispy texture. With only 4 ingredients in the entire dish, these potatoes cook up with little effort, and they lightly crisp up on the outside and leave a smooth, creamy potato on the inside leaving you wanting more. My husband and Jace both loved these potatoes which means I will definitely be making these again! =)<br /><div><br /></div><br /><div>Crispy Roasted Rosemary Potatoes</div><br /><div><br /></div><br /><div>Ingredients</div><br /><div><br /></div><br /><div>4 medium yukon gold potatoes</div><br /><div>2 large sprigs of fresh rosemary</div><br /><div>extra virgin olive oil</div><br /><div>salt & pepper</div><br /><div><br /></div><br /><div>Directions</div><br /><div><br /></div><br /><div>Wash and scrub the outside of your potatoes well, and then slice each one in half. </div><br /><div><br /></div><br /><div>Place potatoes on a baking sheet and drizzle liberally with olive oil. Remove rosemary from stems, tear and sprinkle evenly over potatoes. Season generously with salt and pepper and then toss with hands to evenly coat. Lay each potato face down and place in a preheated 400 degree oven. Cook for 20 minutes. Remove from oven, turn potatoes over (so they're face up) coat again with olive oil, dust lightly with salt and return to oven for another 25-30 minutes or until tender. When done, the potato's skin should be golden and crispy, and the inside should be tender. Serve beside your favorite dish and enjoy!</div><br /><div><br /></div><br /><div>Serves 2-3 as a side</div></div></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-67262141489269409932009-09-25T14:25:00.000-07:002009-09-25T15:25:59.385-07:00Basil Chicken Scallopine - Inspired by Giada De Laurentis (picture from foodnetwork.com)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQzqBrj3ZNXYHHmgsyGQkxwASBP-UZ3CS0aOUGLZW6vMs0BuyMiRgtxcW-ZDH7YMTjQ9_EoOAdWJaLzszASVdrYwg6FI8iGqVsHIlkRTTebsbruIbta4SiTelBn391szEflT_-S0NqSk/s1600-h/Chicken+Scallopine.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQzqBrj3ZNXYHHmgsyGQkxwASBP-UZ3CS0aOUGLZW6vMs0BuyMiRgtxcW-ZDH7YMTjQ9_EoOAdWJaLzszASVdrYwg6FI8iGqVsHIlkRTTebsbruIbta4SiTelBn391szEflT_-S0NqSk/s400/Chicken+Scallopine.jpg" alt="" id="BLOGGER_PHOTO_ID_5385534664179208898" border="0" /></a><br />Due to the crazy season, it's been a couple weeks since my last post - sorry! But believe me, this recipe is worth the wait. In spite of it's complex sounding title, it's fairly simple to make and tastes oh SO yummy =)<br /><br />I originally saw a recipe similar to this one on the food network. One of the things I love most about this recipe is the simplicity and the freshness of the sauce. Served over warm pasta, it is the perfect example of a simple & classic tomato sauce. With chunks of tomato in every bite, and the fresh flavor from the basil, this dish is a great way for a pauper to eat with the palate of a prince ;)<br /><br />Giada made a Sage & Fontina Chicken Scallopine - which I've also made and it's just as good as this one, but last night, I didn't have those ingredients on hand, not mention, I don't cook with sage very often, so buying it seems to always be somewhat of a waste. If you'd like to check her recipe out, here's is the link for her version:<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-scallopine-with-sage-and-fontina-cheese-recipe/index.html" target="_blank">www.foodnetwork.com/recipes/<wbr>giada-de-laurentiis/chicken-<wbr>scallopine-with-sage-and-<wbr>fontina-cheese-recipe/index.<wbr>html</a><br /><br />And here is my version =) I hope you enjoy this rich and rustic Italian dish.<br /><br /><span style="color: rgb(102, 0, 0);">Basil Chicken Scallopine</span><br /><span style="color: rgb(102, 0, 0);"> </span><br /><span style="color: rgb(102, 0, 0);">Ingredients</span><br /><br /><span style="color: rgb(102, 0, 0);">2 chicken breasts, pounded thin (to about 1/4")</span><br /><span style="color: rgb(102, 0, 0);">Salt and freshly ground black pepper (to season chx.)</span><br /><span style="color: rgb(102, 0, 0);">8 basil leaves</span><br /><span style="color: rgb(102, 0, 0);">6 Tbsp. finely shredded Italian blend cheese (I like to use a mixture of Romano, Parmesan & Mozzarella)</span><br /><span style="color: rgb(102, 0, 0);">4 Tbsp olive oil</span><br /><span style="color: rgb(102, 0, 0);">3 Tbsp unsalted butter</span><br /><span style="color: rgb(102, 0, 0);">3 garlic cloves, halved and smashed</span><br /><span style="color: rgb(102, 0, 0);">1 (28-ounce) can diced tomatoes (with juice)</span><br /><span style="color: rgb(102, 0, 0);">8-10 chiffonade basil leaves</span><br /><span style="color: rgb(102, 0, 0);">1/2 cup diced sweet yellow onion</span><br /><span style="color: rgb(102, 0, 0);">1 teaspoon salt</span><br /><span style="color: rgb(102, 0, 0);">1/2 teaspoon freshly ground black pepper</span><br /><br /><span style="color: rgb(102, 0, 0);">Special Equipment: toothpicks</span> <!--concordance-end--> <h2 style="font-weight: normal; color: rgb(102, 0, 0);"><span style="font-size:100%;">Directions</span></h2> <p style="color: rgb(102, 0, 0);"> Place the chicken breasts on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place 4 basil leaves crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with about 3 tablespoons of shredded cheese. Roll up the chicken tightly carefully making sure to keep cheese and basil tucked in, and seal with one or two toothpicks.(<span style="font-style: italic;">I usually use 2 or 3 just to be sure it's sealed nice and tight</span>)<br /></p><p style="color: rgb(102, 0, 0);">Warm the olive oil, onions and halved garlic cloves in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2-3 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add butter and simmer for about a minute while scraping up the brown bits from the bottom of the pan with a wooden spoon.<br /></p><p style="color: rgb(102, 0, 0);">Once butter is melted and onions are evenly coated, add canned tomatoes, basil, salt and pepper. Allow it to simmer for 2-3 minutes.<br /></p><p style="color: rgb(102, 0, 0);">Return the chicken to the pan. Simmer the chicken in the tomato sauce for about 10 - 15 minutes or until cooked through. </p><p style="color: rgb(102, 0, 0);">Remove the chicken from the pan. Spoon the tomato sauce onto serving plates or a serving platter. Remove the toothpicks. Place the chicken over the sauce and serve immediately with your favorite pasta! <span style="font-style: italic;">(There should be plenty of sauce to go around =)</span></p><p><span style="color: rgb(102, 0, 0);">Serves 2 as an entree</span><br /></p><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-83941208146235667182009-09-03T10:04:00.000-07:002009-09-03T10:15:40.227-07:00Monthly Meal Planning TipsAfter so many people asking me what I do to plan meals for the month, I thought it might be worth while to share what my process is in planning out our meals, and if it's helpful to anyone out there, then great =)<br /><br />So Here Goes =)<br /><br /><span style="color: rgb(51, 204, 0);">1. I try to stay under $250/month. (this includes all of Jace's needs - diapers, wipes, etc)</span><br /><br /><span style="color: rgb(51, 204, 0);">2. Because of our busy schedule we certainly don't eat every night, but we also try not to eat out more than 2-3 a month (this includes fast food)</span><br /><br /><span style="color: rgb(51, 204, 0);">3. For each month I try to plan 5 cheap/quick meals, and about 12 normal, but hopefully quick =) meals (I'll give you some examples in a second)</span><br /><br /><span style="color: rgb(51, 204, 0);">4. I limit myself to trying only 2 new/more extensive recipes a month. I do that because many times, new recipes always require a few ingredients that I don't typically keep on hand = extra cost.</span><br /><br /><span style="color: rgb(51, 204, 0);">5. Once I have all my favorite cookbooks/recipes in front of me, I sit down and go through them, and based off of what I already have in my pantry, I try to pick recipes that won't require me having to buy ALL of the ingredients needed. Now this obviously takes some time, but I try to mentally get myself geared up on my day off, and then knock it out during one of Jace's naps. Once it's done, it's such a relief because then throughout the month I'm not scrambling to figure out the night before what to make the next day. The one day of planning really pays off=)</span><br /><br /><span style="color: rgb(51, 204, 0);">6. I list out each of my meals for the month and post it on the fridge for quick reference.</span><br /><br /><span style="color: rgb(51, 204, 0);">7. As I select meals I'm going to make that month, I have a separate list I'm compiling of all the ingredients I'll need to purchase, hopefully some of them I already have on hand =)</span><br /><br /><span style="color: rgb(51, 204, 0);">8. Once I've finished my meal list - my separate list is now my grocery list for the month =)</span><br /><br /><span style="color: rgb(51, 204, 0);">9. I always have a paper on the fridge for ingredients I run out of throughout the month. I take this list and my new grocery list and put them together, just to be sure I don't forget anything. </span><br /><br /><span style="color: rgb(51, 204, 0);">10. To stay organized, I like to type up my grocery list in a word document and then separate ingredients by category. For instance: Dairy, Meat, Frozen, Produce, etc. It's an extra step, but again, when I'm getting groceries for the entire month, it really helps me to take the extra 10 minutes & helps make my grocery trip go much faster when I can get everything from one section of the store all at once.</span><br /><br /><span style="color: rgb(51, 204, 0);">11. Once I have all my groceries and I'm making making meals, I try to be mindful of my most perishable ingredients and incorporate those meals into the beginning of the month. One of the biggest wastes of money, in my opinion, is buying tons of yummy produce and then throwing it away before you can even use it :/</span><br /><br /><span style="color: rgb(51, 204, 0);">12. Try to go under budget because even though you'll be able to get most of your groceries for the month, there are a few things you'll want to pick up throughout the month as well, i.e. fruit, milk, and anything extra you either forgot or run short on. Its a nice thought to think you can get absolutely everything for the month all at once, but milk just doesn't stay good for that long =) a long with a few other things :P</span><br /><br /><span style="color: rgb(51, 204, 0);">13. Here are some examples of what I meant when I said, "cheap/quick" meals:</span><br /><span style="color: rgb(51, 204, 0);">a. Taco's (using the $3 taco kits from the store)</span><br /><span style="color: rgb(51, 204, 0);">b. Chicken Ceasar Salads (I buy the $3 salad kits then add my own grilled chicken)</span><br /><span style="color: rgb(51, 204, 0);">c. Sausage Jambalaya (entire meal costs around $7. all you need: Zataran's jambalaya box rice mix and Hillshire Farm Smoked Sausage. So easy and Chris loves it!)</span><br /><span style="color: rgb(51, 204, 0);">d. Breakfast for dinner (i.e. Biscuits and sausage gravy. Usually costs me around $5. or you can do Pancakes and bacon, again only about $5-7 for the meal)</span><br /><span style="color: rgb(51, 204, 0);">e. We do a lot of grilled chicken with different marinades. I usually serve it with a side of veggies. (Takes 15 - 20 minutes to make and usually only costs about $8 for the chx and veggies put together)</span><br /><span style="color: rgb(51, 204, 0);">f. Frozen Pizza - definitely low on glam =), but on a Wednesday night after a long day and youth service, who wants to cook?! Spend $6 on a more expensive brand that you really like, and you've got a quick, cheap, and tasty dinner for two =)</span><br /><br /><span style="color: rgb(51, 204, 0);">14. Here's one last tip, once I've got my grocery list in hand, I shop at Aldi's first. They don't have a huge selection, but what they do have is much cheaper than even Walmart's prices. I get whatever I can from there, and whatever else I can't get, I either get from Sam's or Walmart. </span><br /><br /><span style="color: rgb(51, 204, 0);">15. Don't be opposed to going to a few stores. Convenience doesn't always = savings. I always do Aldi's first, and then Walmart, but many times I'll also go to Target. I'm not a fan of going to Target for groceries because I feel like they're mostly over priced, but their diapers are my favorite. They're only $13 a box and they fit Jace just as good as Huggies, w/o paying $20 a box. </span><br /><br /><span style="color: rgb(51, 204, 0);">16. Finally, of coarse, without a doubt, cut coupons. Be mindful of what coupons you have when planning your meals. BE CAREFUL though. A lot of people make the mistake of cutting coupons and buying those items simply because they have a coupon for it. Here's a helpful hint: ONLY CUT IT, IF YOU NEED IT =)</span><br /><br />Hope this helps =)<input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com1tag:blogger.com,1999:blog-6558075149296501173.post-26223362085247966682009-09-01T10:37:00.000-07:002009-09-01T13:28:06.522-07:00Chicken Paprika<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZV-MdhR-inLwb4bGpIGj-i3ijMmki-t5ewmLGKSCqqeG-hdkiTTdH4zvPPkvK7zP1nH2YE2qkZkcrZ9DAkW5Rzq8OfwGlA3sIslPS-79osJywSdlX_Kdtv-15_Ni3XWUQMT2h71-Rwg/s1600-h/Blog+Pics+2+011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZV-MdhR-inLwb4bGpIGj-i3ijMmki-t5ewmLGKSCqqeG-hdkiTTdH4zvPPkvK7zP1nH2YE2qkZkcrZ9DAkW5Rzq8OfwGlA3sIslPS-79osJywSdlX_Kdtv-15_Ni3XWUQMT2h71-Rwg/s400/Blog+Pics+2+011.JPG" alt="" id="BLOGGER_PHOTO_ID_5376598137894619346" border="0" /></a><br /><div>This recipe is straight from one of my Paula Dean cookbooks. I made a few variations, like I use boneless breasts and she uses bone in, and my cook time is much shorter because of using the boneless chicken, but the taste is nothing shy of Paula's rich flavorful style! I hope you enjoy this simply savory recipe!</div><br /><div> </div><br /><div>Ingredients</div><br /><div> </div>2 boneless, skinless chicken breasts<div>3 Tbsp. Extra Virgin Olive Oil</div><div>1 Tbsp. Paprika</div><div>1 medium onion, diced</div><div>1 garlic clove, minced</div><div>1 cup water</div>3/4 cup sour cream<br />1 Tbsp. all purpose flour<div>Salt and pepper to taste</div><br /><div> </div>In a medium saute pan, heat olive oil on medium heat and cook onion until just golden. Add garlic and cook for about 2-3 minutes more or until you can begin to smell the aroma cooking off. To the skillet add the chicken breasts, and season generously on each side with salt, pepper and paprika. Cook each side for about 3-4 minutes, or until the skin turns from pink to white, turning only once. Add water to skillet and cook covered for an additional 10 minutes or so, until the chicken is cooked through. Remove the chicken from the skillet, and in a small bowl combine sour cream, flour, and one cup of liquid from the pan. Whisk until completely combined and transfer back into skillet. Heat it through and it should be the consistency of a light gravy. Pour over top of cooked chicken and serve over rice, noodles, or with dumplings! Enjoy!<br /><div> </div><br /><div>Serves 2 as an entree</div><br /><div> </div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-56352958389351803782009-08-24T14:01:00.001-07:002009-08-24T15:19:43.402-07:00Cheesy Penne Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJGrVku02a8h2No4cgQNujEoSOzXi0lvwlGAuIzwS3H-VP0iTlq98Vy2L0_5CLMdCk5dvVty4ZeEEQ2oEUUQSJRuQXxJ6isFjqThZY5hAX3qI3pTlycaVv8UVMA6_I4L_LJzEjHrUZaQ/s1600-h/cheesy+penne+pasta+002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJGrVku02a8h2No4cgQNujEoSOzXi0lvwlGAuIzwS3H-VP0iTlq98Vy2L0_5CLMdCk5dvVty4ZeEEQ2oEUUQSJRuQXxJ6isFjqThZY5hAX3qI3pTlycaVv8UVMA6_I4L_LJzEjHrUZaQ/s400/cheesy+penne+pasta+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5373658149865949490" border="0" /></a><br />I got a variation of this recipe from Claire Robinson's show, "5 ingredients or less". For the most part the recipe is very close to her version, with just a little twist of my own. This dish is a combination of cheesy, rich and creamy all rolled into one. The Vermont cheddar makes this dish. It's sharp and pungent, yet it melts to perfect creaminess! This recipe is one I'll definitely make again, and again. I hope you enjoy the simplicity and richness of this dish =)<br />For another variation of this dish, try it with chicken!<br /><br />Cheesy Penne Pasta<br /><br />Ingredients<br /><br />3 cups penne pasta cooked to al dente<br />1 1/2 cups milk (divided)<br />1 Tbsp. unsalted butter<br />2 tsp. dijon mustard<br />2 Tbsp. flour<br />8 ounces grated or finely shredded aged Vermont white cheddar cheese<br />salt and pepper to taste<br /><br /><br />Directions<br />While pasta is cooking, in a small saucepan melt butter completely and then add flour and whisk to make a rue. Once the flour mixture is thick, smooth and golden, slowly begin adding milk the rue while constantly whisking out any lumps at the same time. To ensure you get out all the lumps, add just bit's of milk at a time. Continue adding milk until you've added a full cup. Continue to heat and whisk until the mixture become a nice light cream sauce. (<span style="font-style: italic;">If you want to skip this step, in the original recipe, she just uses heavy cream. I didn't have any, so I opted to make the rue and do it that way instead. It's totally your preference. The heavy cream would definitely be a time saver.</span>) Once the sauce is at the appropriate consistency remove it from the heat and set aside.<br /><br />With remaining 1/2 cup of milk, whisk it and dijon mustard together and set aside as well.<br /><br />Once the pasta is finished cooking, drain it and then add it back into the large saucepan. To it add cream sauce, dijon mixture, salt, pepper and shredded cheddar cheese. Place on medium low heat and continually stir until all the cheese is melted and the pasta is thick and creamy. Garnish with freshly cracked black pepper and enjoy.<br /><br />Indulge yourself in this delicious, cheesy dish!<br /><br />Serves 2-3 as an entree<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-39521667978443437842009-08-23T20:29:00.001-07:002009-08-23T20:51:46.267-07:00Homemade Mac & CheeseThis is one of the best side dish recipe's my mom passed down to me. It's great anytime of year, it's a little heartier than traditional mac and cheese, not to mention, once you make this once, it's so easy, you'll definitely want to make it again and again. If you're like me, you might even make it an entree once in a while to save yourself a bit of extra work ;) I hope you enjoy my mom's twist on mac and cheese.<br /><br />Homemade Mac & Cheese<br /><br />Ingredients:<br /><br />1 lb. box of medium sized shell pasta<br />3 cups milk (divided)<br />1 stick unsalted butter<br />1 tsp. salt (<span style="font-style: italic;">I don't measure, so this is totally a guess. I may use a little more or less, that's where your taste testing skills come in =)</span><br />1/4 tsp. ground black pepper<br />2 Tbsp corn starch<br />3 cups shredded cheddar jack cheese (divided)<br />2 cups shredded milk cheddar cheese<br />2 Tbsp. vegetable or olive oil<br /><br />Directions<br /><br />Fill a large pot 3/4 full with water. To it add oil and salt generously. (<span style="font-style: italic;">Some people avoid salt, but when cooking pasta, this is one step you don't want to cheat through. In fact I usually add about 3 Tbsp. Adding salt to your water is your only opportunity to directly flavor the pasta itself. This is one step that adds a lot of flavor in the end and can make all the difference in the world.</span>)<br />Place on the stove top on high and bring the water to a rolling boil. Add pasta to boiling water and cook for approximately 10 - 12 minutes or until al dente. (<span style="font-style: italic;">It's very important that you don't overcook the pasta because your going to continue cooking it later in the oven. If you over cook it, it won't hold up as well, and may become mushy.</span>)<br /><br />Once the pasta is cooked, drain and set aside.<br /><br />In a medium saucepan, melt butter on medium low heat. Once melted, add 2 1/2 cups of milk (reserving 1/2 cup), salt, and pepper. Cook until it comes to a light simmer, stirring constantly. In a seperate measuring cup whisk together remaining 1/2 cup of milk and corn starch. It will be thick but should come together pretty quickly once you begin whisking. Once it's completely dissolved, add cornstarch mixture to warmed milk and continue stirring constantly. (<span style="font-style: italic;">Once you add the cornstarch, the milk should thicken in a matter of minutes. Don't raise the heat unless it doesn't thicken until after 5 minutes or so and don't walk away!!!! I've experienced on a number of occasions, the milk will come to a simmer and then boil over if I don't constantly watch and stir - be patient =</span>) Once it comes to a nice thick cream sauce, remove from heat and set aside. (<span style="font-style: italic;">A good test of whether or not it's thickening properly is by dipping the back of a silver spoon in the cream and then pulling it out. As the cream drips off, it should leave a nice thick coat on the back of the spoon. If it doesn't and simply drips right off, keep cooking and keep stirring=)</span><br /><br />Place cooked pasta in a large pyrex dish. Pour hot sauce all over the top and mix it into noodles so that noodles are evenly coated. Next spread 2 cups of both cheeses (reserving one cup of the chedd/jack) over noodles and mix well. Spread out mixture evenly with spoon and then sprinkle remaining cup of cheese over the top.<br /><br />Place in a preheated 350 degree oven and cook for about 30 minutes or until cheese is completely melted and bubbly around the edges. Serve warm and enjoy!<br /><br />Serves 6 as an entree; 10 as a side<br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com0tag:blogger.com,1999:blog-6558075149296501173.post-48473670333143534052009-08-19T10:29:00.001-07:002009-08-24T15:31:21.993-07:00Mango Iced Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAEx56rNbowosVfi8Be7NVYVev1d19e-azVVUFzjZC3rmexdHTbk68CCWVhfQ2ikBNTd62ZvOYncQFOiFw3_B9O1Rcn8m0D8POpPkhNGlDfiGGJWLt4L6eZBLmETPs1FsOPC_DhmzCzk/s1600-h/Mango+Iced+Tea+006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAEx56rNbowosVfi8Be7NVYVev1d19e-azVVUFzjZC3rmexdHTbk68CCWVhfQ2ikBNTd62ZvOYncQFOiFw3_B9O1Rcn8m0D8POpPkhNGlDfiGGJWLt4L6eZBLmETPs1FsOPC_DhmzCzk/s400/Mango+Iced+Tea+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5373661532355253074" border="0" /></a><br />I received a variation of this recipe from Amy Deas (she makes a yummy Apple Cinnamon Iced Tea) and I decided I had to share it. Chris and I drink this practically every day. It's so crisp and refreshing with a touch of Mango - it's just a great change from everyday Sweet Tea. Hope you enjoy this cool summer beverage!<br /><br /><span style="color: rgb(255, 204, 51);">Mango Iced Tea</span><br /><br /><span style="color: rgb(255, 204, 51);">Ingredients</span><br /><br /><span style="color: rgb(255, 204, 51);">4 Liters of water</span><br /><span style="color: rgb(255, 204, 51);">2 Lipton Iced Tea Brew tea bags</span><br /><span style="color: rgb(255, 204, 51);">4 Celestial Seasons - Acai Mango tea bags (for single cup brewing)</span><br /><span style="color: rgb(255, 204, 51);">1 3/4 cups granulated sugar</span><br /><span style="color: rgb(255, 204, 51);">*1 cup lemon juice (optional) - sometimes I like to add it for an extra zing, but I prefer it most of the time without it.</span><br /><span style="color: rgb(255, 204, 51);">1 4 Liter Iced Tea Pitcher</span><br /><br /><span style="color: rgb(255, 204, 51);">Directions</span><br /><br /><span style="color: rgb(255, 204, 51);">In a large saucepan, bring 6 cups and tea bags to a light boil. As soon as it begins to boil, remove the pan from the heat and allow it to steep for 5 to 10 minutes. </span><br /><br /><span style="color: rgb(255, 204, 51);">Carefully pour the tea into your iced tea pitcher and add sugar. Stir until all of the sugar is completely dissolved (about one minute). Add water to the top of the pitcher and chill. </span><span style="font-style: italic; color: rgb(255, 204, 51);">(If you don't want to wait for it to chill - which I never do! - once you dissolve the sugar, add about 4 cups of ice and stir until the ice has dissolved. Continue alternating ice and water, stirring between each time, and once the ice stops dissolving top it off with a bit more water and enjoy it iced cold! =)</span><br /><br /><span style="color: rgb(255, 204, 51);">Serve Iced cold and enjoy!</span><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com3tag:blogger.com,1999:blog-6558075149296501173.post-80719683181747227792009-08-16T20:00:00.000-07:002009-08-20T16:12:58.758-07:00Chili's Fajita Marinade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlGdrSkwnR6Rlu7grvD50TYGzjoV063FnSCZWwyur-5ErVd1VfUTUSZqWgurQxIh1fcnsXWWE8kG2SywyhbWlvlACG3GgP9PuUYFYlxp0EC1KcHBESVFz6pN5Y4KI1Un9HNwybO6SQLY/s1600-h/craigslist.blogpics+022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlGdrSkwnR6Rlu7grvD50TYGzjoV063FnSCZWwyur-5ErVd1VfUTUSZqWgurQxIh1fcnsXWWE8kG2SywyhbWlvlACG3GgP9PuUYFYlxp0EC1KcHBESVFz6pN5Y4KI1Un9HNwybO6SQLY/s400/craigslist.blogpics+022.JPG" alt="" id="BLOGGER_PHOTO_ID_5372187894819311522" border="0" /></a><br />I made this yesterday for dinner and it came out amazing! The trick is to whip it up in the morning and give it all day to marinate. The chicken is loaded with flavor and super tender! I also included the recipe for their sauteed peppers and onions. This recipe is also from one of my favorite cookbooks, "A Treasury of Top Secret Recipes". Hope you enjoy!<br /><br /><span style="color: rgb(204, 0, 0);">Chili's Fajita Marinade</span><br /><br /><span style="color: rgb(204, 0, 0);">Ingredients</span><br /><br /><span style="color: rgb(204, 0, 0);">1/4 cup fresh lime juice</span><br /><span style="color: rgb(204, 0, 0);">1/3 cup water</span><br /><span style="color: rgb(204, 0, 0);">2 Tbsp vegetable oil</span><br /><span style="color: rgb(204, 0, 0);">1 large garlic clove, pressed</span><br /><span style="color: rgb(204, 0, 0);">3 tsp vinegar</span><br /><span style="color: rgb(204, 0, 0);">2 tsp soy sauce</span><br /><span style="color: rgb(204, 0, 0);">1/2 tsp liquid smoke</span><br /><span style="color: rgb(204, 0, 0);">1 tsp salt</span><br /><span style="color: rgb(204, 0, 0);">1/2 tsp chili powder</span><br /><span style="color: rgb(204, 0, 0);">1/2 tsp cayenne pepper</span><br /><span style="color: rgb(204, 0, 0);">1/4 tsp ground black pepper</span><br /><span style="color: rgb(204, 0, 0);">Dash onion powder</span><br /><span style="color: rgb(204, 0, 0);">2 large boneless chicken breasts (or 4 small)</span><br /><br /><span style="color: rgb(204, 0, 0);">Directions</span><br /><br /><span style="color: rgb(204, 0, 0);">In a medium sized bowl, whisk together all of the above ingredients. Place your chicken in a large Ziploc bag and pour marinade over the top. Using your hands, rub the outside of the bag, ensuring all of the chicken is evenly coated. Place the bag in a flat shallow dish and refrigerate for at least 3-4 hours.</span><br /><br /><span style="font-style: italic; color: rgb(204, 0, 0);">(You can grill as you like, but I like to grill the chicken on medium heat for about 6 minutes on each side. Allow them to rest for at least 5 minutes before slicing and serving.</span><span style="color: rgb(204, 0, 0);">)</span><br /><br /><span style="color: rgb(204, 0, 0);">Chili's Sauteed Peppers and Onions</span><br /><br /><span style="color: rgb(204, 0, 0);">Ingredients</span><br /><br /><span style="color: rgb(204, 0, 0);">2 medium green bell peppers sliced</span><br /><span style="color: rgb(204, 0, 0);">1 large Spanish onion sliced</span><br /><span style="color: rgb(204, 0, 0);">1 Tbsp vegetable oil</span><br /><span style="color: rgb(204, 0, 0);">1 tsp soy sauce</span><br /><span style="color: rgb(204, 0, 0);">2 Tbsp water</span><br /><span style="color: rgb(204, 0, 0);">1/2 tsp. lime juice</span><br /><span style="color: rgb(204, 0, 0);">salt and pepper to taste</span><br /><br /><span style="color: rgb(204, 0, 0);">Directions</span><br /><br /><span style="color: rgb(204, 0, 0);">Preheat a skillet over medium/high heat. Saute the onion and pepper slices in the oil for 5 minutes. Combine the soy sauce, water and lime juice in a small bowl and pour it over the pepper/onion mixture. Add the salt and black pepper and continue to saute until the peppers are tender and have lightened in color and the onions are translucent and dark on the edges.</span><br /><br /><span style="color: rgb(204, 0, 0);">When finished, served sliced grilled fajita chicken over the bed of peppers and onions and serve right out of the hot skillet. yum!<br /><br />Serves 3-4 as an entree<br /></span><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>One Lucky Womanhttp://www.blogger.com/profile/05134776998764203898noreply@blogger.com2