tag:blogger.com,1999:blog-79779180857446333292024-03-19T15:21:04.945-06:00Roll Me Outta Here!a collection of recipes to share and enjoy with others! bring on the wheelbarrows! -amieeamieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-7977918085744633329.post-48602285477829190252019-02-27T20:40:00.002-07:002019-02-27T20:57:24.385-07:00Doctored up Box Mix Jambalaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_hEWWawt3OQiPHkPi64OU1Ff1veKEgpFTd3cv9ubyd6Y7fewSHx4E7iDnY6sjRaD1FCi4JWnpu23BJ1HoATyMo9fV9WbupYXK46DKHtZzrkpqmET6wC408BrwmlYV14vMke-ffwJrCo/s1600/box+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c_hEWWawt3OQiPHkPi64OU1Ff1veKEgpFTd3cv9ubyd6Y7fewSHx4E7iDnY6sjRaD1FCi4JWnpu23BJ1HoATyMo9fV9WbupYXK46DKHtZzrkpqmET6wC408BrwmlYV14vMke-ffwJrCo/s320/box+mix.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YpQ9r50-o81RMB-k2nZRI7C5RMtyoZ43N5AR58paU_vYoB9z4k1XvTXLN5E6QVAnW3ORa37FR5Ez02rCPGx2hiHwatf7mjiNY_kyrXBQSDKgU8mmJk8F5f3Uz44pELxEbRS4Q7cIyacV/s1600/jambalaya+with+zat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YpQ9r50-o81RMB-k2nZRI7C5RMtyoZ43N5AR58paU_vYoB9z4k1XvTXLN5E6QVAnW3ORa37FR5Ez02rCPGx2hiHwatf7mjiNY_kyrXBQSDKgU8mmJk8F5f3Uz44pELxEbRS4Q7cIyacV/s320/jambalaya+with+zat.jpg" width="320" /></a></div>
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<a href="https://www.mccormick.com/zatarains/recipes/main-dishes/crescent-city-jambalaya">(Photos taken from this website)</a></div>
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Don't hate on the doctored up version of this Louisiana classic. It's easy and tastes awesome...and the rice never comes out mushy...so this is honestly my go-to way of cooking it when I am in the mood for some NOLA food.<br />
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My favorite way to make this is with the sausage, chicken and shrimp in it. And I like a lot of meat in mine! Here's what I do:<br />
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Family size box of Jambalaya (about 12 oz)<br />
1 lb of Hillshire Farms smoked sausage (it's precooked and shaped like a horseshoe)<br />
1 lb of raw, peeled (and tail removed shrimp)<br />
1 lb of cooked chicken (either shredded or cubed)<br />
1 medium yellow onion, diced<br />
1 green (or red) bell pepper, diced<br />
clove of garlic, minced or run through a garlic press<br />
bacon grease, vegetable oil and/or butter for cooking veggies<br />
about a cup of white rice to add to the box mix (this helps make it a lot less spicy)<br />
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First, slice your sausage into discs. Saute over medium high heat in your oil/bacon grease and get it nice and browned. Remove from pot and set aside. Toss in onions and bell peppers. The water from the veggies will help remove all the yummy browned bits from the sausage you previously cooked on the bottom of your pot. Stir around until the veggies get soft. Then add the garlic. Stir around for another minute or two. <br />
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Next, dump in the packet mix and water requirement from the back of the box instructions. Then you are going to add the extra cup of white rice (you can add only 3/4 c. of rice if you want it to be a little more spicy). I like to rinse it off first to remove some of the starch. Dump your "extra" rice into the pot, as well as another 1.5 cups of water (you need the extra water to cook the extra rice). Add in your chopped chicken & browned sausage.<br />
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Bring to a boil. Reduce heat to a simmer. It will need to simmer for about 20+ minutes. If you are adding shrimp, you will put it in during the last 5 minutes of cooking time so it doesn't turn rubbery. You can cover it or just shove the shrimp down into the rice so the heat cooks it (it will turn pink when done). Keep an eye on it...if your water evaporates but your rice is still too hard, just add in a little more water and keep simmering. Enjoy!<br />
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<br />amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-13571837972514156812019-02-27T20:05:00.002-07:002019-02-27T20:23:34.693-07:00Instant Pot Red Beans and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibR50sJFXVB_73s-5FdQ-JoqsGyIhtJr3G4OYfxLYK6MLenLzIxjOaaTNpHQnTSnJCCqM4zIiZ_FKE2AWv8wjXToVRRQk5T5z7EIyS8KTEBCSe348a1Vtq0VTNOYG98ZuEs_V3b_t1qF6P/s1600/red+beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="720" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibR50sJFXVB_73s-5FdQ-JoqsGyIhtJr3G4OYfxLYK6MLenLzIxjOaaTNpHQnTSnJCCqM4zIiZ_FKE2AWv8wjXToVRRQk5T5z7EIyS8KTEBCSe348a1Vtq0VTNOYG98ZuEs_V3b_t1qF6P/s320/red+beans.jpg" width="320" /></a></div>
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<a href="https://www.camelliabrand.com/recipes/new-orleans-style-red-beans-rice/">(Picture taken from this website)</a></div>
<span style="font-size: 16px;"><br />I <i>finally </i>tried this in the instant pot, so I wrote down what I did so I don't screw it up next time. These came out soooo perfectly. Like, heaven.<br /><br /><span style="font-weight: bold;">Ingredients</span>:</span>1 lb. bag of red kidney beans or small red beans (i like these better if you can find them)<br />
2-3 stalks of celery, diced<br />
green bell pepper, diced<br />
medium yellow onion, diced<br />
2 Tbsp minced garlic (or a couple garlic cloves)<br />
4 cups of water or ckn stock (sometimes I just do water so I don't end up over-salting it)<br />
Ham Hock (for flavor) or some kind of funky looking ham bone<br />
Hillshire farms kielbasa beef sausage, cubed or sliced<br />
3 bay leaves<br />
1.5 tsp dried thyme<br />
diced green onion and/or parsley (for garnish if ya feelin' fancy)<br />
red pepper<br />
black pepper<br />
salt<br />
3-6 Tbsp butter<br />
cooked white rice for serving (i like jasmine)<br />
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<i><u>Pro tip</u>: you will need at least a 6 quart instant pot for this. You don't want your beans and water to be any higher than about halfway up in the pot or it won't have enough room to come to pressure correctly.</i><br />
Soak your beans overnight in water. Rinse and drain them and set aside. Turn your instant pot to "saute" mode. Drizzle some oil into the pan (I use avocado oil or bacon grease) and toss in your sliced sausage. You want to get it nice and browned. Remove sausage from pot and set aside. <i>The reason you keep the sausage out of the pressure cooker is to avoid it getting a weird texture (learned that lesson the hard way).</i><br />
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Add in diced celery, bell pepper and onions. Stir until softened. Add in garlic, stir around for another minute or so. <i>The vegetables should remove all the brown bits from the bottom of the pot from the sausage earlier (that adds flavor). </i>Now you can pour in your drained beans. Add 4 cups of water/ckn stock. Also add in your bay leaves, thyme, and ham hock.<br />
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Close lid on instant pot and set your vent to closed. Push "pressure cook" and set it for 30 minutes. After 30 minutes is up, I let my pressure naturally release for somewhere between 15-20 minutes. Then I manually released the pressure valve and let the steam come out until the pressure pin drops. <br />
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Open the lid. Taste the beans to make sure they are soft (but they should be). Remove the ham hock and bay leaves. Now you will season the beans to taste with your salt and pepper (or Tony's Chachere's Cajun seasoning). I also like to add a few tablespoons of real butter at this point. After seasoning, take out a cup or two of the beans and pour into a small bowl. Mash really good with a fork or potato masher. Pour back into the pot (this thickens up the "sauce" and makes your beans a little more creamy). <br />
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Now you can add the browned sausage to the pot. All done and ready to serve! I like to put rice into the bowl first, then top with the red beans and sausage mixture. Garnish with green onion or parsley. Enjoy!amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-70011566043075725442016-01-20T15:57:00.000-07:002016-01-20T15:57:22.579-07:00Cheesy Chicken, Rice, and Broccoli BakeWhat do you do with leftover rice? I usually make chinese fried rice, but I wasn't up for that tonight. I decided to make this instead. I didn't have high expectations so needless to say I was quite surprised when I tasted it! I mean, for a basic casserole like this, I was super happy with it! I didn't measure anything, so this is going to be another "as-close-as-I-can-guess" estimated recipe! I wanted to write it all down because I don't have a recipe for a basic casserole like this.<br />
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2 big chicken breasts, cooked and cubed or shredded</div>
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2 cups of broccoli, cooked until almost done (still a little crunchy)</div>
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3 to 4 cups of cooked rice (I had jasmine, but I bet wild rice would be good!)</div>
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4 oz velveeta, cubed</div>
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1 c. shredded mild cheddar</div>
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1 can cream of chicken soup</div>
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milk (maybe about 1/2 to 3/4 cup)</div>
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Tony's Chat. seasoning (salt, red pepper, garlic mixture)</div>
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half yellow onion, diced</div>
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2 stalks of celery, diced</div>
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2 Tbsp butter</div>
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tsp of garlic powder (or fresh garlic)</div>
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Half container of French's Fried Onions</div>
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Heat skillet over medium heat. Add butter, onion, and celery. Cook until soft. Add in garlic. Then put in the cream of chicken soup, a little milk to thin it out, and the velveeta cheese. Stir until melted. Add Tony's seasoning to taste. Once sauce tastes good to you, add in your cooked chicken, broccoli, and leftover rice. Mix. Then add about a cup of shredded cheddar. Stir one more time (and taste it again). Pour into a greased 9x13" pan. Sprinkle top with a little more cheddar cheese. Bake at 350 for about 20-30 minutes until sides are bubbly. Pour french's onions over the top. Bake another 5 to 10 minutes until onions crisp up. Enjoy!</div>
amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-56696860318860758462015-01-17T17:30:00.000-07:002015-01-17T18:47:25.698-07:00Mexican Lasagna{UPDATED 1/17/15}The first time I ate this was just a few short years ago. I stopped by my mother's house one day after work and she offered me some. I was a bit skeptical at first, but then I tasted it and all that changed! It was sooo yummy! The layers of tortillas kind of puff up a bit while cooking, and mixed with all the beans, meat, cheese, spices, and tomato soup it makes for a super tasty layering sauce. This is easy to make, freezes* well, and has become one of my husband's favorite dinners.<span style="font-size: 78%;"> (I made this for dinner tonight and once again, I had to take the picture under cruddy lighting. Hope the pic doesn't ruin it for you). </span>I love eating this as leftovers the next day because then it seems the flavors get even better!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_qgKDI9DayURIwKIGmgMlgFVw2bftSQb_u01NxhuI-jLeEYxdwnvWAK1IGd2zI7D2CX5p71697jgAdtnjd6HTuzLL1InuKPu8xWF5os-fGpE0vgjmv4-HMQw5ZxrSwB-4iQDKwhbunIM/s1600-h/mexi+lasagna.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_qgKDI9DayURIwKIGmgMlgFVw2bftSQb_u01NxhuI-jLeEYxdwnvWAK1IGd2zI7D2CX5p71697jgAdtnjd6HTuzLL1InuKPu8xWF5os-fGpE0vgjmv4-HMQw5ZxrSwB-4iQDKwhbunIM/s320/mexi+lasagna.jpg" height="480" id="BLOGGER_PHOTO_ID_5429053081883349762" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" width="640" /></a>1 lb ground turkey or beef (you can use more, too. this time i used about 1.6 lbs)<br />
1 can corn, drained<br />
1 can black beans drained<br />
1 can crushed tomatoes, drained (if I use Rotel, I use about a can and a half and omit the can of green chilis)<br />
1 can green chilis (I actually forgot them this time but it's still good w/o them)<br />
2 c. shredded cheddar and monterrey jack cheeses<br />
1 onion, finely diced<br />
1 bell pepper, finely diced<br />
1 pkg taco seasoning<br />
2 cans of tomato soup<br />
1½ Tbsp crushed garlic<br />
6 large tortillas (if you are using smaller ones, you might need at least 8 of them)<br />
dried parsley<br />
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Sauté onions and bell pepper with ground beef. Cook then drain off fat, if any (I soak it up with a piece of bread). Then add taco seasoning and garlic. Add rest of ingredients (except tortillas and cheese) and simmer for 15 minutes.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7Xj1FlxdakWb7kBHxyPhTx5sr3r5jS6bpAeY9EMR7DRcptdk65v-fz18KOxzCV8amQ-baoledEHZSpTyJO_rFtJ-UMOfGKVlsAs2KEpTC_q2PKOZWE0bKFzy41DeAVlZD5899l0SK8JG/s1600/20150117_173346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7Xj1FlxdakWb7kBHxyPhTx5sr3r5jS6bpAeY9EMR7DRcptdk65v-fz18KOxzCV8amQ-baoledEHZSpTyJO_rFtJ-UMOfGKVlsAs2KEpTC_q2PKOZWE0bKFzy41DeAVlZD5899l0SK8JG/s1600/20150117_173346.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">layering mixture simmering on the stovetop</td></tr>
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Layer sauce mixture first into 13x9” pan (so the tortillas won't stick to the bottom), then cheese, then 2 tortillas (you can tear them by hand to make them fit perfectly), then some mixture, cheese, then 2 more tortillas, then more mixture, cheese, tortillas...then the rest of the mixture and finally top off with cheese and sprinkle with dried parsley. Bake at 350 for 20 minutes. Realllly good as leftovers, too!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5H5Mbgi4dxBmFEIP5PZtcc4pxrQaF2BiNxr56o5kCaGtV4VWunfxHcpiqrx5i_62GYA7p5fanmLc3gRXviFs8ztH4_ivXuj6vgARh9ztaU_QtG42cQ8bheErwCJgzwzl57SO4r-vNxJww/s1600/20150117_173339.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5H5Mbgi4dxBmFEIP5PZtcc4pxrQaF2BiNxr56o5kCaGtV4VWunfxHcpiqrx5i_62GYA7p5fanmLc3gRXviFs8ztH4_ivXuj6vgARh9ztaU_QtG42cQ8bheErwCJgzwzl57SO4r-vNxJww/s1600/20150117_173339.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to layer: There's already sauce on the bottom. You can see how I "tore" the tortilla to fit. I still need to cover the other half with the sauce, too. Then the cheese!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZBwOnCaQmw6V57HyB2pZwHyrYyfk8wsATZZE0mSitVuJ-5ZkWZUs6pRwikq04Mh7EwUAQcBy133Ne9HN1YJM3Oo27lCIJ3mI3g-2bszPU5wjCbxlHMCAZn_tu3YmBarb-r01dxZlhZBX/s1600/20150117_173435.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZBwOnCaQmw6V57HyB2pZwHyrYyfk8wsATZZE0mSitVuJ-5ZkWZUs6pRwikq04Mh7EwUAQcBy133Ne9HN1YJM3Oo27lCIJ3mI3g-2bszPU5wjCbxlHMCAZn_tu3YmBarb-r01dxZlhZBX/s1600/20150117_173435.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After finishing off the cheese layer, add more tortillas on top (still need to put some on the right side, too)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8Eke7AOV0k2yiqi6iugJ5wx0nSX3xGjk1TK1h1Uw4Sckmw_uGMG9dmm4INqbME0dsH-RRh1bxKz0l2Grk4FuvTkVysay8cQsEDD9llgvPipjbfd97yUvTx_beBT6_Kb7Zrw0RlMjt03z/s1600/20150117_173852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8Eke7AOV0k2yiqi6iugJ5wx0nSX3xGjk1TK1h1Uw4Sckmw_uGMG9dmm4INqbME0dsH-RRh1bxKz0l2Grk4FuvTkVysay8cQsEDD9llgvPipjbfd97yUvTx_beBT6_Kb7Zrw0RlMjt03z/s1600/20150117_173852.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before going into the oven!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMiH7o03wkCSHIKlOa5Ro5lnGyCj7PPpmgqw2Yd2sNDXZfJ8NM0hz3xlcWa7Myf4j3p1e94jfiemHek0U-JSfb4Tj1Ta1bYioXuBQUhfyUsjExFsgRiAMR-HrYX3v3GkU0zdClheuyQG5/s1600/20150117_173902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMiH7o03wkCSHIKlOa5Ro5lnGyCj7PPpmgqw2Yd2sNDXZfJ8NM0hz3xlcWa7Myf4j3p1e94jfiemHek0U-JSfb4Tj1Ta1bYioXuBQUhfyUsjExFsgRiAMR-HrYX3v3GkU0zdClheuyQG5/s1600/20150117_173902.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before oven, see the layers!?</td></tr>
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Also, if you have the time it's best to let it sit for a little while BEFORE you serve it so it can "firm up." Otherwise, it's not so pretty when it spreads out on your plate! But it still tastes good!<span style="font-size: 78%;"> *You can freeze the sauce mixture into bags. When you’re ready to make it, all you’ll need is cheese and tortillas. Layer in the pan then bake.*</span><br />
<span style="font-size: 78%;"><br /></span>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com8tag:blogger.com,1999:blog-7977918085744633329.post-43486655038151029172015-01-07T19:28:00.002-07:002015-01-07T20:20:16.136-07:00Chicken Fried Rice<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo87YDSAiAirMoVsOZ2p7-SubhjmjHHZRMfemF5oqErUWKaF1eH8j1GDrLdXuH-2xrDtVpTU0FlUwn9LlqHmWzI6OVOx7MHngW2zJIWxae3t1HOEeKfi4HAsLe-Qtm9g6antE7bVSSdlC-/s1600/20150107_180254~2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo87YDSAiAirMoVsOZ2p7-SubhjmjHHZRMfemF5oqErUWKaF1eH8j1GDrLdXuH-2xrDtVpTU0FlUwn9LlqHmWzI6OVOx7MHngW2zJIWxae3t1HOEeKfi4HAsLe-Qtm9g6antE7bVSSdlC-/s1600/20150107_180254~2.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lighting was dark since it was nighttime, but i wanted you to get the idea</td></tr>
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People. Let's not limit this to chicken. I mean, if you have a bunch of leftover, cooked white rice (that is when this recipe comes in handy) you gotta whip this up for a "2nd meal" of sorts. Shrimp would be delicious! Pork! Ham! Bring it on!<br />
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I have to say I don't really have an "exact" recipe for this. I cooked it again tonight (for the 4th time, probably) and it was so yummy I wanted to jot down what I did as best I could remember so that I could nail this again the 5th time I make it! Hee hee. (Sooo, just noticed after I published this that apparently I had already posted this recipe before on this very blog. Hilarious. It's oddly similar, too. Ha!)<br />
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Here's what I recommend you have:<br />
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<ul>
<li><i>at least</i> 1 day old cooked white rice. I use Jasmine, but i'm sure long grain would work well, too. i think i had about 4 cups of rice.</li>
<li>meat of your choice, cubed (i precooked my chicken & used 2 chicken breasts)</li>
<li>carrots, diced (about 1/3 cup)</li>
<li>celery, diced (i didn't use it tonight and it was still amazing), 1/4 c.</li>
<li>frozen green peas (about 1/2 cup)</li>
<li>green onions, diced (about 10 stalks)</li>
<li>minced garlic (i used the jar kind), 2 tsp</li>
<li>fresh or dried ginger (i used dried), probably about 5 or 6 "shakes"</li>
<li>sesame oil (must have), 2-3 Tbsp</li>
<li>canola oil, 1 Tbsp</li>
<li>soy sauce (i used the less sodium one), quite a few "shakes"</li>
<li>eggs (in the shell, raw), i used 5 eggs but I LOVE eggs in fried rice</li>
</ul>
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<br />
First up--Cook your meat! You can either cook it in a skillet or bake your chicken first like I did. I prefer cubing up cooked chicken instead of trying to cube up raw chicken. <i>Yeah, no thanks on that</i>. Set meat aside once cooked. Then, over medium heat (recommend non-stick skillet), saute carrots and celery in a little bit of canola oil until they are starting to get tender (use your same skillet you used for the meat if you cooked your meat that way). Toss in some frozen peas. Let 'em sizzle up a bit. Add in the minced garlic and stir around to make sure your garlic doesn't burn. Throw in some green onions (or if you prefer them a little more "fresh," you can add them towards the end). Sprinkle in ginger, a couple splashes of soy. Once soy has mostly evaporated, scoot everything to the side of the skillet as far as you can. (If you precooked your meat, at this point you should put it into the skillet so it can start absorbing the Asian flavors).<br />
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Drizzle sesame oil on the empty side of the skillet. Crack a few eggs into the oil and slowly mix with spatula to start cooking them. While they are still cooking, start to fold them into the carrots/peas/meat mixture. Now scoot ALL of that over to the side of the skillet. Drizzle more sesame oil on the empty side of the pan again. Dump in your white rice. Let sizzle for a bit. Splash on lots of soy! After a minute or so, use a spatula to start flipping and mixing the rice into the meat/veggie/egg mixture. Sprinkle a bit more ginger. Add soy sauce to taste (the soy will make the rice more brown). You'll know it's got enough soy when it tastes really good and has a fairly darker brown color. Just keep tasting it so you don't overdo it.<br />
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Serve hot! Enjoy!<br />
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<br />amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-74064911189081383702013-05-30T10:49:00.001-06:002015-01-07T19:02:07.786-07:00Oven Tacos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV47DevJLz0DvrXrufAGy09ayq0p_n_KqnU7BXFilK_JRyopODlhpBZq7fmvwTzO6nyzm6xiU2obcG-Zjy3s6r93bcB3XSXX2Ez_d_lOydPmTgeln_6XUV0UsRmB1Nshy32tUOLTFE0Bqd/s1600/20130421_143245.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV47DevJLz0DvrXrufAGy09ayq0p_n_KqnU7BXFilK_JRyopODlhpBZq7fmvwTzO6nyzm6xiU2obcG-Zjy3s6r93bcB3XSXX2Ez_d_lOydPmTgeln_6XUV0UsRmB1Nshy32tUOLTFE0Bqd/s400/20130421_143245.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tacos right out of the oven, before adding lettuce, tomatoes, etc</td></tr>
</tbody></table>
These things are sweepin' the nation, man! I first saw them on Pinterest and the recipe linked back to <a href="http://mommyimhungry.blogspot.com/2012/11/oven-tacos.html">THIS </a>blog. These things are my family's new favorite dinner. Seriously. I think I make them about once a week now! I never have been a huge "hard shell taco" fan (we usually do soft shells) but this recipe has changed that for good! There's just enough moisture in the filling to still keep the shells crunchy but they don't crumble all over the place when you try to eat them. <i>*UPDATE- Jan 2015. Just go ahead and double everything you see below. That way, you don't have to use "half a can" of everything AND guess what! My friend, Sarah, tried freezing just the taco mixture (so before you'd put it into the shells and minus the cheese, of course) and it freezes AWESOMELY. So now I always double the recipe and bag half the mixture and freeze it for those nights when I need an even quicker dinner. I just defrost mixture in the microwave when ready to use.</i><br />
<br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;"><b>Recipe for the Tacos</b><br />1 lb ground beef or turkey (I've used both and liked both)</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">half small onion, diced</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">half small can diced green chilies</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">half recipe for </span><a href="http://ldylvbgr.blogspot.com/2009/11/taco-seasoning-mix.html" style="background-color: white; border: 0px; color: #0000cc; font-family: 'Josefin Slab'; line-height: 32px; text-decoration: none;">Homemade taco seasoning</a><span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;"> (below) <b>OR </b>a 1/4 c. taco seasoning mix/packet</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">half of can tomato sauce (so use 4 oz) </span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">half can refried beans (so use 8 oz)</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">shredded cheese for topping </span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">12 hard taco shells (regular sized)</span><br />
<span style="font-family: 'Josefin Slab'; line-height: 32px;">whatever toppings you like after they bake (lettuce, tomatoes, avocado, sour cream, taco sauce, etc)<br /><br /><b>Taco Seasoning Recipe (</b>this is enough for 2 lbs of meat, so if you're using the taco recipe above, only use half of this!)</span><span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1 tablespoon chili powder</span><span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1/4 teaspoon garlic powder</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1/4 teaspoon onion powder</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1/4 teaspoon crushed red pepper flakes</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1/4 teaspoon dried oregano</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1/2 teaspoon paprika</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1 1/2 teaspoons ground cumin</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1 teaspoon sea salt</span><br />
<span style="background-color: white; font-family: 'Josefin Slab'; line-height: 32px;">1 teaspoon black pepper</span><br />
<span style="font-family: Josefin Slab;"><span style="line-height: 32px;"><br />First, saute your beef with the onion. Drain out any excess fat (if you don't, your tacos might be soggy).<i> I just pool all the fat to one side of the skillet and use a paper towel to absorb it. </i>Next, add in your green chilis, tomato sauce, beans, and seasoning. Mix well. Grab a baking dish (a 13x9" will be too big, you want it small enough so you can "stand your tacos up", see pic)...spray bottom of dish with some PAM to keep anything from sticking. Start filling your tacos about half full with filling. Then carefully start to place them into your dish, trying to keep them standing upright. Top with your choice of cheese(s). Bake in the oven at 400 degrees for about 10 minutes, until cheese is melted and tops of tacos are starting to brown a bit. Remove from oven and top with whatever your family likes and eat them right away!<i> *some notes* Her recipe for taco seasoning is good, but with the pepper it does add a little kick. If you're not into that, leave the pepper out. I have also just used my own taco seasoning (or a premade packet/about 1/4c.) and it's great as well. </i>Next time I want to try this with shredded chicken. Enjoy.</span></span>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com1tag:blogger.com,1999:blog-7977918085744633329.post-33196159258989659562012-06-26T13:06:00.003-06:002012-06-26T13:12:23.992-06:00Bruschetta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-g9vwM0dIJSXlanmvD_YGaSUw9jmuqtb1ZWO0DMQW1S0JayWhYo7D0mHrmldg8V0UrowsqisG7kQPcuVH-hBfkuMdvoorX3ZWTzpY48VfB4sol5vUqAHockQV5XitoV7p10WLuTJHbHA/s1600/Bruschetta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" rca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-g9vwM0dIJSXlanmvD_YGaSUw9jmuqtb1ZWO0DMQW1S0JayWhYo7D0mHrmldg8V0UrowsqisG7kQPcuVH-hBfkuMdvoorX3ZWTzpY48VfB4sol5vUqAHockQV5XitoV7p10WLuTJHbHA/s400/Bruschetta.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture taken from <a href="http://whatscookingamerica.net/Appetizers/basrecipe.htm">HERE</a> </td></tr>
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This isn't really a recipe so much as an ingredient list. You can add more or less of whatever depending upon your tastes. The first time I had this was at an Italian restaurant and I was so surprised that I liked it because normally I avoid eating raw tomatoes at all costs! But since the seeds are removed and the tomates get to marinate with all sorts of yummy flavors, it was like my tongue was having a tastebud party. So now it's pretty much the only way I'll eat raw tomatoes! I am successfully growing a bunch of fresh basil on my porch, so I couldn't wait to make this on my own. Oh and typically this is probably thought of as "chick food," but my manly man hubby ate it and loved it as well. Ha! <br />
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Here's what I suggest putting in your recipe:<br />
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Tomatoes (diced and seeded) at room temperature<br />
Extra virgin olive oil (the good stuff, not the light versions), use enough to really coat everything<br />
Splash or two of balsamic vinegar<br />
Fresh garlic (minced or squeezed through a press)<br />
Fresh basil (stack and roll up the leaves, then slice)<br />
Kosher salt<br />
Shaved parmesan cheese<br />
Cracked black pepper<br />
Crusty <a href="http://rollmeouttahere.blogspot.com/2010/12/easy-artisan-breadyou-will-freak-out.html">baguette</a> (may I suggest making this one from scratch)<br />
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Mix everything in a bowl except the cheese and pepper. Taste and adjust seasonings. <em>You may want to do this an hour or two ahead of time so the flavors have time to get to know each other. If you do this, keep it on the counter at room temperature. </em>Slice bread into about 1" slices. Lay on a cookie sheet and brush tops with olive oil. Place under broiler until lightly toasted. Remove from oven and spoon tomato topping over the bread. Add black pepper and some parmesan cheese shavings. Eat immediately. So yummy! You could also serve this at a party and let guests assemble the bruschetta themselves so their "toasts" don't get too soggy from having the tomato mixture sitting on the bread for too long. <br />
<br />amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-29695725951706823532012-06-26T12:00:00.000-06:002012-06-26T12:40:15.906-06:00EASY Artisan Bread...you will FREAK OUT<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6vZYKXpO04ynSSJK8NnuZvi200z0jdDhO3xCEaydCEGcsbXXH3SFh-R3D09noNQ8FHiA4SZh6WBm7seMhUn8_vQqOoH9gN9JiEd-_1sUsprnINoEFKeE-lbULxtOZgZGV75snxutawJb/s1600/inside+artisan+bread.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558406874567673522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6vZYKXpO04ynSSJK8NnuZvi200z0jdDhO3xCEaydCEGcsbXXH3SFh-R3D09noNQ8FHiA4SZh6WBm7seMhUn8_vQqOoH9gN9JiEd-_1sUsprnINoEFKeE-lbULxtOZgZGV75snxutawJb/s400/inside+artisan+bread.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85erqOtAdNYjzNn9gKdQEU1ZvdC1Gtf2PRVqSUL3zh5c8Sj2vPv5vPh3WKybIJ5crjoCRA6JNxy7zKqLJ2PYtRtC9ks9ZhrWoLEuloPfi_KpW2J8qu5ejd9OabraoNIRAzHN4JEC58jb3/s1600/artisan+bread.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558406871856328754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85erqOtAdNYjzNn9gKdQEU1ZvdC1Gtf2PRVqSUL3zh5c8Sj2vPv5vPh3WKybIJ5crjoCRA6JNxy7zKqLJ2PYtRtC9ks9ZhrWoLEuloPfi_KpW2J8qu5ejd9OabraoNIRAzHN4JEC58jb3/s400/artisan+bread.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
(This post has been updated as of 6.26.12) Ok ok ok, when I say EASY I mean <em>EASY</em>. I thought in order to get this kind of oober crusty bread with a spongy, holey, soft middle required hours and hours of love and weird things like spraying water into your oven, etc., or having your own personal wood fired oven. <em>Yeah, right</em>. <br />
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In fact, I was so blown away by this recipe that I hesitated to share it with all of you bc it will ruin my culinary prowess of being able to surprise the socks off of people when they try it. But of course I cannot keep all of this fabulousness to myself! SO, now you, too, can freak people out with how awesome this bread is!!!!!! My only warning to you is that you have to think ahead for this one--I like to mix it up the night before I want to actually eat it--either that, or you'll have to get up really early in the morning so it's ready in time for dinner!<br />
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3 c. flour (i used half all purpose, half bread flour, not sure it matters?)<br />
1/4 tsp yeast<br />
1 1/4 tsp salt<br />
1 1/2 c. warm water<br />
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Let yeast and salt dissolve into warm water. Then add flour. Mix by hand (don't waste your time getting out the mixer--you won't need it). If you are used to making bread, you will be very worried at how "loose," wet, and sticky the dough is when you're done adding flour. <em>That's Ok.</em> It's supposed to be like that! Cover the bowl you mixed it in with plastic wrap (no mess to clean up!) and let it sit out at room temperature for at least 8 to 10 hours. I left mine on the counter from about 8pm until 5pm the next day and it was just fine.<br />
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When the time is up, you'll need to find a large oven-proof pan that has a lid. I used a cheap turkey roaster. Preheat oven AND pan to 475 degrees. <br />
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Then put a LOT of flour on your counter. Plop your dough out into the flour (mine was so "loose" that I had to scoop it out with a spoon!) and COAT it with flour and shape into a "baguette" (long and relatively skinny loaf).<br />
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Take hot pan out of the oven. Carefully and quickly pick up your shaped "loaf" and place it into the pan (my "loaf" ran the entire length of the turkey roasting pan). You don't need to grease the pan bc the dough will be coated with plenty of flour that will keep in from sticking. Bake for around 20-30 minutes with the lid ON. Then remove lid and bake another 5 to 10 minutes until browned. Cool on wire rack so heat can escape and keep the bread crusty. YOU ARE GOING TO LOVE THIS! FYI: I used this bread with my spinach and artichoke dip. Just recently, I used this bread for bruschetta! I think this would be sooo good for sooo many things! I can't wait to make this again! This recipe makes ONE good-sized baguette (not two, like pictured above).<br />
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*<strong>NOTE</strong>* This bread was best when eaten the same day it was made (especially hot!). I used some for the next day that I had wrapped in cling wrap. It was still good, but the crust became very soft and lost its crunch. If you want your crust to stay crunchy, don't wrap the loaf after it cools off!amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com4tag:blogger.com,1999:blog-7977918085744633329.post-66817708927071134882012-06-21T10:25:00.002-06:002012-06-21T10:29:33.482-06:00Crockpot Scalloped Potatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM1hV3s3prTRRqNVs1O-55XW5rcuDjzYgKlk2S6vrk4s23LulARqtIQ6Ds3bmOWSQRNcmfa1OKd6NCq-Wpnf7PgxezPBn9VznwaYOxrYrGP7fh2cl-BkQ6uyNNpwdx4olCxHbiZS7mjI1/s1600/scalloped+potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" rca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM1hV3s3prTRRqNVs1O-55XW5rcuDjzYgKlk2S6vrk4s23LulARqtIQ6Ds3bmOWSQRNcmfa1OKd6NCq-Wpnf7PgxezPBn9VznwaYOxrYrGP7fh2cl-BkQ6uyNNpwdx4olCxHbiZS7mjI1/s400/scalloped+potatoes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from Land O' Lakes website. Mine look the same except the fresh green onions on top add some freshness</td></tr>
</tbody></table>
I think I first came across this recipe on Pinterest, which linked back to<a href="http://www.landolakes.com/recipe/3265/slow-cooked-scalloped-potatoes"> Land O Lakes'</a> website. I made a few changed to their recipe (in italics). This recipe will <em>blow</em> your <em>mind</em>! Simple potatoes with rich, creamy, cheesy sauce. I never even knew you could buy white deli american cheese! (I've also heard this is the secret to good homemade queso)! I brought these to our family Thanksgiving meal last year and everyone was dying over them. I am planning on making them again this week and when I do, I'll update the picture for my blog.<br /><br />
1 (10 3/4-ounce) can condensed cream of chicken soup<br />
1 cup <em>whipping cream</em><br />
1 large (3/4 cup) onion, finely chopped<br />
1 rib (1/2 cup) celery, finely chopped<br />
3 tbsp chopped fresh parsley (or dried)<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
3 pounds <em>red</em> potatoes, peeled, thinly sliced<br />
1 tbsp Butter, melted<br />
1/2 pound sliced white Deli American Cheese (<em>I prob used a pound</em>. You can find this in the deli section of your grocery store behind the counter where you can get sliced lunch meats)<br />
<em>diced green onions for garnish</em><br />
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You'll need a 4-5 qt slow cooker. I love using those slow cooker liner "bags" so I don't have any cleanup. Spray your bag (or crockpot) with non-stick cooking spray. Combine all ingredients in large bowl except potatoes, butter and cheese slices; mix well. Stir in potatoes until well coated. Spoon potato mixture into slow cooker; drizzle with butter. Cover; cook for 6 to 7 hours on Low heat setting.<br />
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Meanwhile, stack cheese slices. Cut into thin strips; separate. Stir cheese strips into potato mixture just a few minutes before potatoes are done cooking. Heat until cheese is melted (5 to 7 minutes). Stir well. Top with fresh green onions!!!<br />
<strong><a href="https://docs.google.com/document/d/11LgYX_SLjfilmB_JQ74-gQWLQ3iw47Crp8Aer_uPcTA/edit">PRINT this recipe</a></strong><br />
<br />amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-23745938698533324072012-06-21T09:30:00.000-06:002012-06-21T10:26:08.163-06:00Blueberry Lemon Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlc8z_NY92PPR-cSrB9R6xewnYzM3uoikJgMJklrWtLTuzz7F5yoKW9NpKxQcvIFDcXCUZdpkUZnUU5O7T-ODBhncgypLBpVuU0jCw_3y5I07rCGlMB1Daf-lar11tOnqxtQWIwaj6ba2/s1600-h/BBmuffin1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427022317372336706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlc8z_NY92PPR-cSrB9R6xewnYzM3uoikJgMJklrWtLTuzz7F5yoKW9NpKxQcvIFDcXCUZdpkUZnUU5O7T-ODBhncgypLBpVuU0jCw_3y5I07rCGlMB1Daf-lar11tOnqxtQWIwaj6ba2/s400/BBmuffin1.jpg" style="cursor: pointer; display: block; height: 358px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Ohhhhh Ahhhhh. Blueberries...<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKU7f3y5JcIUt6kfO3OsGLF38OCnS2oPnO3-v0A2yXIhEY_5Vr9yaIJJvYkiCI8-xdamkzcNwJdeQ6ccCeWKTiTTd3jdsM91cBFMWUWlDMp6_1ZUE-Y9Rvrgpej564ioOATjHCOmzsTJT/s1600-h/BBmuffinlots.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427022308666247938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKU7f3y5JcIUt6kfO3OsGLF38OCnS2oPnO3-v0A2yXIhEY_5Vr9yaIJJvYkiCI8-xdamkzcNwJdeQ6ccCeWKTiTTd3jdsM91cBFMWUWlDMp6_1ZUE-Y9Rvrgpej564ioOATjHCOmzsTJT/s400/BBmuffinlots.jpg" style="cursor: pointer; display: block; height: 254px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I'm not normally a huge muffin fan, but when I saw blueberries and lemons in the title, I had to try this recipe. Plus, it sealed the deal when I saw some nice lookin' fresh blueberries at the grocery store! Anyways, I did a few things to this recipe to make it my own, and I was very pleased with the outcome. These are very moist and really good served warm. Hope you like 'em! My sister made them just the other day and loved them, so I decided to make them again this morning for breakfast. I forgot how AWESOME they are! So I updated this recipe just a bit for all y'all.<br />
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<span style="font-weight: bold;">Ingredients</span>:<br />
2 c. flour<br />
1/2 c. sugar<br />
3 t. baking powder<br />
zest of one lemon<br />
1/2 t. salt<br />
one egg<br />
1 c. buttermilk<br />
1/2 c. melted butter (real butter)<br />
1 c. fresh blueberries (or 1.5c if you like tons)<br />
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<span style="font-weight: bold;">Topping</span>:<br />
1/4 c. melted butter<br />
1/2 Tbsp. lemon juice<br />
1/4 c. sugar<br />
Mix dry ingredients and set aside. Whisk eggs, buttermilk and shortening. (If you don't have buttermilk, you can add a tablespoon of lemon juice to regular milk and let it sit for at least 5 min. that's what I did). Add dry ingredients and stir <em>gently</em> to combine (the more you mix muffin batter the more tough the muffins will be). I used real buttermilk this time and found the batter to be almost "cookie dough" thick, so I added a bit more. Fold in blueberries (if you dust them lightly with flour first, it helps to keep them from all sinking to the bottom of your muffins). Bake at 375 degrees for about 15-20 min. Meanwhile, combine butter and lemon juice. While the muffins are still warm, brush the tops with the butter and lemon juice, then quickly sprinkle sugar on top! Makes 12 regular sized muffins. <em>You may want to double this recipe so you can freeze a bunch! I let them cool completely, then stick 'em in a gallon sized ziploc bag and pop 'em into the freezer. Reheat for a few seconds in the microwave when you're ready for one!</em>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com2tag:blogger.com,1999:blog-7977918085744633329.post-81166013140002688022011-12-26T20:57:00.000-07:002011-12-26T20:57:41.135-07:00Chocolate Frosted Peanut Butter BarsMy husband's nephew's wife brought these to our Thanksgiving dinner this year and I thought I would die and go to heaven. They were so good that I am thinking I should completely delete those "cake mix PB/chocolate bars" I posted just a few days ago!!! Anyway, they were <i>very </i>peanut buttery, chewy, moist...perfect if ya ask me. And they were simply frosted with store-bought chocolate frosting! These are definitely more like a soft, dense PB cookie's texture. I love the oats in it as well! She just sent me the recipe, so here it is for you to enjoy as well. Thanks, Ashley!<br />
<br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">3/4 cup butter, softened</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">3/4 cup brown sugar</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">3/4 cup sugar</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1 3/4 cup peanut butter</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">2 eggs</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1/2 teaspoon salt</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">3/4 teaspoon baking soda</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1/2 teaspoon vanilla</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1 1/2 cup flour</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">1 1/2 cup oats</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">chocolate frosting</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Mix first 8 ingredients. Reserve 1 cup peanut butter for later. Mix well. Add flour and oats. Spread on greased cookie sheet. Bake at 350 degrees for 15-20 min, checking every 10. (She</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"> used just a 13X9 pan but it took longer to bake.</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">..I liked the thickness of them how she did it, so I will probably do the same when I make them).</span><br />
<br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">While still warm, spread 1 cup peanut butter over top. Cool completely then frost. </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><br />
<div style="text-align: left;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;"><br />
</span></span></div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-42179309679046365502011-12-26T20:34:00.000-07:002015-12-14T21:40:28.283-07:00Special Ham n' Cheese Sliders<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-72mUCFPB6rI/Tvk5ai6KDMI/AAAAAAAACuk/g4tuMW7dxbs/s1600/ham+and+cheese+sliders.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-72mUCFPB6rI/Tvk5ai6KDMI/AAAAAAAACuk/g4tuMW7dxbs/s400/ham+and+cheese+sliders.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture and recipe found <a href="http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html">HERE</a></td></tr>
</tbody></table>
Well, well, well...these caught my eye a while back and it just so happened I had a nice stash of leftover Honeybaked ham sittin' in my fridge. These were super easy and soooo good!!! I had to "borrow" the picture from this blog (where I found the recipe as well) bc it was just too mouth-watering and I knew I couldn't take one nearly as well as she did! So here's a shout out to <a href="http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html">"The Girl Who Ate Everything"</a> for her fantastic food pic and recipe to boot! Alrighty, on to the recipe, which was ever so slightly adapted by me:<br />
<br />
<br />
<div class="separator" style="clear: both; color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 20px; text-align: left;">
12 good white dinner rolls (I used pretzel buns once--GOOD GRACIOUS so yummy)</div>
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">12 pieces of quality ham</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">12 slices Swiss or Havarti cheese (I used colby jack since I was out of swiss)</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">mayonnaise</span><br />
<br style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 20px; text-align: left;" />
<strong style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 20px; text-align: left;">Poppy seed sauce</strong><span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;"> (I had a decent amount of sauce leftover)</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">1/2 Tbsp poppyseeds</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">3/4 Tbsp yellow mustard</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">1/4 cup butter, melted</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">1/2 Tbsp minced onion</span><br />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">1/4 tsp Worcestershire sauce</span><br />
<br style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 20px; text-align: left;" />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">Spread thin layer of mayo onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place close together, so sides are touching.</span><br />
<br style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 20px; text-align: left;" />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">In a medium bowl, whisk together all of the poppy seed sauce ingredients. Brush enough sauce to evenly cover tops of all of the sandwiches. Let sit a few minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for about 15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. I dipped mine in some Ken's Honey mustard. Deelish!</span><br />
<br style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 20px; text-align: left;" />
<span style="color: #333333; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 16px; line-height: 20px; text-align: left;">** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.</span>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-79338400022728261452011-12-05T11:50:00.002-07:002011-12-05T11:54:15.434-07:00PB & Chocolate Cake Mix Bars<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOi8Yx0OdFqZRSCvNy1nVdxQ9BE49RQ63_Afct_CGbIuYEOZ_Nh3OSfwpa44U3tbdnUVui7LF1V_wGgCuTH1Lo9o2e5FsTDlajieY1GvBQY8WQjew07uMUytCyfYecaSOJ-fgKNgScya2/s1600/yellow+cake+PB+choco+bars.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOi8Yx0OdFqZRSCvNy1nVdxQ9BE49RQ63_Afct_CGbIuYEOZ_Nh3OSfwpa44U3tbdnUVui7LF1V_wGgCuTH1Lo9o2e5FsTDlajieY1GvBQY8WQjew07uMUytCyfYecaSOJ-fgKNgScya2/s400/yellow+cake+PB+choco+bars.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is just a piece of what was left after using a small circle biscuit cutter to cut out my bars. I was in too much of a hurry to take a pic of the "cute" ones. Oh well!</td></tr>
</tbody></table><br />
<div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">I saw this recipe on Pinterest via this <a href="http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html">blog </a>and made these for a funeral (sad, I know). It was a good time to try them out, though. It uses a cake mix for the "dough," so that simplified things quite a bit. I love that. They were really good with a slight peanut butterness to the dough, and the chocolate layer was soft & creamy after cooling. Good one to keep on file. I used a small biscuit cutter to cut them into cute circle shapes. Squares are just as cute, though!</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;"><br />
</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">1 (18.25) package plain yellow cake mix</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">1/2 cup butter, melted</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">1 cup creamy peanut butter</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">2 eggs</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">1 (12 oz) package semi-sweet chocolate chips<br />
1 (14 ounce) can sweetened condensed milk<br />
2 Tablespoons butter<br />
2 teaspoons vanilla<br />
<br />
<br />
Directions:<br />
1) Preheat oven to 325 degrees.<br />
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.</div><div style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px; text-align: left;">3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.<br />
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.<br />
5) Bake for 20-25 minutes. Cool completely before cutting into bars.</div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-75180492115513699782011-12-05T10:39:00.003-07:002011-12-05T10:49:48.318-07:00Crockpot: Roasted Salsa Verde Chicken Mix (for Nachos,Burritos, Quesadillas)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzC5f3DBl_X4wMMjSBK3ozsoV7yIEPRMIKBK5bA4AnRMpOREl3vMj0qlS-1MpJpvdgvr8M3dwyr0bXvvDNCOsebX7cApSI1JTZmcKBOjpXb06AgErKRJEuqUVL9lYlNahj6glK19Zcuqv/s1600/rstd+salsa+verde+ckn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzC5f3DBl_X4wMMjSBK3ozsoV7yIEPRMIKBK5bA4AnRMpOREl3vMj0qlS-1MpJpvdgvr8M3dwyr0bXvvDNCOsebX7cApSI1JTZmcKBOjpXb06AgErKRJEuqUVL9lYlNahj6glK19Zcuqv/s400/rstd+salsa+verde+ckn.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Took this pic so you could see the consistency</td></tr>
</tbody></table>This is a concoction I came up with the other day bc I was craving nachos like a madwoman. I am very happy with how it turned out, and since then I've used leftovers to make <b>burritos </b>(mixture + rice + cheese) and <b>quesadillas </b>as well. The green salsa it cooks in is <i>roasted</i>, which I love, because it has a that "smoky, grilled flavor" to it. Mmm. Anyway, if you're curious about how I made my nachos, I'll post that below the recipe.<br />
<br />
3 nicely sized chicken breasts (sorry, I didn't weigh them)<br />
16 oz. jar of World Table Roasted Salsa Verde (@walmart)<br />
can of white beans (I wanted to use pinto but I was out of them)<br />
1 chipotle pepper*, seeded, then diced (add 2 if you like a lot of heat)<br />
1/2 medium yellow onion, diced<br />
<br />
Place onions in crockpot first. Then add everything else and the chicken. Cook on low about 8 hours. Shred with a fork and toss well to coat. Enjoy! **if you want a "saucier" chicken mixture, you can use less chicken or put in more of the green salsa.**<br />
<br />
<b>For nachos:</b> Place tortilla chips onto a foil-lined cookie sheet. Put some <i>warmed </i>refried beans (you want them warm bc they will not be under the broiler long enough to fully heat up) into a ziplock bag and cut off the tip of the bag. Squeeze refried beans from bag (kind of like drizzling icing) onto chips. Next plop chicken mixture (also needs to be warmed up) on top of the chips. Then add monterrey jack cheese. Place under broiler for about 5 minutes (watch it, it can burn quickly) until cheese is melted and tips of the chips are browned and crisp (yum!). Then do the same technique with another ziplock bag filled with sour cream. Drizzle all over the top. Add diced tomatoes and green onions (or whatever other toppings you love). Serve immediately. Delicious!!!!! (Really wish I would have taken a pic of mine. They were gorgeous!)<br />
<br />
*<span class="Apple-style-span" style="background-color: white; font-family: Calibri; font-size: 13px; white-space: pre-wrap;">I buy chipotle peppers in adobo sauce, found in the mexican section of your grocer. you can store leftovers in fridge for a long, long time. you can also dice these up and freeze. removing seeds inside reduces the heat factor!</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Calibri; font-size: 13px; white-space: pre-wrap;"> </span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Calibri; white-space: pre-wrap;"><b><span class="Apple-style-span" style="color: #6aa84f;"><a href="https://docs.google.com/document/d/1LKV0Xqz9QoAH_UtW6YOJy1AcDS3NbhRLJE9qkvMMy80/edit">Print This Recipe</a></span></b></span>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-24763272312722138802011-11-06T23:21:00.000-07:002011-11-06T23:21:04.349-07:00Avalanche Bars<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOT7YsE2uQa809htHSGIPAjmBuHnCNfaTcSfDHjInNrhP1UYNHDu0xmhWXTbIZbaVH6m8XRVjqB_47seDdXqbOJ5bCQxxaUm1je4fM8uHOyPkEjjuJcV2SnAck3hPGi0jZahrVENR2sVD/s1600/Avalanche-Bars-BLOG1-450x297.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOT7YsE2uQa809htHSGIPAjmBuHnCNfaTcSfDHjInNrhP1UYNHDu0xmhWXTbIZbaVH6m8XRVjqB_47seDdXqbOJ5bCQxxaUm1je4fM8uHOyPkEjjuJcV2SnAck3hPGi0jZahrVENR2sVD/s400/Avalanche-Bars-BLOG1-450x297.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">obviously this pic is from mels kitchen cafe.com</td></tr>
</tbody></table><div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">This was the first time I made these and I learned a few things along the way. Apparently, The Rocky Mountain Chocolate Factory makes these and this recipe is a copycat recipe floating around the internet. These were really good, but <i>really </i>sweet, too (my teeth were feelin' the ache). I put some notes in italics next to the things I will change the next time around to suit my tastes. The only other "problem" I had was that my bars didn't set up well. I think my chocolate mixture had cooled off way too much by the time I pressed it all into the pan...bc my bars were super crumbly! Boo! Well, at least they tasted delicious! These are so easy to do! This recipe was found on <a href="http://melskitchencafe.com/">melskitchencafe.com</a>.</div><div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">12 ounces white chocolate chips <i>(I used almond bark with great results)</i><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup creamy peanut butter <i>(wondering if a pinch more would be ok?)</i><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 cups Rice Krispies cereal<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 1/2 cups mini marshmallows <i>(next time I think I'll add a bit more)</i><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup mini chocolate chips <i>(next time want to do more of this as well, also want to use normal sized semi sweet chips instead of the minis to cut the sweetness of the white chocolate)</i></div><div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars) and set aside<i> (I doubled this recipe and used a half sheet pan, it was perfect)</i>. In a large, microwave-safe bowl, melt the white chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Add the peanut butter to the melted chocolate and stir to combine. Add the Rice Krispies. Let the mixture cool for about 10 minutes, stirring now and again <i>(this is the part to really watch. you just want it to cool off enough that it won't melt your chocolate chips)</i>. Add the marshmallows and the mini chocolate chips and stir to combine.</div><div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Press the mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, taking care not to press too hard or they will be overly compact and it will make the bars dry and tough. Garnish with additional mini chocolate chips, if desired. Let the bars cool completely before serving.</div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-79804932703743222412011-11-02T13:02:00.001-06:002011-11-02T13:05:04.758-06:00Chili Cheese Dip or Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKMBzH457BFhKH9v_ZXddWOw_Fe7Md0TItoQ6LtQd-6Z4ojldC-5TBqdwdwLg8jQ2fSbsWZSZyyFpqDK9hthPhb4lnzodx5CQrbaCD1-X_kKimPG9jKUcwup_y0GEtTu1gFd4rxIAaSNu/s1600/chilidip.ashx" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKMBzH457BFhKH9v_ZXddWOw_Fe7Md0TItoQ6LtQd-6Z4ojldC-5TBqdwdwLg8jQ2fSbsWZSZyyFpqDK9hthPhb4lnzodx5CQrbaCD1-X_kKimPG9jKUcwup_y0GEtTu1gFd4rxIAaSNu/s400/chilidip.ashx" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture from McCormick's site</td></tr>
</tbody></table>This is another recipe I got from a college roomie, Jenni. There's lots of variations of it out there, but this is the one that I make bc it is delicious! I usually use it as a dip for tortilla chips, but recently I tried it out as a sauce on grilled hotdogs and it was AWESOME. So now you have 2 things you can do with it, haha.<br />
<br />
2 cans Hormel chili, <i>no beans!</i><br />
16 oz. original velveeta (cut into smaller pieces for easier melting)<br />
1 small can diced chilis (4 oz?)<br />
<br />
Melt everything on stove top, microwave, or put into crockpot until melted. Mix well. Serve hot!amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-80888220332570948232011-10-17T18:53:00.000-06:002011-10-17T18:53:30.580-06:00Red Lobster Garlic Cheese BiscuitsThese are really similar to the ones at Red Lobster! I made them with dinner tonight on a whim, so I thought I'd post them here so I don't forget about these since they are so easy to whip up!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv8mZVGmuQWKBpY6pFL4WEO0w9EruZVSxsiMn2g-5C2ilICG_kkcHKt3Y-bJ11idKehOK2up6hy19Cem9qmtuIRey0MRuXhOtpj_20V9fe8n32UI8oj0_oM9jLrazNJYsH4w0b6_upGPw/s1600/RLob+biscuits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKv8mZVGmuQWKBpY6pFL4WEO0w9EruZVSxsiMn2g-5C2ilICG_kkcHKt3Y-bJ11idKehOK2up6hy19Cem9qmtuIRey0MRuXhOtpj_20V9fe8n32UI8oj0_oM9jLrazNJYsH4w0b6_upGPw/s400/RLob+biscuits.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">another pic with bad lighting...it was at dusk. sorry!!!</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white; font-family: arial; font-size: x-small; line-height: 24px;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups</span> Bisquick <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">baking mix</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white; font-family: arial; line-height: 24px;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">milk</span></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">cheddar jack cheese</span>, shredded</span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 Tbsp </span><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">butter</span>, melted</span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="amount" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/8 tsp</span> <span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">garlic powder</span></span></span><span class="Apple-style-span" style="background-color: white; font-family: arial; line-height: 24px;"><br />
<br />
Mix Bisquick with milk until soft dough forms. Fold in shredded cheese. Drop 6 biscuits by spoon onto greased cookie sheet. Bake at 350 for about 15 minutes until tops are browned. Meanwhile, mix melted butter with garlic powder. As soon as biscuits are done, brush with garlic butter. Serve hot!</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: arial; line-height: 24px;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: arial; line-height: 24px;"><span class="abc" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #38761d; font-size: x-small;"><b><a href="https://docs.google.com/document/d/1O4iWD9jGoHxqTXkeaDXoIWJUXIelLdgHs8oWe5XllGQ/edit?hl=en_US">Print this recipe</a></b></span></span></span></span>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-83296225491187538082011-10-17T18:40:00.002-06:002011-10-17T18:59:12.394-06:00Broiled Tilapia ParmesanI usually toss tilapia fillets into a skillet with seasoned salt and lemon juice, and call it good. But some days call for a smidge more fanciness, yet still simple in execution. I found this on <a href="http://allrecipes.com/recipe/broiled-tilapia-parmesan/detail.aspx">allrecipes.com</a> and it's <i>fantastic</i>. I pretty much followed the recipe exactly, except for the celery salt part. I don't have that; besides, I hear it's not very good! Ha ha ha. Anyway, here's the recipe the way I did it:<br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo8GPsnt_ktjBfd249Wr2VQiz-AFcwnvmkMczBm0W59JzlfPNCGWkMl924A0Fgw1chimQ1MJqVQTQZ7HXpFNY9ZSv_M7G5N7K1TDzDcfyk1KtoSOeL7pbI3zT6nMIx13o0SdXU8T8L-qq/s1600/tilap+parm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo8GPsnt_ktjBfd249Wr2VQiz-AFcwnvmkMczBm0W59JzlfPNCGWkMl924A0Fgw1chimQ1MJqVQTQZ7HXpFNY9ZSv_M7G5N7K1TDzDcfyk1KtoSOeL7pbI3zT6nMIx13o0SdXU8T8L-qq/s400/tilap+parm.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">By the time I got outside to snap this picture it was too dark out! I promise my fish isn't really blue! Ha ha ha.</td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup Parmesan cheese (from the jar)</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/8 cup butter, softened</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1.5 Tbsp mayonnaise</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 Tbsp fresh lemon juice</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/8 tsp dried basil</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/8 tsp ground black pepper</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/8 tsp onion powder</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1-2 tsp dried parsley</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">5 tilapia fillets</li>
</ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Directions</h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Preheat your oven's broiler. Grease a cookie sheet lined with aluminum foil.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder. Add parsley. Mix well and set aside.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Prepare your mouth for a parmesan cheesy party!</span></li>
</ol><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><b><span class="Apple-style-span" style="color: #38761d;"><a href="https://docs.google.com/document/d/1Tdb_KAsThTLMqpbH1HYYiuCNPwGPJrEyA3xA3ripVCc/edit?hl=en_US">Print this recipe</a></span></b></span></div></div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-55719568941576200322011-10-14T11:57:00.003-06:002011-10-14T12:04:56.000-06:00Old Fashioned Peach Cobbler BarsThere are so many variations of peach cobbler out there in the world. I'd say this one is more like a peach pie, than cobbler. I'm not a huge fan of the biscuit-y type of cobbler, but I do like the cobblers made with cake mix topping. However, I came across this one and it just looked perfect to me. The recipe is from <a href="http://allrecipes.com/recipe/old-fashioned-peach-cobbler/detail.aspx">HERE </a>on allrecipes.com with a few adapted changes by <i>moi</i>. I wanted to do a peach cobber but in "bar" form so it was something you could actually cut into squares. This recipe worked great (see my notes below, however) and was delicious. I think my husband wanted to marry me all over again, haha. Of course I served it warm with vanilla ice cream! This was another recipe I used fresh peaches in due to the huge box from my mother-in-law. I am kind of peach-crazy right now!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BPszc9npZgGEVTAcW8A4CzcF-pWrERYjPULqIntpSXiefKvSjMPFlftQgXYGMu0LFZsw_Mnw99AkfmbB4MhRE1PX2gf0SJlkM_1KDL3K7pN9AqQOlb_rUWJvD-OEqpzWOo0Xe0ReU05X/s1600/of+peach+cobb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BPszc9npZgGEVTAcW8A4CzcF-pWrERYjPULqIntpSXiefKvSjMPFlftQgXYGMu0LFZsw_Mnw99AkfmbB4MhRE1PX2gf0SJlkM_1KDL3K7pN9AqQOlb_rUWJvD-OEqpzWOo0Xe0ReU05X/s400/of+peach+cobb.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from allrecipes.com since I forgot to snap my own pic!</td></tr>
</tbody></table><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;">1 store-bought pie crust (2, 9" circles of dough) or you can make your own</span></li>
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">3 lbs fresh peaches - peeled, pitted and sliced (this probably means 3 lbs BEFORE peeling & pitting them)</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup lemon juice</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup orange juice</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup butter</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 c. white sugar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 c. brown sugar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 tsp ground nutmeg</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tsp ground cinnamon</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tsp cornstarch</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tsp cinnamon</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"> </li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tablespoon white sugar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tablespoon butter, melted</li>
</span></ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;">Directions</span></h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Preheat oven to 350 degrees F. Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Prick with fork. Bake for 20 minutes, or until lightly browned.</span></span></li>
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, add vanilla, then pour into baked crust.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches (I just laid them on top in a criss crossed pattern). Brush dough with melted butter, then sprinkle generously with sugar.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown and bars are nice and bubby. Serve hot with ice cream!</span></li>
</span></ol><div><span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"><span class="Apple-style-span" style="line-height: 16px;">***Note from Amiee. Somehow I seriously ended up with DOUBLE the amount of peach mixture you'd need for the bars. I poured in just enough (about 1.5" deep) and skimmed out any excess liquid for fear of it not cooking correctly. They turned out great! I didn't weigh my peaches and I think I just had way too many (I peeled and chopped about 13 medium sized peaches). However, I used my leftover "pie" filling for crepes the next day (yummmm). I just strained out any excess liquid, tossed it back into a pot to warm it up, and put some peach filling inside of crepes. It was really, really good!***</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Arial, sans-serif; font-size: 11px;"><span class="Apple-style-span" style="color: #38761d; line-height: 16px;"><b><a href="https://docs.google.com/document/d/1EuuJXoCnUO_l56fTy2sjtGH4sxV3q3_m5Ag3A-RPJRc/edit?hl=en_US">Print this Recipe</a></b></span></span></div></div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-83311754875306424612011-10-14T11:41:00.001-06:002011-10-14T11:42:06.675-06:00Fresh Peach Muffins w/ Pecan Streusel Topping<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SvPtut38Tn9LO6dJ1xqcpBmYqd_xN2QGEo6fZw1IW0KJKUQT-UuLK7fMGf9754de_l5MI3AfTQDV7sIiWpeREqV885nDyIPDuPyFyRGFvWAOc5bMBga901Nkt-WRICJ5moRJch7F5FfS/s1600/peach+muffins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SvPtut38Tn9LO6dJ1xqcpBmYqd_xN2QGEo6fZw1IW0KJKUQT-UuLK7fMGf9754de_l5MI3AfTQDV7sIiWpeREqV885nDyIPDuPyFyRGFvWAOc5bMBga901Nkt-WRICJ5moRJch7F5FfS/s400/peach+muffins.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In hindsight I should have cut into one of these so you could see all the peach gloriousness!</td></tr>
</tbody></table>At the moment I cannot remember where I got this recipe, so thank goodness I jotted it down on a notebook because it was awesome! I also remember reading a bunch of reviews on this before I did it, so I made a lot of changes to the original recipe anyways. I have never made a peach muffin before in my life, so I was definitely curious as to how it would turn out. I also used fresh peaches for this recipe since I inherited a ginormous box of them from my in-laws' peach tree! Holla! Something to note about these is that they freeze well, but if you leave any sit out for longer than a day or so they turn very mushy due to fresh peaches inside. So don't do that! I freeze them in gallon zip-locks so I can pop 'em in the microwave for 15 seconds for a quick, yummy breakfast whenever I like!<br />
<br />
<u>For the batter:</u><br />
3 c. all purpose flour<br />
2 tsp. cinnamon<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 c. white sugar<br />
1 c. brown sugar<br />
1 1/4 c. canola oil<br />
3 eggs, slightly beaten<br />
<br />
2 tsp. vanilla extract<br />
3 c. peeled, chopped fresh peaches<br />
<br />
<u>For the Streusel Topping:</u><br />
1/3 c. brown sugar<br />
1/3 c. flour<br />
1/3 c. crushed pecans<br />
2 Tbsp butter, cut into small pieces<br />
1 tsp cinnamon<br />
<br />
Preheat oven to 350. in large bowl mix oil, eggs, sugar, vanilla. Set aside. In another bowl mix flour, cinnamon, soda and salt. Slowly add flour mixture into wet. Mix only until they come together (overmixing results in tougher muffins, though I'm not sure why--probably something with the eggs?). <i>Your batter might be thick, but it should thin out once you add the juicy peaches.</i> Then carefully fold in fresh peaches. Fill muffin cups about 3/4 way full.<br />
<br />
Before baking, mix up the streusel topping. I dump everything into a small bowl and use a pastry blender to incorporate the butter a bit. Then I end up using my fingers until it forms a nice, crumbly mixture. Place a heaping Tablespoon of mixture on top of each muffin before baking. Then bake for about 15-18 minutes until cake tester comes out clean. I got 28 regular sized muffins out of this recipe. Enjoy!<br />
<br />
<b><span class="Apple-style-span" style="color: #38761d;"><a href="https://docs.google.com/document/d/1_GHpWPclkYYcSZZtLprTmAvuOHRGa1RL2sJoC8Yv0hQ/edit?hl=en_US">Print This Recipe</a></span></b>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-74990820904183464432011-10-14T09:32:00.000-06:002011-10-14T09:32:35.028-06:00Trail Mix Trio<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D8Qxab82mMDcIO_nm8x8ZXrZldIXV_SpXW_lMiOwghjMRKp5wRbUG_7JZSIYtTqE1vKxSKFkmd5PSctc3l2m2HloEGEtcvz4TI9PNH2uuxYbXVJ8tpp-OQI1aOC03-26SW9XJreS_cdF/s1600/DSC05994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1D8Qxab82mMDcIO_nm8x8ZXrZldIXV_SpXW_lMiOwghjMRKp5wRbUG_7JZSIYtTqE1vKxSKFkmd5PSctc3l2m2HloEGEtcvz4TI9PNH2uuxYbXVJ8tpp-OQI1aOC03-26SW9XJreS_cdF/s400/DSC05994.JPG" width="400" /></a></div>I first had this from an ol' college roommate of mine, Jenni (<i>shout out!</i>). It's super easy and really good! All you need is plain M&Ms, cherry Nibs (or cherry Twizzler Bites), and salted roasted peanuts. Make sure you get the <i>roasted </i>ones bc you want that salty, powdery "dust" to get all over the Nibs! I like to pick out the Nibs, but I eat the M&Ms and peanuts together. I also like about a 2-part chocolate to peanut ratio. :) Happy snacking!amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-84241083654695548072011-10-12T19:15:00.002-06:002011-10-12T20:08:01.230-06:00Easy Chicken Cordon Bleu<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YwqU7nGQumw8h59haO4ROJy0ToM8bnFTKY9t9CSU1RKWAghwdjo7w1QGw3pBQyA1BU_F84UnE8LMawaFqK1T7mbqmD-oxmO1QSb_LMPpY-CmKHb9fdlKzKNQJ2DAXEH8924iuECl_pqC/s1600/chicken+bleu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2YwqU7nGQumw8h59haO4ROJy0ToM8bnFTKY9t9CSU1RKWAghwdjo7w1QGw3pBQyA1BU_F84UnE8LMawaFqK1T7mbqmD-oxmO1QSb_LMPpY-CmKHb9fdlKzKNQJ2DAXEH8924iuECl_pqC/s400/chicken+bleu.JPG" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">picture "borrowed" from <a href="http://www.the-girl-who-ate-everything.com/search/label/Chicken">HERE</a></td></tr>
</tbody></table>So my new internet obsession is <i><a href="http://www.pinterest.com/">Pinterest</a> </i>(website where you can "pin" <i>any </i>picture of <i>any </i>item to a "board" with comments, etc., kind of like an organized visual binder of favorite things)! Ironically, this is where I first came across this recipe and decided I must make it for dinner asap. Lately I've been in a total cooking rut and haven't tried anything new in way too long. Can I just say that I LOVED this??? I was out of a couple things but made some quick substitutions and it turned out brilliantly! Will definitely be making this again! Yummmm! The recipe was on <a href="http://www.the-girl-who-ate-everything.com/">The Girl Who Ate Everything's </a>blog. Oh! And might I add that it wasn't until I was actually <i>making </i>this that I realized you just layer everything into a 9x13" pan! No rolling up and toothpicking on this one! <i>Ok one more thing--</i>call me crazy, but this is the first recipe that I've ever seen mix breadcrumbs and melted butter together and <i>then </i>sprinkle them on top of the food. GENIUS. Until now, I had only seen the "sprinkle breadcrumbs then drizzle with melted butter" method, which does NOT work as well. Funny how the little things can amaze me. Ok, I'm done blabberin'.<br />
<div><br />
</div><div><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;">For the Cordon Bleu:<br />
</span><br />
<ul><li><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;">3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets out of each one)</span></li>
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;">
<li>12 slices good quality deli ham (<i>I used presliced ham that comes in a chunk, so my slices were thicker than deli meat, which I really liked!</i>)</li>
<li>1 cup bread crumbs (preferably fresh)- <i>I used Panko with awesome results</i></li>
<li>2 tablespoons butter, melted</li>
<li>1/2 pound (8 oz) thinly sliced Swiss cheese- <i>I used monterrey jack and I loved it!</i></li>
</span></ul><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;"><br />
For the Parmesan-Dijon Cream Sauce:<br />
</span><br />
<ul><li><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;">2 tablespoons butter</span></li>
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;">
<li>2 tablespoons all-purpose flour</li>
<li>1 cup milk</li>
<li>1 teaspoon chicken base paste (or 1 bouillon cube, crushed)</li>
<li>1/2 teaspoon salt</li>
<li>1 tablespoon Dijon mustard</li>
<li>1/2 teaspoon Worcestershire sauce</li>
<li>1/2 cup grated Parmesan cheese (I used the kind that comes in the plastic jar since I had a horrible experience using the real Parm-Regg cheese and my alfredo came out so bitter it went straight to the trash-</li>
</span></ul><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: x-small; line-height: 20px;"><strong style="color: #333333;">Directions:</strong><br />
<span class="Apple-style-span" style="color: #333333;"> Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.</span><br />
<br />
<span class="Apple-style-span" style="color: #333333;"> Lay the cut chicken breasts in a single layer in the 9X13-inch dish. </span><i style="color: #333333;">Lightly salt and pepper them.</i><span class="Apple-style-span" style="color: #333333;"> Layer each chicken breast with two slices of ham (</span><i style="color: #333333;">in my case, just one since mine were already a good thickness</i><span class="Apple-style-span" style="color: #333333;">) and top with slices of Swiss (</span><i style="color: #333333;">monterrey</i><span class="Apple-style-span" style="color: #333333;">) cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. </span><i style="color: #333333;">When I did this I made sure to layer each breast individually so when they were done cooking it would be easier to take each one out for serving.</i><span class="Apple-style-span" style="color: #333333;"> Sprinkle the bread crumbs over the top of the chicken.</span><br />
<br />
<span class="Apple-style-span" style="color: #333333;"> Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden. </span><i style="color: #333333;">I had a bit of excess water from the chicken when mine was done, so I just tipped the pan over the sink and poured it out.</i><br />
<br />
<span class="Apple-style-span" style="color: #333333;"> When the chicken has about 10 minutes left to cook--in a small saucepan over medium heat, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.</span><br />
<br />
<span class="Apple-style-span" style="color: #333333;"> Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.</span><br />
<br />
<div style="text-align: left;"><div style="color: #333333;">Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.</div><div style="color: #333333;"><br />
</div><b><span class="Apple-style-span" style="color: #38761d;"><a href="https://docs.google.com/document/d/1A8tH25jU_Un0RpDMbjn7ajpY58XV-OGEOSkfNMV-63o/edit?hl=en_US">Print this recipe</a></span></b></div></span></div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com1tag:blogger.com,1999:blog-7977918085744633329.post-24165795218648350422011-09-09T17:38:00.001-06:002011-09-09T17:39:22.041-06:00Beef Stroganoff (over rice)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGTinFyqjBvsUPQG1zS0iiI1wWoBGrazLj2S6Eb_UhasRTjiEh1Cl3S8_vSoAxdQ3ILGMpz5O6MfBIQtRFa0nL-HKuWkygWhGa1wMqI0y8he8hua4F3o64tidRaGYqLxxUo4FhzkhWXPj/s1600/BeefStroganoff+pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGTinFyqjBvsUPQG1zS0iiI1wWoBGrazLj2S6Eb_UhasRTjiEh1Cl3S8_vSoAxdQ3ILGMpz5O6MfBIQtRFa0nL-HKuWkygWhGa1wMqI0y8he8hua4F3o64tidRaGYqLxxUo4FhzkhWXPj/s400/BeefStroganoff+pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this picture is borrowed from thefrugalflambe.com, but this is pretty much what mine looks like!</td></tr>
</tbody></table>This is another one of those recipes that I sort of made up as I went along and it came out WONDERFULLY. Problem is, it's been about a week since I made it and I'm making myself blog about it so I have a chance at recreating it in the future. This is a great dish to use for leftover pot roast! I'm always on the hunt for leftover pot roast recipes bc I love pot roasts and I always have extra beef once that is all said and done. The other thing I love is to eat this over rice. I know traditionally it's eaten with egg noodles, but I think it should be eaten with rice hands down. And jasmine rice at that! Ahhh, it's so good. Ok let's get started.<br />
<div><br />
</div><div>Leftover pot roast, cubed or shredded</div><div>Lots of cremini or white button mushrooms. sliced or diced</div><div>Evaporated milk (I used about half a can)</div><div>10.75 oz. can of cream of mushroom soup</div><div>3/4 of the soup can filled with water</div><div>about 1/3 of a block of cream cheese</div><div>about 1/3 c. of sour cream</div><div>1-2 tsp of Beef base (or beef boullion--about a cube or 2)</div><div>splash of worcestershire</div><div>Tony's Chachere's seasoning (red pepper, garlic, salt)<br />
Fresh or dried parsley (for garnish)</div><div><br />
</div><div>Begin by sauteing mushrooms in butter and a bit of oil. Make sure they are nice and browned, remove from skillet and set aside. While skillet is still hot, add cream of mushroom soup and the water from the can. Let simmer. Then add the cream cheese, sour cream, and a Tbsp of butter. Mix until blended well and is simmering. Then add the beef base, worcestershire, and evaporated milk until desired consistency. Toss in cubed beef and mushrooms. Let simmer for a few minutes to meld all the flavors. Season with Tony's to taste. Sprinkle with parsley. Serve over jasmine rice. </div><div><br />
</div><div><span class="Apple-style-span" style="color: #274e13;"><a href="https://docs.google.com/document/d/1HcpRDwJUJwisRAQSRWAgjzUSCczjBo0uCGhk8_b5Qkk/edit?hl=en_US">Print this recipe</a></span><br />
<br />
<br />
</div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-26053509295070460532011-09-09T16:42:00.001-06:002011-09-09T16:46:13.603-06:002-Step Potato Wedges<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ptqkF_J5BG1rrnSm9GuyHDqJ3QEH4Lr1priQGAcDxhBsyp4det07_ipdx33r6UzfQNlbD3E2Wbw86KCmVrJh_RNxda9kcJS1UIcotb2EOxs5Y4Fl9S1G15FvSbpRk_qxJ24-Prd5IF_W/s1600/potato+wedges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ptqkF_J5BG1rrnSm9GuyHDqJ3QEH4Lr1priQGAcDxhBsyp4det07_ipdx33r6UzfQNlbD3E2Wbw86KCmVrJh_RNxda9kcJS1UIcotb2EOxs5Y4Fl9S1G15FvSbpRk_qxJ24-Prd5IF_W/s400/potato+wedges.jpg" width="400" /></a></div>My sister-in-law sent me this recipe to try, which is originally by <a href="http://www.foodnetwork.com/recipes/rachael-ray/smoked-paprika-potato-wedges-recipe/index.html">Rachel Ray</a>. My mom also tasted these and sent me the same recipe! Ha ha ha! So if two people recommended it, I guess I'm trying it. Just so happened the week before I picked up some <i>true </i>sweet potatoes at the farmer's market. NOT the orangy/yam kind, it looks more like an "Idaho" baker but with a light, yellow flesh. They are sweet but don't have as "gritty" of a taste to them as yams do. Anyhoo, here's the recipe with some addt'l notes/changes by me. They were really, really good and not "mealy" at all. Even crisped up nicely in the oven! Definitely will be making these again. Next time I will try them with regular Idaho bakers. Like maybe tonight!<br />
<br />
<span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 23px;">3 or 4 medium sweet potatoes, cut into wedges (w/ skin on)</span></span><br />
<ul class="kv-ingred-list1" style="color: #3d3d3d; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Kosher Salt</li>
<li class="ingredient" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons extra-virgin olive oil</li>
<li class="ingredient" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 tablespoons season salt (or lots of salt and pepper)</li>
<li class="ingredient" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tsp smoked paprika (I used less)</li>
<li class="ingredient" style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif; font-size: medium;"><span class="Apple-style-span" style="line-height: 15px;"><b><br />
</b></span></span><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 23px;">Preheat the oven to 450 degrees F.</span></span></li>
</ul><div class="instructions" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika (I sprinkled the paprika on separately) and <i>gently </i>toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes. (I am at high altitude and found I had to cook my potatoes much longer until they were nice and browned). Serve immediately!</div><div style="color: #3d3d3d; line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #274e13;"><a href="https://docs.google.com/document/d/1Db7j7nQlfkVGKFzFG8TeihWjxvGCJ5Xj5T3CZowh5r8/edit?hl=en_US">Print this recipe</a></span></div></div>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0tag:blogger.com,1999:blog-7977918085744633329.post-79751645923056524092011-09-09T16:20:00.002-06:002011-09-09T16:22:18.607-06:00Sweet n' Savory Grilled Salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobMCJms7qdw3IVTfOLDSAtm1OAlYjauY_4hKuVKFWE8Bhl5AE378B4iwE23m-B_xnCDYU3ee1nCjuiPMbGW-ao_JWY4Vvwu8ga0gHM6_zJ0ymEXRXO7U1qXQUeK4wWMci4J8Cd7O4J04v/s1600/swt+sav+grilled+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobMCJms7qdw3IVTfOLDSAtm1OAlYjauY_4hKuVKFWE8Bhl5AE378B4iwE23m-B_xnCDYU3ee1nCjuiPMbGW-ao_JWY4Vvwu8ga0gHM6_zJ0ymEXRXO7U1qXQUeK4wWMci4J8Cd7O4J04v/s400/swt+sav+grilled+salmon.jpg" width="400" /></a></div>I haven't bought salmon in ages. Just one of those things that I don't regularly buy due to the price...BUT that doesn't mean I don't LOVE it! I knew I wanted to grill the salmon (Macaroni Grill used to sell a grilled salmon dish with this mean sundried tomato orzo--<i>yum</i>) but I wasn't sure what seasoning to use. I kept it fairly simple and the result was pure heaven. Amazing!!! And as usual, I don't measure when I'm doing things like marinades, so I'll try to guess so you can have an idea of what I did. I don't really think this is mess-up-able. And it's "mild" enough that this recipe will go with lots of varied side dishes.<br />
<br />
<div style="background-color: transparent;"><span id="internal-source-marker_0.7719354149885476" style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1.65 lbs salmon filet</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ c. soy sauce*</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅛ c. water</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">juice from half a lemon</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">⅓ c. brown sugar </span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp minced garlic from a jar</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(in hindsight some ginger would have been good)</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*i didn’t add any more salt since I used full sodium soy sauce</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*you can also add red or black pepper to this if you want to kick it up a notch</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix marinade in large, gallon-sized ziplock bag. Set aside for a minute. Since you are going to be putting your fish on the grill, you might want to cut it into smaller “chunks” or filets so its easier to handle. I left mine whole, so it was REALLY long, and when it came time to flip it over, it was a bit difficult. Next time I’ll cut it into at least 3 big pieces. Anyway, once you’ve done that, you can add the fish into the bag and make sure the marinade is all over it. Let sit for at least 1 to 2 hours. </span><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Note</span><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: I purchased my salmon from Costco, so it happened to already be skinned, but if yours isn’t, no biggie. It will peel off easily once it’s cooked.</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat up your grill to medium-high heat. Place the fish, flesh side down right onto the grill (don’t worry about greasing the grill, once the fish is cooked it will release by itself). Turn your heat down to low and close the lid. Keep an eye on it since cooking time will vary by how thick or thin your filet is. You can tell it’s ready to flip when the fish looks a bit cooked on the edges and easily releases itself from the grill when you go to flip it. It will cook much faster on the 2nd side, so as soon as you can “flake” it with a fork, it’s done! Take it off the grill! The worst thing you can do is overcook salmon! Blech! If you cook it just right, it should flake beautifully and taste very rich. </span></div><br />
<b><span class="Apple-style-span" style="color: #274e13;"><a href="https://docs.google.com/document/d/1poFg-SxJsP9Cbyr0JZEtsx1eDK9p1o5t4YMNF21l-Z4/edit?hl=en_US">Print this recipe</a></span></b>amieehttp://www.blogger.com/profile/03270396216160358150noreply@blogger.com0