tag:blogger.com,1999:blog-5568128023002180082024-03-05T12:39:21.396-08:00The Snack Box!perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-556812802300218008.post-2716794751806023612016-04-24T20:37:00.000-07:002016-04-24T20:37:14.115-07:00Crockpot Butter Chickpeas and Tofu<div class="separator" style="clear: both; text-align: center;">
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My go-to meals often consist of Latin spices in profile. Cumin, chiles, oregano, garlic and onion. However, I'm trying to broaden my spectrum of eating and I've been trying a few Indian dishes lately. This is a completely vegan meal, though while I'm not vegan by any means, I did enjoy it. Tofu is "meaty" enough for me and I used Extra Firm for this recipe. I doubled the seasonings of the original recipe as I'm the seasoning queen, but that's personal preference. Top with fresh cilantro or a dollop of sour cream if you so desire. This would be excellent with homemade (or store bought) naan bread.</div>
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<b>Crockpot Butter Chickpeas with Tofu and Rice</b></div>
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<i>adapted from delishknowledge.com</i></div>
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<span style="font-family: Georgia, serif;">1 package of extra firm tofu 12oz, rinsed, drained and cubed</span></div>
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<span style="font-family: Georgia, serif;">1 tbsp olive oil</span></div>
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<span style="font-family: Georgia, serif;">1 medium yellow onion, diced</span></div>
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<span style="font-family: Georgia, serif;">2 tbsp minced garlic</span></div>
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<span style="font-family: Georgia, serif;">1 can light coconut milk</span></div>
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<span style="font-family: Georgia, serif;">1 can garbanzo beans (16oz), rinsed and drained</span></div>
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<span style="font-family: Georgia, serif;">1 can of tomato puree (15-16oz)</span></div>
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<span style="font-family: Georgia, serif;">1 tbsp garam masala</span></div>
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<span style="font-family: Georgia, serif;">1 tsp chili powder</span></div>
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<span style="font-family: Georgia, serif;">1/2 tsp ground ginger</span></div>
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<span style="font-family: Georgia, serif;">salt and pepper, to taste</span></div>
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<span style="font-family: Georgia, serif;">fresh chopped cilantro, for garnish</span></div>
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<span style="font-family: Georgia, serif;">Remove tofu from package and rinse. Wrap in several layers of paper towel and place a heavy object on top to press excess moisture out. I used the crock of my crock pot. Press for 15 minutes. Slice and cube into bite sizes pieces.</span></div>
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<span style="font-family: Georgia, serif;">In large pot, heat olive oil over medium heat. Add in diced onions and cook until soft and translucent, approximately 5 minutes. Add in garlic, stir to combine.</span></div>
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<span style="font-family: Georgia, serif;">Add in coconut milk, tomato puree and all of your seasonings. Stir to combine and cook on medium-low heat until sauce is thicker and has reduced and slightly thickened. Approximately 10-15 minutes.</span></div>
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<span style="font-family: Georgia, serif;">Open can of garbanzo beans, rinse thoroughly and drain.</span></div>
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<span style="font-family: Georgia, serif;">Spray crock with non-stick spray and place garbanzo beans and tofu on the bottom. Top with sauce, making sure everything is covered and submersed. Cook on LOW for 4 hours. </span></div>
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<span style="font-family: Georgia, serif;">Serve over rice.</span></div>
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<span style="font-family: Georgia, serif;">Servings: 5</span></div>
perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com3tag:blogger.com,1999:blog-556812802300218008.post-37049124326103896892016-03-01T19:18:00.001-08:002016-03-01T19:18:35.393-08:00Shredded Chicken Taco Soup - UNDER 300 CALORIES<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7HyatVk8EQUcgq97GZw1nLmJX35RNINIXL3Vp7MuOrLsM38Q6MonKYpjr-6DP7K0jHAQB3OhS80eAe7BFqLyU7aDpVmikrHVK6HAm3HWzpMS3HkLXKB8e6CDe8ob-8umDz3Xfzpe7HnV/s1600/Skinny+Shredded+chicken+Taco+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7HyatVk8EQUcgq97GZw1nLmJX35RNINIXL3Vp7MuOrLsM38Q6MonKYpjr-6DP7K0jHAQB3OhS80eAe7BFqLyU7aDpVmikrHVK6HAm3HWzpMS3HkLXKB8e6CDe8ob-8umDz3Xfzpe7HnV/s320/Skinny+Shredded+chicken+Taco+Soup.jpg" width="256" /></a></div>
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Yeah, I get it. It's been a few years. Okay, more than a few. Let's just say I'll never be the avid food blogger that's going to have a scheduled day of the week post or a "decadent dessert Friday." I'll pop up when I find something worthy to share, okay? Great! </div>
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I am still battling the bulge. I go up, I go down. I hike, bike, go to the gym and then I vegetate and sit on my butt for a couple of years and pack on the pounds and wonder how I got back to where I started. Who'd of thought?</div>
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I tried the low-carb deal and while I lost 8lbs. in two weeks I was MISERABLE. My doctor was a bit crazy to suggest such a torturous diet. Yes yes, you're supposed to have a "lifestyle" change not diet...and low-carb was not about to be my new lifestyle. When artificial sweeteners are thrown at me left and right if I want a damn cookie...no thanks! Even the "natural" type sugars they come out with are a joke and taste awfu. Also...what the hell is psyllium husk and xantham gum and why is it going into my food? I'm a single 27 year old on a "poor median" budget and I love my bread, pasta, beans, cakes and ice cream. So I'm trying it my way. Watching what goes in my mouth, sort of. Working my butt off at the gym (not literally, there's not much back there to work off I'm ashamed to admit) and eating plain eat GOOD food. </div>
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<span style="line-height: 20.8px;">Where have I been? Around...well I just told you part of it. I've hit a minor milestone in my adult life and have been living on my own for nearly two years now, how exciting! All sarcasm aside, it really is awesome.</span></div>
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Okay I'll shut up now and tell you about this dish. I go to work at a warehouse all day long...8-10 hours depending on the day. I battle the bulge afterwards at the gym for an hour (for now, ugh!) and the LAST thing I want is to come home and cook a meal. </div>
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I previously posted a Tacos Amigos Soup Ole which was a mild hit on Pinterest for me. Not that I'm looking to really draw attention to myself, my blog or any of that jazz. I just want to share food that <i>I</i> like and that you just may like too! What's the harm in that? </div>
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This is spicy, delicious and UNDER 300 CALORIES PER SERVING!<b>*</b> If you don't like something? Change it. If you want lower calories, deduct something. Honestly, I don't care. I never follow recipes to a T and I believe ALL recipes (except maybe cakes and cookies, you should follow those correctly) are open for interpretation.</div>
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So here's mine. I hope you try it. I hope you like it. </div>
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*Does not include toppings such as sour cream, cheese or avocado.</div>
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<b>Shredded Chicken Taco Soup</b></div>
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<i>adapted from skinnymom.com</i></div>
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2 boneless, skinless chicken breasts <u><b>cooked</b></u> and shredded (approximately 6 ounces each)</div>
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(1) 15oz can Low-Sodium Black Beans, rinsed & drained</div>
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(1) 15oz can Low-Sodium Red Kidney Beans, rinsed & drained</div>
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(3) 14.5oz can Petite Diced Tomatoes with Green Chiles</div>
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(1) 8oz can of No Salt Added Tomato Sauce (I used <a href="http://www.hunts.com/products/tomatoes/tomato-sauce">Hunt's</a>)</div>
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(1) 10.5oz package Frozen Sweet Corn (I used<a href="https://www.birdseye.com/vegetable-products/steamfresh-pure-simple/super-sweet-corn"> Bird's Eye</a>)</div>
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1 packet<a href="http://www.mccormick.com/Spices-and-Flavors/Recipe-Mixes/Mexican/Taco-Seasoning-Mix"> McCormick Original Taco Seasoning</a> (generic would be fine)</div>
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1 medium yellow onion, diced</div>
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2 tbsp minced garlic</div>
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2 tbsp olive oil</div>
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1 tsp guajillo pepper seasoning (optional)</div>
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1/2 tsp Ancho Chile Powder (optional)</div>
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In large pot heat oil over medium heat and cook onions until tender. Add in minced garlic.</div>
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Add in all remaining ingredients and stir well to combine. </div>
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Bring to a simmer and then reduce heat to low and let simmer additional 5-10 minutes. </div>
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Serve with your favorite toppings such as shredded cheese, sour cream or avocado slices.</div>
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Serves 7 </div>
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<b>Nutritional Info per Serving:</b></div>
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284 calories*</div>
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48g carbs</div>
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2g fat</div>
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22g protein</div>
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*no toppings. </div>
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perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-33426401862998989372012-10-14T19:51:00.000-07:002012-10-14T19:51:12.283-07:00Sweet Potato & Bean Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xnCmXpEUipD5IUOG0CqomR1W4QECeE4Ma_9-xeLkygUbIhKPvZxxyiQEVif6x7K9N8FbCkthvTWUyzE03JC1guInKbhwN8UwOCycO6pldJ20O-u4EuUJBlR4yhH5RBaiogZs2LjQf3Qn/s1600/Sweet+Potato+Black+Bean+Chili.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xnCmXpEUipD5IUOG0CqomR1W4QECeE4Ma_9-xeLkygUbIhKPvZxxyiQEVif6x7K9N8FbCkthvTWUyzE03JC1guInKbhwN8UwOCycO6pldJ20O-u4EuUJBlR4yhH5RBaiogZs2LjQf3Qn/s320/Sweet+Potato+Black+Bean+Chili.png" width="320" /></a></div>
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I don't know about you, but I am definitely not ready for winter! It has snowed twice so far here in Anchorage, but thankfully it's melted away both times. Well, almost completely away. Our back deck still has about an inch of snow to go, but I'm thinking it will disappear as the week goes on, at least one can hope! I had two sweet potatoes sitting on my counter and typically I take them to work for lunch but I wanted something different. Something hearty and warm. Something delicious! My faithful search engine found exactly what I was looking for, Sweet Potato Chili! Although the original recipe called for strictly black beans I of course changed things up and wouldn't of had this any other way!</div>
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<b>Sweet Potato & Bean Chili</b></div>
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<i>adapted from <a href="http://www.eatingwell.com/recipes/sweet_potato_black_bean_chili.html">www.eatingwell.com</a></i></div>
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2 tablespoons olive oil</div>
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2 medium-large sweet potatoes, peeled and diced</div>
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1 large onion, diced</div>
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4 cloves of garlic, minced</div>
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1-1/2 tablespoons chili powder</div>
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4 teaspoons ground cumin</div>
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1/4 teaspoon salt</div>
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1 cup chicken broth (substitute with water if desired)</div>
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1-1/2 cups water</div>
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1-15oz. can black beans, drained and rinsed</div>
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1-15oz. can red kidney beans, drained and rinsed</div>
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1 can of sweet corn (optional, but does help bulk it up)</div>
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2-15oz cans diced tomatoes</div>
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4 teaspoons lime juice</div>
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1/2 cup chopped fresh cilantro (optional, I used dried)</div>
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In large pot heat oil over medium heat. Add sweet potato and onion too cook, stirring often, until onions are soft. Add garlic, chili powder, cumin and salt, and cook stirring constantly for 30 seconds. Add water and stock and bring to a simmer. Cover, reduce heat and maintain a gentle simmer until sweet potatoes are tender, about 10 minutes.</div>
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Add beans, tomatoes, corn and lime juice; increase to high heat and return to a simmer, stirring often. Reduce heat and let simmer until thickened. Remove from heat and stir in cilantro if desired.</div>
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Serves 4-6</div>
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perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com1tag:blogger.com,1999:blog-556812802300218008.post-91948666423450012532012-08-12T16:40:00.002-07:002012-08-12T16:42:56.952-07:00Chocolate Peanut Butter Cobbler.....whaaaat!?!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxEskPfuAxPEIXJy9v9KVgaNwafRVF-ya9GL9Lx5zPVr0V9G3NdINsxQMDAtSGUFJdpvU-qcskqOa0WLnjEdORxma2yXYtLTu1KAasQ0gV57VckRFruUS0TIe72dJ27-uKKOWzL_LFs8b/s1600/ChocolatePBCobbler4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxEskPfuAxPEIXJy9v9KVgaNwafRVF-ya9GL9Lx5zPVr0V9G3NdINsxQMDAtSGUFJdpvU-qcskqOa0WLnjEdORxma2yXYtLTu1KAasQ0gV57VckRFruUS0TIe72dJ27-uKKOWzL_LFs8b/s640/ChocolatePBCobbler4.png" width="640" /></a></div>
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So to ask if you've discovered <a href="http://pinterest.com/">Pinterest.com</a> would be a joke, right? Well, I can't say I'm <i>completely </i>obsessed, but I'm pretty close! I enjoy looking at all of the delicious sweet treats from cupcakes to tarts, they suck me in with their pretty photos and this Chocolate Peanut Butter Cobbler was no exception! These are two PERFECT ingredients that go together. I am a Reese's girl through and through, but I don't usually keep them in the house so this was the next best option for a mid-day craving.</div>
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I'll admit, I've never made a cobbler so I was a little intimidated. However, the recipe seemed easy and the directions a bit odd at the end, but I thought it came out great. I have reduced the amount of water in the end as mine came out a little runny underneath with the original amount. This is VERY rich and I recommend it warm and served a la mode and oh yes with some chocolate syrup on top!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDWtqc1TTvPvg_W9R9p-sY4fBqvT4gCpg1O3njphlN_zSaHzcG70Fxpf6mQaIzw-LX1Qxm_gafTCiPn-DJeEaplE5wHczz6biDAfRBSTndksK2U5WhDMF93RSkT6w8wOkOQfsoYB92ZFd/s1600/ChocolatePBCobbler.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDWtqc1TTvPvg_W9R9p-sY4fBqvT4gCpg1O3njphlN_zSaHzcG70Fxpf6mQaIzw-LX1Qxm_gafTCiPn-DJeEaplE5wHczz6biDAfRBSTndksK2U5WhDMF93RSkT6w8wOkOQfsoYB92ZFd/s640/ChocolatePBCobbler.png" width="640" /></a></div>
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<b>Chocolate Peanut Butter Cobbler</b></div>
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<i>adapted from <a href="http://culinaryconcoctionsbypeabody.com/">culinaryconcoctionsbypeabody.com</a></i></div>
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1 cup of all-purpose flour</div>
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2 tsp. baking powder</div>
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1/2 tsp. salt</div>
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6 tbsp. hot cocoa mix, divided</div>
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1 cup of white sugar, divided</div>
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1/2 cup milk</div>
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1/2 cup smooth peanut butter</div>
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6 tbsp. melted butter</div>
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2 tsp. vanilla</div>
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1/2 cup brown sugar, loosely packed</div>
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1 cup hot water</div>
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Preheat oven to 350 degrees.</div>
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Combine flour, baking powder, salt, 3 tablespoons of cocoa powder, and 1/2 cup of white sugar.</div>
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Stir in milk, peanut butter, butter and vanilla. Mixture should look like a thick brownie mix at this point.</div>
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Spread mixture into a lightly greased 8" baking dish and with a spatula even out the batter.</div>
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In a small bowl mix 1/2 cup brown sugar, 1/2 cup white sugar and remaining cocoa. </div>
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Sprinkle over batter evenly. Pour 1 cup of hot water over the top. DO NOT STIR!</div>
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Bake for 40-45 minutes until the center is slightly firm, but not fluid like liquid. Scoop mixture into serving bowls and serve with with ice cream of choice. </div>
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<br /></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-20449926905123244102012-03-28T16:59:00.006-07:002012-03-28T17:55:51.590-07:00Corn Dog Mini Muffins<div style="font-size: 100%; line-height: normal; text-align: center; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtSMpqVF5LSrF2ySUsMD4W-bFUYAOH24Gg0mlJXtE2jTGCPuu8li48xpT9I2U7xs8YioL7UE_s1BZJwUcb9Cyp_-fBt8aDoqlzK5jJ7wvC4np8gXqKlNlSu7BmotRYyj-vIohuqtWfmxR/s1600/IMG_6567.jpg" style="font-size: 100%; line-height: normal; "><span><span style="font-size: 100%; margin-right: auto; margin-left: auto;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtSMpqVF5LSrF2ySUsMD4W-bFUYAOH24Gg0mlJXtE2jTGCPuu8li48xpT9I2U7xs8YioL7UE_s1BZJwUcb9Cyp_-fBt8aDoqlzK5jJ7wvC4np8gXqKlNlSu7BmotRYyj-vIohuqtWfmxR/s400/IMG_6567.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725103267170822450" /></span></span><div style="text-align: center;"><span><br /></span></div></a><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div style="text-align: center;"><span><u><br /></u></span></div><br /><div style="text-align: left; "><span><span><span style="line-height: 20px;">I'll tell you that these weren't exactly easy to photograph. Trying to portray their deliciousness all while thinking these look a lot like boobs was not an easy task. I found myself smirking as I held them up on their little white plate trying to snap a photo. Ah well, whether you think they look like mutant boobs or n</span></span></span><span style="line-height: 20px; font-family: Georgia, serif; color: rgb(51, 51, 51); font-size: small; ">ot is totally up to you. One thing for sure is they're tasty!</span></div><div style="text-align: left; "><span><span><span style="line-height: 20px;"><br /></span></span></span></div><div style="text-align: left; "><span><span><span style="line-height: 20px;">I saw these posted by </span><a href="http://www.blogger.com/www.tablespoon.com" style="line-height: 20px; ">Tablespoon.com</a><span style="line-height: 20px;"> and thought they seemed like a simple and easy snack, an easy dinner option, or something to take along to a BBQ because they'll be happening soon! I am going to be making roasted sweet potato and yukon gold french fries to go with thes</span></span></span></div><div style="text-align: left; "><span><span><span style="line-height: 20px;">e! This is also such a kid friendly snack. What kid doesn't like a hot dog? Don't have all the ingredients? That's okay! You can always use a box mix. I used turkey dogs in these for a healthier version, but you could always use regular hot dogs, polish sausage or even those cocktail wieners. I like mine with a squirt </span></span></span><span style="line-height: 20px; font-family: Georgia, serif; color: rgb(51, 51, 51); font-size: small; ">of mustard and ketchup!</span></div><div style="text-align: left; "><span><span><span style="line-height: 20px;"><br /></span></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtSMpqVF5LSrF2ySUsMD4W-bFUYAOH24Gg0mlJXtE2jTGCPuu8li48xpT9I2U7xs8YioL7UE_s1BZJwUcb9Cyp_-fBt8aDoqlzK5jJ7wvC4np8gXqKlNlSu7BmotRYyj-vIohuqtWfmxR/s1600/IMG_6567.jpg" style="text-align: left; font-size: 16px; font-family: Georgia, serif; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfwCT4jHTaKPOeGdioWH6fCG2OCfYyhpswlZ01s6Jm0JEKKY8151UfpOWRYdXaMfE0Td6d5xv1bzyP9zQTvDZJ9NgEL3ZbCA8FvODVHelAsGR9Oc5tB1sYDyH-o05w2CG7hdqi7xtnfgN/s400/IMG_6565.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725105021330368034" style="font-family: 'Times New Roman'; font-size: medium; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 301px; height: 400px; " /></a></div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div><div style="font-family: Georgia, serif; font-style: normal; font-variant: normal; font-weight: normal; text-align: left; "><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><b>Corn Dog Mini Muffins</b></div><div style="font-family: Georgia, serif; background-color: rgb(255, 255, 255); "><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><span style="font-size: 16px; "><i>from <a href="http://happygoodtime.com/2012/02/01/corn-dog-mini-muffins/">happygoodtime.com</a></i></span></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><span style="font-size: 16px; "><br /></span></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1 package of your favorite hot dogs (make sure these are pre-cooked hot dogs)</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1 cup all-purpose flour</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1 cup yellow cornmeal</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1 tablespoon baking powder</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">2 eggs</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1 cup milk</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1/3 cup unsweetened apple sauce (you can substitute with vegetable oil or butter)</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1/4 cup sugar</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">1/4 teaspoon salt</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">Pre-heat your oven to 400 degrees F.</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">In a large mixing bowl combine flour, cornmeal, salt and baking powder. In another bowl mix toge</div><div style="color: rgb(0, 0, 0); font-size: 16px; line-height: normal; text-align: center; "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; text-align: left; ">ther eggs, milk, sugar and apple sauce. Gently fold in the wet mixture with the dry mixture to coat. Do not over stir, be gentle with your batter! Over stirring with cause tough, dry cornbread.</span></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">There will be lumps in your batter. Relax, it's okay!</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">Spray your muffin tin well with cooking spray or use muffin liners. Fill each muffin cup 3/4 full. Be sure not to fill all the way to the top. </div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">Cut your hot dog into one each pieces. I found that you get 3 good size pieces out of a standard hot dog. Insert hot dog into center of the muffin with the flat side down so they stand nicely.</div><div style="color: rgb(0, 0, 0); font-size: 16px; line-height: normal; text-align: center; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">Bake muffins 10-15 minutes or until done. At the 10 minute mark do the toothpick test to see if they are done. Mine were perfect at 15 minutes, but some ovens run hotter. </div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">Remove from pan while warm to avoid over cooking.</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">Enjoy with ketchup, mustard or your favorite condiment!</div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">This recipe created 14 standard muffins for me. </div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div><div style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><br /></div></div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div style="background-color: rgb(255, 255, 255); text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtSMpqVF5LSrF2ySUsMD4W-bFUYAOH24Gg0mlJXtE2jTGCPuu8li48xpT9I2U7xs8YioL7UE_s1BZJwUcb9Cyp_-fBt8aDoqlzK5jJ7wvC4np8gXqKlNlSu7BmotRYyj-vIohuqtWfmxR/s1600/IMG_6567.jpg" style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MTdDyuZv68WjkePiNFWPpmwlhqeG8TVEcfngCbG-MpTlo9HWvfJpw_6vgCadPHf3Ho2HbIW6fz8Uvs0ciEoeXqw1wOEBHSxiMpS1MPRnrjFDe62Z0lfZzM8feruZcStyGYouNRbXvxDN/s400/IMG_6571.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725108668039343698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 301px; " /></a><div style="text-align: left; "></div></div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-25597047675480384052012-03-18T13:38:00.005-07:002012-03-18T13:56:53.593-07:00Amigos Taco Soup Olé (Crockpot)<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KHmvsMRRIt2RPPRsF9aQgE8SGFdLL6T_88sHgAO5lbvodVet_RSsraj3M4GZfYWj3qWgtmFHD7fepwsknckno4oENNW5K6dlBszPqhyAAqt7_5gVE1b8bCZaAVJpZ8Voxc77Q9Ktsgab/s1600/IMG_6245.jpg"><span><span style="font-size: 100%; margin-right: auto; margin-left: auto;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KHmvsMRRIt2RPPRsF9aQgE8SGFdLL6T_88sHgAO5lbvodVet_RSsraj3M4GZfYWj3qWgtmFHD7fepwsknckno4oENNW5K6dlBszPqhyAAqt7_5gVE1b8bCZaAVJpZ8Voxc77Q9Ktsgab/s400/IMG_6245.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5721339482113217890" /></span></span><div style="text-align: center;"><span><br /></span></div></a><div><div style="text-align: center;"><u><br /></u></div><br /><span><span style="font-size: 100%;">I'd like to tell you I slaved away over the stove to make this soup, but to be honest I didn't. We're having a weird winter and spring here in Indiana and its hot hot hot! At least for a native Alaskan like me it is. Lately it's been coasting around 70 degrees here and I'm putting off turning on the air conditioner for as long as I can. I've been keeping busy volunteering and would rather throw a bunch of ingredients together in a crockpot and walk away while I'm out helping animals in need!</span></span><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Speaking of animals we recently became foster failures and adopted our fo</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">ster named Checkers. He was previously adopted and returned. I fell in love with him and scooped him up and took him home. After many a drama we tried to find him a home and ultimately I was absolutely torn up over him not being in my life. We filled out the adoption papers and the rest was history! Who is Checkers? Let me share his handsome face with you!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><div style="text-align: center;"><div><span><br /></span></div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KHmvsMRRIt2RPPRsF9aQgE8SGFdLL6T_88sHgAO5lbvodVet_RSsraj3M4GZfYWj3qWgtmFHD7fepwsknckno4oENNW5K6dlBszPqhyAAqt7_5gVE1b8bCZaAVJpZ8Voxc77Q9Ktsgab/s1600/IMG_6245.jpg" style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNeI0FfV6zzBDD0MgvSh0tOaiRFbdvru1ahjDGqFpYCqTaMC8f3L7DdZEZ6Gdqcte5kdw6U8n6OOFAtexp_W9B2xhh7P-3KTnHE7wHygZhj892cIEgGwBd7CIFsfpNyP9Lk0eyZuJXJC1/s400/IMG_6234.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5721340637404944370" style="color: rgb(0, 0, 0); font-family: 'Times New Roman'; font-size: medium; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 301px; height: 400px; " /></a><div><br /><br /></div><div style="font-family: 'Times New Roman'; text-align: left; font-size: medium; "></div></div></div></div><div><br /></div><div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 16px; ">He was hunting flies in this picture, haha. He is a big boy and about eight months old.</span></div><div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 16px; "><br /></span></div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 16px; ">Anyway! About this taco soup! It's quick, delicious, and full of flavors! I am a tomato hater, but I think the stewed tomatoes in this worked well and I was OK with eating the big old chunks of em'! For some reason tomatoes are tolerable for me when they're cooked down. The beef gets incredibly tender as it cooks on low for hours. Try this! It's inexpensive and easy. I call it semi-homemade, hehe.</span></div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 16px; "><br /></span></div><div style="text-align: center;"><span><div style="font-family: Georgia, serif; font-size: 16px; text-align: left; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KHmvsMRRIt2RPPRsF9aQgE8SGFdLL6T_88sHgAO5lbvodVet_RSsraj3M4GZfYWj3qWgtmFHD7fepwsknckno4oENNW5K6dlBszPqhyAAqt7_5gVE1b8bCZaAVJpZ8Voxc77Q9Ktsgab/s1600/IMG_6245.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCV1rYEv4hdqfmHOizhdnNWAV4EJH5Uht4FNxvZnYz156Yl1IiGp_8HlyRphjwofbcKdcH5PjyPLsuf7AH8ugDMvzV0eVXNwbq8-__bkB6kbUshiCU5zhkoP1Vg9dxPNeQu3mT8xZu4PU/s400/IMG_6248.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5721341422122004450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 301px; " /></a></div><div style="font-family: Georgia, serif; font-size: 16px; "><br /></div><div style="text-align: left; "><span><b>Amigos Taco Soup Olé</b></span></div><div style="text-align: left; "><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><span style="font-size: 16px; "><i>adapted from <a href="https://www.cookbookresources.com/cart/Shop/full_cookbook_catalog/full_color_hard_cover_handbook_978-1-59769-043-0.asp" style="color: rgb(153, 153, 153); text-decoration: none; ">Easy Slow Cooker Recipes (Cookbook Resources)</a></i></span></div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><span style="font-size: 16px; "><br /></span></div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">1 pound of lean ground beef</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">2 (15 ounce) cans chili beans with liquid</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">1 (15 ounce) can whole kernel corn with liquid</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">2 (15 ounce) cans Mexican stewed tomatoes</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">1 (1o ounce) can diced tomatoes with green chilies</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">1 packet of ranch dressing mix</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">1 packet taco seasoning</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">Shredded cheddar cheese (optional topping)</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">Sour cream (optional topping)</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">Brown ground beef in large skilled, drain and transfer to sprayed slow cooker.</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">Add remaining ingredients and stir well. Cover and cook on LOW for 8 to 10 hours. When serving, sprinkle cheese and/or sour cream over each serving.</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); ">Serves 6 to 8.</div><div style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></div></div></span></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-81644741571727298722012-03-09T19:27:00.005-08:002012-03-09T19:39:32.104-08:00Party Sandwiches (Crockpot)<div style="text-align: center;"><span ><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-Z7DwpJjMkPf3Kc7xGWYiNGH_lcPqojU8vOl3Q7RWZUJJ9AXn2baRZz1YK_CS742BjVjf1ZBC38iG2kOjCfkL2_L6tf57VJDwccZHB8EtqBrsxw5_rcqUVesrxBaTWY9GK3cEuZgVm-o/s1600/IMG_6000.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-Z7DwpJjMkPf3Kc7xGWYiNGH_lcPqojU8vOl3Q7RWZUJJ9AXn2baRZz1YK_CS742BjVjf1ZBC38iG2kOjCfkL2_L6tf57VJDwccZHB8EtqBrsxw5_rcqUVesrxBaTWY9GK3cEuZgVm-o/s400/IMG_6000.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5718104981386175586" /></a><div><div style="text-align: center;"><span ><u><br /></u></span></div><span ><span style="font-size: 100%;">So lately my honey and I have been on a food budget as he's our only income while I'm on vacation. I managed to plan my meals cheaply and only spent about $68 at the grocery store for two weeks of dinners (plus other essentials like milk, eggs, etc.) Not too shabby if you ask me! We normally spend $100 or more so I think I did pretty well with what I had. I bought a lot of canned beans, haha! That's okay though, I love beans!</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">This is a great simple and delicious sandwich. There's no fuss or muss and it really doesn't need any kind of dressings to it. It's plain delicious on a bakery fresh hot d</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">og bun! This would be even better on a hoagie bun too! I'm really falling in love with my ancient crockpot....I should take her picture some day! Best $3.00 I ever spent!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">We ate this with pasta salad, but your sides are endless. Corn on the cob, fresh garden salad, potato chips, the options go to infinity and back!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">On to the recipe!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-Z7DwpJjMkPf3Kc7xGWYiNGH_lcPqojU8vOl3Q7RWZUJJ9AXn2baRZz1YK_CS742BjVjf1ZBC38iG2kOjCfkL2_L6tf57VJDwccZHB8EtqBrsxw5_rcqUVesrxBaTWY9GK3cEuZgVm-o/s1600/IMG_6000.jpg" style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRL8hi42YSZM2C84xD2plJXnlTm2eMEWs0rkwSCBR2qsVKASSm9QWvjq8uRN-WbvRPWT_Wzv9p5kjnsYrKeZtethmP_uCrez6TFVUGwxNOVf9lUoErO5jSMA3JQfU9t-2PLnDF9j9qyOV/s400/IMG_6002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5718106140614092226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 301px; height: 400px; " /></a><div style="font-family: 'Times New Roman'; text-align: left; font-size: medium; "></div></div></div><div><br /></div><div><span style="font-family: Georgia, serif; font-size: 16px; "><b>Party Sandwiches</b></span></div><div><span style="font-family: Georgia, serif; font-size: 16px; "><i>from <a href="https://www.cookbookresources.com/cart/Shop/full_cookbook_catalog/full_color_hard_cover_handbook_978-1-59769-043-0.asp">Easy Slow Cooker Recipes (Cookbook Resources)</a></i></span></div><div><span style="font-family: Georgia, serif; font-size: 16px; "><br /></span></div><div><span >3 pounds boneless, skinless chicken thighs</span></div><div><span >2 tablespoons Caribbean jerk seasoning</span></div><div><span >1 (10 ounce) package frozen chopped bell peppers and onions</span></div><div><span >2/3 cup chicken broth</span></div><div><span >1/4 cup ketchup</span></div><div><span >1/3 cup packed brown sugar</span></div><div><span >8 hot dog buns/hoagie buns, split</span></div><div><span ><br /></span></div><div><span ><br /></span></div><div><span >Rub chicken thighs with jerk seasoning and a little pepper. Place in sprayed slow cooker and add bell peppers and onions.</span></div><div><span ><br /></span></div><div><span >Combine broth, ketchup and brown sugar in bowl and pour over chicken. Cover and cook on LOW for 6 to 8 hours.</span></div><div><span ><br /></span></div><div><span >Remove chicken from cooker with slotted spoon and shred chicken using two forks.</span></div><div><span ><br /></span></div><div><span >Return chicken to slow cooker and mix well. Fill buns with chicken mixture.</span></div><div><span ><br /></span></div><div><span >Yields 8 sandwiches.</span></div><div><span ><br /></span></div><div><span >Enjoy!</span></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com1tag:blogger.com,1999:blog-556812802300218008.post-38495132091871371652012-02-08T11:32:00.000-08:002012-02-08T11:54:50.142-08:00Smokey White Bean Soup<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbrZ5TV6KItz7MLovfyTnc9M6nFtuBis9GOKv4LD6k-gLTw3rw9CspyOpuI91Eiwxlgx78Kw3QPH0iskRig13yuUL_6V4K_xH3VJWZ8WNr1ulC-D4D17yA3I-m6iAg8NMrkZgvesVIDmT/s1600/IMG_5170.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbrZ5TV6KItz7MLovfyTnc9M6nFtuBis9GOKv4LD6k-gLTw3rw9CspyOpuI91Eiwxlgx78Kw3QPH0iskRig13yuUL_6V4K_xH3VJWZ8WNr1ulC-D4D17yA3I-m6iAg8NMrkZgvesVIDmT/s400/IMG_5170.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706850663797936162" /><div style="text-align: center;"><br /></div></a>It's winter and although it's been a very odd and pleasantly warmer winter here in Indiana I still enjoy my hot soups and stews. I'll admit, I've been a bit homesick on this long vacation and one of my favorite smells is my mother's Fifteen Bean Soup and Cornbread. I always joke that I don't like it, but I actually love it. It's comforting, it's homemade, and above all it's delicious! I of course didn't have fifteen different kinds of beans on hand, but I did have some great northern beans and a little bit of navy beans leftover from another meal. Use whatever white bean you'd like, it'll turn out delicious!<div><br /></div><div>This is a nice thick soup that sticks to the ribs and warms the heart. It has great flavors and my house smelled incredible while it was slow cooking on the stove. I am guilty of walking outside just to walk back in and smell the soup!<br /><div><br /></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbrZ5TV6KItz7MLovfyTnc9M6nFtuBis9GOKv4LD6k-gLTw3rw9CspyOpuI91Eiwxlgx78Kw3QPH0iskRig13yuUL_6V4K_xH3VJWZ8WNr1ulC-D4D17yA3I-m6iAg8NMrkZgvesVIDmT/s1600/IMG_5170.jpg" style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoxMzhm9QTSJMJZbkonibIa9ubGj8TsgQh10K1OigS2V3KGGfphBqh3X6QfarIuSzjJzv1hTRP7T7ZWPFuaYinQW8Kd_zfpQBmWSLwcTsEXiDJdjRMW6oYNtr3z5qR7d13E-iMsG43_HX/s400/IMG_5172.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5706851804888775794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 301px; " /></a><span style="text-align: left; "></span></div><div><br /></div><div><b>Smokey White Bean Soup</b></div><div><i>adapted from <a href="www.whatwereeating.com">whatwereeating.com</a></i></div></div><div><br /></div><div>1 1/2 tablespoon olive oil</div><div>1 yellow onion, diced</div><div>2 carrots, diced</div><div>2 cloves garlic, minced</div><div>1 sprig rosemary</div><div>1/4 cup parsley, dried or fresh</div><div>1 bay leaf</div><div>1/2 teaspoon dried basil</div><div>1/2 teaspoon dried oregano</div><div>1lb. dried small white beans, rinsed and picked through</div><div>1 smoked ham hock</div><div>8 cups of water, plus extra if needed</div><div>1 cup chicken broth</div><div>1 teaspoon salt</div><div>1 teaspoon ground black pepper</div><div><br /></div><div><br /></div><div>In a large pot heat oil over medium heat. Add diced onions and carrots to pot. Stir. Saute over medium heat 10-15 minutes, stirring occasionally, until the onions are translucent and the carrots are tender.</div><div><br /></div><div>Add dried white beans, garlic, bay leaf, dried oregano and basil. Stir and cook an additional 3-4 minutes.</div><div><br /></div><div>Add the ham hock, parsley and rosemary. Cover with 7 cups of water and 1 cup of chicken broth. Add salt and pepper. Stir.</div><div><br /></div><div>Raise heat to high and bring to a boil. Once you reach a boil reduce heat to medium low and let simmer for 2 1/2 hours or until the beans are tender. If soup gets too thick add additional water.</div><div><br /></div><div>Once beans are soft remove the ham hock and rosemary sprig. Taste soup and season with additional salt and pepper if desired. </div><div><br /></div><div><br /></div><div><i>Optional:</i></div><div>Remove ham hock's skin and bone. Chop up ham hock meat and add to the soup, if desired. Smokey deliciousness!</div><div><br /></div><div><br /></div><div>Enjoy!</div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-14208498915112278422012-01-23T15:30:00.000-08:002012-01-23T15:51:16.935-08:00Philly Cheese Steak Pizza<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAEol4QUMMxaV_6bnUkT5BC9D4yQ5amaCCWoD12pX_J05FjXMxEjui8JCoMZUMlBWdOuMSzDyXLCeicCDXr__CmeHd_9_rTId2d_XvomsDoHyPtdNHJ78F6QWciNXbXjj82J6cKzsYgUq/s1600/IMG_4467.jpg" style="text-align: left; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAEol4QUMMxaV_6bnUkT5BC9D4yQ5amaCCWoD12pX_J05FjXMxEjui8JCoMZUMlBWdOuMSzDyXLCeicCDXr__CmeHd_9_rTId2d_XvomsDoHyPtdNHJ78F6QWciNXbXjj82J6cKzsYgUq/s400/IMG_4467.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700974604825071138" /></a></div><div><div><div><div><div style="text-align: center;"><span ><u><br /></u></span></div><div style="text-align: left;">I try to be smart and budget friendly when planning meals. Cheap and easy is the way to go, but I also want my food to taste good. Better yet, amazing! I usually go to my</div><div style="text-align: left;"> trusty <a href="http://www.shoptasteofhome.com/The-Busy-Family-Cookbook/38074,default,pd.html">Taste of Home Busy Family Cookbook</a>. It was gifted to me when I first moved out of </div><div style="text-align: left;">my parents house and it's been my trusty book ever since. I've tried many recipes and they're pretty easy and budget friendly for the most part. It has all different sections: Beef, Pork, Poultry, Seafood, Meatless, Sides & Salads, and Desserts. Most of them are 30 minutes or less which is pretty awesome! Less time preparing a meal and more time with the kids, spouse, friends, or even your pets.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I liked this pizza. It wasn't the typical Philly Cheese Steak flavor I was </div><div style="text-align: left;">used to, but it intrigued me enough to want to try it. It takes 15 minutes to prep and 15 bake. The crust was mildly sweet and really complimented the tangy Italian dr</div><div style="text-align: left;">essing and gooey mozzarella. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To save more I recommend going online to find some coupons to help you with this recipe. I personally use <a href="http://www.blogger.com/www.couponsuzy.com">Couponsuzy.com</a> or visit <a href="http://www.blogger.com/www.pillsbury.com">Pillsbury.com</a> and sign-up to rec</div><div style="text-align: left;">eive coupons to go toward your crescent rolls. Buy the two tubes and you should have enough ingredients to make this dinner at least twice.</div><div style="text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAEol4QUMMxaV_6bnUkT5BC9D4yQ5amaCCWoD12pX_J05FjXMxEjui8JCoMZUMlBWdOuMSzDyXLCeicCDXr__CmeHd_9_rTId2d_XvomsDoHyPtdNHJ78F6QWciNXbXjj82J6cKzsYgUq/s1600/IMG_4467.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E4nASQyc96jQXtM3L-0C614mcmGXjdsNSjeMVeBeeJK0xHAWdyx6-9E4yx-Ycg7p8c50OIVTgraOQ0H8HvJXDGLOIhRZclKlw86UhVZnBIuioIX1a-By9fPIf_LxQb-7fpiPJrlfeuFS/s400/IMG_4469.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700977072912797906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div><div></div><div style="text-align: center;"><div style="text-align: left; "><b>Philly Cheese Steak Pizza</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAEol4QUMMxaV_6bnUkT5BC9D4yQ5amaCCWoD12pX_J05FjXMxEjui8JCoMZUMlBWdOuMSzDyXLCeicCDXr__CmeHd_9_rTId2d_XvomsDoHyPtdNHJ78F6QWciNXbXjj82J6cKzsYgUq/s1600/IMG_4467.jpg"></a></div></div></div></div></div></div><div style="text-align: left;"><i>from <a href="http://www.shoptasteofhome.com/The-Busy-Family-Cookbook/38074,default,pd.html">Taste of Home Busy Family Cookbook</a></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tube (8 ounces) refrigerated crescent rolls</div><div><div><div><div><div style="text-align: center; "><div style="text-align: left; ">1 medium green pepper, chopped</div></div></div></div></div></div><div style="text-align: left;">1 medium onion, chopped</div><div style="text-align: left;">2 tablespoons olive oil</div><div style="text-align: left;">1/4 teaspoon beef bouillon granules</div><div style="text-align: left;">1/2 pound thinly sliced deli roast beef</div><div style="text-align: left;">1 tablespoon Italian salad dressing</div><div style="text-align: left;">1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 375 degrees.</div><div><div><div><div><div style="text-align: center; "><div style="text-align: center;"><br /></div></div></div></div></div></div><div style="text-align: left;">Unroll crescent roll dough into one long rectangle; seal perforations. Press onto the bottom and up the sides of an ungreased 13x9 inch baking dish. Bake at 375 degrees for 7-10 minutes or until lightly browned.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, in a large skillet, saute the green pepper, onion in oil and bouillon until vegetables are tender; set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Arrange beef over browned crust. Brush with salad dressing and sprinkle with mozzarella cheese. Bake 4-5 minutes longer or until cheese is melted. Top with green pepper mixture. Cut into squares.</div><div style="text-align: left;"><div><div><div><div><div style="text-align: center; "><div style="text-align: left; ">Yields 6 servings.</div></div></div></div></div></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">***Cooks tip: If you have more than enough green pepper mixture, save some in a small container to store for omelettes later in the week!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><div style="text-align: left; "><div><div><div><div><div style="text-align: center; "><div style="text-align: left; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAEol4QUMMxaV_6bnUkT5BC9D4yQ5amaCCWoD12pX_J05FjXMxEjui8JCoMZUMlBWdOuMSzDyXLCeicCDXr__CmeHd_9_rTId2d_XvomsDoHyPtdNHJ78F6QWciNXbXjj82J6cKzsYgUq/s1600/IMG_4467.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigowYUN08KxOeQdL_3qXSQxSYqPKptmw8Kf4Qo9KeSVaARTILlTuOLHZqPJgd2WfxvXiDYex42MgScJMi7vgPmX134JKALhL_SFh9rd_Czr8HqwWc9kZ8yD83JSYbVjNNYZWPjVfzBx2As/s400/IMG_4465.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700978768007528034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><i style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></i></div><div style="text-align: left;"><span style="color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); "><i><span >I was not paid or gifted any linked products. I was not asked to link any of the above websites. I purchased the item(s) with my own personal money and any reviews and/ or recipes above are my own.</span></i></span></div><div style="text-align: left; "></div></div></div></div></div></div></div></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-25319995288708489012012-01-21T16:02:00.000-08:002012-01-23T15:29:21.209-08:00Colorful Chicken Chili<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82UqwCINu7bLsd4vP3fGvT-ETGqzMY-G_KvQw5wxPTr6-YPdX66yKNBqVw7G1dVRzQb29QKVEOHXlnpLRUZRjx2Wz3h67PbdwwB7CqNUbXJ6b4ni6dfC1hRnzwU7QoMB0BSM70145nLKs/s1600/IMG_4420.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82UqwCINu7bLsd4vP3fGvT-ETGqzMY-G_KvQw5wxPTr6-YPdX66yKNBqVw7G1dVRzQb29QKVEOHXlnpLRUZRjx2Wz3h67PbdwwB7CqNUbXJ6b4ni6dfC1hRnzwU7QoMB0BSM70145nLKs/s400/IMG_4420.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700240245612605906" /><div style="text-align: center;"><br /></div></a><div><br /></div><div>I make this chili every time my work has a party and it's a big hit. It's very easy to make and it tastes delicious. I love all of the colors! This makes a nice big pot of chili that could feed a large family with no problems.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82UqwCINu7bLsd4vP3fGvT-ETGqzMY-G_KvQw5wxPTr6-YPdX66yKNBqVw7G1dVRzQb29QKVEOHXlnpLRUZRjx2Wz3h67PbdwwB7CqNUbXJ6b4ni6dfC1hRnzwU7QoMB0BSM70145nLKs/s1600/IMG_4420.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhVmfQepGhFOxbDQOzh2YVXT9IPoOSaOmNcCdxCI-TfCSjdN96SKkiBkXSGl5ATkeiPbny7DzcbskhMpri4XlbOQxWT7ZNxeR6xNBExAp7OSPKi031_4k5Qizz3TG_3QOV5XbP62dKIQe/s400/IMG_4348.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700240809823332978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div style="text-align: left;"><b>Colorful Chicken Chili</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">1 red or orange bell pepper</div><div style="text-align: left;">1 green bell pepper</div><div style="text-align: left;">1 yellow onion</div><div style="text-align: left;">2-3 boneless skinless chicken breasts</div><div style="text-align: left;">1 can black beans</div><div style="text-align: left;">1 can kidney beans</div><div style="text-align: left;">1 packet <a href="http://www.mccormick.com/Products/Seasoning-Mixes/Chili/White-Chicken-Chili-Seasoning-Mix.aspx">McCormick's White Chicken Chili</a> seasoning packet</div><div style="text-align: left;">2 cups frozen corn</div><div style="text-align: left;">1 cup of water</div><div style="text-align: left;">2 tablespoons Olive Oil</div><div style="text-align: left;">Chicken Broth</div><div style="text-align: left;">Salt</div><div style="text-align: left;">Pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sour Cream (optional)</div><div style="text-align: left;">Shredded Cheese (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In large pot heat olive oil over medium heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Roughly chop bell peppers and onion, add to pot. Salt and pepper to taste.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cube chicken into bite size pieces. Add to vegetables. Cook until the chicken is no longer pink.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add seasoning packet and water, stir to mix thoroughly.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add can of black beans and kidney beans. Rinse beans first if desired. Use empty cans to measure out chicken broth, add two cans worth of broth to soup.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add frozen corn.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring to a boil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and let simmer for 10-15 minutes until heated through and chicken is done.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add more broth or water until desired consistency. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Top with shredded cheese or sour cream if desired.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 8-10</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><span >I was not paid or gifted any linked products. I purchased the item with my own personal money and any reviews and/ or recipes above are my own.</span></i></div><div style="text-align: left;"><br /></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-2683387852773729482012-01-07T16:37:00.001-08:002012-01-07T16:51:38.584-08:00Blueberry Muffins<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp26_4tHh3qCpkuzozy8-5hlriP3FcQCxvUSW0qELzEKEPMhTwq44rdf2FvflzZEr-17eXEZfYgunwyLN1rFSJeTDDYhRdri2dHT7Qyy03AMp6yPrREbp98IkeONc2STHjObTDio1w6-H/s1600/IMG_3917.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp26_4tHh3qCpkuzozy8-5hlriP3FcQCxvUSW0qELzEKEPMhTwq44rdf2FvflzZEr-17eXEZfYgunwyLN1rFSJeTDDYhRdri2dHT7Qyy03AMp6yPrREbp98IkeONc2STHjObTDio1w6-H/s400/IMG_3917.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695053967921579506" /></a><div><div style="text-align: center;"><span ><u><br /></u></span></div><div><br /></div><div>I have been craving blueberry muffins for around two weeks now. While browsing the grocery store I see them in their little plastic containers and all I'd have to do was pick one up and place it in my cart, but I didn't. They've been on my mind almost nightly, yet I nev</div><div>er just went and bought some. I knew I could make them at home and that I had the supplies, but I needed motivation. I've been spending almost every day 4+ hours at the local animal shelter helping with the kitties. I've also been fostering a couple kittens and boy do they wear me out! I'm on my fourth set and it's very enriching and warms my heart when I see their adoptive families cuddling them in joy.</div><div><br /></div><div>Anyway, back to the muffins! I decided today was the day. TODAY I was going to make some Blueberry Muffins. I trusted Google to set me in my direction and it came up with a recipe called "To Die for Blueberry Muffins." It seemed easy and I loved the crumbly bits that went on top before baking.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp26_4tHh3qCpkuzozy8-5hlriP3FcQCxvUSW0qELzEKEPMhTwq44rdf2FvflzZEr-17eXEZfYgunwyLN1rFSJeTDDYhRdri2dHT7Qyy03AMp6yPrREbp98IkeONc2STHjObTDio1w6-H/s1600/IMG_3917.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AMbFWhYOkeFwq7piv2o6NqjTRe8-uc2r6heY6YqB8cTRU9E-zYLbC7n5fvbsDvzqQGr1g_gXo3kiIbKeOn8VRyctLIySDRElJ9ptsyVMP3L8M_x1NGzrOatSDQFhU2-vewASIqqpLyjE/s400/IMG_3919.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695055406893852882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div></div></div><div><br /></div><div>I may of cooked them a little too long, but they had a slightly crunchy crusty top that was sweet and a super moist center LOADED with blueberries! I kind of like a crust on my muffins so it worked for me. I took a look at others' photos and each one varied. I think these were pretty good and will taste even better once I'm over this cold that's ruining my taste buds!</div><div><br /></div><div><br /></div><div><b>Blueberry Muffins</b></div><div><i>recipe posted by <a href="http://allrecipes.com/recipe/to-die-for-blueberry-muffins/Detail.aspx">Colleen on allrecipes.com</a></i></div><div><br /></div><div>1 1/2 cups all-purpose flour</div><div>3/4 cup white sugar</div><div>1/2 teaspoon salt</div><div>2 teaspoon baking powder</div><div>1/2 cup vegetable oil</div><div>1 egg</div><div>1/3 cup milk</div><div>1 cup fresh blueberries</div><div><br /></div><div>1/2 cup white sugar</div><div>1/3 cup all-purpose flour</div><div>1/4 cup butter, cubed</div><div>1 1/2 teaspoon ground cinnamon</div><div><br /></div><div><br /></div><div>Preheat oven to 400 degrees. Grease muffin tins or line with muffin liners.</div><div><br /></div><div>Combine 1 1/2 cup flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil in 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture.</div><div><br /></div><div>Fold in the blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.</div><div><br /></div><div>To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and cinnamon. Mix with fork and sprinkle over muffins before baking.</div><div><br /></div><div>Bake 20-25 minutes or until done.</div><div><br /></div><div>Enjoy!</div><div style="text-align: center;"><br /></div></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-77245332448179365332011-12-14T14:04:00.001-08:002011-12-14T14:25:24.182-08:00Loaded Baked Potato Casserole<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwvB7tgeroeJefE1nAirB20yGa33g6MbyZFyjOOtk7vcpCVU0-yHPhHRL1XDqrnbkWnlhUV79Fy19-Ny9HQ_CvXlPK29sXDDCX-OrKTiONOr7G_zs_6R0IWP6wJ2tAQbQ6Q9lEQtUthqL/s1600/casserole.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwvB7tgeroeJefE1nAirB20yGa33g6MbyZFyjOOtk7vcpCVU0-yHPhHRL1XDqrnbkWnlhUV79Fy19-Ny9HQ_CvXlPK29sXDDCX-OrKTiONOr7G_zs_6R0IWP6wJ2tAQbQ6Q9lEQtUthqL/s400/casserole.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5686108765293744770" /><div style="text-align: center;"><br /></div></a><div style="text-align: center;"><br /></div>My mother knows I love to cook and Food Network is a pretty good addiction of mine. I don't consider myself a culinary artist by any means. The easier to make, the better! Well....as long as it tastes good. Right? Right! Well my mother gifted me a year's subscription to Paula Deen's magazine, Cooking with Paula Deen. I love Paula. She's a little nutty, but she's funny. She's a mother-in-law I wouldn't mind having. However I don't think I could visit her often because I think my waist line would just expand and I'm working on getting that slimmed down, hehe.<div><br /></div><div>I chose this recipe because it seemed easy and who doesn't love loaded baked potatoes?? Paula don't let me down!</div><div><br /></div><div><div style="text-align: center; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwvB7tgeroeJefE1nAirB20yGa33g6MbyZFyjOOtk7vcpCVU0-yHPhHRL1XDqrnbkWnlhUV79Fy19-Ny9HQ_CvXlPK29sXDDCX-OrKTiONOr7G_zs_6R0IWP6wJ2tAQbQ6Q9lEQtUthqL/s1600/casserole.jpg" style="text-align: left; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudIhz5fk3v_81EOdc82RynjRVR41mVhHHxfQUX-XApEOhD3hFEFaqzyMxhV8BHqktVELsFIUuwWKaXb1ry3ghUF62e-NzQ-xCx34RBWw1AEjEsrMjaCMZZ-LJsseSp5gUdUuFCvv7v2Pg/s400/casserole2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5686109674202161234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 301px; height: 400px; " /></a></div></div><div><br /></div><div><div style="text-align: left;"><br /></div><div style="text-align: left;">I didn't follow the recipe exactly because I do like to make things from scratch. Can you blame me? It was really good and flavorful. I had to add more seasonings because it only called for pepper. I added more pepper and a little more salt and I even ate it with a dollop of sour cream on top! I apologize for the poor quality of the photos and the tacky tinfoil. Casserole isn't the prettiest or easiest thing to take a photo of.</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Loaded Baked Potato Casserole</b></div><div style="text-align: left;"><i>adapted from Cooking with Paula Deen Sept/Oct 11' issue (<a href="http://www.cookingwithpauladeen.com/recipe_results.php?id=2976">original recipe here</a>)</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">48oz. white potatoes, quartered</div><div style="text-align: left;">8oz. cream cheese</div><div style="text-align: left;">1 1/2 tsp. black pepper</div><div style="text-align: left;">1 tsp. salt</div><div style="text-align: left;">1 rotisserie chicken</div><div style="text-align: left;">2 cups shredded cheddar cheese, divided</div><div style="text-align: left;">1 cup chopped green onion, divided</div><div style="text-align: left;">1 (12oz.) package fresh broccoli florets, divided</div><div style="text-align: left;">6 slices bacon, cooked and crumbled</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 375. Grease a 13x9-inch baking pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel potatoes if desired. Bring large pot to a boil, salting water if desired. Add quartered potatoes and boil until fork tender.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain potatoes. In stand mixer add potatoes and entire package of cream cheese and pepper. Beat until desired consistency. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add in 1 3/4 cup of shredded chicken, 1 cup of cheese, 2/3 cup green onions, half of broccoli, and half of bacon. Stir to combine. Spread mixture into prepared baking dish.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle with remaining chicken, broccoli, bacon, and remaining 1 cup of cheese.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover loosely and bake 45 minutes until cheese is melted and casserole is heated through. Top with remaining green onions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 6-8 servings</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enjoy! :)</div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-14631390212665317842011-05-11T20:27:00.000-07:002011-05-13T13:42:42.679-07:00Baby Bok Choy and Tofu Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlfukeelSq8GmwEFCflKl8tLFgln2NN4TTpwBK2noIE6nXRxAteuc2Z9170h0setBRLgMBZ3nEqq69vNHggfjWbsov4WaQWb_b7aF_gmGobJ5ylAxMYAvwt4SER4ty2QriWPuODGdhhvk/s1600/Baby+Bok+Choy+and+Tofu+Stir+Fry.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605666894906931474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlfukeelSq8GmwEFCflKl8tLFgln2NN4TTpwBK2noIE6nXRxAteuc2Z9170h0setBRLgMBZ3nEqq69vNHggfjWbsov4WaQWb_b7aF_gmGobJ5ylAxMYAvwt4SER4ty2QriWPuODGdhhvk/s400/Baby+Bok+Choy+and+Tofu+Stir+Fry.png" /></a><br />So if you haven't discovered <a href="http://www.blogger.com/www.groupon.com">Groupon</a> I urge you to check it out! Every day there is a local daily deal where you can get insane discounts! Most are 50% off the original price, but it varies. I snagged a deal for Glacier Valley Farm CSA, which is a community supported agriculture group based right here in Alaska!<br /><br />I was pretty stoked to try this out. Alaskan grown products? Sweet! I'm trying to be more of a localite, although it's not easy (or cheap). Normally you get a box from them once a week for $35. Product varies depending on season and it's usually around 18lbs. of goodies.<br /><br />Well, Groupon had a coupon for a discount so I'd only have to pay $17! Pretty sweet, right? I almost wish I would've bought a few as gifts! They sold out within a few hours. Anyway, I picked up my box today and inside I got Alaskan potatoes, sprouts, and tofu. Certified organic goods (non-Alaska): fuji apples, navel oranges, romaine lettuce, chard, baby bok choy, garlic, yellow onions, and zucchini squash. They also put in a newsletter filled with recipes so I was eager to try one! Now I've never had bok choy or tofu.<br /><br />I was a bit nervous to be honest. More about the tofu than the bok choy. However after making this and trying it out I'm pretty happy with it. Bok choy isn't my favorite leafy vegetable (so far Spinach takes the lead), but it wasn't terrible! I let the tofu cook for awhile (a little too long on one side, oops!) so it got kind of crusty. Yum! The tofu was still different from say chicken. It wasn't horrible, but it wasn't amazing either if that makes sense? I'd eat it again and plan on trying it grilled next. Kabobs perhaps? It's just different! It's less points on the WW program too :P<br /><br />If you're a tofu lover I'm sure you'd enjoy this. I enjoyed it and it's PACKED full of good for you things! I plan on making this again!<br /><br /><br /><br /><strong>Baby Bok Choy and Tofu Stir Fry</strong><br /><em>adapted from Glacier Grist (Glacier Valley Farm CSA), May 2011</em><br /><br />2-3 tbsp. olive oil<br />1 yellow onion, sliced<br />4 cloves garlic, finely chopped<br />1 tsp. red pepper flakes<br />1 tsp. ground ginger (or 1 tbsp. fresh ginger, grated)<br />4oz. firm tofu, sliced into bite size pieces<br />1/4 cup water<br />1/4 cup rice wine vinegar<br />2 tbsp. sugar, white (or honey)<br />2 tbsp. soy sauce 2 carrots, thinly sliced on the diagonal<br />1 zucchini squash, thinly sliced on the diagonal<br />2 baby bok choy, sliced and coarsely chopped<br /><br /><br />In a small sauce pan combine water, rice wine vinegar, sugar and soy sauce and bring to a simmer. Simmer until sauce thickens (add a little flour if needed). Set aside until ready to use.<br /><br />Heat the oil over medium heat in a large skillet or wok. Stir in onions and cook for 2-3 minutes.<br /><br />Add garlic, red pepper flakes, and ginger and cook for 1 more minute.<br /><br />Stir in tofu and cook until golden brown on all sides, about 5 minutes.<br /><br />Add carrots to the tofu mixture and cook for another 2 minutes.<br /><br />Add zucchini and bok choy to skillet and toss to coat.<br /><br />Pour thickened sauce over vegetables and tofu. Serve over rice (optional).<br /><br /><br /><br />This recipe can serve 4-6 people.<br /><br /><strong>Weight Watchers Points</strong> (per serving, serving 4, does not include rice): 4perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com1tag:blogger.com,1999:blog-556812802300218008.post-86847795136443432482011-04-21T22:16:00.001-07:002011-04-21T23:07:17.933-07:00Last Minute Easter Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_lb2RwzUV3Qj-QHGN7FXr9ZqMrQRt_hKYob49TsH-bT4_APWBSh6YyK3456KeD4TiLudIxoa52VlhZ59TTU8BVwLceae830dvRdqXzzSz00EYvkzTlUAIMdoxvBP59qxY-ZwdClm86sO/s1600/ChickenCupcake.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5598284036915500866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_lb2RwzUV3Qj-QHGN7FXr9ZqMrQRt_hKYob49TsH-bT4_APWBSh6YyK3456KeD4TiLudIxoa52VlhZ59TTU8BVwLceae830dvRdqXzzSz00EYvkzTlUAIMdoxvBP59qxY-ZwdClm86sO/s400/ChickenCupcake.png" /></a><br />So whenever there's a holiday coming up I like to bake something for my co-irk...I mean co-WORKERS! They're usually gobbled up fairly quickly and everybody begins zipping around on a sugar high. Maybe I should invest in some IV's and sugar solution? Hmm...<br /><br />I found this recipe on <a href="http://www.marthastewart.com/">Martha Stewart</a> some time ago when looking for holiday (Christmas) recipes. They were just so darn cute and seemed pretty easy I had to make them myself! Of course I took a shortcut with the cake (boxed), as baking and all that jazz during the week isn't really my idea of "fun" in the few hours I'm off of work. However you can always bake your own cake from scratch...I'm sure Martha has a few good ones (recipe links to a vanilla cupcake recipe)! :)<br /><br />The original recipe uses buttercream, but in all honesty cream cheese frosting is my favorite and it's easier. Feel free to use buttercream if your heart (or rather your stomach) desires! I promise I won't be mad.<br /><br /><br /><strong>Spring Chick Cupcakes<br /></strong><em>adapted from </em><a href="http://www.marthastewart.com/article/spring-cakes#slide_1"><em>Martha Stewart</em></a><em><br /></em><br />1 box white or yellow cake mix<br />cupcake liners (cheap ones are good, don't waste your pretty ones here!)<br /><a href="http://www.hersheys.com/twizzlers/products/twizzlers-pull-n-peel.aspx">Pull n' Peel Twizzlers</a> (for comb, optional)<br />black or brown jimmies (for eyes)<br />yellow or orange <a href="http://mms.com/us/">M&M's</a><br />Cream cheese frosting (see recipe below or store bought)<br />1 bag sweetened shredded coconut<br /><br /><br />Bake cupcakes like you normally would. I used cheap liners because I don't like cleaning pans. I used <a href="http://www.bettycrocker.com/products/supermoist-cakes">Betty Crocker's Supermoist White Cake Mix</a>. Let cool completely! You must let them cool! Do not be impatient...bad! Bad!<br /><br />Peel cupcake wrappers off cupcakes. When turned upside-down, each cupcake becomes the body of a chick. Spread cream cheese frosting on top of the cupcake working your way down. Martha suggests using a plate to do this, I simply cupped the chick in my hand. Do whatever you're comfortable with! Use a small offset spatula (or butter knife in my case, haha) to coat the sides thickly with frosting, and then mound more on top to create a dome shape. It's okay if you get crumbs in the frosting, the "feathers" will hide them!<br /><br />Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Gently pat and press coconut into the frosting letting the excess fall back into the tray.<br /><br />Place eyes (jimmies) on chicks using your fingers or tweezers. Use yellow or orange M&M's to create the beak. Cut Twizzler's down and place on top if you want combs on your chickies! (For other varieties visit the original recipe)<br /><br /><br /><br /><strong>Cream Cheese Frosting</strong><br /><em>from </em><a href="http://www.blogger.com/www.marthastewart.com"><em>Martha Stewart</em></a><br /><br />16oz. cream cheese, softened at room temperature<br />1 cup confectioner's sugar<br /><br /><br />Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.<br /><br /><br /><strong>*Note:</strong> This is not an overly sweet frosting. Feel free to add tiny amounts of more confectioners sugar to get it to the right sweetness.<br /><br /><br /><strong>How to Toast Coconut<br /></strong><br />1 bag of sweetened shredded coconut<br />1 cookie sheet<br /><br /><br />Preheat oven to 300 degrees.<br /><br />Spread coconut out evenly on cookie sheet and cook for about 20min. stirring the coconut every 5-7min. until the color is nice and golden brown.<br /><br /><br /><br />Recipe made 12 cupcakes!<br /><br /><br /><br /><em><span style="font-size:78%;">***I was not compensated in any way to advertise or link any items above. I am earning nothing from you clicking the links. These are items I bought with my own personal money and wish to share with you.</span></em>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-3824311337862110352011-03-15T10:03:00.001-07:002011-03-15T11:09:21.364-07:00White Bean Soup with Sautéed Shrimp and Garlic Croutons<div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkp5Qfr66HpJ26nYQFS69N2ZktrqZY6mYLyJljmtlWjI4o-7-D6RfUju8P1Kn76WeeEDsFIRtFyUB4lfArUtQNOZpUdVxVyD49GOxzmZO6_cYZuNYx7L1wO4QGLWb-DhqrL31XgAVGRHqi/s400/IMG_0707.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5584363082100653538" /><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >I think this is by far one of the most complicated recipes I've made since cooking on my own. The most daunting meal I've ever made was making my first turkey for Thanksgiving! That was just an odd experience, but it was well worth the fuss and muss. This is what that recipe was all about. Time. It took a long time and careful watching, but gosh it was worth it!</span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >It's so nice to make pretty much every layer of a meal homemade. Of course I can't conjure up shrimp on my own, but the soup and croutons were all me. That makes me proud. Someone award me a gold star!</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1gGbTYsSRVgG7iTCqR3jXhvWTtaKQxFyBjp_16-uwq9bYZdC_Z_9eMK6smZaYvcpGvKMtLOtM-RMS7EnYWME_Qel-jaEMmGS8QkDIlxa4T8-K8FsyLMytCK7Jl7wtd9lIsRqq8lQgHtS/s400/IMG_0703.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5584363461673243986" /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >The soup was delicious and creamy. It was perfectly seasoned, even though I didn't have a cheesecloth to bundle my herbs and I used dried instead of fresh. The shrimp although I can only use frozen here (landlocked = lack of fresh seafood) was juicy and succulent. The garlic croutons were full of flavor, crispy yet chewy. Ahhhh I could live off those croutons! I'll never buy stuff from the store again! :)</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >If you cannot find dry cannellini beans you can use either white navy beans or great northern beans.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><b><span class="Apple-style-span" >Basic Beans</span></b></div><div style="text-align: left;"><i><span class="Apple-style-span" >from Fine Cooking Magazine, January 2004</span></i></div><div style="text-align: left;"><span class="Apple-style-span" ><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" >1 1/2 cup dried cannellini beans, sorted through and rinsed</span></div><div style="text-align: left;"><span class="Apple-style-span" >2 bay leaves</span></div><div style="text-align: left;"><span class="Apple-style-span" >2 cloves garlic, smashed</span></div><div style="text-align: left;"><span class="Apple-style-span" >2 to 3 sprigs fresh herbs (rosemary, thyme, and flat-leaf parsley)</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 tsp. kosher salt</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. </span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type of bean (check occasionally to be sure the beans aren't boiling and are covered with liquid; add water if needed).</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Discard the herb bundle. Add the beans and their cooking liquid immediately to the soup recipe, or let the beans cool in liquid and refrigerate for up to three days.</span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUSthD4K9CYDydjjGgb5QU5VHXX_7wdIsB08udsbLyuHQ4fJhDbIg6VWKMyVGfrndNk_y5zY34wvDGPRUAIS-DbEsltWv3tgngMJWcPMvK8xkE4x8BtpB8ykI85L4uXRr13rG2MtMlUDR/s400/IMG_0701.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5584363266451902178" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>White Bean Soup with Sautéed Shrimp & Garlic Croutons</b></div><div style="text-align: left;"><span class="Apple-style-span" ><i>from Fine Cooking Magazine, January 2004</i></span></div><div style="text-align: left;"><span class="Apple-style-span" ><i><br /></i></span></div><div style="text-align: left;"><span class="Apple-style-span" >Cooked cannellini beans</span></div><div style="text-align: left;"><span class="Apple-style-span" >5 tablespoons extra-virgin olive oil; plus 1 tbsp. for drizzling</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 large yellow onion, cut into 1/4-inch dice</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 carrots, peeled and cut into 1/4-inch dice</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 inner rib celery, cut into 1/4-inch dice</span></div><div style="text-align: left;"><span class="Apple-style-span" >Salt and ground black pepper</span></div><div style="text-align: left;"><span class="Apple-style-span" >2 cloves garlic, minced</span></div><div style="text-align: left;"><span class="Apple-style-span" >1 tbsp. chopped fresh rosemary</span></div><div style="text-align: left;"><span class="Apple-style-span" >4 tsp. fresh lemon juice; more to taste</span></div><div style="text-align: left;"><span class="Apple-style-span" >2 1/2 cups 3/4-inch diced country bread or baguette (about 6 ounces)</span></div><div style="text-align: left;"><span class="Apple-style-span" >3/4lb. medium shrimp, peeled, deveined, rinsed, and patted dry</span></div><div style="text-align: left;"><span class="Apple-style-span" >Pinch cayenne</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Cook the cannellini beans following the Basic Beans method above.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1 1/2 tbsp. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. </span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don't break up.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, puree the remaining beans and all of the broth in a blender. Transfer the pureed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Heat a large skillet over medium-high heat for 1 minute. Add 1 1/2 tablespoons of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue to cook for 1 minute, tossing well. Transfer to a large plate.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and saute, stirring often, until the shrimp is firm, pink, and slightly browned, 3 to 4 minutes.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Ladle the soup in large, shallow bowls and dust with a pinch of cayenne. Garnish with a few croutons, a portion of the shrimp, a sprinkling of the remaining rosemary, and a drizzle of oil.</span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" ><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" >Recipe says it serves 4, but could easily serve 6.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><b>Weight Watchers Points (per serving, serving 6):</b> 10 points</span></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-60419500113096701082011-03-13T11:20:00.000-07:002011-03-13T11:55:26.119-07:00Mocha Crinkles<div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWokX_PZG-DpDkOd_0rw8X5l4fO2kfufLqQ4nMP_Huj9uGWM4gcRzQXXytr4fHuMQtZk8_Qkq0X6T1CrMl4jHjZtTxg51zktq3b4pXjVHVr82NAFGER3HwHWcXdpABDR7iLwLQTANFe0N/s400/IMG_0712.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5583632024297292306" /><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">So for the past few weeks I've been craving something sweet and chocolate and wanted to make something. I'd recently picked up some cocoa powder to make souffles. Of course I had to find other means of using up the cocoa before leaving for Alaska. I found this super easy recipe in a cookbook my boyfriend's family had gotten me a few Christmas' ago. I love this book. Almost every recipe has a picture. Who doesn't love pictures?! I'm one of those people who likes to know what my food is supposed to look like when I'm done, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hehe</span>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I was disappointed in myself for not reading all the way through the recipe first before getting started. Why was I disappointed? It calls for the dough to be refrigerated for a few ho<span class="blsp-spelling-error" id="SPELLING_ERROR_2">urs</span> so you've been forewarned! Now don't go and try to pass the fridge step, it won't be the same! Letting the dough chill for a bit will make it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">easier</span> to roll into balls.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">They're not overly sweet and really the coffee flavor is very light. They stayed nice and soft and were chewy on the outside. I was a little weirded out by the black pepper in the recipe, but I stuck it in anyway! I'm not sure what 1/8 tsp. of black pepper really does for these cookies, but who cares? They were yummy! I'm pretty sure these will be on the list for the holiday baking.I'm a sick sick woman aren't I? Already planning my holiday baking...</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Dozto_dlcQLEalEtuSWOFqhV4BBR_e_7MszfuRBvhbSCTiuerC_FDK018fviHJKw4dPtWE-wMw2vsQHKsA8E0-bYSMF2a81AYY6fkwZkLPc7xqeiWY21IGqdbSeI-xiJCa5mNsgW2uZ/s400/IMG_0710.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5583634454758198594" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><b>Mocha Crinkles</b></div><div style="text-align: left;"><i>adapted from <a href="http://pilcookbooks.com/The-Cookie-Bible/M/1412720095.htm">The Cookie Bible</a></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 1/3 cup sugar</div><div style="text-align: left;">1/2 cup vegetable oil</div><div style="text-align: left;">1/4 cup reduced-fat sour cream</div><div style="text-align: left;">3 tbsp. egg whites (or 1 egg)</div><div style="text-align: left;">1 tsp. vanilla</div><div style="text-align: left;">1 3/4 cups all-purpose flour</div><div style="text-align: left;">3/4 cup unsweetened cocoa powder</div><div style="text-align: left;">3 tsp. instant espresso or coffee granules</div><div style="text-align: left;">1 tsp. baking soda</div><div style="text-align: left;">1/3 tsp. salt</div><div style="text-align: left;">1/8 tsp. black pepper</div><div style="text-align: left;">1/2 cup powdered sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beat sugar and oil in a medium bowl. Mix in sour cream, egg whites (or egg) and vanilla. Set aside.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add flour mixture to sugar mixture; mix well. Refrigerate dough until firm, 3 to 4 hours.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350<span class="Apple-style-span" style="line-height: 15px; font-family: arial, sans-serif; font-size: small; ">º</span>F. Pour powdered sugar into a shallow bowl. Roll dough into 1-inch balls. Roll balls in powdered sugar.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake on <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ungreased</span> cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch. (Do not <span class="blsp-spelling-error" id="SPELLING_ERROR_5">overbake</span>.) Cool on wire racks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes about 5-6 dozen cookies (depending on the size you make them).</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">and for the close up...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgPKglfuNIwZZCqEOSVNDaBrr4_qOJazx4k1OCICK5vum0KU6mXTR7n_199_BjMfLN1Uv-mkXA53DUeEXIGEz8_BB0hYYO4J7JTZkJlmweBt_n3gvEEajo6jcy6zSItLW1OiTq6_ZX4o8/s400/IMG_0711.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5583637963656011970" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span class="blsp-spelling-error" id="SPELLING_ERROR_6">oooohhhhhh</span>...</i></div><div style="text-align: center;"><br /></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com2tag:blogger.com,1999:blog-556812802300218008.post-44228212992816949232011-03-10T07:42:00.000-08:002011-03-10T08:09:33.719-08:00Pilgrim's Potato Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYsnKPpzk5bX4aVzpiFHdvhIEPLaCKbbQO9vT-7kmLFBD_2BFJD6-9GEY7jxV0ado0ZYKPiX834Wb0wBl0nL_4Gu-miSioRMpIAwXugJyTr0VPE4MliE2ZE_E70D1oI8HRv_MY4pyN9MR/s1600/Pilgrims+Potato+Chowder.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYsnKPpzk5bX4aVzpiFHdvhIEPLaCKbbQO9vT-7kmLFBD_2BFJD6-9GEY7jxV0ado0ZYKPiX834Wb0wBl0nL_4Gu-miSioRMpIAwXugJyTr0VPE4MliE2ZE_E70D1oI8HRv_MY4pyN9MR/s400/Pilgrims+Potato+Chowder.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5582478206909066482" /></a><div><br /></div><div>I don't consider myself a soup person. Although I will eat it, it's definitely not something that I crave. My mother subscribes to Paula <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Deen's</span> magazine so I always take the opportunity to browse through them. Pretty much anything the Queen of Butter cooks up looks and sounds delicious. I stumbled across this chowder and it seemed interesting. Something along the lines of a potato soup, and let me tell you I love potato soup! Especially with the little dumplings on the top!</div><div><br /></div><div>This is an easy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">peasy</span> recipe that's full of flavor. It's thick and warm and perfect for the cooler rainy days we've been having lately. Of course you can control the thickness with some water or broth, but I let the recipe lead me. It's stick to your ribs good, especially with some buttered bread! </div><div><br /></div><div><br /></div><div><b>Pilgrim's Potato Chowder</b></div><div><i>adapted from Cooking with Paula <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Deen</span> Magazine, Jan/Feb 2007</i></div><div><i><br /></i></div><div>1 pound of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Yukon</span> gold potatoes, cubed and divided (about 3 medium)</div><div>1 1/2 cups chicken broth, reduced sodium-fat free</div><div>1 cup carrot, sliced rounds</div><div>1 (11oz.) can corn, drained</div><div>1/2 cup onion, chopped</div><div>1/2 cup celery, sliced</div><div>1/2 tsp. thyme</div><div>1/2 tsp. salt</div><div>1/2 tsp. ground black pepper</div><div>2 tbsp. flour</div><div>1 cup half-n-half <b><span class="Apple-style-span" >*</span></b></div><div><span class="Apple-style-span" >1/4 cup chopped parsley</span></div><div><span class="Apple-style-span" >2 cups grated Swiss or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Monterey</span> Jack cheese</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; ">*</span><span class="Apple-style-span" > = if you don't have half-n-half melt 1 tbsp. butter in 1 cup of milk</span></div><div><span class="Apple-style-span" style="font-family: Helvetica, sans-serif; font-size: 12px; line-height: 15px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Helvetica, sans-serif; font-size: 12px; line-height: 15px; "><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 15px; ">Combine half of potatoes with broth in saucepan with tight fitting lid. Bring to boil and simmer about 10 minutes, or until tender.</span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" >Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender. </span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" >Dissolve flour in 1/4 cup half-and-half; stir into chowder with remaining half-and-half and parsley. Cook, stirring over medium heat to thicken slightly. Serve topped with grated cheese.</span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" >Salt and pepper to taste.</span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" >Serves 4-6.</span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 15px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Georgia, serif; font-size: 13px; line-height: 20px; "><div style="text-align: left; "><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Georgia, serif; line-height: 20px; "><b>Weight Watchers Points (per serving):</b> 9 points</span></span></div><div style="text-align: left; "><i><br /></i></div><div style="text-align: left; "><i><span class="Apple-style-span" style="font-style: normal; "><i><span class="Apple-style-span" style="font-size: 13px; font-style: normal; "><em><span style="font-size: 10px; ">*I am in no way affiliated with the websites/companies linked. I was not paid to use or advertise their products. I am not earning profit from linking the items. These are items that I personally pay for (WW subscription and produce linked) and will not be reimbursed.</span></em></span></i></span></i></div></span></span></span></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-49309312847834011322011-03-09T09:47:00.000-08:002011-03-09T09:54:01.856-08:00Wordless Wednesday: Fostering & Walking<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKkQcDTZYt8WTUMJmqhks0yxy7PVqMx_8oaI579U1VXOM4JyxuLOlS54RF-W8CqE423NZtu8N0tC4eRJF2rR1_h1gBF-KHmj26OZ0WYu6j6Jj_iZrMeEO2pMuRgF4BQL5bKjcWVNeCT24/s1600/IMG_0649.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKkQcDTZYt8WTUMJmqhks0yxy7PVqMx_8oaI579U1VXOM4JyxuLOlS54RF-W8CqE423NZtu8N0tC4eRJF2rR1_h1gBF-KHmj26OZ0WYu6j6Jj_iZrMeEO2pMuRgF4BQL5bKjcWVNeCT24/s400/IMG_0649.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582139867714683394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0rLfD_B24f1TN8wGnvw_4txp8o9OPVoc16FvoAgftaI0HRHgMrMxlfssOFAQpcnKdRQWoZa0JaZjn4gV5k9vq1FujGQHeecH1UD0IFBMeZ8peiabAnJ2_VNkEyNFoysEmL9rum1_KqRa/s1600/IMG_0665.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0rLfD_B24f1TN8wGnvw_4txp8o9OPVoc16FvoAgftaI0HRHgMrMxlfssOFAQpcnKdRQWoZa0JaZjn4gV5k9vq1FujGQHeecH1UD0IFBMeZ8peiabAnJ2_VNkEyNFoysEmL9rum1_KqRa/s400/IMG_0665.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582139733748834994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_U0MVrdzg5VhyGIEM6RxmzXIdXcIxjjR5L30jS6oW5X2P7Ifzh2Dl3g_LMHKo3yxrGGwnmG9-kjINydZbERUAZTb09U27jQyn1yXNLuxdqlWpSVhcBJXDrpIlTddJW2qMga-BiQIx6Uh/s1600/IMG_0679.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_U0MVrdzg5VhyGIEM6RxmzXIdXcIxjjR5L30jS6oW5X2P7Ifzh2Dl3g_LMHKo3yxrGGwnmG9-kjINydZbERUAZTb09U27jQyn1yXNLuxdqlWpSVhcBJXDrpIlTddJW2qMga-BiQIx6Uh/s400/IMG_0679.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582139666807322914" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT9B8Co538shh5SQzLfLiADAcIeMmAiucWCfupXDCXUlkfYpJ0r-YLduHPOTxwMCzEloIAPNTHBR6Bs1G4iZN0LUImayViAtcCYgcE6OXqOl3jxt8r9ycZt6Zx6lqnYDeIZRl8LlvdSxW/s1600/IMG_0670.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT9B8Co538shh5SQzLfLiADAcIeMmAiucWCfupXDCXUlkfYpJ0r-YLduHPOTxwMCzEloIAPNTHBR6Bs1G4iZN0LUImayViAtcCYgcE6OXqOl3jxt8r9ycZt6Zx6lqnYDeIZRl8LlvdSxW/s400/IMG_0670.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5582139587233915698" /></a><br /><div style="text-align: center;"><br /></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-13969052907278207872011-03-03T18:00:00.001-08:002011-03-03T18:32:57.087-08:00Shrimp with Zucchini and Tomatoes<span class="Apple-style-span" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLHcprIg1cAfJZASvuEhwHYffZyj_yZcHKh3UnR3vDQ3FnNjyICG5oFYV_0e-jzC8rtO3g61qNTuhDfgZxMVLkvdc5EvpBNbL0-0WUkpE6E-Q8f7FAapOkI5x8n0tnHYMM03tE6ooh5Im/s1600/Shrimp+with+Zucchini+and+Tomatoes.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYLHcprIg1cAfJZASvuEhwHYffZyj_yZcHKh3UnR3vDQ3FnNjyICG5oFYV_0e-jzC8rtO3g61qNTuhDfgZxMVLkvdc5EvpBNbL0-0WUkpE6E-Q8f7FAapOkI5x8n0tnHYMM03tE6ooh5Im/s400/Shrimp+with+Zucchini+and+Tomatoes.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5580038912258141730" /></a>Tell me, how can you not want to dig into this deliciously colorful dish? The best part? It's VERY quick! Okay that's not the BEST part, but it's close!</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I haven't cooked anything recently that made me just go "Oh My --- Gosh!" when I take a bite. THIS is it. This made me excited to eat! This made me dribble a little on my chin while cooking...</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I had to buy FROZEN shrimp here in Indiana. The only fresh seafood they had was fish (blargh!), crab, and some pre-made cake....patty things that disturbed me. After complaining to the boy about not getting fresh seafood I chucked two frozen bags in my cart and pouted awhile after coasting away to find the next items on my shopping list. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >There's nothing complicated about it. It's simple flavors. I finally get what the foodies on the Food Network always go on and on about. You know what I'm talking about. That fake "oh my this is so good" remark they always make over and over again. Then they go on to describe each thing and I get annoyed (mainly because I can't enjoy it with them), but I get it now. As you eat all different components in this dish it's an explosion of flavor! A simple garlic sauce, nice golden zucchini, cherry tomatoes that sweeten as you cook them, and the shrimp? Amaziiiinnnnng! I'll be honest, I had my doubts about my shrimp as we're in a landlocked state. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Okay okay I'm going to start gushing, let's get on with it!</span><br /><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div style="text-align: left; font-size: 13px; color: rgb(51, 51, 51); line-height: 20px; "><b>Shrimp with Zucchini and Tomatoes</b></div><div style="text-align: left; font-size: 13px; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><i>adapted from <a href="http://www.weightwatchers.com">Weightwatchers.com</a></i></span></div><div style="text-align: left; font-size: 13px; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><i><span class="Apple-style-span"><br /></span></i></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >1 tbsp. olive oil, extra-virgin, divided</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >2 medium-small zucchinis, cut 1/4" thick</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >12oz. medium sized shrimp (peeled and deveined, cut tails off if desired)</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >1 cup cherry tomatoes, cut in half (I love <a href="http://www.naturesweettomatoes.com/">Nature Sweet</a>)</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >1/2 tsp. dried oregano</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >1/2 tsp. ground black pepper, or to taste</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >1/2 tsp. salt</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >2 cloves of garlic, minced</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" >1/4 cup water</span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(80, 80, 80); font-family: arial, helvetica, sans-serif; line-height: normal; "><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(80, 80, 80); font-family: arial, helvetica, sans-serif; line-height: normal; "><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><span class="Apple-style-span" >Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. </span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><span class="Apple-style-span" >Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.</span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><span class="Apple-style-span" ><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "></span><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; ">Heat remaining teaspoon oil in same skillet. </span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; ">Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. </span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; ">Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. </span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; ">Return zucchini to skillet; toss and serve.</span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><b>NOTE: </b>If you have a lot of liquid in the bottom of your pan you can add a little flour, turn up the heat to a boil then reduce heat and let it simmer until thickened. Add thickened sauce before serving for more flavor.</span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; ">Serves 4.</span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(80, 80, 80); line-height: normal; "><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" ><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Georgia, serif; line-height: 20px; "><b>Weight Watchers Points (per serving):</b> 3</span></span></div><div style="text-align: left; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 20px;"><i>By using the smaller shrimp you will get more and make your plate appear fuller.</i></span></span></div><div style="text-align: left; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 20px;"><i><br /></i></span></span></div><div style="text-align: left; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 20px;"><i><span class="Apple-style-span" style="font-size: 13px; font-style: normal; "><em><span style="font-size: 10px; ">*I am in no way affiliated with the websites/companies linked. I was not paid to use or advertise their products. I am not earning profit from linking the items. These are items that I personally pay for (WW subscription and produce linked) and will not be reimbursed.</span></em></span></i></span></span></div></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com3tag:blogger.com,1999:blog-556812802300218008.post-70448546174121249942011-02-23T08:28:00.000-08:002011-02-23T18:14:13.546-08:00Chicken a la Orange aka Crockpot Orange Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis_EGFdJvihZU6e3CtUvT926KUHMjiBqU1Jz9CFbp7S_hm1DDI1J3oAnRaYvu_FODjLw0o0eVYn7Xa8uXXcVwDThBGLBqpUXHHXIVCKv2TFlGwsxn7UfqNXHQ7n4_oVvRDkSTm1734kTL/s1600/Crockpot+Orange+Chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgis_EGFdJvihZU6e3CtUvT926KUHMjiBqU1Jz9CFbp7S_hm1DDI1J3oAnRaYvu_FODjLw0o0eVYn7Xa8uXXcVwDThBGLBqpUXHHXIVCKv2TFlGwsxn7UfqNXHQ7n4_oVvRDkSTm1734kTL/s400/Crockpot+Orange+Chicken.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5576922991955863650" /></a><br /><div style="text-align: left;"><span class="Apple-style-span">Originally this was to be a Wordless Wednesday posting, but after a recipe is asked for I must give! Here you go Amanda!</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">The original recipe picture was quite deceiving to my poor eyes and stomach. The picture in my cookbook displays the Orange Chicken I know and love -- breaded and fried goodness with a sweet orange sauce coating it. I had a feeling this recipe would turn out nothing like the picture...but alas I went forth!</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">You know what? I was right. This is what it turned out as (see delicious picture above, click to enjoy further details.) So alas, it wasn't the chicken I was dreaming of, but what it lacked in fatty deep fried breading it excelled in the yummy ORANGE flavor I was seeking. Saving you the extra fat and calories, I'd consider this the "healthier" orange chicken. </span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">The original recipe calls for two cans of mandarin oranges, but I only used one. I found that the sauce really didn't thicken up on its own in the crock pot after 6 hours so I re-worked the recipe a bit, and this is what I came up with....</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Chicken a la Orange</b></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><i><span class="Apple-style-span">adapted from <a href="https://www.5starcookbooks.com/cart/Shop/full_cookbook_catalog/handbook_978-1-59769-043-0.asp" style="color: rgb(85, 136, 170); text-decoration: none; ">Easy Slow Cooker Recipes (Cookbook Resources)</a></span></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><i><br /></i></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">5-6 boneless, skinless chicken breast halves, trimmed of excess fat</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">1-2 tablespoons salt-free garlic and herb seasoning (such as Mrs. Dash)</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">(1) 11oz. can mandarin oranges in light syrup, drained</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">(1) 6oz. can frozen orange juice concentrate, pulp-free</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">1 tbsp. lemon juice</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">(1) 10oz. can fat-free, low-sodium chicken broth</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">2 tbsp. cornstarch</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">2-3 cups cooked rice (your favorite, I used brown)</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">water</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">Place chicken breasts in sprayed slow cooker and sprinkle with garlic-herb seasoning.</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">Combine oranges, orange juice concentrate, lemon juice, broth, cornstarch & 1/3 cup water in bowl, mix well. Pour mixture into slow cooker. Cover and cook on LOW for 6 to 8 hours.</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">When close to serving, spoon out some of the liquid and simmer in a saucepan on medium heat until thickened. To prevent your chicken from drowning in the remaining juice, scoop out chicken pieces and toss to coat in your thickened sauce. </span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">Place cooked rice on serving platter and top with chicken and sauce. Add additional sauce as needed.</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">Serves 5 to 6.</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;">(Points below for 6 servings)</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-size: 13px; "><b>Weight Watchers Points (per serving):</b> 6</span></span></span></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com2tag:blogger.com,1999:blog-556812802300218008.post-11397999914452025852011-02-17T19:50:00.000-08:002011-02-17T20:23:58.537-08:00Update & Monterey Bake!<div style="text-align: left;"><span class="Apple-style-span">So it's been about five months since my last post and my life has pretty much been an up and down roller coaster. I've said it before that I absolutely dislike cooking in another woman's kitchen so while being at my mother's for long periods of time I don't cook as often as I should. Or what I do cook it's nothing worth blogging about, I promise!</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span">I've since joined Weight Watchers and I've been going since the middle of January and lost 10lbs. This is a pretty sweet accomplishment for me as I'm back to the size I was almost 2 years ago when I moved to Alaska. I think it's a great program and I like that I can plug in any recipe I want to try out and see how many points it's going to cost me. Not a bad deal, eh? That's about all I've been up to besides working my booty off (though really I'd like to keep that barely there area if you ask me) and trying to get healthier. I will try to add in the point value with every post too!</span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfejaa8oPN6RStLKfVp-5kUTFjeCTzmyQsadbZVwF6GG3D83r7__xs_Fs1rrycdnZG7EB-A3j3zVsOrAs5EsjVbGIo1faqwZZU8Ey0Bxl4uAYd6Q8ZZwiXV4jB1BPVMFJlxoCzqTCW7CH3/s400/Monterey+Bake.png" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5574872266676394546" /></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mmmmm</span> salsa, chicken, cheese, sour cream?! All my favorite things in a dish. I think I could go to Mexico and stay awhile as long as they feed me these staples. Some peppers and onions thrown in too and I'm a happy <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chica</span>. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">So this is my first recipe from my Crockpot cookbook. Oh, I'm sorry...SLOW COOKER as the title states. Whatever it is I was ready to take on anything in my ancient kitchen appliance and I knew I could trust her to do great things. My Crockpot is from probably the 1970's and is avocado green and the paint is peeling. She was found on a shelf at Goodwill after scouting the store on several occasions. She's trusty and does the job well! She doesn't BOIL the food on low like so many new cookers. She's perfect and until she retires, I'm keeping her!</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">I loved this dish. My only complaint is that the tortillas in the bottom got soggy and weird and the ones you're supposed to set aside didn't crisp up like a chip at the original 250 degrees as suggested. The book was pretty vague and didn't say the baked ones were SUPPOSED to be crispy, I just assumed? Ah well, everyone tweaks a recipe so here's my version!</span></div><div><br /></div><div><br /></div><div><b><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Monterey</span> Bake</b></div><div><i><span class="Apple-style-span">adapted from <a href="https://www.5starcookbooks.com/cart/Shop/full_cookbook_catalog/handbook_978-1-59769-043-0.asp">Easy Slow Cooker Recipes (Cookbook Resources)</a></span></i></div><div><i><br /></i></div><div><span class="Apple-style-span">6 (6 inch corn tortillas)</span></div><div><span class="Apple-style-span">3 cups cubed cooked chicken</span></div><div><span class="Apple-style-span">1 (10 ounce) package frozen whole kernel corn (or 1 1/4 cup)</span></div><div><span class="Apple-style-span">1 (15 ounce) can pinto beans with liquid</span></div><div><span class="Apple-style-span">1 (16 ounce) jar of your favorite salsa</span></div><div><span class="Apple-style-span">1/4 cup fat-free sour cream or "lite"</span></div><div><span class="Apple-style-span">1 tablespoon flour</span></div><div><span class="Apple-style-span">3 tablespoons FRESH cilantro</span></div><div><span class="Apple-style-span">salt and pepper, to taste</span></div><div><span class="Apple-style-span">1 (8 ounce) package shredded Mexican Blend cheese (WW cheese or a reduced fat if following points, you won't need the whole bag)</span></div><div><span class="Apple-style-span">Olive oil</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Preheat oven to 350 degrees.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Cut tortillas into 6 wedges. Place tortillas on a sprayed baking sheet. Lightly brush each wedge with olive oil. Season to taste (salt, pepper, ground cumin, seasoned salt, etc.) Bake for about 10 minutes or until golden and crisp. Set aside.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Spray inside of slow cooker and place 18 of the baked wedges in the bottom of cooker. Layer chicken, corn and beans over tortillas in cooker. Combine salsa, sour cream, flour and cilantro in a bowl and pour over corn and beans. Cover and cook on LOW for 3-4 hours.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">When ready to serve, place remaining tortillas wedges and cheese on top of each serving (1/3c. cheese per serving if following points). Add additional sour cream and salsa as desired (extra points).</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b>TIP: </b>When cooking the chicken ahead of time sprinkle a little of <a href="http://www.mccormick.com/Products/Seasoning-Mixes/Mexican/Fajitas-Seasoning-Mix.aspx">McCormick's Fajita Seasoning</a> on the breasts. Place them on a broiling pan (slits help remove excess fat) and cover with foil. Bake at 350 for about 30-40 minutes or until done. If not completely done (barely pink) it's OK, the time in the slow cooker will finish the cooking process.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Serves 4-6 </span></div><div><span class="Apple-style-span">(Points counted for 6 servings.)</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b>Weight Watchers Points (per serving):</b> 10</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; "><em><span style="font-size: 10px; ">*I am in no way affiliated with the website/company linked. I was not paid to use or advertise their product. I am not earning profit from sales either. These are items that are personally mine that I like to use and want to share with you.</span></em></span></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-29450476951026136162010-09-18T10:30:00.000-07:002010-09-18T10:47:34.649-07:00Dilled Fettuccine with Whiskey-Crab Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrhSs9fMnCnKF1vCYNd9jWpaGeOh6ChNG90fo-Pl20o4fTBeoE-skSV-icJ7XEQOSgZQ3DSAeP-D_PUPrCfvWvr7B1eAdNQexGmQI_-63aZCCAiaBbsxS4ajBOUKw_qTQm_OkGJ87RSx_/s1600/Dilled+Fettuccine+with+Whiskey-Crab+Sauce.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5518307581940005730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrhSs9fMnCnKF1vCYNd9jWpaGeOh6ChNG90fo-Pl20o4fTBeoE-skSV-icJ7XEQOSgZQ3DSAeP-D_PUPrCfvWvr7B1eAdNQexGmQI_-63aZCCAiaBbsxS4ajBOUKw_qTQm_OkGJ87RSx_/s400/Dilled+Fettuccine+with+Whiskey-Crab+Sauce.png" /></a><br /><div align="left">So for my last day in Indiana I wanted to make something special for lunch. Browsing through one of the cookbooks I'd <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">received</span> as a Christmas present a few years ago I found this recipe. This looked so good in the picture and it sounded pretty unique. I'm not much of a seafood person so when it called for crab my stomach started to turn. It then went on to list 1/2 cup of whiskey as an ingredient and I was worried that the sauce would have a powerful whiskey flavor. I decided to go ahead and make the dish, but instead I used imitation crab meat instead as I don't trust seafood in a land-locked area and the price is ridiculous here. If you want great fresh seafood I'll stick to Alaska :)</div><div align="left"><br /></div><div align="left"></div><div align="left">It's very creamy, almost like <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Alfredo</span>. I would add more dill to the dish as I didn't feel that I tasted it at all. It was good and I liked the bits of green onion that kind of burst in my mouth with flavor. We paired it with a delicious crusty bread and butter! I think I might try this recipe with chicken some day. Oh! The sauce tastes nothing like whiskey <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">in case</span> you were wondering ;)<br /><br /></div><div align="left"><strong>Dilled Fettuccine with Whiskey-Crab Sauce</strong></div><div align="left"><em>adapted from Betty <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Crocker's</span> Cooking for Two</em><em><br /><br /></em></div><div align="left">4 ounces uncooked fettuccine</div><div align="left">1 jar (6 ounces) marinated artichoke hearts, drained</div><div align="left">1 tablespoon of butter or margarine</div><div align="left">3 medium green onions, sliced</div><div align="left">1/2 cup scotch whiskey, bourbon or chicken broth</div><div align="left">1 teaspoon dried dill</div><div align="left">1/8 teaspoon salt</div><div align="left">1 teaspoon pepper</div><div align="left">3/4 cup heavy whipping cream</div><div align="left">1 cup cut-up cooked crab meat or frozen (thawed) imitation <span id="SPELLING_ERROR_4" class="blsp-spelling-error">crabmeat</span></div><div align="left"><br /></div><div align="left"><br /></div><div align="left">Cook fettuccine as directed on package</div><div align="left"><br /></div><div align="left">Cut artichoke hearts into halves if necessary. Heat butter in 10-inch <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">skillet</span> over medium heat until melted. Cook 2 tablespoons green onions in butter about 3 minutes, stirring frequently, until tender. Stir in whiskey, dill weed, salt and pepper. Cook over medium-high heat about 3 minutes, stirring occasionally, until almost all liquid has evaporated.</div><div align="left"><br /></div><div align="left">Stir whipping cream into whiskey mixture. Heat to boiling, stirring constantly. Cook over medium-high heat about 3 minutes, stirring frequently, until slightly thickened. Stir in artichoke hearts and <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">crab meat</span>; heat through.</div><div align="left"><br /></div><div align="left">Drain fettuccine. Toss fettuccine and sauce. Sprinkle with remaining green onions. Serve with crusty bread and enjoy!</div><div align="left"><br /></div><div align="left"><em><span style="font-size:78%;">*I have not been paid or asked to advertise the cookbook used.</span></em></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-52706869238150072552010-09-15T14:39:00.000-07:002010-09-15T14:41:11.679-07:00Worldess Wednesday: Cobbler Cups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbTdgEgfqDgFPrZGxXGy1klZUwIqjCaT9bEf05_XddQZa5tbc7LbvbFDPtNqJSiG08Hm8J1Tt9L5ZzHGdhHOlmpO2bBEu0E_0ZpK6Gqutfw3MBqeaRvu9vtSrLsDSEdMImDitx9tclDtO/s1600/Cobbler+Cups2.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517258524141824786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbTdgEgfqDgFPrZGxXGy1klZUwIqjCaT9bEf05_XddQZa5tbc7LbvbFDPtNqJSiG08Hm8J1Tt9L5ZzHGdhHOlmpO2bBEu0E_0ZpK6Gqutfw3MBqeaRvu9vtSrLsDSEdMImDitx9tclDtO/s400/Cobbler+Cups2.png" /></a><br /><div align="center"></div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-91883496012115706332010-09-13T16:19:00.001-07:002010-09-13T16:39:15.393-07:00Smothered Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVVlPBKKOewu3foFgxVYo1jBJydEUfNnDy9xK39jKeS5A2grAmVR4MSNjrmw09n_sT_FNTk0dpFxThJsJSDcYTVPpkG3Zq3CP6IMqUUTsS-aBA59z4X8McLQZYVya7wWX4335swWIg8RD/s1600/Smothered+Chicken.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516542130746948338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVVlPBKKOewu3foFgxVYo1jBJydEUfNnDy9xK39jKeS5A2grAmVR4MSNjrmw09n_sT_FNTk0dpFxThJsJSDcYTVPpkG3Zq3CP6IMqUUTsS-aBA59z4X8McLQZYVya7wWX4335swWIg8RD/s400/Smothered+Chicken.png" /></a><br />So I've been cooking lately and either I dislike the recipe and I don't want to share it, or there's just no way to get a decent photo of it. I had some amazing Pork and Green <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Chiles</span> wrapped in warm tortillas the other night, but alas I couldn't get a nice photo to save my life.<br /><br />Now this, ladies and gentleman was an AMAZING dish. The only alteration I will make next time is to leave out the season salt (original recipe), which is to taste. I found even the minimal amount of season salt I did use, plus the bacon bits, was just a bit <em>too</em> salty for me. Other than that, the chicken was moist, the cheese gooey, and the bacon and green onions on top was excellent. It almost reminds me of potato skins on chicken without the sour cream. I bet sour cream would take this dish to a whole new level! Try it and tell me!<br /><br />It's a FAST dish - 20min. tops! It's from one of my favorite cookbooks too which is for the "busier families." Try it! It's simple, cheap, and 100% delicious! We had ours with steamed broccoli and rice.<br /><br /><br /><strong>Smothered Chicken</strong><br /><em>adapted from <a href="http://www.shoptasteofhome.com/The-Busy-Family-Cookbook/38074,default,pd.html&cgid=CBK_TOH">Taste of Home: The Busy Family Cookbook</a></em><br /><br />4 boneless skinless chicken breasts (4 ounces each)<br />Garlic powder, to taste<br />1 tablespoon vegetable oil<br />1 cup shredded <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Monterey</span> and Colby Jack cheese blend<br />1/2 cup chopped green onions<br />1/2 cup bacon bits (the real stuff, please!)<br /><br /><br />Flatten chicken to 1/4-in. thickness. Sprinkle with garlic powder.<br /><br />In a large nonstick skillet, brown chicken over medium heat in oil for 4 minutes; turn.<br /><br />Top with cheese, green onions, and bacon. Cover and cook 4 minutes longer or until chicken juices run clear and cheese is melted.<br /><br /><br /><em><span style="font-size:78%;">*I am in no way affiliated with the website/company linked. I was not paid to use or advertise their product. I am not earning profit from sales either. These are items that are personally mine that I like to use and want to share with you.</span></em>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0tag:blogger.com,1999:blog-556812802300218008.post-65568310874962840112010-09-08T12:06:00.001-07:002010-09-08T12:24:33.247-07:00Saj Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbDyaCOaqU6VaIpgJZwQTkxgpHEK_AfjoFft4nvuxaIJvI4me65I4WYTAA1qnzt2pWL4AZXvzyxhT16vXdcCyS_Fzp8PqOo39wde73OFvQmG55nKn3DPkHgJsgR_LpjH6QPYvLMnRuT7q/s1600/Saaj+Bread.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 301px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514621537861049170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbDyaCOaqU6VaIpgJZwQTkxgpHEK_AfjoFft4nvuxaIJvI4me65I4WYTAA1qnzt2pWL4AZXvzyxhT16vXdcCyS_Fzp8PqOo39wde73OFvQmG55nKn3DPkHgJsgR_LpjH6QPYvLMnRuT7q/s400/Saaj+Bread.png" /></a><br /><br />I've had this recipe available for quite awhile. I've hrmmed (that's a word, right?) over it for awhile. I think part of the reason I didn't upload was because the photo quality isn't ideal. Maybe one day I'll make it again and update the photo, yes?<br /><br />I decided that the bread was just TOO good not to share. There was absolutely no leftovers once I made this and I was quite disappointed I didn't have enough yeast to make it again. The boy and I were like lions fighting over the last piece :P<br /><br />I'd never heard of Saj Bread before, but thought it would go excellent with the curry I made it with. It's flat, chewy, and just plain delicious.<br /><br />You could even make it like a dessert by adding cinnamon sugar and honey on top. Maybe a couple squirts of whipped cream? Anyone? Anyone? ;)<br /><br /><div align="center"></div><div align="center"></div><div align="left"><strong>Saj Bread</strong></div><div align="left"><em>from <a href="http://www.cheesecakeforall.com/">cheescakeforall.com</a></em></div><div align="left"><em></em></div><div align="left">1 tbsp. active dry yeast</div><div align="left">1 tbsp. sugar</div><div align="left">1 1/2 c. warm water (110 to 115 degrees)</div><div align="left">3 1/2 c. all-purpose flour</div><div align="left">1/2 tsp. salt</div><div align="left">oil for coating the dough </div><div align="left"><br /></div><div align="left"><br /></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left">Mix all the ingredients using a blender, except the flour and the remaining 1/2 cup of water. Then pour the mixture in a big bowl, sift the 3 1/2 cups of flour on top and start mixing until smooth and no longer sticky (also add the 1/2 cup of water in this step.)</div><div align="left"><br /></div><div align="left"></div><div align="left">Cover with a damp cloth and put in a warm place for 1 hour. After 1 hour the dough should be doubled in bulk. Knead with hand for a few minutes, then start to divide the dough into medium sized balls. </div><div align="left"><br /></div><div align="left"></div><div align="left">Using a floured rolling pin (you can also flatten with your hands if you prefer) start rolling the balls into circles on a lightly floured service (in this step use the oil for coating).</div><div align="left"><br /></div><div align="left"></div><div align="left">Put a skillet on low heat. When it becomes hot, put the flattened dough in it. Bake for 30 seconds to 1 minute until golden. Flip the bread to the other side for another 30 seconds. Pile your bread and cover to keep them soft.</div><div align="left"><br /></div><div align="left"></div><div align="left">Serve immediately.</div>perdantasterxhttp://www.blogger.com/profile/14722546375205085449noreply@blogger.com0