tag:blogger.com,1999:blog-30233985583716251332024-02-19T09:36:43.182-05:00glittergirl recipes...a place to share my favorite recipes. cocktails, award winning chili, bacon, tofu, and all the vegetables i can roast!Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3023398558371625133.post-84153870778969466622013-01-12T14:42:00.001-05:002013-01-12T14:42:29.051-05:00vegan banana bread ice cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9p962yRdDCBc61sbsJ-a6TsBTv6oJL4BPOuf2jawcp3YvBgBm4Rh5_T-im6y1zcGD5f5DL2i6U9GiQdqIgWOWwfTtAV3o-Hak1laFS62dBC4fmjiQJkclBH9Rp4_3MJ0iEtRztc7Npg/s1600/originals_521-chiquita_banana_sheetmusic_big.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9p962yRdDCBc61sbsJ-a6TsBTv6oJL4BPOuf2jawcp3YvBgBm4Rh5_T-im6y1zcGD5f5DL2i6U9GiQdqIgWOWwfTtAV3o-Hak1laFS62dBC4fmjiQJkclBH9Rp4_3MJ0iEtRztc7Npg/s320/originals_521-chiquita_banana_sheetmusic_big.jpg" width="247" /></a></div>
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this was so crazy easy to make. cheap too. i bought a 99 cent bag of over-ripe bananas. chopped them up and divided them into 2 freezer bags. about 4 bananas in each bag. put them in the freezer, saved them for a rainy day.</div>
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4 frozen bananas</div>
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1-2 cups of almond milk</div>
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a spoonful of vanilla extract</div>
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1/2 cup of walnuts</div>
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dash of cinnamon</div>
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toss it all into a blender and enjoy. you could also add honey, peanut butter or chocolate chips!</div>
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<br />Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com1tag:blogger.com,1999:blog-3023398558371625133.post-60779744819191566142012-10-30T15:07:00.001-04:002012-11-27T08:19:22.299-05:00sardine & avocado sandwich: weird but good!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPCEWh_qt87j8LESzgmpFwG43GiazlppqQiSgyzXfEv_Ip4t1KI9vagDZGb1PCUVvwAwoUgAv2_G1r5FWCAk1omhoi9cK5kkQGrcr48vCcK3gHNeOfrxlGAhvBUOFtYKZutBXq9s7NBY/s1600/IMG_5402_Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPCEWh_qt87j8LESzgmpFwG43GiazlppqQiSgyzXfEv_Ip4t1KI9vagDZGb1PCUVvwAwoUgAv2_G1r5FWCAk1omhoi9cK5kkQGrcr48vCcK3gHNeOfrxlGAhvBUOFtYKZutBXq9s7NBY/s320/IMG_5402_Snapseed.jpg" width="320" /></a></div>
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Ingredients:<br />
2 (3.75-ounce 2-layer) tins brisling sardines in olive oil<br />
2 tablespoons finely chopped parsley leaves, divided<br />
1 tablespoon sherry vinegar<br />
1/4 teaspoon lemon zest<br />
reserve the lemon and cut into 4 wedges<br />
Freshly ground black pepper
4<br />
(1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye<br />
1 ripe Hass avocado<br />
Coarse sea salt<br />
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Directions:<br />
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
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After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.<br />
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Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-1354245005788490962012-10-20T13:24:00.002-04:002012-10-20T13:25:02.691-04:00chili cornbread pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggj7rlJ9_yddb2IgIgHhppCuxlPangeZsYvIOzG7-EeWNvHesUQ05brgs5KT1F0GWuM2Zlse8XommXcRAWbtNLAyFW8sOFZ9_opT6gmW9eFvj_FZl9pdKOc_-aOB77q61JBNP0wk79ZPI/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggj7rlJ9_yddb2IgIgHhppCuxlPangeZsYvIOzG7-EeWNvHesUQ05brgs5KT1F0GWuM2Zlse8XommXcRAWbtNLAyFW8sOFZ9_opT6gmW9eFvj_FZl9pdKOc_-aOB77q61JBNP0wk79ZPI/s320/photo+1.JPG" width="320" /></a><b><br /></b><br />
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<b>Ingredients:</b><br />
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1 pound ground beef (or bison)<br />
1 can (16 ounces) whole kernel corn<br />
1 jar salsa<br />
1/2 cup shredded cheddar cheese<br />
1 box corn muffin mix<br />
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<b>Directions:</b><br />
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Heat the oven to 375°F.<br />
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Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.<br />
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Stir the salsa and cheese in the skillet with the meat. Add some taco or chili seasoning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXIMcMHOx5XCNqmGQT9fEbRI_J4XqlLSbHXw0biVa4Gywy_J9JHpvFd_gginQ5kK0EEAvdgwiMg6Pa8-ysoVNGv4zoqsZ7GebtFnfg45l5pHHXhfNtOlKBOZybfinPo-Z2TIr7t5KfQI/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXIMcMHOx5XCNqmGQT9fEbRI_J4XqlLSbHXw0biVa4Gywy_J9JHpvFd_gginQ5kK0EEAvdgwiMg6Pa8-ysoVNGv4zoqsZ7GebtFnfg45l5pHHXhfNtOlKBOZybfinPo-Z2TIr7t5KfQI/s320/photo+2.JPG" width="320" /></a><br />
Spoon the beef & corn mixture into a 2-quart shallow baking dish.<br />
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Prepare the corn muffin mix according to the package directions. Add 1 can of corn to the mix and a dash of honey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkg1xwkAdOB-UFCrVX8AlCvzNB1KB-ntk43Abm2sYJvi1EuSQEnrKJTSC6cqKcDpAn20FeSJ9ZIryoKRc8ygLFrLW35bh9RbkT6otj2hZ-9lQlH4Zdm_GA0EoU4qvNMOdrpaMJkZjlqvk/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkg1xwkAdOB-UFCrVX8AlCvzNB1KB-ntk43Abm2sYJvi1EuSQEnrKJTSC6cqKcDpAn20FeSJ9ZIryoKRc8ygLFrLW35bh9RbkT6otj2hZ-9lQlH4Zdm_GA0EoU4qvNMOdrpaMJkZjlqvk/s320/photo+3.JPG" width="320" /></a></div>
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Using 2 spoons, drop the batter evenly on top of the beef mixture.<br />
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Bake for 25 minutes or until the corn muffin topping is golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TIzhDujeMfzwGh_BvWYpM6mhHBkFEw3XanFaODTuyWV_OvqM_P-iIZ1RqmikwFyN_3AdBCFvlhH6Vx3KKFwatPT8QkM7kEjhhDAq2aefz-u1YCbAzINnr3RWvcrEEFCgmUMEOYMMJ3A/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TIzhDujeMfzwGh_BvWYpM6mhHBkFEw3XanFaODTuyWV_OvqM_P-iIZ1RqmikwFyN_3AdBCFvlhH6Vx3KKFwatPT8QkM7kEjhhDAq2aefz-u1YCbAzINnr3RWvcrEEFCgmUMEOYMMJ3A/s400/photo+4.JPG" width="400" /></a></div>
<br />Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-32242054013044310882012-09-28T12:53:00.001-04:002012-09-28T12:53:29.804-04:00intuitive cooking...<div class="separator" style="clear: both; text-align: center;">
i've been experimenting with recipes for a few years now. i also pay attention to how my favorite cooks do things. i've watched my mom make her awesome thanksgiving dinner, magalotti make roast chicken and steak with blue cheese and basil leaves. carol has introduced me to the world of grains, veggies and all things pickled. pinterest has been a windfall of recipes. fellow bloggers have taught me how to roast beets and bake crispy tofu.</div>
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so now i'm experimenting more. cooking by intuition. winging things a bit. it's fun. and i'm ok to throw out a meal and order pizza. it helps that my husband is game to try new foods prepared in different ways.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97avcSY8dLRyQBMhO1554pTHarF97wjfO_sIWkEvEm6gCdnPCCSy7ke9xRk7FGKpKdMsG9G7rjkADGxczfISwUVxkDlmyD_Wr3KlQi8B5XXtcloy4f8KRMD2840XhwtHLR4R2xE4g4RM/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97avcSY8dLRyQBMhO1554pTHarF97wjfO_sIWkEvEm6gCdnPCCSy7ke9xRk7FGKpKdMsG9G7rjkADGxczfISwUVxkDlmyD_Wr3KlQi8B5XXtcloy4f8KRMD2840XhwtHLR4R2xE4g4RM/s320/photo+1.JPG" width="320" /></a></div>
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this morning i took some kale i bought (and didn't know what to do with), the leaves from a bunch of beets, and i threw them into the crockpot with some frozen roasted chicken, chopped cipolini onions, some red pepper flakes, a spoon full of brown sugar, and a dash of liquid smoke. they turned out great! but they stunk the house up, and weren't as good left over. next time i'll get a real smoked turkey leg and do it right.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1duBsH793ZCxLJX3XSqKYEi_KFovluu86R0BiA8K_GlNqPGMdQTZdFbKUrnATnx5jca8jd_Q5lD4pPRipBCJa464gDVn7XJRVDxtGBgw8PbOmisLeOCI6JI2uHx7gy_7auueOSNw1lk/s1600/photo+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1duBsH793ZCxLJX3XSqKYEi_KFovluu86R0BiA8K_GlNqPGMdQTZdFbKUrnATnx5jca8jd_Q5lD4pPRipBCJa464gDVn7XJRVDxtGBgw8PbOmisLeOCI6JI2uHx7gy_7auueOSNw1lk/s320/photo+(13).JPG" width="239" /></a></div>
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this is "refrigerator oatmeal". i didn't invent it. i found recipes for it on pinterest. i never really followed the recipes, i just throw it together and it's good. i use an old mason jar and pour in some steel cut oats, then add vanilla almond (or soy) milk, some splenda, and then fruit, seasonings, raisins, etc... my favorite it chopped up apple with pumpkin spice. it's best heated up in small portions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzp6Pn0DglmCAgCys9aZPECdBAHLHeXcq5Jng1O9SAJ0ga9iLd1MHXfw3xm4a3ObfVfIBg_VUV3-vpw-rywa-h39rw5sMntxy8OQoBF1qJ5hZfvS8rICs_2uIBzmXTKNazGuDdZfTDLS8/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzp6Pn0DglmCAgCys9aZPECdBAHLHeXcq5Jng1O9SAJ0ga9iLd1MHXfw3xm4a3ObfVfIBg_VUV3-vpw-rywa-h39rw5sMntxy8OQoBF1qJ5hZfvS8rICs_2uIBzmXTKNazGuDdZfTDLS8/s320/photo+2.JPG" width="320" /></a></div>
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this is my strangest "salad". roasted beets, crumbled blue cheese and walnuts, as usual. but i roasted the beets with sea salt and they turned out way too salty. so i chopped up a pear to balance the salt, and WOW, it's good. i know it sounds weird, but it's quite good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnw0CFjst3_SUj1arF8fdQOfhyphenhyphenwmBMieZdn1p7df6HqKS5cfGv4RjOxgx26PCJwcze1-ddQkjX26DF7IhdOxfbCtuQLy472EpNEcoFdgKi3JQ2XdJD2G6Q7x-dQvSg8ZPfyGIJCqV_Pkc/s1600/photo+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnw0CFjst3_SUj1arF8fdQOfhyphenhyphenwmBMieZdn1p7df6HqKS5cfGv4RjOxgx26PCJwcze1-ddQkjX26DF7IhdOxfbCtuQLy472EpNEcoFdgKi3JQ2XdJD2G6Q7x-dQvSg8ZPfyGIJCqV_Pkc/s320/photo+(14).JPG" width="239" /></a></div>
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today's lesson learned: kosher salt is good, himalayan pink salt is best, and sea salt is super salty.</div>
Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-18350538060600664612012-09-23T04:05:00.003-04:002012-09-23T04:05:40.663-04:00Cheesy Chicken Mexican Dorito Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRax2xrx9YexDHuzmR2adyRqlP58Z1SJZOecPF6WlKP02m8ELIJX0WOiXbb13sN43cjhuIMl2ZvGG5C85w6vkE3vanjoDh8RjrTME2eoMJIGQK0riOnkX16tY2Map__OmTnEXORC9W170/s1600/Japanese-Doritos-Are-WEIRD_Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRax2xrx9YexDHuzmR2adyRqlP58Z1SJZOecPF6WlKP02m8ELIJX0WOiXbb13sN43cjhuIMl2ZvGG5C85w6vkE3vanjoDh8RjrTME2eoMJIGQK0riOnkX16tY2Map__OmTnEXORC9W170/s400/Japanese-Doritos-Are-WEIRD_Snapseed.jpg" width="300" /></a></div>
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<i>(weird japanese doritos bag, not what i used)</i></div>
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this is the trashiest thing i've ever made. and it's good. weirdly good. it would be fun to bring to a potluck. but not something i'd make regularly. </div>
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<b>ingredients:</b><br />
2 chicken breasts, boiled and shredded<br />
1 c. shredded sharp cheddar cheese<br />
1 can cream of chicken soup<br />
1/2 cup of cream cheese<br />
1 can Ro-tel tomatoes with jalepenos or jar of salsa<br />
1/2 packet taco seasoning (or more- to taste)<br />
Bag of doritos<br />
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<b>steps:</b><br />
1. Pre-heat oven to 350-f degrees.<br />
2. In a mixing bowl, combine all ingredients except doritos.<br />
3. In a 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture.<br />
4. Repeat once more, ending with a layer of chicken mixture.<br />
5. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-33760117417606862542012-09-08T12:40:00.001-04:002012-09-08T12:40:26.902-04:00roasted beets & salad ideas...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzJzz8mYKR3e_Z9DNNDrwaxy_jskejEjZ2iRErkwPfuyp5VAuHyu12Zkvl-9WUVlBpewiOe5OZpYc3nIjGuXZk5FsDvCoIzGzu1S0bWzUtHLYAmS2_dHY4xCYyyp6tNIVHs4MDiXSogo/s1600/IMG_4084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzJzz8mYKR3e_Z9DNNDrwaxy_jskejEjZ2iRErkwPfuyp5VAuHyu12Zkvl-9WUVlBpewiOe5OZpYc3nIjGuXZk5FsDvCoIzGzu1S0bWzUtHLYAmS2_dHY4xCYyyp6tNIVHs4MDiXSogo/s320/IMG_4084.jpg" width="320" /></a></div>
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so i'm completely obsessed with beets. not raw. not pickled. roasted. they must be roasted.</div>
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here's how i roast mine:</div>
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i buy a bunch and scrub them. then i peel them. some people peel after they roast, and they are wrong.</div>
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after i peel them, i chop 'em up. then i toss them in olive oil, coarse pink himalayan salt, and a little garlic powder.</div>
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i roast them at 400 degrees until they smell done to me. they emit a lovely sweet smell. usually around 30 minutes.</div>
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they are the best hot out of the oven. when there are leftovers, i like to toss them with some crumbled stinky cheese (blue or goat) and add walnuts or pine nuts. YUM!</div>
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leave out the cheese and it's vegan.</div>
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some people cook the leafy greens that come with the beets. i haven't tried it yet, but i bet they'd be great super slow cooked with some butter and garlic.</div>
Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-19182415442665719822012-09-08T11:29:00.001-04:002012-09-08T11:29:23.305-04:00slow cooked western ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF79ZRPXJP65THjnRZGQ_gdlffp7ldl2mdHO-t0hp7x-K1VHbpC_k_Y1kN7m2zxkVIsPhpjOhB9et6OWf1xIbvpRrJ56kubB5r4xcl93SoJozyvlHbZ6eHciYpctwy93p3o3ftg78FBJ8/s1600/$(KGrHqQOKi!E3i,OMRFJBN5s9R6JDg~~_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF79ZRPXJP65THjnRZGQ_gdlffp7ldl2mdHO-t0hp7x-K1VHbpC_k_Y1kN7m2zxkVIsPhpjOhB9et6OWf1xIbvpRrJ56kubB5r4xcl93SoJozyvlHbZ6eHciYpctwy93p3o3ftg78FBJ8/s320/$(KGrHqQOKi!E3i,OMRFJBN5s9R6JDg~~_3.jpg" width="320" /></a></div>
<b><br /></b>
<b><br /></b>
<b>ingredients:</b><br />
5-7 lbs. western style pork ribs<br />
1 bottle sweet baby ray's BBQ sauce<br />
<br />
<b>directions:</b><br />
bake western style ribs, uncovered at 400 degrees for 30 minutes.<br />
drain off excess fat.<br />
continue baking at 350 degrees for 1 hour, covered.<br />
drain off excess fat.<br />
put sauce on one side, cover, bake for 30 minutes.<br />
put sauce on other side, cover, bake 30 minutes.<br />
if not brown as desired, broil for a few seconds.<br />
<br />Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-75296002680177245872012-09-08T11:22:00.001-04:002012-09-08T11:22:14.440-04:00pumpkin pie martini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlXM5peFZOGRoS1duq2vuTi8vSFHqLZEbJ6RXaEffatM41jwBC538FWzMbgJneCC4liq3vFJPJVzwQijvTRl805smYp9B3sn7mNxdl1FcjvdqmrNOCFQdCCb72mzptBeD1mt9_QesXe0/s1600/380204_10150402021248260_1772691234_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlXM5peFZOGRoS1duq2vuTi8vSFHqLZEbJ6RXaEffatM41jwBC538FWzMbgJneCC4liq3vFJPJVzwQijvTRl805smYp9B3sn7mNxdl1FcjvdqmrNOCFQdCCb72mzptBeD1mt9_QesXe0/s400/380204_10150402021248260_1772691234_n.jpg" width="400" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
ice cubes<br />
2 ounces (1/4 cup) vanilla vodka<br />
2 ounces (1/4 cup) crème de cacao<br />
1/4 cup heavy cream (or whole milk)<br />
1 teaspoon pumpkin pie spice<br />
large spoonful of pumpkin puree or canned pumpkin<br />
whipped cream & graham cracker crumbs, for garnish<br />
<br />
DIRECTIONS:<br />
<br />
fill a cocktail shaker halfway with ice cubes. add the vanilla vodka, crème de cacao, heavy cream, pumpkin and pumpkin pie spice. shake well.<br />
<br />
dip the rims of 2 martini glasses into a bowl of whipped cream & then graham crackers. strain the cocktail into the glasses. add whipped cream on top.<br />
<br />
fancy!!!Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-19533808985509492052012-09-07T16:27:00.000-04:002012-09-08T10:36:48.657-04:00corn & black bean salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_MP24meeCeFLRfzXykEGeUIv8BpWq89pjjfZPGmbWDkxlL6UAtBIaEtnPADJMNtdmoXRrEZOP1j_fABoY5I_kDDrQ4ylWQjnDwP1KRkwpsryIHihGNdY0O6FjwQWYdF3UZ_GKKN7R0g/s1600/IMG_4159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_MP24meeCeFLRfzXykEGeUIv8BpWq89pjjfZPGmbWDkxlL6UAtBIaEtnPADJMNtdmoXRrEZOP1j_fABoY5I_kDDrQ4ylWQjnDwP1KRkwpsryIHihGNdY0O6FjwQWYdF3UZ_GKKN7R0g/s400/IMG_4159.JPG" width="400" /></a></div><br /><br />i love throwing this together with whatever's in my fridge. i always have corn in the freezer and cans of black beans. the trick is to roast the corn first. if corn is cheap & in season, buy it fresh and roast it in the oven in its husks. you can roast canned or frozen corn too. just put it in a pan with a little olive oil & sea salt and roast in the oven.<br /><br /><b>my favorite ingredients:</b><br />roasted corn<br />black beans<br />avocado<br />grape tomatoes<br />orange pepper<br />fresh cilantro<br />a dash of extra virgin olive oil<br />sea salt<br />a squeeze of fresh lime<br />champagne vinegarJenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com3tag:blogger.com,1999:blog-3023398558371625133.post-38468012313455097532012-09-07T09:24:00.000-04:002012-09-08T10:39:28.735-04:00chocolate covered bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxcwVVhClvJ3GZnpagcP7azN1PDzxLehfXE8Pzr7Q0pXJJll_QsrBY1w3h9de1fr6KXsYkTXrDlzQqlyZpVZnp-hmQREzW0Lg1bip-WiUyIL5oU6t1KFWyHPHOhvolS2FBuGLLRgid8E/s1600/chocbac_Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxcwVVhClvJ3GZnpagcP7azN1PDzxLehfXE8Pzr7Q0pXJJll_QsrBY1w3h9de1fr6KXsYkTXrDlzQqlyZpVZnp-hmQREzW0Lg1bip-WiUyIL5oU6t1KFWyHPHOhvolS2FBuGLLRgid8E/s400/chocbac_Snapseed.jpg" width="400" /></a></div><b><br /></b><b><br /></b><br /><div style="text-align: center;"><b>chocolate covered bacon:</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">preheat oven to 400 degrees</div><div style="text-align: center;"><br /></div><div style="text-align: center;">bake thick bacon for 20 minutes, until crisp</div><div style="text-align: center;"><br /></div><div style="text-align: center;">allow bacon to cool</div><div style="text-align: center;"><br /></div><div style="text-align: center;">heat chocolate (dark, milk, white)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">crush nuts and peppermint candy</div><div style="text-align: center;"><br /></div><div style="text-align: center;">drizzle chocolate over bacon and add fancy sprinkles, nuts, etc...</div><div style="text-align: center;"><br /></div><div style="text-align: center;">i added some cinnamon to the white chocolate, yum</div><div style="text-align: center;"><br /></div><div style="text-align: center;">also, it really tastes better chilled.</div><br /><b><br /></b><b><br /></b><br /><br /><br /><br /><br />Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-65228672281001350522012-09-05T13:09:00.000-04:002012-09-08T10:35:31.679-04:00best roasted tofu recipe yet!I got this recipe from "<a href="http://thisisnotadiet-itsmylife.com/" target="_blank">this is not a diet</a>"'s blog. I've tried many variation on roasted tofu and her recipe is amazing!!!<br /><br />Here ya go...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvSdidjr06RjPjkF8vu1MfN-U64qU0dbN1Fyq-epye-uoIeIkvcMrsqZrMgnoWyuhAH3vpm_IdA1TTPbWplsfAwd8zyQKdIHlpA9ZMQE3GaKqMfZ_FRoq99AvRYvxeK5fDzPjZd3tv24/s1600/Baked_Tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwvSdidjr06RjPjkF8vu1MfN-U64qU0dbN1Fyq-epye-uoIeIkvcMrsqZrMgnoWyuhAH3vpm_IdA1TTPbWplsfAwd8zyQKdIHlpA9ZMQE3GaKqMfZ_FRoq99AvRYvxeK5fDzPjZd3tv24/s320/Baked_Tofu.jpg" width="320" /></a></div><br /><br />TIP:<br /><br />Before marinating and roasting, it is a good idea to drain the water from the tofu if it is water packed. Some people soak up the water using paper towels, but I try not to use those unless it’s really necessary. (Too wasteful!) I put the block of tofu in a pasta strainer that has a flat bottom and I rest a pot of water (for the weight) on top of it for 10-15 minutes.<br /><br /> RECIPE:<br /><br />After straining excess water, cut tofu into approximately 1 inch cubes.<br /><br />In a bowl large enough for tossing the tofu, combine soy sauce, lemon juice, grated fresh ginger, cayenne pepper, cumin, and peanut oil.<br /><br />I can’t emphasize enough how delicious peanut oil is, especially for Asian flavored dishes. Toss the tofu in the marinade and let sit for 15 minutes or longer. I never seem to plan ahead enough for longer and the tofu soaks up liquids easily, so a long marinating session isn’t really necessary.<br /><br />Arrange cubes on a roasting pan with space in between each cube (for optimum golden crispiness). <br /><br />Roast for 20-30 minutes. Remove from oven and flip each cube. Depending how patient I’m feeling, I’ll either flip each cube using tongs or use a spatula and hope for the best.<br /><br />Roast for 20 more minutes until golden.Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-36158058628665440552012-09-05T08:24:00.000-04:002012-09-08T10:37:25.147-04:00how to make a cheaper, healthier pumpkin spice frappuccino!<div class="mobile-photo"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6Y0c3NCTajWkGqf6dLWZG8AUiVhwUw_RHM2eJk01ZyEzPYiq8S4J_3rvsGQCuwSOXWrvck9tqsQcOIPjq8dWCxqK_mgXcpIyD_oMfDvtaaSN9x192Oy3-gQC5efpY4jExEXoB0Nfqvw/s1600/photo+2-794980.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="298" id="BLOGGER_PHOTO_ID_5784667664958022482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6Y0c3NCTajWkGqf6dLWZG8AUiVhwUw_RHM2eJk01ZyEzPYiq8S4J_3rvsGQCuwSOXWrvck9tqsQcOIPjq8dWCxqK_mgXcpIyD_oMfDvtaaSN9x192Oy3-gQC5efpY4jExEXoB0Nfqvw/s400/photo+2-794980.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">cold brew some coffee in a french press. freeze some of the coffee in ice cube trays.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">put the coffee & coffee ice cubes in a blender, add vanilla almond milk (or soy or skim), a few spoons of canned pumpkin, some splenda (or sugar or stevia) and a dash of pumpkin spice spice.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">blend it and drink and tell starbucks to go to hell!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRIoWd1vtfidMTwrOasnwx2BVpIUbzQ2fv36q7wTlQW7JzSUrULber1hsqCY8b_ZAKBm_3qQbNYWeCOK8gazEYnJ4Cllx24L_LCOn5qMIbsX5jgSDhjHj6uEe540j4t90gBlQPrt-7uo/s1600/photo+1-791499.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5784667654632165186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRIoWd1vtfidMTwrOasnwx2BVpIUbzQ2fv36q7wTlQW7JzSUrULber1hsqCY8b_ZAKBm_3qQbNYWeCOK8gazEYnJ4Cllx24L_LCOn5qMIbsX5jgSDhjHj6uEe540j4t90gBlQPrt-7uo/s400/photo+1-791499.JPG" width="298" /></a></div><div class="mobile-photo"></div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com1tag:blogger.com,1999:blog-3023398558371625133.post-37931395980888880042012-08-07T07:55:00.000-04:002012-09-08T10:36:48.660-04:00celery root hash browns<div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1QRrT_XEIZy9QNLgJK181QZTvALj7Fv6K0cuvUwM3UJanDRvoJ_PeIor1D5hF_lMesZOEyADeV04oqb_2Lls80fsIefNaxysPP0y3J8z2cCvwg8MysyFAgqb7UWVN-X4TDtQcV81BTg/s1600/photo+1-775657.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5773898810866860194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1QRrT_XEIZy9QNLgJK181QZTvALj7Fv6K0cuvUwM3UJanDRvoJ_PeIor1D5hF_lMesZOEyADeV04oqb_2Lls80fsIefNaxysPP0y3J8z2cCvwg8MysyFAgqb7UWVN-X4TDtQcV81BTg/s320/photo+1-775657.JPG" /></a></div><div class="mobile-photo" style="text-align: center;">an ugly big old root</div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ4bL8nB52RlqhfmzyIU6dnDNKjnaO4Cjd8McsguJWH4LsijKQHH9e0VdM-hI980Zx6g-5Vs5mke7tpaxln5n1k1k6ap33Ege0uwyffOhOXlqNgeqVUgFSSeAR43gA0vP1g7eCZ7uKds/s1600/photo+2-777184.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5773898813770405506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ4bL8nB52RlqhfmzyIU6dnDNKjnaO4Cjd8McsguJWH4LsijKQHH9e0VdM-hI980Zx6g-5Vs5mke7tpaxln5n1k1k6ap33Ege0uwyffOhOXlqNgeqVUgFSSeAR43gA0vP1g7eCZ7uKds/s320/photo+2-777184.JPG" /></a></div><div class="mobile-photo" style="text-align: center;">neat inside</div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMFi2mwu-NnVE6kt9Gjg7Ib2cNrv4rWSEM3J_dTPTjKPhBTFRTORQlcNGpkX_q58uIfLSsPuQKU2tbRNSc6R6syY1vdioqdOtHPGmxcJb11AH2MCc_E8dGJoqD_PgAJ4KgYiumDxRZhE/s1600/photo+3-779372.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5773898821554778114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMFi2mwu-NnVE6kt9Gjg7Ib2cNrv4rWSEM3J_dTPTjKPhBTFRTORQlcNGpkX_q58uIfLSsPuQKU2tbRNSc6R6syY1vdioqdOtHPGmxcJb11AH2MCc_E8dGJoqD_PgAJ4KgYiumDxRZhE/s320/photo+3-779372.JPG" /></a></div><div class="mobile-photo" style="text-align: center;">pretty</div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbiKVxt2aNytMeZxCb2x6jqSWiGA_FWdUmS_DtKP2nDq4k7bI93fIybpstD9tJU8n5OXH2Wc4O5c4iLZ3xK_VYtAoEArlSoK-huXSUSk4Rlk-A5xM13Jw3KJOdFRTjHNda2S8nkDkt2o/s1600/photo+4-780971.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5773898833323697074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbiKVxt2aNytMeZxCb2x6jqSWiGA_FWdUmS_DtKP2nDq4k7bI93fIybpstD9tJU8n5OXH2Wc4O5c4iLZ3xK_VYtAoEArlSoK-huXSUSk4Rlk-A5xM13Jw3KJOdFRTjHNda2S8nkDkt2o/s320/photo+4-780971.JPG" /></a></div><div class="mobile-photo" style="text-align: center;">shredded and cooked in a little butter and kosher salt</div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Hw8uOiGpk_OAVUOon3THlOExAKHfm7EoMZXUIYI5hsw0na8tsTkwPXPBzUtjtDs_QnzQ0t5a2kP9rVuV57gVIqQOOYGGpB90DNDuZy2YQIk42PLex5ocNM4wpytU-ifIUVfr7yxaarI/s1600/photo+5-783103.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5773898842195741554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Hw8uOiGpk_OAVUOon3THlOExAKHfm7EoMZXUIYI5hsw0na8tsTkwPXPBzUtjtDs_QnzQ0t5a2kP9rVuV57gVIqQOOYGGpB90DNDuZy2YQIk42PLex5ocNM4wpytU-ifIUVfr7yxaarI/s320/photo+5-783103.JPG" /></a></div><div class="mobile-photo" style="text-align: center;">coffee with soy milk, egg beaters with 1/2 a slice of american cheese (my breakfast indulgence) and celery root hash browns.</div><div class="mobile-photo" style="text-align: center;"><br /></div><div class="mobile-photo" style="text-align: center;">SO GOOD!!!</div><div class="mobile-photo" style="text-align: center;"><br /></div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-20098197690632346802012-07-19T11:43:00.000-04:002012-09-08T10:37:25.145-04:00iced coffee, better, healthier & cheaper than sbux<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-xI2SPOsA_lwq3rR5NKiJ3fBaPeQvidd2rbOHFWTtbNg9ZpOFIXo90fYQmHzebumC0LVu3g5_r6W8brMtOx3esETTzhlrpNDSCo5cCicM-WjjKvR7Pw4Ss8ef7ErqT2yRb17l1Yp3oo/s1600/photo+1-20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-xI2SPOsA_lwq3rR5NKiJ3fBaPeQvidd2rbOHFWTtbNg9ZpOFIXo90fYQmHzebumC0LVu3g5_r6W8brMtOx3esETTzhlrpNDSCo5cCicM-WjjKvR7Pw4Ss8ef7ErqT2yRb17l1Yp3oo/s320/photo+1-20.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">iced coffee is best with cold brewed coffee. i used my french press, as if i were making regular morning coffee, but used cold water and let it sit for 12 hours.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">i used the press to filter the grinds, and it made the most delicious iced coffee. i added fat free vanilla soy milk and BAM! best iced coffee ever.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">as a cool bonus, i made coffee ice cubes out of this awesome skull shaped ice cube tray. (thanks chris!)</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28_EVlOft7YogWR_XWveEGEJDWvZ-BNeLu3MV9jSVixN9XFSn3gUmK6uDlHor3a-wxFor-mD0cN-wyPSpSsFbL08whSF3eTrrerlLiqqAdcb751J6LyWZPrNin9SdGMi3ON2qULSOhHM/s1600/photo+2-19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28_EVlOft7YogWR_XWveEGEJDWvZ-BNeLu3MV9jSVixN9XFSn3gUmK6uDlHor3a-wxFor-mD0cN-wyPSpSsFbL08whSF3eTrrerlLiqqAdcb751J6LyWZPrNin9SdGMi3ON2qULSOhHM/s320/photo+2-19.JPG" width="320" /></a></div><br />Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-47954960023483844562012-05-19T09:13:00.000-04:002012-09-08T10:42:14.913-04:00weird new roast recipe<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bJjc_QWItcGbQt_7TkMVuRujLxzWP8h_3n29i4eQ-bALuiyCG-EKDJy7Nz6tTOHHCbCZx9ONQAxfQAgXn1qrUHTHAeQrsckRhwt37TRgpJ4_b8BZQx9dt5fgEfYd1izoQCBqpFXdl_o/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bJjc_QWItcGbQt_7TkMVuRujLxzWP8h_3n29i4eQ-bALuiyCG-EKDJy7Nz6tTOHHCbCZx9ONQAxfQAgXn1qrUHTHAeQrsckRhwt37TRgpJ4_b8BZQx9dt5fgEfYd1izoQCBqpFXdl_o/s1600/images.jpg" /></a></div><br /><br />Ingredients:<br />Eye of Round Roast (2-8 lbs.)<br />1 tsp kosher salt<br />1 tsp black pepper (coarse-ground)<br />1/2 tsp dried thyme<br />4-6 cloves garlic, chopped finely<br /><br /> Mix together your seasonings and set them aside.<br /><br /> Take out your roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.<br /><br />Preheat your oven to 500 degrees. Place the roast in a roasting pan or dutch oven and put it in the oven, fatty side up. Roast at 500 degrees, uncovered, for 7 minutes per pound.<br /><br />Turn off the oven completely and leave the roast in there for 2 1/2 hours. Don’t open the oven door at all during this time! This is hard for me, being an OCD cook who checks things often.<br /><br /> After 2 1/2 hours, take the roast out and check its internal temp with a thermometer. The temperature should be between 130-150 degrees – if it isn’t put it back in the oven at 325 degrees and check it every 10 minutes. Put the finished roast on a plate and cover it with tin foil, and allow it to rest for 10 minutes. Carve it into 1/2″ slices and enjoy!Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com3tag:blogger.com,1999:blog-3023398558371625133.post-22782370508034573072012-05-06T16:49:00.000-04:002012-09-08T10:56:31.149-04:00best healthy neato breakfast recipe ever!!!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzHPU0vcL4GoB8i2fN7HD_cuNqk5DAIl3EfPltsAED3yx40lCOOTIALAS2V23ygS-2Xc82zN95FSD1KKbTdlRQ8jPZn542I7vDpZh622Hpgv1euIpedGyNn9ERErIgCngTVRHux4INpg/s1600/IMG_3171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzHPU0vcL4GoB8i2fN7HD_cuNqk5DAIl3EfPltsAED3yx40lCOOTIALAS2V23ygS-2Xc82zN95FSD1KKbTdlRQ8jPZn542I7vDpZh622Hpgv1euIpedGyNn9ERErIgCngTVRHux4INpg/s320/IMG_3171.JPG" width="320" /></a></div><br /><div style="text-align: center;"><span style="background-color: white; color: blue; font-family: 'Trebuchet MS', sans-serif;">If you are a girl with an iPad, and on Pinterest, you will obsess over recipes. (It's science!) One of the latest obsessions is cooking all kinds of meals in muffin pans. You can make little meat loaf muffins, or little quiches, or all sort of "little" food. And girls love cute & tiny food. Again, it's science!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCbknM_SiNinYBAhsp49aCRwKpYeGpKDBDpzJ14qzEN4-4eiajXd3damLa2y1sbFX3VLlia8aCubxKfp64ifAbVf3pE3YE5aIfJEF97bQ6OZiPOalcuxDy7pSNtAyWsw12v-k3Lz73Hk/s1600/IMG_3178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCbknM_SiNinYBAhsp49aCRwKpYeGpKDBDpzJ14qzEN4-4eiajXd3damLa2y1sbFX3VLlia8aCubxKfp64ifAbVf3pE3YE5aIfJEF97bQ6OZiPOalcuxDy7pSNtAyWsw12v-k3Lz73Hk/s320/IMG_3178.JPG" width="320" /></a></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Courier New', Courier, monospace;"><br /></span></strong></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center; vertical-align: baseline;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">This recipe is so incredibly easy, and you can adapt it to all sorts of variations. Next time I want to add some chopped up red peppers or spinach.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">Baked Egg Cups</span></strong></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">12 Eggs or Eggbeaters</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">12 thin slices of deli ham (round)</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">1/2 Cup of your favorite cheese (I used Parmesan & cheddar)</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">1/2 Cup diced scallions (I used fresh parsley)</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">Fresh cracked Sea Salt and Pepper</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny. Add cheese and parsley. Bake for another few minutes.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 21px; margin-bottom: 1.2em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="color: #741b47;"><span style="font-family: 'Trebuchet MS', sans-serif;">Carefully remove each egg from the muffin tin. Serve hot! Yield: 12. Calories: around 100 per cup.</span></span></div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-3501383042833162352012-05-02T09:31:00.000-04:002012-09-08T10:42:14.882-04:00CHICKEN SALTIMBOCCA<br /><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><br /><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cornstarch</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">4 boneless, skinless chicken breasts</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon minced fresh sage leaves</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">4 thin slices proscuitto, cut into 5- to 6-inch-long pieces to match chicken (about 2 ounces)</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons olive oil</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup chicken stock</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons white wine vinegar</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons unsalted butter</span></li></ul><ul style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; list-style-image: none; list-style-position: outside; list-style-type: circle; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon minced fresh parsley leaves</span></li></ul><ol style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: none; list-style-position: outside; list-style-type: upper-alpha; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></ol><ol style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: none; list-style-position: outside; list-style-type: upper-alpha; margin-bottom: 6px; margin-left: 20px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine flour and 1 teaspoon pepper in shallow dish.</span></ol><br /><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; margin-bottom: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; margin-bottom: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Pound chicken breasts until they are a uniform thickness, about 1/2 inch. Dredge chicken in cornstarch, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; margin-bottom: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; margin-bottom: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add two of the chicken breasts to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Repeat for the remaining two chicken breasts.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; margin-bottom: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 20px; margin-bottom: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour off excess fat from skillet. Stir in broth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in vinegar. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over chicken before serving.</span></div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-35415557820009439662012-04-29T05:52:00.000-04:002012-09-08T10:43:45.931-04:00perfect baked tofu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uAswSaYnpKv_7n5vNPzaMexqRPGNSD23MS1urUh1mUPWX52eFNfYss_9thanV4h2Wt3pnrQTJ1nvKToL8NqBNv9COJYFt7qyGMBxM-NoiL3pCyGcM_FQP0x7uGHyYDaWCaF_NErt_Fk/s1600/IMG_3129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uAswSaYnpKv_7n5vNPzaMexqRPGNSD23MS1urUh1mUPWX52eFNfYss_9thanV4h2Wt3pnrQTJ1nvKToL8NqBNv9COJYFt7qyGMBxM-NoiL3pCyGcM_FQP0x7uGHyYDaWCaF_NErt_Fk/s320/IMG_3129.JPG" width="320" /></a></div><br /><br />Ingredients:<br /><br /><ul><li>1 pound firm or extra firm tofu, drained and water pressed out</li><li>1 cup breadcrumbs</li><li>1/4 cup sesame seeds</li><li>1 tablespoon nutritional yeast</li><li>1/2 teaspoon onion powder</li><li>1/2 teaspoon garlic powder</li><li>1/4 teaspoon salt</li><li>Olive oil</li><li>Sesame oil</li></ul><br /><br />Make sure and get extra firm tofu, the kind in water. Pressed the water out. Then freeze it. Finally, thaw it and press out remaining water. (<i>I know this sounds like a lot of work, but it's worth it. And it's a process that can happen over a few days.</i>)<br /><br />Preheat the oven to 350 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, sesame seeds, nutritional yeast, onion powder, garlic powder and salt, mix well.<br /><br />Brush a baking sheet with olive oil. Take one tofu slice and brush the sides and edges with sesame oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.<br /><br />Bake tofu slices for about 30 minutes until light golden brown and crispy, turning them over halfway through.Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com1tag:blogger.com,1999:blog-3023398558371625133.post-49710113315180082662012-04-27T15:23:00.000-04:002012-09-08T10:36:48.662-04:00spaghetti squash casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4coIsz43FiDZ16o5hNGMNbNBfkHa7F3eTo-_VwetQEH-amkG6OugMuKF3GZHuPFjOgexTwx2JCI4_n3v4wY3v9vTo8Ql_4hmPWsO7CMaRIZzFUAMIDi-Jm5of5JHEp5HA3UVNvWezFo/s1600/baked-spaghetti-squash-garlic-butter-4574.jpg" style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4coIsz43FiDZ16o5hNGMNbNBfkHa7F3eTo-_VwetQEH-amkG6OugMuKF3GZHuPFjOgexTwx2JCI4_n3v4wY3v9vTo8Ql_4hmPWsO7CMaRIZzFUAMIDi-Jm5of5JHEp5HA3UVNvWezFo/s320/baked-spaghetti-squash-garlic-butter-4574.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5736211362765562242" /></a><br /><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><strong style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="font-family: 'Trebuchet MS', sans-serif; "><br /></span></strong></div><strong style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="font-family: 'Trebuchet MS', sans-serif; "><div><span style="font-weight: normal; ">1 medium spaghetti squash</span></div></span></strong><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">2 tablespoons butter</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">1 small yellow onion, cut in half and very thinly sliced</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">¼ teaspoon red pepper flakes, or more if you like it spicy</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">1 teaspoon fresh thyme</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">½ cup sour cream</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">½ cup shredded cheddar cheese</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. </span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; "><br /></span><span style="color: rgb(51, 51, 51); font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); font-family: 'Trebuchet MS', sans-serif; ">Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.</span><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><div class="MsoNormal" style="color: rgb(51, 51, 51); font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); margin-top: 0in; margin-right: 0in; margin-bottom: 0pt; margin-left: 0in; "><span style="font-family: 'Trebuchet MS', sans-serif; ">Place into a 375º for 15 – 20 minutes until golden brown on top.</span> </div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com1tag:blogger.com,1999:blog-3023398558371625133.post-4099253300050893942012-04-02T13:14:00.000-04:002012-09-08T10:45:36.574-04:00pulled pork recipeIngredients:<br /><br /> For the Marinade:<br />2.5 lbs pork loin roast, all fat trimmed<br />salt and pepper<br />garlic powder<br />6 oz Coke zero<br />1/4 cup brown sugar (unpacked)<br />1/4 cup water<br /><br />Step 2 8 oz Coke zero 6 oz can sliced green chilies 8 oz tomato sauce 1 chipotle chile in adobo sauce 1/8 tsp garlic powder 1/8 tsp cumin 1/8 tsp chipotle chili powder (to taste) salt and pepper to taste 1/3 cup brown sugar (unpacked) Directions: Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks. Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-35933626843900914622012-02-11T12:01:00.000-05:002012-09-26T09:49:19.481-04:00Pumpkin & Sausage Soup<br />
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16 ounces country style sausage<br />
1/2 cup onions, minced<br />
1 clove garlic, minced<br />
1 tablespoon Italian seasoning<br />
1 cup fresh mushrooms, chopped<br />
15 ounces pumpkin, canned<br />
5 cups low sodium chicken broth</div>
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2 tablespoons of butter</div>
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Salt to taste<br />
1/2 cup heavy cream<br />
1/2 cup sour cream<br />
1/2 cup water</div>
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Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning, butter and mushrooms and saute until vegetables are cooked.</div>
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Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, sour cream and water.</div>
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Servings: 8</div>
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Notes: Per 1-cup serving: 376 calories. 15 grams protein, 32 grams fat (14 saturated) and 9 grams carbohydrate (2 grams dietary fiber). Rich in Vitamin A, Thiamin and B12 and one serving has 63mg of calcium.</div>
Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-75135340447059591192012-01-27T10:50:00.000-05:002012-09-08T10:26:19.167-04:00ginger lemon tonic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik08wQbnsng8xss7ldA5Is3XkvzFm6Nxp8VtExs3CVPArrFNZEkXGulXyCn_TnwP7lgUpsKDDbmiXiZm4lX7rgQZo1TeZVPPKjf8YGy8Gu9_pUUqahg1mErPWfJA7ADvo3X6s7WH9D_pE/s1600/honeyginger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik08wQbnsng8xss7ldA5Is3XkvzFm6Nxp8VtExs3CVPArrFNZEkXGulXyCn_TnwP7lgUpsKDDbmiXiZm4lX7rgQZo1TeZVPPKjf8YGy8Gu9_pUUqahg1mErPWfJA7ADvo3X6s7WH9D_pE/s320/honeyginger.jpg" width="213" /></a></div><br /><br />Begin each morning with this comforting and cleansing Lemon-Ginger tonic. The Lemon-Ginger tonic will increase your energy and work to detoxify your stressed digestive system. In addition, this tonic has a cleansing affect on the liver, and increases the production of bile to clear any backlog in the common bile duct. .<br /><br /> 2 lemons, washed and sliced 1/2-inch thick<br />1/2 teaspoon freshly grated ginger<br />3 cups boiling water<br />honey or artificial sweetener to taste<br /><br /> In a teapot or saucepot combine lemon slices, grated ginger and boiling water. Cover let steep 10 minutes. Pour tonic through strainer to remove solids. Drink warm adding sweetener to taste. Garnish with lemon slices if desired. Be sure to drink all three cups. This is best first thing in the morning before eating or drinking anything else.Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-29193911753678984522011-12-08T08:10:00.000-05:002012-09-08T10:38:12.543-04:00vodka jello<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN3t0kqe4D3eiuoqIJN81DCVwjJRAIAUSinzbEcQWHOktM_fjFKCWrc5nMc4ZsJhefSuLClZ00EbRjytwgTvBLGJSQPfcDmwW1Z2Bo3VsuiYI6kAFfTE86VWxgXx83BO549NurfhZO8Y/s1600/vodkatonicjello.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/AVvXsEilN3t0kqe4D3eiuoqIJN81DCVwjJRAIAUSinzbEcQWHOktM_fjFKCWrc5nMc4ZsJhefSuLClZ00EbRjytwgTvBLGJSQPfcDmwW1Z2Bo3VsuiYI6kAFfTE86VWxgXx83BO549NurfhZO8Y/s400/vodkatonicjello.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5683744599547261490" /></a><br /><meta charset="utf-8"><p style="font-size: 13px; line-height: 20px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgb(244, 243, 243); "><br /></p><p style="font-size: 13px; line-height: 20px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgb(244, 243, 243); "><br /></p><p style="text-align: center;font-size: 13px; line-height: 20px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgb(244, 243, 243); ">From the internets:</p><p style="text-align: center;font-size: 13px; line-height: 20px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgb(244, 243, 243); "><br /></p><p style="text-align: center;font-size: 13px; line-height: 20px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgb(244, 243, 243); ">This mold was one of my early recipe attempts and I did not write down the recipe… it was more of an experiment. But I can tell you that for any jello mold creation you want to use 25% less water than the package says for preparation to get a firmer mold. And you can replace some of the water in the preparation with other liquids. So in this case I used 3/4 cup boiling water to prepare a 3 oz package of lime jello. Stir for 2 minutes until all the granules are dissolved. Then stir in 1/2 cup cold tonic and a 1/2 cup cold vodka. If you want to suspend fruit in your mold, refrigerate the jello until it thickens to a gel and then stir in the fruit and spoon it into the mold. I used blueberries, but I think mandarin orange slices or sliced strawberries would be excellent. With fruit the yield will be about 2 cups. To make more, just double the quantities.</p><p style="font-size: 13px; line-height: 20px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color: rgb(51, 51, 51); font-family: 'Trebuchet MS', 'Bitstream Vera Serif', Utopia, 'Times New Roman', times, serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: rgb(244, 243, 243); "><br /></p>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com6tag:blogger.com,1999:blog-3023398558371625133.post-10478594950150182062011-01-12T11:34:00.000-05:002012-09-08T10:43:16.668-04:00italian sausage and tortelini soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWPnTqHnQANlrpLjyTVqF_M92YEpYF_PuD5QtMGpMYBi9xXMTugaDXpKTSnUQulBx1bsqaLEB8iBd825KKrFN-Itw1tgzB1nDNQyw_Df1VCM8jiNsS8RoS90qwM5YsIMrHuCNQ2oau14/s1600/4203375506_0285b1dac3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWPnTqHnQANlrpLjyTVqF_M92YEpYF_PuD5QtMGpMYBi9xXMTugaDXpKTSnUQulBx1bsqaLEB8iBd825KKrFN-Itw1tgzB1nDNQyw_Df1VCM8jiNsS8RoS90qwM5YsIMrHuCNQ2oau14/s320/4203375506_0285b1dac3.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ingredients</div><div style="text-align: center;"><br /></div><div style="text-align: center;">* 1 pound sweet Italian sausage, casings removed</div><div style="text-align: center;">* 1 cup chopped onion</div><div style="text-align: center;">* 2 cloves garlic, minced</div><div style="text-align: center;">* 5 cups beef broth</div><div style="text-align: center;">* 1/2 cup water</div><div style="text-align: center;">* 1/2 cup red wine</div><div style="text-align: center;">* 4 large tomatoes - peeled, seeded and chopped</div><div style="text-align: center;">* 1 cup thinly sliced carrots</div><div style="text-align: center;">* 1/2 tablespoon packed fresh basil leaves</div><div style="text-align: center;">* 1/2 teaspoon dried oregano</div><div style="text-align: center;">* 1 (8 ounce) can tomato sauce</div><div style="text-align: center;">* 1 1/2 cups sliced zucchini</div><div style="text-align: center;">* 8 ounces fresh tortellini pasta</div><div style="text-align: center;">* 3 tablespoons chopped fresh parsley</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Directions</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.</div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0tag:blogger.com,1999:blog-3023398558371625133.post-22348416970914761192011-01-04T13:36:00.000-05:002012-09-08T10:38:12.539-04:00home sick & new toddy recipe....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIlfG7WKRzWkbJtw6okWIbIT0c-sMbPdrr7GdRavvas76dI9lEX5CI-ZM6vhzxCjFRLvjGr12GcNfGYEjWloMJzxiZEo2sx4-DsrBPYjGPE_j7f4RccUm4n3GKc-wTPulI1yK5pX8V5k/s1600/IMG_3088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIlfG7WKRzWkbJtw6okWIbIT0c-sMbPdrr7GdRavvas76dI9lEX5CI-ZM6vhzxCjFRLvjGr12GcNfGYEjWloMJzxiZEo2sx4-DsrBPYjGPE_j7f4RccUm4n3GKc-wTPulI1yK5pX8V5k/s320/IMG_3088.JPG" width="320" /></a></div><div style="text-align: center;"><strong> <span style="font-size: small; font-weight: normal;"><i>(this is my fake sick face, but i really am home sick.)</i></span></strong></div><br /><div style="text-align: center;"><strong><span style="font-weight: normal;">going to try this recipe tonight: </span></strong></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><strong>Hot Apple-Ginger Toddy</strong><br /><em>makes one drink</em></div><div> </div><div style="text-align: center;">a cup or so of apple cider<br />1 to 2 ounces of applejack<br />a drizzle of honey<br />a squeeze of lemon<br />peeled fresh ginger root, coarsely chopped <br />mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg - whatever you have on hand)<br />Optional garnishes: cinnamon stick stirrer, lemon slice, apple slice, ginger slice</div><div style="text-align: center;"> </div><div style="text-align: center;">Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor). Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir. </div>Jenhttp://www.blogger.com/profile/09340304542437713373noreply@blogger.com0