tag:blogger.com,1999:blog-46485807591283859942024-03-13T01:44:55.710-07:00Kimmy's Test Kitchenhome cooked meals my way.Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4648580759128385994.post-74725492577497288602012-03-25T12:35:00.001-07:002012-03-25T12:35:10.118-07:00Penne with Chicken and Broccoli in cream sauceI was on a tight budget during the week and made this with $7 of groceries! (dinner for 2)<br />
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Ingredients:<br />
olive oil<br />
1/2 large sweet onion, roughly chopped, 1/2" pieces<br />
2 cloves of garlic chopped<br />
1 cup of white wine or chicken stock<br />
small head of broccoli cut into bite-sized pieces<br />
Philadelphia Brand Cooking Cream Cheese (italian herb flavor) - 1/2 container<br />
1/2 lb cooked chicken in bite-sized pieces (i used already roasted from store)<br />
1/2 Box Penne<br />
<br />
<br />
Directions:<br />
Heat oil in pan and put in onions on medium heat. Steam broccoli in separate pot or steamer. Caramelize onions in large skillet until golden brown. Add garlic until fragrant. Add wine or stock and loosen up onions from the bottom of pan. reduce about 1/2 of the liquid. Meanwhile, make pasta until al dente or your preference. Once the liquid is reduced, add the broccoli and chicken until warm. Mix the cream cheese into the skillet until everything is blended. Last, pour in the pasta and combine.<br />
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This is easily a meal for 4, just double everything. Its a nice quick and cheap meal for during the week!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihb_CAImPM2jZ_Rd2GjZ-TM3fNzN5fZXg8BzaHyb5CpIX16uQM7JHqbLjG4VEbaz6szyleq4Fa4QxFRKPWF_Zallm-O32RO_aN7K7IqqL26P8-F7ZwzNF8Oa_QC-ASoig2KwOL0UDMa4o/s1600/DSC02196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihb_CAImPM2jZ_Rd2GjZ-TM3fNzN5fZXg8BzaHyb5CpIX16uQM7JHqbLjG4VEbaz6szyleq4Fa4QxFRKPWF_Zallm-O32RO_aN7K7IqqL26P8-F7ZwzNF8Oa_QC-ASoig2KwOL0UDMa4o/s320/DSC02196.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">all mixed into skillet</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qyTWgbA4WaC7421hZSW6szL2GnTDZHwnEs8jIrQv4mXzKagOOXdbG-pADGjnwur_fciSCRBHbzBGCkCLA6GrGIuct09LmBZJN7ky0CsVxVdrP3EGTEBl9kExtXVrmDG_R13AEahNEKw/s1600/DSC02201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qyTWgbA4WaC7421hZSW6szL2GnTDZHwnEs8jIrQv4mXzKagOOXdbG-pADGjnwur_fciSCRBHbzBGCkCLA6GrGIuct09LmBZJN7ky0CsVxVdrP3EGTEBl9kExtXVrmDG_R13AEahNEKw/s320/DSC02201.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">serving suggestion</td></tr>
</tbody></table>
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<br />Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-68682047262587310342012-01-30T12:29:00.000-08:002012-01-30T12:29:50.971-08:00Creamy Turkey Leftover SoupWhat to do with leftover turkey dinner:<br />
<br />
<u>Ingredients</u><br />
1 spanish onion - finely chopped<br />
1 cup of chopped carrots<br />
1 cup of chopped celery<br />
2 tbs olive oil<br />
Parsley - fresh or dried<br />
1/2 teaspoon celery seeds<br />
1/2 teaspoon fennel seeds<br />
1/2 teaspoon<br />
Salt, Pepper<br />
1 quart of chicken (or turkey) stock<br />
1/2 cup uncooked wild rice<br />
2 cans of cream of chicken soup mix<br />
1 Cup diced turkey (white or dark meat or mix)<br />
Secret Ingredient: 2 tablespoons of leftover homemade gravy (with fat removed)<br />
<br />
Cook onions in large pot in oil. Add pinch of salt. Once the onions are soft, add the carrots and celery. Cook on medium heat for about 5 minutes. Add chicken stock, salt, pepper, parsley and seeds. Bring to a boil then add rice. Using a whisk, add the cream of chicken soup in small batches, removing clumps. Once combined add the turkey and gravy. Turn to low heat, cover, and cook for at least 45 minutes or until rice is cracked open and tender. Serve with leftover dinner rolls or crackers.<br />
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<br />Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com1tag:blogger.com,1999:blog-4648580759128385994.post-60574836556174922092012-01-30T12:09:00.000-08:002012-01-30T12:09:13.521-08:00Chicken & Corn Bread Waffles with White GravyHere is my take on this southern comfort dish.<br />
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<u>Ingredients:</u><br />
Boneless, skinless chicken breast- trimmed and cleaned - about 6 cutlets<br />
Buttermilk - pint<br />
Breading: 3 cups crushed corn flakes mixed with 2 TBS flour and a cup of plain bread crumbs<br />
Seasoning<br />
Oil for frying<br />
Salt & Pepper<br />
<br />
Waffles:<br />
Jiffy brand corn muffin mix - one box<br />
one egg<br />
2 TBS vegetable oil<br />
3/4 cup milk<br />
<br />
Preheat oven to 220 degrees with a sheet pan and cooling rack.<br />
<br />
Soak chicken breasts in shallow baking dish with salt and black pepper for about 20 minutes. Meanwhile, combine corn flakes, flour, and bread crumbs in another shallow baking dish or bowl. Add salt, pepper, and your herbs of choice ( I used a little cayenne, parsley flakes, and garlic powder). Heat skillet with oil (I used Smart Balance). Coat chicken breasts in breading mixture and fry in oil. To keep them warm place cooked cutlets on cooling rack in oven and to drain excess oil. This will keep them crisp.<br />
<br />
Combine waffle ingredients together in a bowl and make according to your waffle iron instructions.<br />
<br />
<u>White Gravy</u><br />
2 TBS all purpose flour<br />
2 TBS butter<br />
1 cup of chicken stock<br />
Salt & Pepper<br />
Pinch garlic powder<br />
1/2 cup heavy cream<br />
<br />
Melt butter with flour in small pan. On high heat, add chicken stock and whisk to combine and remove any chunks. Bring to a boil while continuously whisking. Season with salt, lots of pepper, and a pinch of garlic powder. Turn off the heat and slowly add the cream.<br />
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Serve with your favorite vegetable.<br />
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<br />Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-21396054554989128962011-02-18T22:00:00.000-08:002011-02-18T22:00:37.247-08:00Cheesy Chicken Alfredo1-1 1/2 lb pasta (recommended bowties)<br />
2-3 lbs butter<br />
1 tbs flour<br />
1 pint heavy cream<br />
3/4 cup grated Parmesan cheese<br />
1/4 cup asiago cheese<br />
1-2 teaspoons cayanne pepper<br />
black pepper<br />
pinch cinnamon<br />
2 cups cooked chicken breast cut into bite size pieces<br />
<br />
Cook pasta according to directions and set aside.<br />
Melt butter and flour in medium saucepan. Add heavy cream and heat until thickened on medium heat (about 5 minutes, stirring with whisk). Turn stove down to low heat and add parm; stir until combined. Add asiago cheese and continue to stir. Add spices to taste. Once to desired texture add to pasta and fold in chicken.<br />
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Easy Step: purchase already made grilled chicken by Perdue or Tyson in refrigerated isle. Heat on stove or in microwave.Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-70486941816522439842011-01-31T21:22:00.000-08:002011-01-31T21:23:48.570-08:00Creamy Chicken with Vegetables and Pastina Soup1 package of fresh soup greens (pre-packed in produce isle of supermarket)<br />
2-3 TBS Olive Oil<br />
1 TBS unsalted Butter<br />
4-6 cups of Organic Chicken Stock<br />
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)<br />
1/2 Cup Pastina (or other small pasta or rice)<br />
16oz can of Campbells Cream of Chicken condensed soup<br />
Salt and Pepper<br />
<br />
Serves about 4<br />
<br />
Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.<br />
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*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.<br />
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1fJCtHHCu9KYjoGHOoyQYG9fGmRiNCAqD4ZgpaHcPPXHTEgI4GHcZm0l7C6rhbTIqSJIjPFxgBUQcixNigK5UwbAROcIkFqysNwMaAwE7Cluh4IfUGqVYOCyRhxi1WRk0tJwwUfG1QQ/s1600/DSC00324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1fJCtHHCu9KYjoGHOoyQYG9fGmRiNCAqD4ZgpaHcPPXHTEgI4GHcZm0l7C6rhbTIqSJIjPFxgBUQcixNigK5UwbAROcIkFqysNwMaAwE7Cluh4IfUGqVYOCyRhxi1WRk0tJwwUfG1QQ/s320/DSC00324.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lwHom2DtZn9ULhktrCAO1nkGekbgJ1jQcmQBp3V1Lvh-6qLuHE46V-rlB_G1alZ_99iGqYV2Fcsbl4ACdZIqRB_IgC43enrqrO4NXRbhOWgzkvGQqnMKGPf6Mt6Jt25he_OpExwX220/s1600/DSC00325.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lwHom2DtZn9ULhktrCAO1nkGekbgJ1jQcmQBp3V1Lvh-6qLuHE46V-rlB_G1alZ_99iGqYV2Fcsbl4ACdZIqRB_IgC43enrqrO4NXRbhOWgzkvGQqnMKGPf6Mt6Jt25he_OpExwX220/s320/DSC00325.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">served with oyster crackers.</td></tr>
</tbody></table>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-10781149703506267222011-01-23T21:22:00.000-08:002011-01-23T21:22:30.409-08:00recent dishes<span class="Apple-style-span" style="color: #351c75; font-family: 'Courier New', Courier, monospace; font-size: large;">i have been going back to basics during this snowy winter. here's what i've made so far in 2011. recipes to follow.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIgH56CP4tsCdhJhzM_Ok5G8mp6FS7dSZ-I2ZlEY8k9-C4xODG_5Hthsbhpdv9avWLcGOMcjSXzekoEZKlaOuJycqjBxzQD5MWZObV8NpaCPEfbqBKL6cyCkiuv7yeOX4515-VHfH9EQ/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIgH56CP4tsCdhJhzM_Ok5G8mp6FS7dSZ-I2ZlEY8k9-C4xODG_5Hthsbhpdv9avWLcGOMcjSXzekoEZKlaOuJycqjBxzQD5MWZObV8NpaCPEfbqBKL6cyCkiuv7yeOX4515-VHfH9EQ/s320/023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lasagna</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgbMGu_7wuY7g4OP_g04yamsxheKGrH-tl7hV4Y99pVZE9v2iG46-ROWYnSIsuzVubYxIPAiGWfY_cqHCxQONrT5GDzuUhK0KUXl25gUfQvBtAXIphrK91MhaTOG1sI5jn9WGtqDRIs8/s1600/028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgbMGu_7wuY7g4OP_g04yamsxheKGrH-tl7hV4Y99pVZE9v2iG46-ROWYnSIsuzVubYxIPAiGWfY_cqHCxQONrT5GDzuUhK0KUXl25gUfQvBtAXIphrK91MhaTOG1sI5jn9WGtqDRIs8/s320/028.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">serving suggestion </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgro1zjEcYkKtWpf2UWZs8wXuCAicXd4VCfIUcyY1md65BmnX-sztuNID2ghEvFgnnvCjc28tmULdcU1ZBZm_-2HFHdJra3r5KZn7wXDA7xMdakI510cwgqzK7XYXAs3D-Wx5p4LEI_aAg/s1600/DSC00177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgro1zjEcYkKtWpf2UWZs8wXuCAicXd4VCfIUcyY1md65BmnX-sztuNID2ghEvFgnnvCjc28tmULdcU1ZBZm_-2HFHdJra3r5KZn7wXDA7xMdakI510cwgqzK7XYXAs3D-Wx5p4LEI_aAg/s320/DSC00177.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chicken pesto panini</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKGO4RQ2oVonfGD-63Es7Fa6ImLI03_HY2osNGAtA7RKry-mYq5Y1DuSazN9KP-ekKUr6_zZLJrsQaaV2PpF03bGuhh304V4v6oU3eAOpMdQ3n3epqgQ-y2710J6hGTfeIA_jfy3aQks/s1600/DSC00183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKGO4RQ2oVonfGD-63Es7Fa6ImLI03_HY2osNGAtA7RKry-mYq5Y1DuSazN9KP-ekKUr6_zZLJrsQaaV2PpF03bGuhh304V4v6oU3eAOpMdQ3n3epqgQ-y2710J6hGTfeIA_jfy3aQks/s320/DSC00183.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">special dark brownies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YUJzImssNger_s7KxW1bGow620YSjaTLkBLWfsVaBMJ0Sji4tJE5oRONA9VNybbgAMG5KRyE-WfdFGJN9NTJZ1ZNaoR7kXob5wTVkAeNp1YCI1TmLynKj33yE_9nFR-CUEhIU7CfWl8/s1600/DSC00187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YUJzImssNger_s7KxW1bGow620YSjaTLkBLWfsVaBMJ0Sji4tJE5oRONA9VNybbgAMG5KRyE-WfdFGJN9NTJZ1ZNaoR7kXob5wTVkAeNp1YCI1TmLynKj33yE_9nFR-CUEhIU7CfWl8/s320/DSC00187.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pot roast beef with mashed potatoes, sautee'd spinach, and gravy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUQAXMcnNftQbImZi2KDhZ5eGTgfECa0_bAf9RznWzJJdTle_BAsILhwOcaeYhZ2-ofHDWsUknQ0m0lN7jfRluigDhpJEsMt0K3orGknP58G3Ha_bDudoIIN1MrWsIDxDxydR8tXzHFw/s1600/DSC00188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUQAXMcnNftQbImZi2KDhZ5eGTgfECa0_bAf9RznWzJJdTle_BAsILhwOcaeYhZ2-ofHDWsUknQ0m0lN7jfRluigDhpJEsMt0K3orGknP58G3Ha_bDudoIIN1MrWsIDxDxydR8tXzHFw/s320/DSC00188.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">brownie sundae</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mVJnN-6mkIvPvrePDkSUKHY5jgbeABnj1mY87U2XRRxbPJGIZFvhQ6mZL-y4CeT1e6wOaxNNUBZg4K8Y56SHpA9ScMmWnOpFX7xChMWo1MHUx-Pf5DLApod_lG3hPKZiXdD9lfWjJMw/s1600/DSC00190.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mVJnN-6mkIvPvrePDkSUKHY5jgbeABnj1mY87U2XRRxbPJGIZFvhQ6mZL-y4CeT1e6wOaxNNUBZg4K8Y56SHpA9ScMmWnOpFX7xChMWo1MHUx-Pf5DLApod_lG3hPKZiXdD9lfWjJMw/s320/DSC00190.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my cat chuey trying to get some!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCi3z_PyWbLh4MyLC4LzGDBfzMA5MObSCFzaaTpxzAeIMNnj7IsLjFh1N6nkiRJcnAq1bY5bclpPKbu9yKKosMdzRQB6b1LWp5wx9mJsn2mHH04BCijRXV-Bdx0nTVbwe6e5s0gbyLTQ/s1600/DSC00318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCi3z_PyWbLh4MyLC4LzGDBfzMA5MObSCFzaaTpxzAeIMNnj7IsLjFh1N6nkiRJcnAq1bY5bclpPKbu9yKKosMdzRQB6b1LWp5wx9mJsn2mHH04BCijRXV-Bdx0nTVbwe6e5s0gbyLTQ/s320/DSC00318.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pork schnitzel with pappardelle, asparagus, and corn bread </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVTzoM7y220i4ZBXKrXmdr-rlBvCAjCwC6Q4zb_z9C8GQ2UDTbznqn8sCslXxDF_z6dVrgimIJGO442KisC02hkxTkv43JCuBqnFMoYOmJMEtXUiwHWBZBclRXDnEPJP5ZD00cC1uQRY/s1600/DSC00319.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVTzoM7y220i4ZBXKrXmdr-rlBvCAjCwC6Q4zb_z9C8GQ2UDTbznqn8sCslXxDF_z6dVrgimIJGO442KisC02hkxTkv43JCuBqnFMoYOmJMEtXUiwHWBZBclRXDnEPJP5ZD00cC1uQRY/s320/DSC00319.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my roommate praying to the 'pork gods'</td></tr>
</tbody></table>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-58744274246583517322010-12-13T22:38:00.000-08:002010-12-13T22:56:46.213-08:00Red Sangria<u>Red Wine Sangria</u><br />
Makes a 2 quart pitcher plus a little leftover<br />
<br />
1 cup of brandy<br />
1/4 cup of triple sec<br />
one apple cut into chunks<br />
1 jar of mandarin oranges in syrup<br />
1 large bottle of red wine (rec: Ruffino Chianti)<br />
1/2 cup orange juice<br />
<br />
<div style="text-align: justify;">Marinate fruit in brandy and triple sec for at least 30 minutes. Add to pitcher with wine and orange juice. Stir and serve in wine glasses with ice.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Note: When in doubt purchasing wine, ask the clerk. Tell them you are making sangria and they will point you in the right direction. For large quantities, quadruple the recipe and use a gallon bottle of Carlo Rossi Burgundy. Its cheap and gets the job done 0:-)</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-57668137174339115262010-12-13T22:03:00.000-08:002010-12-13T22:54:42.821-08:00Blueberry French Toast Casserole<u>Blueberry French Toast Casserole</u><br />
Makes 8 servings<br />
<br />
1/2 stick unsalted butter<br />
1/4 cup packed brown sugar<br />
2 teaspoons cinnamon<br />
1 pint of fresh blueberries, rinsed<br />
Small container (about 1/2 pint) of marscapone (or substitute with softened cream cheese)<br />
1 loaf stale Challah bread sliced into 2" cubes<br />
6 Eggs beaten with<br />
1 1/2 cups of half and half or whole milk<br />
1 tsp vanilla extract<br />
<br />
Real maple syrup<br />
Powdered Sugar (optional)<br />
<br />
<div style="text-align: justify;">Melt butter with brown sugar and cinnamon in heavy skillet. Once a syrup is formed add blueberries. Allow to simmer until blueberries are soft and juicy. Lightly mash with a potato masher if preferred less with chunks. Remove from heat, transfer to large mixing bowl and chill for one hour.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 325 degrees. Grease 9x13x2 baking dish. Beat eggs and half and half and add vanilla. Place cubed Challah in dish and pour egg mixture over top. Mix so the bread absorbs all moisture. Stir in marscapone to the chilled blueberry sauce. Dollop blueberry cheese mix to French toast and lightly fold in. Bake uncovered for 30 minutes. Garnish with sifted confectioner's sugar and serve with maple syrup.</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-50965964846402338982010-12-13T21:25:00.000-08:002010-12-13T21:25:29.509-08:00Cafe Dark Mocha<u>Cafe Dark Mocha</u><br />
Makes 1<br />
<br />
1 cup milk<br />
2 tbs dark chocolate cocoa powder (rec: Hershey's Special Dark)<br />
2 tbs granulated sugar<br />
pinch of salt<br />
1 shot espresso<br />
whipped cream (optional)<br />
<br />
<div style="text-align: justify;">Prepare one shot of <i>good </i>espresso.<i> </i>Heat milk in microwave safe measuring cup for one minute. Combine cocoa, sugar, and salt at bottom of large mug. (Recommend Longaberger 12 oz mug) Slowly pour milk into cocoa mixture while stirring. Pour in shot of espresso. Top with whipped cream.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">note: microwave times may vary. do not overheat milk. it should be steaming when it comes out. Espresso will make hot chocolate a little more bitter. Add extra sugar if you have a sweet tooth. </div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-46924483442463993472010-12-13T21:09:00.000-08:002011-01-23T21:38:47.711-08:00Chicken Roll<u>Chicken Roll with dipping sauce</u><br />
Makes 2-3 Rolls<br />
<br />
1 store or pizzeria bought pizza dough<br />
1/2 to 3/4 pound thin sliced boneless skinless chicken breast<br />
1 (15oz) can Hunts fire roasted tomatoes<br />
1 (15oz) can Hunts tomato sauce<br />
2 tbs tomato paste<br />
4 cloves of garlic chopped<br />
2 teaspoons red pepper flakes<br />
Italian seasoning<br />
extra virgin olive oil<br />
egg wash<br />
salt and pepper<br />
8 oz mozzarella cheese shredded<br />
2 heaping spoonfuls of grated Parmesan cheese<br />
White corn meal or flour<br />
<br />
<div style="text-align: justify;">Preheat oven with pizza stone to 425 degrees. Season chicken breasts with salt and pepper. Coat with olive oil and marinate on a plate or bowl for 10 minutes. Make the sauce: Heat 2 tbs of olive oil in saucepan with chopped garlic. Cook until fragrant but do not burn. Add red pepper flakes cook for another minute. Add fire roasted tomatoes, Italian seasoning, salt and pepper, paste, and sauce to pan. Simmer for at least 10 minutes. Cook chicken in deep skillet until brown and there is no pink in the center of the breasts. Cut into 1/2 thick strips. Add a few ladles of sauce into pan and saute for 5 minutes on low heat. Cut dough into two or three pieces. Roll each one on floured board until it is about 16" long by 8" wide. the center will be with widest and the ends will be a little thinner. Put about a cup of the chicken and tomatoes in the center, widest part of the dough. Add a handful of mozzarella cheese and a spoonful of parmesan on top of the chicken. Brush the inside edges with egg wash and place one end over the toppings (stretch to cover everything), and fold the other end over that. Seal off any openings. Carefully place chicken roll on pizza stone and bake for 15 minutes. Assemble and bake the other chicken roll(s). Cut in half with a cerated knife on a diagonal and serve with a side of sauce.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Note: This will make 2 or 3 rolls depending on the size of the dough and roll you wish to have. For best results allow to rest before cutting open. Reheat on 425 oven for another 10 minutes for a crisper crust.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0wJCVrNqLuRex-R4JkZ2s9wJaUTg6_v1AF3w3z5Jxf_IcAPxGDYLTWjX2ENCd5MvGg9F2R8kUSSSfq4EpxTvMfyFWkKET5P3LEARd_TQ0HmoWjc0jnLrfZg4PRqtGtouTj9z0Hbis5Y/s1600/chicken+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0wJCVrNqLuRex-R4JkZ2s9wJaUTg6_v1AF3w3z5Jxf_IcAPxGDYLTWjX2ENCd5MvGg9F2R8kUSSSfq4EpxTvMfyFWkKET5P3LEARd_TQ0HmoWjc0jnLrfZg4PRqtGtouTj9z0Hbis5Y/s320/chicken+roll.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMQwNyHnaY7VdVcvHPWoc1Jo0wrk3UFjCSLubnxpiX0ODIpKSLJPJVPTwpB4V_EsbQzLrunNsMLsn0_aJPEaJkNisVWlTEreQYisO8dEXyzlXiS2A4REB-snTcKXfUpIO6NtcyLApnDA/s1600/chicken+roll2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMQwNyHnaY7VdVcvHPWoc1Jo0wrk3UFjCSLubnxpiX0ODIpKSLJPJVPTwpB4V_EsbQzLrunNsMLsn0_aJPEaJkNisVWlTEreQYisO8dEXyzlXiS2A4REB-snTcKXfUpIO6NtcyLApnDA/s320/chicken+roll2.jpg" width="320" /></a></div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-668594257698497162010-12-13T20:37:00.000-08:002010-12-13T20:37:20.046-08:00Mojito<u>Mojito</u><br />
Makes 1 tall glass<br />
<br />
This is my version of the summertime favorite drink :-)<br />
<br />
4 fresh mint leaves<br />
~1 oz Bacardi Limon (a little more than a shot)<br />
~4 oz 7Up<br />
Splash of Rose's Lime<br />
Fresh lime juice<br />
lime wedge<br />
<br />
Crush mint leave at bottom of glass. Fill glass 3/4 with ice. Add rum, 7up, Rose's, and lime juice. Stir with straw. Add lime wedge and sprig of mint for garnish.Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-68202570735414980122010-12-13T20:30:00.000-08:002010-12-13T20:38:03.675-08:00Baked Macaroni & Cheese<u>Baked Macaroni & Cheese</u><br />
Serves 6<br />
<br />
1 pound box of medium shells<br />
1 block of sharp cheddar cheese shredded<br />
1 block of Monterey jack cheese shredded<br />
2 tbs butter<br />
2 tbs flour<br />
3 cups of whole milk<br />
salt and pepper<br />
hot sauce (optional)<br />
1/4 cup panko bread crumbs<br />
1/4 cup Italian bread crumbs<br />
2 tbs Parmesan cheese<br />
<br />
<div style="text-align: justify;">Preheat oven to 325 degrees. Cook pasta al dente according to directions. Heat Saucepan on medium-low heat and make a rue with butter and flour. Add milk and heat until warm. Add cheese to pan. Stir while cheese is melting. Season with salt and pepper. Add hot sauce if desired. Pour cheese sauce into cooked pasta; stir until everything is coated. Pour macaroni and cheese in a lidded oven safe dish. Combine breadcrumbs and Parmesan cheese in separate bowl. Cover top of macaroni and cheese with breading. Bake for 20 minutes covered. Remove lid and raise heat to 425 degrees for 5-7 minutes. For extra crisp topping turn on broiler for 2 minutes watching very closely. Serve with vegetable.</div><br />
Other Variation: Add cubed pieces of ham for extra protein and salt.<br />
<br />
This can be a main course or a side dish.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjHfko4Ca3ISBGnuUNeUFvKC0MBYVM4zU9iRuT8IjKiZPfdZbpz-ga96LBIVIR6xqkvXISPNUFdfCzLecd2ahGDzh6AQ4NDgMuznokV2c6hw36LUDaAJl6wa2VuTWXHmU7Ks1l4dKAtM/s1600/Mac+n+Cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjHfko4Ca3ISBGnuUNeUFvKC0MBYVM4zU9iRuT8IjKiZPfdZbpz-ga96LBIVIR6xqkvXISPNUFdfCzLecd2ahGDzh6AQ4NDgMuznokV2c6hw36LUDaAJl6wa2VuTWXHmU7Ks1l4dKAtM/s320/Mac+n+Cheese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked in Longaberger 2 Quart Oval Cassarole</td></tr>
</tbody></table>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-42448926243018946532010-12-13T20:09:00.000-08:002010-12-13T20:09:38.366-08:00Grape Martini<u>Grape Martini</u><br />
This one is delicious!<br />
<br />
Three Olives Grape Vodka<br />
Cranberry-Grape juice (prefer Apple & Eve)<br />
Ice<br />
<br />
Fill Shaker 1/2 full of ice. Cover ice with vodka. Add juice to almost the top.<br />
<br />
Shake and serve in chilled martini glasses<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpkEWgHqbNu2JNP95Fgpt7y4NNszE9vy4f23aKwAPdRh00OVetuoboMuMqBl2prPU7u35CkUqyIlnwm9puhU5DHaiSLYSp7odBtvBjZR8ud7uFRlrAHHUzNiQ9vP47-TAQFDbJxVH8s4/s1600/Grape+Martini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpkEWgHqbNu2JNP95Fgpt7y4NNszE9vy4f23aKwAPdRh00OVetuoboMuMqBl2prPU7u35CkUqyIlnwm9puhU5DHaiSLYSp7odBtvBjZR8ud7uFRlrAHHUzNiQ9vP47-TAQFDbJxVH8s4/s320/Grape+Martini.jpg" width="213" /></a></div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-55431083469551081642010-12-13T18:19:00.000-08:002010-12-13T18:19:20.838-08:00Cuban Panini<u>Cuban Panini</u><br />
Makes 2 sandwiches<br />
<br />
This can be made on a panini press or use a weight to squish down sandwich. I use option B.<br />
<br />
2 Crusty long Italian rolls<br />
1/2 pound Virginia ham cold cuts<br />
1/2 pound roast pork<br />
6 slices swiss cheese<br />
1 large garlic-y pickle sliced lengthwise<br />
Honey mustard-mayo<br />
butter<br />
<br />
<div style="text-align: justify;">Pre-heat griddle on stove. Cut off tops of rolls so it is flat on both sides. Slice open and lightly toast in oven or toaster. Spread dressing on both inside pieces of roll. Assemble using 1/2 of the ingredients: pork, ham, cheese, pickles. Turn down heat to medium and add butter or spray griddle. Place sandwich on griddle with weight on top. Cook until bottom is golden brown and carefully flip over. You know it's done when the cheese is melted and both sides are nice and crisp. Replace weight. Repeat with second sandwich. </div><br />
<br />
<u>Honey Mustard-Mayo:</u><br />
1/2 cup dijon mustard<br />
1 tbs honey<br />
1 tbs mayo<br />
<br />
Stir in small bowl until combined.<br />
<br />
Note: This is a great use of left over roast pork dinner from the night before.Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-58362193029305931532010-12-13T17:52:00.000-08:002011-04-13T20:58:41.559-07:00Pasta Telefono<u>Pasta 'Telefono'</u><br />
(Fancy Baked Ziti)<br />
<br />
1 pound of Cavatappi (penne is ok too)<br />
1 pound of ground meat (lean beef or meatloaf mix)<br />
salt and pepper<br />
1 quart of pasta sauce<br />
16 oz part skim ricotta cheese<br />
8 oz shredded part skim mozzarella cheese<br />
1/2 cup Parmesan cheese<br />
1/2 cup panko bread crumbs<br />
Italian seasoning<br />
<br />
<div style="text-align: justify;">Preheat oven to 350 degrees. Boil large pot of water and cook pasta according to directions to 'al dente'. Set aside. Meanwhile, season and cook ground meat in a deep skillet. Drain excess oil. Add sauce to pan and simmer for 15 minutes. In large baking dish, mix together pasta and sauce. Add ricotta cheese in heaping spoonfuls and a handful of mozzarella and fold in. Top with mozzarella cheese. In a separate bowl mix parmesan, breadcrumbs, and seasoning. Top with breading mixture. Bake for 25-30 minutes covered. Remove cover and bake at 425 degrees for 5 minutes or until breadcrumbs become brown. For extra crisp top, turn on broiler for a minute. Serve with garlic Italian bread and salad.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHmGgM9GLu7oRV07I4as5lMzOyDqLTKY4rn1VbaZzjjsAdoa6WO01KjmfdYrUNE77ZZaqO-LNl3Mvc1ZMJXryAj6-Rnkj_dqAcudu8K7JLzD0cRxAgAZ8oAl8VAqWzdHDJXwcXAD0vyw/s1600/telefono.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHmGgM9GLu7oRV07I4as5lMzOyDqLTKY4rn1VbaZzjjsAdoa6WO01KjmfdYrUNE77ZZaqO-LNl3Mvc1ZMJXryAj6-Rnkj_dqAcudu8K7JLzD0cRxAgAZ8oAl8VAqWzdHDJXwcXAD0vyw/s320/telefono.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked in Longaberger 9x13 baking dish. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQK6pLYcMFd5ZpSupybO4br6euInDIM2EcR0Yy0HjOmNVnKN0VxgPa_l-n0mYVA91_ajNRZdMGxrQqP71DGeLXv4j786RhYgGMDCbPFyiZrQtZ-0X4FRhnYUqL2eWMYRFoVGCeDSCCpY/s1600/DSC00639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQK6pLYcMFd5ZpSupybO4br6euInDIM2EcR0Yy0HjOmNVnKN0VxgPa_l-n0mYVA91_ajNRZdMGxrQqP71DGeLXv4j786RhYgGMDCbPFyiZrQtZ-0X4FRhnYUqL2eWMYRFoVGCeDSCCpY/s320/DSC00639.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it was so good i made it again!</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbICs5OlX5zhyEnaMRpVCcfp1lcf7B6HOI_HwTrtFJrcJ_pWV2ELU6gPF6Zj_UYPOeffeTVKL4gSShq8OJ7drEvfKnkDaudxSeZAxhEvNLQ9e9nnRqDLsyxjR0NW1vO8k8rWwM4zL2bE/s1600/DSC00641.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbICs5OlX5zhyEnaMRpVCcfp1lcf7B6HOI_HwTrtFJrcJ_pWV2ELU6gPF6Zj_UYPOeffeTVKL4gSShq8OJ7drEvfKnkDaudxSeZAxhEvNLQ9e9nnRqDLsyxjR0NW1vO8k8rWwM4zL2bE/s320/DSC00641.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">serving suggestion </td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4klFzX9RfqLMmUqHyM7iTe1dMdt3Z41_kZTbCZcEfxv6Mn5KnQK-_4z18YmEGtx0UYAw3JMI56ihN8_NHyN3jTzKBGIvTD74iEVDyvzRLyBxa-B-I5HXLYpHVGlHxfMveJ5Zha9Os8A/s1600/DSC00642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4klFzX9RfqLMmUqHyM7iTe1dMdt3Z41_kZTbCZcEfxv6Mn5KnQK-_4z18YmEGtx0UYAw3JMI56ihN8_NHyN3jTzKBGIvTD74iEVDyvzRLyBxa-B-I5HXLYpHVGlHxfMveJ5Zha9Os8A/s320/DSC00642.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the boys were excited!</td></tr>
</tbody></table><br />
</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-18638023420404923642010-12-13T17:28:00.000-08:002010-12-13T18:44:50.090-08:00Guinness Beef Stew<u>Guinness Beef Stew</u><br />
Serves about 6<br />
<br />
3 tbs olive oil<br />
1 tbs unsalted butter<br />
1 1/2 pounds cubed beef chuck or round<br />
6 small Yukon gold potatoes, skin on, cleaned & quartered<br />
1 Spanish onion, cut into 1" pieces<br />
3 cloves garlic chopped<br />
1 cup of carrots, cut into 1" pieces<br />
1 (32oz) container organic beef stock<br />
1 liter of Guinness beer<br />
1 can of cream of mushroom soup<br />
1 (8oz) container of frozen peas<br />
1/2 cup mushrooms (optional)<br />
Black pepper<br />
Onion Powder<br />
Garlic Powder<br />
1 tbs 'gravy master' (optional)<br />
Fresh parsley, thyme, rosemary, oregano, sage<br />
2 tbs corn starch<br />
kosher salt<br />
<br />
<div style="text-align: justify;">Season beef with salt and pepper. Heat large pot on medium-high heat with a couple of tbs olive oil. Sear beef on all sides until brown but not cooked well done. Remove meat from pot to rest. Reduce heat to medium Add more olive oil to pan and butter. Cook onion until soft and lightly brown. Add garlic and carrots. Saute for about 3 minutes stirring occasionally. Pour in beef stock, beer, and mushroom soup mix. Stir together. Add beef, potatoes, and season with herbs and spices. Bring to a boil. Reduce heat and stir. Add peas and optional mushrooms. If stock is too watery for your taste, thicken with corn starch mixed with 1/4 cup cold water. Cover and simmer for at least 30-45 minutes before serving. Enjoy with a buttery biscuit or dinner roll.</div><br />
Note: Gravy master is very salty and not necessary especially if on a low sodium diet. Otherwise it adds that 'missing ingredient' when used lightly.<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7L9CjmvgJ06Op-rhS_n8PjkL2lzmL0eKrwKgq04Cr6mqoZQSPgkh2yIA54PvLJfBrhOGAF4uEsjaztP6EXA4Iith5G68jvGDQdEk9zsqmsb73-uWy3R69YVIJqWpMlq-76jK51ck01U/s1600/Beef+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7L9CjmvgJ06Op-rhS_n8PjkL2lzmL0eKrwKgq04Cr6mqoZQSPgkh2yIA54PvLJfBrhOGAF4uEsjaztP6EXA4Iith5G68jvGDQdEk9zsqmsb73-uWy3R69YVIJqWpMlq-76jK51ck01U/s320/Beef+Stew.jpg" width="320" /></a></div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-57062398478078791002010-12-13T16:50:00.000-08:002010-12-13T19:05:07.456-08:00Chicken Tortilla Soup<u>Chicken Tortilla Soup</u><br />
Serves 4<br />
<br />
1/2 pound cooked and shredded blackened chicken<br />
Olive Oil<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 shallots chopped</div>2 cloves of garlic chopped<br />
1 jalapeƱo chopped<br />
1 can Hunts fire roasted diced tomatoes<br />
fresh cilantro chopped<br />
1 (32 oz) container organic chicken stock<br />
kosher salt<br />
freshly ground black pepper<br />
<br />
For assembly:<br />
Fresh tortilla chips<br />
1 ripe avocado<br />
8 oz 'Mexican mix' shredded cheese<br />
<br />
<div style="text-align: justify;">Heat 2 tbs olive oil in large pot on medium heat. Add shallots and jalapeƱos and cook until soft. Add garlic and cook for another few minutes stirring occasionally. Pour in tomatoes and cilantro. Cook and stir together on medium heat until warm and combined (2 minutes). Add chicken stock and bring to a boil. Reduce heat, add chicken and simmer for 10-15 minutes. Season with salt and pepper to taste.</div><br />
Serving Suggestion:<br />
<div style="text-align: justify;">Ladle soup into individual bowls. Place a handful of cheese to surface. Break apart some chips and put around perimeter. Float 2 slices of avocado in center. Garnish with a sprig of cilantro.</div><br />
<u>Easy Baked Tortilla Chips:</u><br />
10 small taco sized corn tortillas, stale if available<br />
olive oil spray<br />
kosher salt<br />
lime<br />
<br />
<div style="text-align: justify;">Cut tortillas with pizza cutter into 4's. Assemble on cookie sheet and spray generously. Bake on 425 degrees for about 10-12 minutes or until edges are brown. Flip chips over about halfway through. As soon as they come out of the oven sprinkle with salt and squeeze lime juice over them.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuylwQHXZDXuoIJRgBYG2DU-i_GkZ73HHVqyLpLWHbwsR2G6_bLps2A-KmmBh0rGf9PJg2shXE-z9-K4qwiVH7DNB09uKXjGGwORQvQx3xSqmFi2X_UD8b5eA3BO52pv_K5PTv0985IU/s1600/Photo1121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuylwQHXZDXuoIJRgBYG2DU-i_GkZ73HHVqyLpLWHbwsR2G6_bLps2A-KmmBh0rGf9PJg2shXE-z9-K4qwiVH7DNB09uKXjGGwORQvQx3xSqmFi2X_UD8b5eA3BO52pv_K5PTv0985IU/s320/Photo1121.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chicken tortilla soup with quesadilla</td></tr>
</tbody></table><br />
</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-44504114487937598452010-12-13T16:19:00.000-08:002010-12-13T18:23:04.561-08:00Blackened ChickenBlackened Chicken<br />
Serves 4<br />
<br />
1 1/2 pounds of thin boneless skinless chicken breast<br />
olive oil<br />
cajun seasoning<br />
black pepper<br />
kosher salt<br />
<br />
<div style="text-align: justify;">Heat stainless steel skillet on medium-high heat coated with oil. Season one side of each breast with salt, pepper, and cajun seasoning. Cook seasoned side down 3 minutes or until 3/4 of the way cooked turn over once and cook for another 3 minutes. Double check that insides are not pink. Thicker pieces will take longer. Do not overcook to prevent drying out.</div><br />
Serving options:<br />
Serve with brown rice and vegetables<br />
Slice and serve over pasta with garlic and oil, fettuccine Alfredo, or penne vodka<br />
Slice and put over Caesar salad<br />
Slice and put into a Caesar salad wrapKimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-49119922776540361772010-12-13T15:56:00.000-08:002010-12-13T18:23:42.890-08:00Beef and Barley SoupBeef and Barley Soup<br />
Serves 4<br />
<br />
3/4 pound sliced beef (labeled for sandwiches like cheese steak)<br />
1 container of soup greens (parsley, turnip, onion, carrot, celery, parsnip) cut into 1/2" cubes<br />
2 cloves of garlic chopped<br />
1 (32 oz) container of organic beef stock<br />
1/2 cup barley, rinsed<br />
kosher salt<br />
freshly ground black pepper<br />
1 teaspoon fennel seeds<br />
2 tablespoons olive oil<br />
1 tablespoon butter<br />
A few handfuls of oyster crackers<br />
<br />
<div style="text-align: justify;">Season beef with salt and pepper. Sear on lightly oiled stainless steel pan until brown on both sides. Remove from pan to rest. Heat saucepan on medium heat with olive oil and butter. Add onion, celery, and carrots to pan. Cook until soft and add the rest of the veggies, and garlic. Cook on medium low heat for 10 minutes watching not to burn. Add beef stock, fennel seeds, parsley, salt and pepper. Bring to a boil. Cut the rested steak into thin strips then the same thickness into squares about 1/4-1/2". Add barley and beef to boiling stock and allow soup to simmer for 45 minutes or until barley is tender. Serve with oyster crackers.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tip: For added beef flavor, de-glaze your pan after cooking steak with 1/2 cup wine or beef stock, scrape the bottom of pan and add to soup. This will also add a little bit of fat so do not do this if you are trying to reduce fat. Omit butter and use more olive oil to reduce saturated fat and cholesterol.</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-89960274713649155602010-12-13T12:03:00.000-08:002010-12-13T18:24:15.926-08:00Tri-Colored Pasta SaladWacky Mac Salad<br />
<br />
This is a nice cold pasta salad and very easy to make.<br />
<br />
1 pound bag of 'Wacky Mac' tri-colored veggie pasta<br />
Extra virgin olive oil<br />
Fresh garlic chopped<br />
Fresh basil<br />
Parmesan cheese<br />
1 (pint) container of small fresh mozzarella balls sliced in half<br />
1 (pint) container of grape tomatoes sliced lengthwise<br />
<br />
<div style="text-align: justify;">Cook pasta according to directions on container. Chill completely. Put 3 large handfuls of fresh basil, 4 tablespoons of olive oil chopped garlic and two spoonfuls of Parmesan into food processor. Blend until dressing consistency. Mix pesto, mozzarella, and tomatoes with the pasta. Add salt and freshly cracked pepper. Serve cold.</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-75525951588224820322010-12-13T11:47:00.000-08:002010-12-13T19:14:28.584-08:00Pizza PartyHomemade Pizza<br />
<br />
<b>Standard Pizza</b><br />
<u>Tools you will need:</u><br />
Pizza pans or pizza stone<br />
Pizza cutter<br />
Large cutting board<br />
Rolling pin<br />
Pastry Brush<br />
<br />
<u>Ingredients:</u><br />
Store-bought pizza dough (I go to the local pizzeria costs around $3)<br />
1 can (~15oz) of Cento Pizza Sauce<br />
16 oz grated/shredded Mozzarella Cheese<br />
1 small jar of chopped garlic in olive oil<br />
Parmesan cheese<br />
Italian seasoning (no salt added)<br />
Red pepper flakes (optional)<br />
White corn meal<br />
<br />
<div style="text-align: justify;">Preheat oven to 450 degrees. Cut dough in half to make two half moons. Pinch together raw edges and turn into a circle. Seal off the seam and roll on board until flat. Use small amount of corn meal if dough sticks. Lay dough into round pizza pan to begin assembly. Brush oil and spoon on garlic to cover surface of dough. Add generous amount of sauce covering surface but leaving a little room for crust. Add Cheeses and herbs. Repeat for second pie. Bake for 15-20 minutes until edges are brown and crisp.</div><br />
<u>Topping Variations</u><br />
Veggie: Go to supermarket salad bar and pick mushrooms, peppers, olives, red onions, etc. These are easy and already cut to fancy shapes. Add to top of your pie.<br />
Anchovy: comes in cans near the tuna and sardines.<br />
Bacon: ready cooked is very easy<br />
Meatball: sliced or chunks of leftover meatballs<br />
Pepperoni<br />
Meat lovers: Instead of the canned sauce, use a very hearty meat sauce. Cover with cheese then pepperoni.<br />
BBQ Chicken: Add Shredded chicken with your favorite BBQ sauce and caramelized onions to the top of your pie.<br />
Hawaiian: Add chunks of pineapple and ham<br />
White Pizza: (my personal favorite) Omit sauce from recipe. Use extra garlic. Add Mozzarella cheese and generous heaping spoonfuls of ricotta cheese. Add herbs to top. For extra crisp, bake directly on pizza stone.<br />
<br />
<br />
<b>Margarita Pan Pizza</b><br />
Makes 12 square slices<br />
<br />
You will need to use a large metal rectangular pan or large cookie sheet with sides<br />
<br />
Pizzeria bought dough<br />
4-5 Plum Tomatoes, Cut in half with water squeezed out<br />
4 Cloves of Garlic, peeled and quartered<br />
Fresh Basil<br />
Dash Kosher Salt<br />
Extra Virgin Olive Oil<br />
Parmesan Cheese<br />
2 Balls of Fresh Mozzarella, cut into 1/4" thick slices<br />
<br />
<div style="text-align: justify;">Preheat oven to 450 degrees. Grease and flour bottom of baking pan. Roll out dough to fit inside of pan. lay into pan and stretch edges if necessary. Brush with olive oil, add chopped garlic (optional), and sprinkle some grated Parmesan cheese. Bake for 10 minutes or until lightly golden. Meanwhile, Add tomatoes, garlic, a few handfuls of basil, one tablespoon of olive oil, and kosher salt to food processor. Pulse until combined, leaving some chunks. Add sauce to prebaked dough. Cover with slices of fresh mozzarella. Bake on 450 degrees for 15-20 minutes or until cheese is melted. If water starts to puddle, put under broiler to dry it out and brown the cheese. Keep an eye on the oven because it can burn easily. Let stand a few minutes before slicing.</div><br />
Tip: For a crisp slice or leftovers, reheat a couple of slices directly on the pizza stone.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWZyUlUOmKkQJbRQrQ5HXo1QdmzFxChu7BpaXhh9aatz92cG77Ax3aiV7PUTe7Nb_dE1btT13AUs_WWC4eZ4h0zLIBeBCN2uslN655s8qDDxbiUTU7oMu5atNrqQ4Dv5Ba7zQKI4aBtA/s1600/hawaiian+pizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWZyUlUOmKkQJbRQrQ5HXo1QdmzFxChu7BpaXhh9aatz92cG77Ax3aiV7PUTe7Nb_dE1btT13AUs_WWC4eZ4h0zLIBeBCN2uslN655s8qDDxbiUTU7oMu5atNrqQ4Dv5Ba7zQKI4aBtA/s200/hawaiian+pizza.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dee with his Hawaiian Pizza </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLvJvTCkJVBdZMhtvcxj653OEvB4x2Wz9NLt5kVQwU_BRkZWB4gLQUDV0YTtRmFqsih7VXp3xoTpWndSwxE4SZ6K-F7xwdYw_ujDbSKlsMZ-vIjienDQxnogopMIDZzHQpChdIJ7mk2Q/s1600/hawaiian+pizza2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLvJvTCkJVBdZMhtvcxj653OEvB4x2Wz9NLt5kVQwU_BRkZWB4gLQUDV0YTtRmFqsih7VXp3xoTpWndSwxE4SZ6K-F7xwdYw_ujDbSKlsMZ-vIjienDQxnogopMIDZzHQpChdIJ7mk2Q/s200/hawaiian+pizza2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hawaiian Pizza pre-baking</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldr6HKkepthDI8JwHSX8dpjPrqJZFzl1FabxYhEsYRyibJ56BOB4vC4MdQChKUnYE6BWMZCtz49kjOoguw81hlUCn9SunYMI7nFSchapqqbwgiSMlHpr5f-EuOym-zUQ63etN2WpmvOE/s1600/Photo1086.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldr6HKkepthDI8JwHSX8dpjPrqJZFzl1FabxYhEsYRyibJ56BOB4vC4MdQChKUnYE6BWMZCtz49kjOoguw81hlUCn9SunYMI7nFSchapqqbwgiSMlHpr5f-EuOym-zUQ63etN2WpmvOE/s200/Photo1086.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Pizza with Opal Basil</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01QXRWlAYpA8wrGdESPRc2FlWBSCs2tBwDhNCFAVh372w30tKuxTfL2Zav_QBdRfZsT4YEk7TUWKDtPZIvVajo5u9O4x4Rsu7DVn2bcjurxcnyGXnajzsct7dfD4HNCh05863ouRYYBI/s1600/Photo0797.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01QXRWlAYpA8wrGdESPRc2FlWBSCs2tBwDhNCFAVh372w30tKuxTfL2Zav_QBdRfZsT4YEk7TUWKDtPZIvVajo5u9O4x4Rsu7DVn2bcjurxcnyGXnajzsct7dfD4HNCh05863ouRYYBI/s200/Photo0797.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alison's Veggie Pizza</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbNv3VdzI1hRyVfroePuHucm1a_319UlGMwVUxLPkscGt2PsbTJ7aJKPwGhnilgjqoJBXBJW216UggvUo0SuzS9JD04g9ZogiJgp4Pe8iKxfDjpdcgkAo0n04La_f_9czLSI_rrJJQE8/s1600/Photo0798.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbNv3VdzI1hRyVfroePuHucm1a_319UlGMwVUxLPkscGt2PsbTJ7aJKPwGhnilgjqoJBXBJW216UggvUo0SuzS9JD04g9ZogiJgp4Pe8iKxfDjpdcgkAo0n04La_f_9czLSI_rrJJQE8/s200/Photo0798.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alison with veggie slice</td></tr>
</tbody></table><div><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGMa-MRVivV-FOxKE0mb_zq9g-oGlvMbrSjwNjsK8KTUQxgdC0xKLkDMge3nHOGgHIJSqg-0pMjap6OFF3j8ixC8JzsqPlFWbMvsETs-rdbnsyCADzAo5Tk_E0UfFcRjMuIWfmte4NaY/s1600/Photo0983.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGMa-MRVivV-FOxKE0mb_zq9g-oGlvMbrSjwNjsK8KTUQxgdC0xKLkDMge3nHOGgHIJSqg-0pMjap6OFF3j8ixC8JzsqPlFWbMvsETs-rdbnsyCADzAo5Tk_E0UfFcRjMuIWfmte4NaY/s200/Photo0983.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dee's Anchovy Pizza pre-baking</td></tr>
</tbody></table><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6am1853hKXVBXLN4-rd2wv0wy-M7E3gWsn-oDluSHz33wLbZv-FjDgYpmGmfzWDVHMF69q4WUjQ8xwnyJogIbaNuM1f_FGEeCgIgdocBulEjfHSoLDIkzwALjFilRvdSIWxnIc2St1M/s1600/meatlovers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6am1853hKXVBXLN4-rd2wv0wy-M7E3gWsn-oDluSHz33wLbZv-FjDgYpmGmfzWDVHMF69q4WUjQ8xwnyJogIbaNuM1f_FGEeCgIgdocBulEjfHSoLDIkzwALjFilRvdSIWxnIc2St1M/s200/meatlovers.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meat lovers </td></tr>
</tbody></table><div><br />
</div></div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-79133385208270210692010-12-13T10:52:00.000-08:002010-12-13T18:25:41.450-08:00Kimmy's Red SauceKimmy's Red Sauce<br />
Makes About 3 Quarts<br />
<br />
2 Large (28oz) Cans Hunts Tomato Sauce<br />
2 Cans (15oz) Hunts Fire Roasted Diced Tomatoes<br />
1 1/2 Small (6oz) cans of Hunts Tomato Paste<br />
5 Cloves of Garlic Chopped<br />
1 whole small or 1/2 large Spanish Onion Chopped<br />
Extra Virgin Olive Oil<br />
Dried Herbs: Parsley, Oregano, Basil, Thyme, 1 or 2 Bay Leaves<br />
Red Pepper Flakes<br />
1 tbs sugar<br />
Salt and Pepper<br />
Fresh Herbs if available<br />
1/4 Cup Parmesan Cheese<br />
<br />
<div style="text-align: justify;">Heat large pot over medium heat. Add olive oil to coat bottom of pan and add chopped onions. Cook until transparent, about 5 minutes. Do not burn. Add Garlic and cook for another few minutes. Add 2 shakes of red pepper flakes, fire roasted tomatoes, and paste. Stir and cook for 5 minutes until combined. Add herbs: 1 tbs of parsley, oregano, basil; 1 teaspoon of thyme, and bay leaves. Pour in the cans of tomato sauce and stir. Add freshly cracked black pepper. Taste before adding salt. To balance acid taste, add a little sugar. If you have fresh herbs add some chopped for color and fresh taste. Cover and cook on low heat for at least 30 minutes, stirring occasionally. Stir in Parmesan cheese at the end.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This will last about a week in the refrigerator. I suggest saving some in freezer safe quart containers for later use.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tip: for low salt, you can buy the 'no salt added' cans of tomato sauce and omit the Parmesan cheese.</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-63462957966913383552010-12-13T10:18:00.000-08:002010-12-13T18:26:28.279-08:00Dee's favorite meatballsDee's Favorite Meatballs<br />
Serves 6-8<br />
<br />
2 1/2 to 3 pounds meatloaf mix (beef, pork, veal)<br />
1/2 cup plain panko bread crumbs<br />
1/2 cup Italian bread crumbs<br />
2 eggs<br />
1/8 cup grated Parmesan cheese<br />
Garlic Powder<br />
Parsley-chopped (preferably fresh)<br />
Freshly Ground Black Pepper<br />
Olive Oil<br />
Kimmy's Red Sauce (or your favorite family recipe)<br />
<br />
<div style="text-align: justify;">Preheat oven to 350 degrees. Oil the bottom of a 9x13 dish or cookie sheet with sides. Combine panko, Italian bread crumbs, Parmesan cheese, garlic powder and parsley in a bowl. Mix with hands in large bowl: ground meat, bread crumb mixture, beaten eggs, a few dashes of garlic powder, black pepper, and parsley. (You do not need to add extra salt because the Parmesan and breading already have lots.) Roll the combined mixture into 2 1/2" diameter meatballs. Place onto oiled pan and roll around so it is coated. Repeat until all of the meat is used. Bake for 15-20 minutes or until cooked medium, rotating once. (Pink in center). Finish meatballs in pot of hot sauce on the stove for an hour so the meat flavor is absorbed into the sauce. Serve over pasta or on crusty Italian rolls.</div><br />
<br />
Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-25371716687585509422010-12-12T22:28:00.000-08:002010-12-13T18:27:04.668-08:00Cajun chicken fingersCajun Chicken Fingers<br />
Serves 4 hungry people<br />
<br />
1 1/2 pounds Boneless Skinless Chicken Tenderloins<br />
About 2 Cups Crushed Corn Flakes Cereal<br />
1-2 tbs Cajun Seasoning (see below)<br />
1 Egg Beaten plus 2 TBS water<br />
1/4 cup flour<br />
Olive Oil Cooking Spray<br />
<br />
Honey Mustard Sauce:<br />
Honey<br />
Dijon Mustard<br />
<br />
<div style="text-align: justify;">Preheat oven to 375 degrees. Combine Cajun seasoning with crushed corn flakes in a large plate or wide shallow bowl. Coat chicken fingers one at a time into flour. Dip in egg. Coat with corn flake breading. Place onto greased cookie sheet. Repeat until all are completed. Bake for 10 minutes, turn over and bake for another 10 minutes. Check insides of chicken finger to make sure it is fully cooked.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">For honey mustard, combine 1/2 cup of dijon mustard with 3 TBS of honey. Add more honey if you like it sweeter.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tip: If you live near a 5 guys burger and fries location, ask for cajun seasoning on the side of your next fries order. Save in your spice cabinet. Or you can use any other mix in the spice isle. To make your own, combine cayenne pepper, black pepper, garlic powder, and parsley. salt to taste.</div>Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0tag:blogger.com,1999:blog-4648580759128385994.post-83696651401669339552010-12-12T22:04:00.000-08:002010-12-13T18:28:47.552-08:00french-american onion soupgoing to write down recipes as i make stuff. then maybe turn it into a cookbook.<br />
<br />
french-american onion soup<br />
Serves 2-4 (double it for a family)<br />
<br />
3-4 TBS olive oil<br />
1/2 TBS butter<br />
1 large spanish onion (sliced)<br />
3 whole cloves of garlic (smashed with knife)<br />
32oz organic beef stock<br />
1/2 to 1 cup of white wine (optional)<br />
fresh or dried herbs: thyme, parsley, sage<br />
salt and pepper<br />
<br />
for part 2:<br />
Garlic Toast (i used frozen Texas Toast)<br />
Sliced Mozzarella or Swiss Cheese<br />
<br />
<div style="text-align: justify;">Coat bottom of stainless steel pot with olive oil; turn to medium heat. Add onions. Let onions sweat for a little while (3-4 minutes) and add a slab of butter. Cook onions until caramelized and brown, stirring occasionally with wooden spoon or spatula (about 15 minutes). De-glaze pan with wine and scrape bottom to loosen burnt pieces. Reduce for one minute and add beef stock. Add a few pinches of herbs, salt, and pepper to taste. Add Garlic. Bring to a boil and reduce heat to simmer for 20 minutes until all of the flavors combine.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While cooking soup, preheat oven to 425 degrees. Toast Garlic Bread in oven until dark and crisp. Prepare oven safe crocks with the garlic toast at the bottom of each crock. Ladle soup into each crock until almost full. Put 2 slices of cheese at the top and place crocks in the oven on top of cookie sheet on the center rack. Allow cheese to melt for about 3-4 minutes. Once melted, turn broiler on to brown the cheese (1-2 minutes).</div><br />
Dinner is served!Kimmyphttp://www.blogger.com/profile/15738585569566722680noreply@blogger.com0