tag:blogger.com,1999:blog-5488172187386332442024-02-18T23:20:19.664-06:00Nom Nom MomMy little blog about food, family and love!Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-548817218738633244.post-33645495032887113082012-05-26T18:57:00.000-05:002012-05-26T18:57:18.932-05:00Spicy Pulled Chicken on Homemade Cheddar Jalapeno Buns<style type="text/css">
<!--
@page { margin: 0.79in }
P { margin-bottom: 0.08in }
H2 { margin-bottom: 0.08in }
H2.cjk { font-family: "Droid Sans Fallback" }
H2.ctl { font-family: "Lohit Hindi" }
-->
</style>
<br />
<div style="margin-bottom: 0in;">
<style type="text/css">
<!--
@page { margin: 0.79in }
P { margin-bottom: 0.08in }
-->
</style>
</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<span style="font-size: small;"><span style="font-family: URW Bookman L;">Baseball.
Baseball. Baseball. That is what we have been doing everyday for
the past 3 months. Between high school baseball and Little League,
we never seem to be home for dinner! My family has been eating waaaay
too much concession stand food!! We only had an early morning
practice yesterday so we spent the afternoon relaxing by the pool.
After more than my fair share of vitamin D, I headed home with a car
full of hungry, waterlogged kids. My kids love chicken and love
spicy stuff. I came across this recipe for a pulled chicken dish and
thought I could tweak it to my family's taste. It was a great
success! I served the spicy chicken on homemade buns full of cheddar
cheese and jalapeños, a simple red cabbage slaw to cool the spice
and some fire roasted corn on the cob. You can adjust or omit the
jalapeños in these recipes if your family likes more or less spice.
Hope you enjoy it as much as we did!</span></span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: URW Bookman L; font-size: large;"><span style="text-decoration: none;"><b> </b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJihRSXAMEMeM9ZXmwpVBZVdjW-iT6DR9X3M8BhMdC_rXf6P4Ov5QXPxZVERzcRNTDUFdPsLCyaZYy49z3-zqIjsI-Sibsqu7lN7aNsX8JodwfAwVEQG2ZPKf-jBRO2FTq-pqYNqHCTtn/s1600/spicypulledchicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJihRSXAMEMeM9ZXmwpVBZVdjW-iT6DR9X3M8BhMdC_rXf6P4Ov5QXPxZVERzcRNTDUFdPsLCyaZYy49z3-zqIjsI-Sibsqu7lN7aNsX8JodwfAwVEQG2ZPKf-jBRO2FTq-pqYNqHCTtn/s320/spicypulledchicken.JPG" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-family: URW Bookman L; font-size: large;"><span style="text-decoration: none;"><b>Spicy
Pulled Chicken</b></span></span><br /><span style="font-family: URW Bookman L;"><i>Makes
about 8 servings</i></span><span style="font-family: URW Bookman L;"><br /></span><span style="font-family: URW Bookman L; font-size: large;"><b>Ingredients</b></span><span style="font-family: URW Bookman L;"><br /></span><span style="font-family: URW Bookman L; font-size: small;"><b>Chicken:</b></span><span style="font-family: URW Bookman L; font-size: small;"><br />1
tablespoon butter<br />1 tablespoon olive oil<br />1 medium onion, finely
chopped<br />1-2 jalapeños, seeded and chopped <br />3 cloves garlic,
minced<br />2 cups tomato puree <br />3 tablespoons brown sugar<br />3
tablespoons Worcestershire sauce<br />2/3 cup apple cider
vinegar<br />2teaspoon yellow mustard<br />1/4 -1/2 cup hot sauce <br />1/4
teaspoon cayenne pepper<br />3 teaspoons chili powder<br />3teaspoon
smoked paprika<br />salt and freshly ground pepper to taste<br />3 pounds
boneless, skinless chicken thighs<br /></span><span style="font-family: URW Bookman L; font-size: small;"><b>For
the Slaw:</b></span><span style="font-family: URW Bookman L; font-size: small;"><br />3 cups Red cabbage
sliced very thin<br />4 tablespoons plain greek yogurt<br />1/4 teaspoon
chili powder<br />salt and freshly ground pepper</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: URW Bookman L;"><span style="font-size: small;">1
lime, juiced</span><br /><br /><span style="font-size: large;"><b>Directions</b></span><span style="font-size: large;"><b></b></span><br /><br /><b>For
the chicken:</b><br /> </span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: URW Bookman L;"> In a large, heavy bottomed pot, heat the
butter and oil over medium heat. Add the onion and jalapeños and
cook until softened, about 5 to 6 minutes. Add in the garlic and cook
until fragrant, about 30 seconds. Add in the tomato puree, brown
sugar, Worcestershire sauce, vinegar, hot sauce, cayenne, chili
powder, paprika, salt, and pepper. Cook for about 5 minutes, or until
mixture has thickened slightly. Add in the chicken thighs, and bring
to a simmer. Reduce heat to low, and simmer for an hour to an hour
and a half, or until chicken is completely cooked and tender.<br /> </span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: URW Bookman L;">Remove from heat. The chicken should be very tender, and easily
shredded. Using 2 forks, inside the pot, pull the chicken apart.
Allow the chicken to simmer in the sauce for another half hour to
absorb all the flavor. Serve on buns, topped with slaw or your other
favorite bbq condiments. </span><br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: URW Bookman L;"><b>For the
slaw:</b><br /> </span></div>
<div style="margin-bottom: 0in;">
<span style="font-family: URW Bookman L;">In a medium bowl, combine the Greek yogurt, chili
powder, salt, pepper, and lime juice. Add in the shredded cabbage and
toss to coat just prior to serving. Serve over the pulled chicken.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: URW Bookman L;"><span style="font-size: large;"><b>Cheddar
Jalapeño Buns</b></span></span></div>
<h2 align="LEFT" class="western">
<span style="font-family: URW Bookman L; font-size: large;">Ingredients</span></h2>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">1 package yeast
</span>
</div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">1 cup lukewarm
water</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">2 tablespoons
olive oil, plus more for greasing bowl</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">2 large eggs</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">3 tablespoons
sugar</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">3 1/4 cups all
purpose flour</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">1 teaspoon salt</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">6 oz sharp
cheddar, shredded</span></div>
<div align="LEFT">
<span style="font-family: URW Bookman L; font-size: small;">3 large
jalapeños, seeded and finely chopped</span></div>
<div align="LEFT">
<br /><br />
</div>
<h2 align="LEFT" class="western">
<span style="font-family: URW Bookman L;"><span style="font-size: medium;"><b>Directions</b></span></span></h2>
<h2 align="LEFT" class="western" style="font-weight: normal;">
<span style="font-family: URW Bookman L; font-size: small;">Add
warm water to the bowl of your mixer and sprinkle the yeast over top.
Let sit 10 minutes, until frothy. Add the, oil, 1 egg, and sugar to
the bowl. Mix until well blended. Add the flour, salt, cheese, and
peppers and mix on medium-low speed with the dough hook until the
dough holds together, about 2 minutes. The dough should clean the
sides of the bowl. If not, add additional flour by the tablespoon. </span>
</h2>
<h2 align="LEFT" class="western" style="font-weight: normal;">
<span style="font-family: URW Bookman L; font-size: small;">Increase
speed to medium and knead the dough for 5 minutes. Transfer the
dough to a large bowl that has been lightly greased with oil. Cover
it with a damp towel and let rise in a warm place until doubled in
bulk, 1-1 1/2 hours.</span><span style="font-family: URW Bookman L; font-size: small;"> </span></h2>
<h2 align="LEFT" class="western" style="font-weight: normal;">
<span style="font-family: URW Bookman L; font-size: small;">Line
a baking sheet with parchment. Turn out the dough onto a lightly
floured surface. Divide the dough in half and each half into 4-6
pieces. Roll into rounds and flatten with the palm of your hand onto
the baking sheet; placing buns about 1/2-1 inch apart. Cover with a
damp towel and let them rise for 30 minutes.</span><span style="font-family: URW Bookman L; font-size: small;"> </span></h2>
<h2 align="LEFT" class="western" style="font-weight: normal;">
<span style="font-family: URW Bookman L; font-size: small;">Preheat
oven to 350 degrees. Whisk the remaining egg with 1 tablespoon
water. Brush the buns with the egg wash and bake for 20 to 30
minutes, until golden brown. Let cool 10 minutes before slicing and
serving. </span></h2>
<ol><div align="LEFT" style="font-weight: normal; margin-bottom: 0in;">
</div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0in;">
</div>
</ol>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-51533228485251893122012-02-07T09:54:00.000-06:002012-02-07T09:54:35.823-06:00Spicy Lime Shrimp<div style="line-height: 0.2in; margin-bottom: 0in;"></div><div style="line-height: 0.2in; margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">You gotta love the Superbowl!! Even if you aren't a football fan you have to love the commercials, the drinks, the fun and oh the food!! Since our beloved Colts didn't make it this year, they were close (bahahaha), we didn't have a full blown Superbowl party. But you can't watch the biggest game of the year with just some plain old dinner. We decided to have an appetizer feast. Buffalo chicken dip, taco dip, loaded potato skins, buffalo chicken wings, amazingly healthy food! But the p<i><span style="background: #ffffff;">ièce de résistance</span></i> for our feast was the Spicy Lime Shrimp. Oh. My. Gawd. This shrimp was so good. Every teenager that came through my kitchen was forced to taste it (and subsequently smacked away for fear of them eating all my shrimpy goodness). All were in love after first bite! Its light, refreshing, spicy goodness. I think it is fantastic on its own but can't wait to try it with some pasta. I hope you make this and enjoy it as much as we did! </span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudFUuN9fu85EeIm53el8HF8qCphmQxKaXI4zdOViYNdNEw1H97-qh6T6_CabsMqIErCPIwSxcqq2iD3dhwWMYo-pqHGR1la6FvLUNqVHC3v1vJmyTt1O8stQyKk1GZkWyj6dicVIhJ-Fw/s1600/spicy+lime+shrimp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudFUuN9fu85EeIm53el8HF8qCphmQxKaXI4zdOViYNdNEw1H97-qh6T6_CabsMqIErCPIwSxcqq2iD3dhwWMYo-pqHGR1la6FvLUNqVHC3v1vJmyTt1O8stQyKk1GZkWyj6dicVIhJ-Fw/s320/spicy+lime+shrimp.JPG" width="320" /></a></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;"><br />
</span></span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: x-large;"><b><br />
</b></span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: x-large;"><b>Spicy Lime Shrimp</b></span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;"><b>Ingredients:</b></span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">1 pound medium shrimp, cooked, peeled and deveined</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">4 tablespoons butter</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">2 shallots, diced</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">1 tsp fresh lime zest</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">1/4 cup fresh squeezed lime juice</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">1/4-1/2 teaspoon crushed red pepper</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">1/3 cup fresh cilantro, chopped</span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">House seasoning (see recipe below)</span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;"><b>Directions:</b></span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">Rinse and pat shrimp dry with paper towels. Season shrimp with house seasoning. Heat large skillet over medium high heat. Melt 1 tablespoon butter in skillet. Add seasoned shrimp and cook until heated through, 1-2 minutes. Don't overcook! Transfer shrimp to a plate. Reduce heat to medium low and add another tablespoon of butter. Add shallots, lime juice and crushed red pepper. Cook for 2-3 minutes, just to soften the shallots. Remove skillet from heat. Add remaining butter, zest, shrimp and cilantro. Toss to coat. Enjoy!!</span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;"><b>House Seasoning</b></span></span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive;">Recipe adapted from Paula Deen</span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="line-height: 0.2in; margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;"><span style="background: #ffffff;">1 cup salt</span><br />
<span style="background: #ffffff;">1/2 cup black pepper</span><br />
<span style="background: #ffffff;">1/4 cup garlic powder</span></span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"> <span style="color: #e06666;"><span style="font-family: 'Monotype Corsiva', cursive; font-size: large;">Mix all ingredients in small bowl. Store in air tight container. Use to season beef, pork, chicken, seafood, etc. </span></span></div><div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"><br />
</span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-34682490813695133292011-10-24T08:26:00.002-05:002012-02-07T09:12:11.735-06:00<h1 class="western"><span style="color: #cc0000; font-family: Nyala;">Guisado de Puerco con Tomatillos (Pork Stew in Green Salsa)</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bwUysMPOHDF5KSH77wPdvlwsob-s9Z_FmEKdKFASeAMj-K1HItqkMNBIlsS4G6hvwPoVGde2xgGyaaCnXGCdcL6G5WUW9fd6UQ_PmE5dmzIZLjqmuXfyJVs-yPPJR08JctbxDsfx3xQw/s1600/tomatillo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cc0000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bwUysMPOHDF5KSH77wPdvlwsob-s9Z_FmEKdKFASeAMj-K1HItqkMNBIlsS4G6hvwPoVGde2xgGyaaCnXGCdcL6G5WUW9fd6UQ_PmE5dmzIZLjqmuXfyJVs-yPPJR08JctbxDsfx3xQw/s1600/tomatillo.jpg" /></span></a></div><h1 class="western"><span style="color: #cc0000; font-family: Nyala;"> </span></h1><h1 class="western" style="font-weight: normal;"><span style="color: #cc0000; font-family: Nyala;">Tomatillos may look like small green tomatoes hiding in a papery husk, but they are something very different. They are a member of the nightshade family, related to the cape gooseberry. Tomatillos, referred to as green tomatoes in Mexico, are a staple in Mexican cuisine. They are tangy and add an amazing flavor to this pork stew. Choose small, bright green tomatillos in the husk for this recipe. Peel the husk and gently wash the sticky residue off the fruit before using. </span></h1><h1 class="western" style="font-weight: normal;"><span style="color: #cc0000;"><span style="font-family: Nyala;">Unfortunately, my camera battery was dead and I didn't get a picture of the finished product! </span> </span></h1><div><span style="color: #cc0000;"><br />
</span></div><div><span style="color: #cc0000;"><br />
</span></div><div><span style="color: #cc0000;"><br />
</span></div><h3 class="western"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: large;">Ingredients</span></span></h3><ul><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1/2 cup all-purpose flour </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1 teaspoon salt </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1 tablespoon ground black pepper </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1/2 teaspoon ground cumin </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">2 tablespoons olive oil, or more if needed </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1 large onion, chopped </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">3 cloves garlic, minced </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">2 cups chopped fresh tomatillos </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1 (7 ounce) can diced green chiles, drained </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1-2 fresh jalapeno peppers, seeded and chopped </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">2 teaspoons dried marjoram </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1/2 cup chopped fresh cilantro </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">2 cup water </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">1 pinch salt, or to taste (optional) </span></span> </span></div><div style="margin-top: 0.1in;"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: medium;">Garnish</span></span></div><div style="margin-top: 0.1in;"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: medium;">sour cream</span></span></div><div style="margin-top: 0.1in;"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: medium;">cheese</span></span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">cilantro </span></span> </span></div><div style="margin-top: 0.1in;"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: medium;">tortillas</span></span></div><div style="margin-top: 0.1in;"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: medium;">cooked white rice</span></span></div></ul><h3 class="western"><span style="font-family: Nyala;"><span style="color: #cc0000; font-size: large;">Directions</span></span></h3><ol><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large ziploc bag. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings. </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm. </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Nyala;"><span style="font-size: medium;">Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, 1-2 hours. </span></span> </span></div><div style="margin-top: 0.1in;"><span style="color: #cc0000;"><span style="font-family: Narkisim, sans-serif;"><span style="font-size: medium;"><span style="font-family: Nyala;">I served this stew over steamed white rice, topped with sour cream and cilantro.</span> </span></span> </span></div></ol><div><span style="color: #cc0000;"><br />
</span></div><div><span style="color: #cc0000;"><br />
</span></div><div><span style="color: #cc0000;"><br />
</span></div><div style="margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-15002232962420711162011-10-23T22:00:00.003-05:002012-02-07T09:12:48.794-06:00Vanilla Bean Churros<div style="margin-bottom: 0in;"><span style="font-family: Pristina, cursive; font-size: large;"><span style="color: #e06666; font-weight: normal;">Cinnamon, sugar, vanilla beans and fried sweet dough. What's not to like?? If you have never tried a churro, you are truly missing out! You could call them a kind of doughnut, however they are more like a French beignet made with a very lightly sweetened choux paste. Fried and tossed with cinnamon sugar they are then dipped or eaten with rich decadent chocolate sauce or a smooth and creamy dulce de leche sauce.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #e06666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9V8EcAQSTAyaejPQnMgoyistAQp8B869njDlP6hiMG2x8qZSnB4Vk249EjIXXhc4SsmZWXsOePhFNHchxbVzfyJ09TupiAuNOVm6yXc6dEaqU4BbUHMfxMfsrmVmWFDQqAQij9IoqkvjL/s1600/IMG_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9V8EcAQSTAyaejPQnMgoyistAQp8B869njDlP6hiMG2x8qZSnB4Vk249EjIXXhc4SsmZWXsOePhFNHchxbVzfyJ09TupiAuNOVm6yXc6dEaqU4BbUHMfxMfsrmVmWFDQqAQij9IoqkvjL/s320/IMG_0174.JPG" width="320" /></a></span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><span style="font-family: Pristina, cursive; font-size: large;"><span style="font-weight: normal;"> </span><b> </b></span> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Vanilla Bean Churros</b></span></div><div style="margin-bottom: 0in;"><span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Ingredients</b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1 cup water</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">2 1/2 tablespoons white sugar</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1/2 teaspoon salt</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">2 tablespoons vegetable oil</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1 vanilla bean, split and seeds removed</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1 cup all-purpose flour</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">2 quarts oil for frying</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1/2 cup white sugar</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1 teaspoon ground cinnamon</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Directions</b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666;"><span style="font-family: Pristina, cursive; font-size: large;">Combine 1/2 cup sugar and cinnamon in large bowl or baking dish. </span> </span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666;"><span style="font-family: Pristina, cursive; font-size: large;">In a small saucepan over medium heat, combine the water, 2 1/2 tablespoons sugar, salt, vanilla bean seeds and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour all at once until mixture forms a ball. The dough will be very stiff. Continue to stir until it is smooth and has no lumps. Allow to cool for just a few minutes. Line a baking sheet with wax paper. Place large star shaped pastry tip (I used a Wilton 1M) in a pastry bag. Place dough in bag and pipe long strips onto wax paper. You can make the traditional sticks, or any shape you like. Chill piped dough in fridge while the oil is heating. Heat oil for frying in deep-fryer or deep skillet to 375 degrees. Drop chilled churros carefully into hot oil. Fry until golden; drain on paper towels. Roll drained churros in cinnamon and sugar mixture. </span> </span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span><br />
<span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Dark Chocolate Sauce </b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666;"><span style="font-family: Pristina, cursive; font-size: large;"><b>Ingredients </b></span> </span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">4oz dark chocolate, chopped (or use chips)</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">¼ cup heavy cream</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Directions</b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">Mix chocolate and cream in a bowl and microwave on 50% power until melted and smooth. Do not over heat! Burned chocolate is not tasty!!</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span><br />
<span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Dulce de Leche Sauce</b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Ingredients</b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">1 can sweetened condensed milk</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">Kosher salt</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;"><b>Directions</b></span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666;"><span style="font-family: Pristina, cursive; font-size: large;">Preheat oven to 425 degrees. Place sweetened condensed milk in oven proof dish. Sprinkle a pinch of kosher salt on top. Wrap tightly in aluminum foil. Set the dish inside a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the dish. Bake in the preheated oven for 2 hours. Check the water level often, adding more hot water if needed. After the milk is nicely caramelized remove from the oven and whisk gently then allow to cool. </span> </span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span><br />
<span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666;"><span style="font-family: Pristina, cursive; font-size: large;">You can use the dulce de leche as is or add a little heavy cream and warm slightly for a thinner sauce. </span> </span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-size: large;"><br />
</span><br />
<span style="color: #e06666; font-size: large;"><br />
</span></div><div style="margin-bottom: 0.04in; margin-right: 0.08in;"><span style="color: #e06666; font-family: Pristina, cursive; font-size: large;">Store any leftovers in the fridge. </span> </div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-49818030540617404142011-09-06T16:41:00.002-05:002012-02-07T09:13:26.849-06:00Fall Treat Time! <span style="color: #3d85c6;"> <span style="font-size: medium;"><span style="font-family: 'Segoe Script', sans-serif;"><span style="font-weight: normal;">I just love fall. Our temps just went from 100 degrees to 67 degrees in less than one week. Talk about Heaven!! The cool temps have prompted me to open the windows, cook a big ol' pot of chili and to start my baking! Nothing says fall like spiced pumpkin. I love the smell that fills my house when I bake with these ingredients. So warm and comforting. </span></span></span> </span><br />
<div style="text-align: left;"><span style="color: #3d85c6;"><br />
</span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: 'Segoe Script', sans-serif;"><span style="color: #3d85c6; font-weight: normal;"> While shopping at The Fresh Market a few days ago, my son picked up a box of chocolate whoopie pies. I've heard of them but had never eaten one. These were pretty good but I knew I could make them better at home. I decided to do a trial run of these fall treats today! My taste testers agreed...heaven in our mouth!!! I have a feeling I'll be making plenty of these little treats this fall! I hope you all try them too!</span></span></span></div><div align="CENTER" style="font-weight: normal;"><span style="color: #3d85c6;"><br />
</span><br />
<span style="color: #3d85c6;"><br />
</span></div><div align="CENTER" style="font-style: normal;"><span style="font-family: 'Segoe Script', sans-serif;"><span style="color: #3d85c6; font-size: large;"><b>PUMPKIN SPICE WHOOPIE PIES WITH CINNAMON MAPLE CREAM CHEESE FILLING</b></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9fEhmvMNzq1zJNIoUZkpga0AbneGT8A-J0q7V5sra5KcdTTofD1I5gUbzBX06Cg_mx8ZOtViApMtanMQU_TxcGz63g9YjylLMbIklKRA2p6GO1jFLnZz9SdaHsO98_c1Yq9htLx6l6n8/s1600/IMG_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9fEhmvMNzq1zJNIoUZkpga0AbneGT8A-J0q7V5sra5KcdTTofD1I5gUbzBX06Cg_mx8ZOtViApMtanMQU_TxcGz63g9YjylLMbIklKRA2p6GO1jFLnZz9SdaHsO98_c1Yq9htLx6l6n8/s400/IMG_0123.JPG" width="400" /></span></a></div><div align="CENTER" style="font-style: normal;"><span style="color: #3d85c6;"><br />
</span></div><div align="CENTER" style="font-style: normal;"><span style="color: #3d85c6;"><br />
</span></div><div><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;"><b>INGREDIENTS</b></span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">3 cups all-purpose flour</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 teaspoon salt</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 teaspoon baking powder</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 teaspoon baking soda</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">2 tablespoons cinnamon</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 tablespoon ginger or 1 tablespoon ground candied ginger</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 tablespoon cloves</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">2 cups dark brown sugar, firmly packed</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 cup vegetable oil</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">3 cups pumpkin puree (do not use pumpkin pie mix)</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">2 large eggs</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 teaspoon pure vanilla extract</span></div><div style="font-weight: normal;"><b><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">Cinnamon Maple Cream Cheese Filling:</span></b></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">3 cups confectioners sugar</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1/2 cup (1 stick) unsalted butter, softened</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">8 ounces cream cheese, softened</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 teaspoon pure maple extract (I use Mapleine)</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">1 teaspoon cinnamon</span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><br />
</span><br />
<span style="color: #3d85c6;"><br />
</span></div><div><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;"><b>DIRECTIONS</b></span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.</span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><span style="font-family: 'Segoe Script', sans-serif;">In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar and oil together until combined. Add the pumpkin puree and mix to combine thoroughly. Add the eggs and vanilla and mix until combined. </span> </span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><span style="font-family: 'Segoe Script', sans-serif;">Add the flour mixture to the pumpkin mixture and mix until completely combined. </span> </span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><span style="font-family: 'Segoe Script', sans-serif;">Drop heaping tablespoons of the dough onto the prepared baking sheets, about 1-inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool for a few minutes and then cool completely on wire rack. </span> </span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">Sift confectioners sugar into a medium bowl and set aside.</span></div><div style="font-weight: normal;"><span style="color: #3d85c6; font-family: 'Segoe Script', sans-serif;">In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until it is completely smooth.</span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><span style="font-family: 'Segoe Script', sans-serif;">Add confectioners sugar, cinnamon and maple extract and beat until smooth. </span> </span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><span style="font-family: 'Segoe Script', sans-serif;">Turn half of the cooled cookies upside down, flat side facing up. </span> </span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><span style="font-family: 'Segoe Script', sans-serif;">Use a piping bag with the end trimmed off or a tablespoon drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used. Place whoopie pies into the refrigerator for 30 minutes to firm up before serving. </span> </span></div><div style="font-weight: normal;"><span style="color: #3d85c6;"><br />
</span><br />
<span style="color: #3d85c6;"><br />
</span></div><div align="CENTER" style="font-weight: normal; margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-54197816565806356592011-06-30T18:03:00.002-05:002012-02-07T09:13:55.762-06:00Celebrate Independence!<div style="font-weight: normal; margin-bottom: 0in;"><span style="color: #e06666; font-family: Andalus, serif;">Nothing says summer and celebrations like sangria!</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-SBRhn4GAP77QLrdVYPLdHjiC7zrEOzrGCGLvOC0boHHWhbXslbKLokaB6jajYlFhbaeglOQHsnOCS3Gq36rP1ZT6zHsfpSiyyY-2hejNk_QQv6sR74TBdj2WUOiePDBslVUUe4iiNqZ/s1600/IMG_9829.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #e06666;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-SBRhn4GAP77QLrdVYPLdHjiC7zrEOzrGCGLvOC0boHHWhbXslbKLokaB6jajYlFhbaeglOQHsnOCS3Gq36rP1ZT6zHsfpSiyyY-2hejNk_QQv6sR74TBdj2WUOiePDBslVUUe4iiNqZ/s320/IMG_9829.JPG" width="320" /></span></a><span style="color: #e06666;"><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">My husband introduced me to the world of sangria on my first trip to Chicago. We dined at the beautiful Cafe Ba-Ba-Reeba. Cafe Ba-Ba-Reeba is a premier Spanish</span></span><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;"> </span></span></b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">restaurant known for </span></span><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">tapas,</span></span></b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;"> </span></span><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">paella</span></span></b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;"> and sangria</span></span><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">. Those of you who know me know that I seldom drink. I was very reluctant to try the sangria, a traditional Spanish drink made with wine, spirits and diced fruit, but my husband assured me that I would love it and also reminded me that we took a cab to the cafe...and that turned out to be a very good thing! The sangria was so sweet and fruity, easy to drink and the atmosphere of the cafe just enhanced the experience. I tried the red, the white, the white peach and the black raspberry!! I have since been on a mission to either find a local restaurant that can make a sangria as well as Cafe Ba-Ba-Reeba or to create one myself! </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">I have played with many recipes and this one is very good. I love it for the summer months and to share for the July 4</span></span></b><b><sup><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">th</span></span></sup></b><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;"> holiday because the ingredients used are in season and the colors are perfect! I hope you try this and enjoy it! Remember...it can sneak up on you so drink wisely!!</span></span></b></span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">And if you are ever in Chicago try Cafe Ba-Ba-Reeba!! You will love it! </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><b><span style="font-family: Andalus, serif;"><span style="color: #e06666; font-size: medium;"><b>Celebration Sangria</b></span></span></b></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><b><span style="color: #e06666; font-family: Andalus, serif;"><b>Ingredients</b></span></b></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0.04in;"><b><span style="font-family: Andalus, serif;"><span style="color: #e06666; font-weight: normal;">1 bottle dry white or rose wine (I use a white zinfandel)</span></span></b></div><div style="font-weight: normal; margin-bottom: 0.04in;"><span style="color: #e06666; font-family: Andalus, serif;">2 cups strawberries, hulled and sliced</span></div><div style="font-weight: normal; margin-bottom: 0.04in;"><span style="color: #e06666; font-family: Andalus, serif;">1 cup blueberries</span></div><div style="font-weight: normal; margin-bottom: 0.04in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFbP6ZM5nMeeyIytFQmEJdDQMeN-QEBc5ZBk678hcZptbmsSk7vxAyiYCZmU32nV2KBBJCyYbqQbhCcWnzxkO3mFLbTH-_XbYfssmrdIo-dQzJSiCCYIUr7A9L3007EDLXFzaZ1a1sIxS/s1600/IMG_9831.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #e06666;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFbP6ZM5nMeeyIytFQmEJdDQMeN-QEBc5ZBk678hcZptbmsSk7vxAyiYCZmU32nV2KBBJCyYbqQbhCcWnzxkO3mFLbTH-_XbYfssmrdIo-dQzJSiCCYIUr7A9L3007EDLXFzaZ1a1sIxS/s320/IMG_9831.JPG" width="213" /></span></a><span style="color: #e06666; font-family: Andalus, serif;">1 jar maraschino cherries, drained and stems removed</span></div><div style="font-weight: normal; margin-bottom: 0.04in;"><span style="color: #e06666; font-family: Andalus, serif;">1/2 cup pomegranate schnapps</span></div><div style="font-weight: normal; margin-bottom: 0.04in;"><span style="color: #e06666; font-family: Andalus, serif;">1/4 cup sugar</span></div><div style="font-weight: normal; margin-bottom: 0.04in;"><span style="color: #e06666; font-family: Andalus, serif;">Club soda</span></div><div style="font-weight: normal; margin-bottom: 0.04in;"><span style="color: #e06666; font-family: Andalus, serif;">Apples or star fruit</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><b><span style="color: #e06666; font-family: Andalus, serif;"><b>Directions</b></span></b></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">Add the strawberries, blueberries,and cherries to a pitcher. </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">Pour in the wine and the pomegranate schnapps. </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">Gently stir in the sugar. </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">Cover and let sit in the refrigerator for at least 6 hours, preferably overnight. </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b><span style="font-family: Andalus, serif;"><span style="font-weight: normal;">To serve, fill a glass with ice cubes. Pour the sangria in about 2/3 full, add a few pieces of the fruit. Top off with club soda. </span></span></b> </span></div><div style="margin-bottom: 0in;"><span style="color: #e06666;"><b> </b> </span></div><div style="margin-bottom: 0in;"><b><span style="font-family: Andalus, serif;"><span style="color: #e06666; font-weight: normal;">*For the Fourth of July I sliced apples into the shape of stars for a festive touch. You could also use star fruit if available. </span></span></b></div><span style="color: #e06666;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgUDnD-Z908xJpXq8DbeTVpmOjZupi0xlorPeDGqLbx3VyYco9Ox0crANsro775-QqUNNXo4sT8zzN9MRvjwcfrysrXCt_2brczvSwtvCx8Pj8E78cYQa0jzDM0_y_dFsNK4d-Mk3jTCL/s1600/IMG_9837.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #e06666;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgUDnD-Z908xJpXq8DbeTVpmOjZupi0xlorPeDGqLbx3VyYco9Ox0crANsro775-QqUNNXo4sT8zzN9MRvjwcfrysrXCt_2brczvSwtvCx8Pj8E78cYQa0jzDM0_y_dFsNK4d-Mk3jTCL/s320/IMG_9837.JPG" width="213" /></span></a></div><div style="margin-bottom: 0in;"><b><span style="font-family: Andalus, serif;"><span style="color: #e06666; font-weight: normal;"> </span></span></b> </div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-22161978379678145982011-06-22T22:03:00.001-05:002012-02-07T09:14:18.811-06:00Sweet Summer Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkkUtz6yAxjYsXWvpNlv4xTp4DuAZM7EoQkZQQ8iqvolxp4rbmWJk-QdAyICY7xpTW6kdGuSvboj2O7vd6xW4UH0uV-yUMu3olr5VO-HbgVK8o8LxVytg5_gw3EK8A3FiNNyycNc5s8Fl/s1600/IMG_9818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #6fa8dc;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkkUtz6yAxjYsXWvpNlv4xTp4DuAZM7EoQkZQQ8iqvolxp4rbmWJk-QdAyICY7xpTW6kdGuSvboj2O7vd6xW4UH0uV-yUMu3olr5VO-HbgVK8o8LxVytg5_gw3EK8A3FiNNyycNc5s8Fl/s320/IMG_9818.JPG" width="320" /> </span></a></div><div style="margin-bottom: 0in;"><span style="font-family: 'Kristen ITC', cursive;"><span style="color: #6fa8dc; font-size: medium;">Hands down Oreos are my boys favorite store bought cookie. They will fight over the last one! I wanted to make them a special treat so I decided to combine their love of cupcakes and oreo cookies! This cupcake has a brownie like texture with a surprise tucked inside...an oreo cookie! Topped with a light and fluffy oreo buttercream and a mini oreo on top! The kids loved these sweet treats!!</span></span></div><div style="margin-bottom: 0in;"><span style="color: #6fa8dc;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: 'Kristen ITC', cursive;"><span style="color: #6fa8dc; font-size: medium;">Ingredients:</span></span></div><div style="margin-bottom: 0in;"><span style="color: #6fa8dc;"><br />
</span></div><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">4 oz. unsweetened baking chocolate, broken into pieces </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">3/4 cups (1 1/2 sticks) unsalted butter </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">2 cups sugar (granulated) </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">3 eggs </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">1 t. vanilla </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">1 c. flour </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">18 Oreo cookies </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">18 mini Oreo cookies </span></span> </span><br />
<span style="color: #6fa8dc;"><br />
</span><br />
<span style="color: #6fa8dc;"><br />
</span><br />
<span style="color: #6fa8dc;"><br />
</span><br />
<span style="font-family: 'Kristen ITC', cursive;"><span style="color: #6fa8dc; font-size: medium;">Oreo Butter Cream</span></span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">3 cups powdered sugar </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">1 cup (2 sticks) unsalted butter, room temperature </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">2 tablespoons milk </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">1 teaspoon vanilla </span></span> </span><br />
<span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;">10 Oreo cookies </span></span> </span><br />
<h3 class="western"><span style="font-family: 'Kristen ITC', cursive;"><span style="color: #6fa8dc; font-size: medium;">Directions:</span></span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Preheat the oven to 350 degrees Fahrenheit. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Line 18 cupcake holders with paper liners. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Place the chocolate and the butter in a large, microwave-safe bowl. Heat in the microwave on high for three minutes, stirring every minute, until the butter is melted and the chocolate is just melted. Give it a good stir to mix it all together. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Stir in the granulated sugar, then add the eggs, stirring in one at a time. Then stir in the vanilla. Add the flour and stir well. The batter should be smooth. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Add about a tablespoon of batter to each muffin cup. Place one Oreo cookie on top of each cup of batter and press down gently. Top with the remaining batter, dividing between the 18 cups. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Bake at 350 degrees for 23 – 27 minutes, until the brownies are set but not overbaked. Cool completely. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">For the buttercream, seal the Oreo cookies in a Ziploc bag and crush with a rolling pin until they’re small crumbs. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">In a stand mixer with the paddle attachment, mix the butter, powdered sugar, milk, vanilla and Oreo crumbs. Mix until completely blended. </span></span></span> </span></h3><h3 class="western"><span style="color: #6fa8dc;"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="font-weight: normal;">Once the cupcakes are completely cooled, top with the Oreo buttercream. </span></span></span> </span></h3><h3 class="western"><span style="font-family: 'Kristen ITC', cursive;"><span style="font-size: medium;"><span style="color: #6fa8dc; font-weight: normal;">Top off with a mini Oreo. Enjoy!!</span></span></span></h3><div style="font-weight: normal;"><span style="color: #6fa8dc;"><br />
</span><br />
<span style="color: #6fa8dc;"><br />
</span></div><div style="font-weight: normal; margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-5418938334607913302011-06-21T17:10:00.002-05:002012-02-07T09:14:46.984-06:00Sunshine Lemonade<span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;">Its been 17 days since my last drink. </span></span><br />
<span style="color: #c27ba0;"> </span><br />
<span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;">I've finally given up my very addicting, unhealthy habit. </span></span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;">I QUIT drinking...soft drinks! No regular, no diet, no nothing!!</span></span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;">I've never been a big water drinker. But I wanted to make some changes to my diet, and water was the one thing I was defiantly missing. We have a nice water filter but I still didn't love to drink it. I tried adding the powdered drink mixes and squeezing a little lemon in it, still didn't love drinking water. I had a ton of oranges and lemons in the fruit basket and thought I'd give them a try in my water. I loved the combination! I would slice an orange and a lemon and put them in my water pitcher and the longer it sets the better it tastes. </span></span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;">I'm trying desperately to get the boys into this new habit with me. I would love to see them drinking more water. They like the lemon/orange water but still want something a little sweeter. So I decided to experiment with my lemonade recipe, cutting back on the sugar and adding some orange to replace it. Winner!! They loved it! It is the perfect combination of sweet and tart refreshment! Perfect for the hot summer days ahead!! Enjoy!!</span></span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJuvunPbGFCZJdhGZhup30q-Wq7_rkfIZPZf3kz9aP432E-0h3adUgyWhyphenhyphen6a0J2Rica8PnNOAzpztJ2jDZR6LXzphGncGLt87894NT8iRMVzQXP7AOXwK8WqH6ClfERpXnGseDaofVgE4/s1600/IMG_9815.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #c27ba0;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJuvunPbGFCZJdhGZhup30q-Wq7_rkfIZPZf3kz9aP432E-0h3adUgyWhyphenhyphen6a0J2Rica8PnNOAzpztJ2jDZR6LXzphGncGLt87894NT8iRMVzQXP7AOXwK8WqH6ClfERpXnGseDaofVgE4/s320/IMG_9815.JPG" width="213" /></span></a></div><div style="margin-bottom: 0in;"><span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;"><b>Sunshine Lemonade</b></span></span></div><span style="color: #c27ba0;"><br />
</span><br />
<span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;"><span style="font-size: medium;"><b>Ingredients: </b></span> </span></span><br />
<ul><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><span style="font-family: 'Segoe Print';"><span style="font-size: medium;">4 1/4 cups water, divided </span></span> </span></div><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><span style="font-family: 'Segoe Print';"><span style="font-size: medium;">1 cup sugar </span></span> </span></div><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><span style="font-family: 'Segoe Print';"><span style="font-size: medium;">3/4 cup lemon juice </span></span> </span></div><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><span style="font-family: 'Segoe Print';"><span style="font-size: medium;">3/4 cup orange juice </span></span> </span></div><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><span style="font-family: 'Segoe Print';"><span style="font-size: medium;">2 teaspoons grated lemon peel </span></span> </span></div><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><span style="font-family: 'Segoe Print';"><span style="font-size: medium;">2 teaspoon grated orange peel </span></span> </span></div></ul><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;"><b>Directions:</b></span></span></div><div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: 'Segoe Print';"><span style="color: #c27ba0; font-size: medium;">In a saucepan, bring 1-1/4 cups water and sugar to a boil. Stir to dissolve sugar. Remove from heat and add grated lemon and orange peels, cool. Transfer to a pitcher; add lemon and orange juices. Stir in the remaining water. Cover and refrigerate for at least 1 hour. Serve over ice. Garnish with lemon if desired. (If your family does not like the grated peel in the drink, you can strain it before pouring into glasses.)</span></span></div><span style="color: #c27ba0;"><a href="http://www.blogger.com/post-edit.g?blogID=548817218738633244&postID=541893833460791330&from=pencil" name="nutritionpanel"></a></span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<span style="color: #c27ba0;"><br />
</span><br />
<div style="margin-bottom: 0in;"><span style="color: #c27ba0;"><br />
</span></div><div style="margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-59454733595453498202011-04-07T00:05:00.000-05:002011-04-07T00:05:05.480-05:00Paging Dr. Chipotle, Dr. Chipotle<div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">1 bone in Pork butt (5-7 pounds)</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">1 (11oz) can Chipotle peppers </span></span> </div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">2 cans Dr. Pepper </span></span> </div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">2 medium Onions</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">2 tablespoons Brown Sugar </span></span> </div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Salt and Pepper</span></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Sounds crazy right?? I thought so! But I also thought I must try this recipe! I love to slow cook pork butt in my cast iron dutch oven. I did a very bad thing once...I let my dutch oven rust. Eeeesh!! But, being the super-duper fantastic bestest husband in the world, my sweetie worked hard and restored it back to its beautiful self. (The curse words I spat every time I would unexpectedly find a microscopic metal shaving with my fingertips were uttered with nothing but love!)</span></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Back to the deliciousness...pork butt isn't really pork butt. It is actually pork shoulder. Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries. Yeah clogged arteries!! Seriously, there are hundreds of ways to cook a pork butt. If you have never cooked a pig butt, this recipe is a good place to start!</span></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">You will need a nice bone in pork butt (or shoulder), I used a 6 pounder. You will have a ton of tasty meat, which is a good thing!! I always rinse the pork under cold running water and then pat dry with paper towels. This is not necessary but I was taught to always rinse pork and chicken so I do. Generously season the pork with salt and fresh ground pepper. </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Grab 2 medium sized onions, white or yellow, peel and cut into eights. Place them into the bottom of a dutch oven (or any other deep oven proof pot with a lid). Place seasoned pork on top of onions (I place fat side up). </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Open the chipotle peppers and dump them right on top of the pork, sauce and all. Don't panic, the heat mellows and you are using a lot of meat so it won't be blow your head off spicy. If you have a sensitive palate or are serving this to kids, you may want to back off and use a half a can. Your call! If you have never had chipotle peppers, boy are you in for a treat! Smokey, spicy goodness. </span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;"> </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Now we get crazy...open 2 cans of Dr. Pepper, insert Gene Simmons singing Dr. Love here, and gently pour over the chipotle topped pork. I ended up only using 1 ½ cans, but if you have room use both cans. My pork was about ¾ of the way covered with the Pepper. </span></span> </div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wApp0bNmfsxvtF_Ud_qC62Qk78QGuELezU_YMvMuIKaoGb2Nrw-TGyrEJcHkQcO3JscJzoDBJlc2p_ARSdLav4zbNzoYCG4eiLK-gwEapZYD7QWXN6z9R8iliQ0WEVIgkR5qlaWT8Hlm/s1600/IMG_9347.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wApp0bNmfsxvtF_Ud_qC62Qk78QGuELezU_YMvMuIKaoGb2Nrw-TGyrEJcHkQcO3JscJzoDBJlc2p_ARSdLav4zbNzoYCG4eiLK-gwEapZYD7QWXN6z9R8iliQ0WEVIgkR5qlaWT8Hlm/s320/IMG_9347.JPG" width="320" /></a><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Now sprinkle the brown sugar on and around the pork. </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><br />
<div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiDnII64dgcoaGvcZo1BUdS7d78jFTrpcdfLPctdsCpSO1XXTuoYJM0G41qzDQ0D9vbBUd_NX7rH279gJxLJc2ND5swHHQlCNguyF_5CtfrneOoay-YXG8_CFeiT8HfONrTANY_1D06sT/s1600/IMG_9354.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiDnII64dgcoaGvcZo1BUdS7d78jFTrpcdfLPctdsCpSO1XXTuoYJM0G41qzDQ0D9vbBUd_NX7rH279gJxLJc2ND5swHHQlCNguyF_5CtfrneOoay-YXG8_CFeiT8HfONrTANY_1D06sT/s320/IMG_9354.JPG" width="320" /></a><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Lid on! Oven at 300 degrees! Cook that butt!! For at least 6 hours. You can either flip the butt over a few times or if you are like me and you totally forget that step, no worries! Its fantastic either way!! Your goal is to have meat that just falls apart. If you take two forks and pull gently the meat will just shred easily. If it doesn't, cook that sucker longer!! </span></span> </div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rLzCaDYhBiSdBrC32xswBPFm8jFndnJuFzC_kb2g0fsAvlpFn7GSq_9fmvqZeukV8oH66X2I4eWkYISG6-nlwXHAZfnzmFvCsINjhEe7tPR40nS6-YG8KYv58djnd7Xni09AxnfCF1Ad/s1600/IMG_9358.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rLzCaDYhBiSdBrC32xswBPFm8jFndnJuFzC_kb2g0fsAvlpFn7GSq_9fmvqZeukV8oH66X2I4eWkYISG6-nlwXHAZfnzmFvCsINjhEe7tPR40nS6-YG8KYv58djnd7Xni09AxnfCF1Ad/s320/IMG_9358.JPG" width="320" /></a><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Remove the bone carefully and shred all the meat. Serving this is fun! Tacos, sandwiches, nachos, pizza, the possibilities are endless! </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Enjoy friends!!</span></span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-87901558307225663122011-03-18T16:57:00.000-05:002011-03-18T16:57:50.947-05:00The. Best. Tomatoes. Ever<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcvnFXeZY9peqphKD803r1dVNwLTikcr5mk0sWC2RtapEQtnBZbcQQ7DKiE7JC_y09VdAHVWl7EGXYwmE-YyNpM0ScdcBWno0e_1A60Ud62us1UiDstzZ_guMvI9dlH5hlW00BOKqaAry/s1600/IMG_9281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcvnFXeZY9peqphKD803r1dVNwLTikcr5mk0sWC2RtapEQtnBZbcQQ7DKiE7JC_y09VdAHVWl7EGXYwmE-YyNpM0ScdcBWno0e_1A60Ud62us1UiDstzZ_guMvI9dlH5hlW00BOKqaAry/s320/IMG_9281.JPG" width="320" /></a></div><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;"> Okay. Maybe not the best ever. Its hard to beat the taste of a mid summer, vine ripened garden tomato. But, these babies are the best out of season tomatoes you will ever eat!! Its hard to believe that paring barely edible grape tomatoes with just a few pantry ingredients together in the oven for several hours get you this fantastically flavorful treat! I love to serve these on toasted french bread (drizzle thinly sliced french bread with olive oil and toast in a 350 degree oven until lightly brown and crunchy) with just a little crumbled goat cheese. Heaven in your mouth!! </span></span><br />
<div style="margin-bottom: 0in;"> </div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcvnFXeZY9peqphKD803r1dVNwLTikcr5mk0sWC2RtapEQtnBZbcQQ7DKiE7JC_y09VdAHVWl7EGXYwmE-YyNpM0ScdcBWno0e_1A60Ud62us1UiDstzZ_guMvI9dlH5hlW00BOKqaAry/s1600/IMG_9281.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Ingredients:</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">cherry or grape tomatoes</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">whole cloves garlic, unpeeled</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">olive oil</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">kosher salt</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">fresh coarse ground black pepper</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">fresh herbs, chopped, if using (I like to use rosemary or thyme)</span></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Directions:</span></span></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Preheat oven to 225 degrees. </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNFDxzBBGEEZRnoNtp1O_4o-ldRBFJmgzx0Z2gy4ItcUdMj_vvcmjbRx-b_RWkdgUnNYyJaXDO1uotIjGsPRgtNlinau2ZgTsu8zOzX2EsqODwRYajlYmwZewOg8RWvOYYCs7RhecwVpY/s1600/IMG_9259.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNFDxzBBGEEZRnoNtp1O_4o-ldRBFJmgzx0Z2gy4ItcUdMj_vvcmjbRx-b_RWkdgUnNYyJaXDO1uotIjGsPRgtNlinau2ZgTsu8zOzX2EsqODwRYajlYmwZewOg8RWvOYYCs7RhecwVpY/s320/IMG_9259.JPG" width="320" /></a><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Slice tomatoes in half lengthwise. Place them in a large bowl along with the garlic cloves. Drizzle with olive oil, enough to coat them well. Sprinkle with salt, pepper and chopped herbs if using. </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFrC3h-TDy-R3UfciEf3snL9rn77TZ_nxhRRxsMXA5nMw5qcb2WZXD3FFs8HuMy2WvhWoSOKL8DP2VN3jbOp0Ocx0of5xLvXlYOQjaqbaTRM4W0U7IGHlWuQVbCwYDWeRNwRXN76DWxRg/s1600/IMG_9265.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFrC3h-TDy-R3UfciEf3snL9rn77TZ_nxhRRxsMXA5nMw5qcb2WZXD3FFs8HuMy2WvhWoSOKL8DP2VN3jbOp0Ocx0of5xLvXlYOQjaqbaTRM4W0U7IGHlWuQVbCwYDWeRNwRXN76DWxRg/s320/IMG_9265.JPG" width="320" /></a></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Lightly oil a rimmed baking sheet with olive oil. Place tomatoes, cut side up, on the prepared pan. Drizzle with a little more olive oil and season again if needed. </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNxop5y9VPAbt_VoiDBz4pNq5OPDfI94uLXWAxt10bjbPlc9baZeFuxVLnH-07ozZ0xCissj7-KqwS-KT-78jovVY_qCMmi_77Wf1dLzmp0mDUPYHa_YLmU3NuiXnkuyJ6f-1mCdbmCkM/s1600/IMG_9267.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNxop5y9VPAbt_VoiDBz4pNq5OPDfI94uLXWAxt10bjbPlc9baZeFuxVLnH-07ozZ0xCissj7-KqwS-KT-78jovVY_qCMmi_77Wf1dLzmp0mDUPYHa_YLmU3NuiXnkuyJ6f-1mCdbmCkM/s320/IMG_9267.JPG" width="320" /></a><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;"> </span></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Roast in the oven for 2 ½ -3 hours, or until tomatoes are shriveled with just a little juice left inside–this could take more or less time depending on the size of your tomatoes. Allow to cool enough to handle and then pop the garlic cloves out of their skin. </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">You can eat them right away or place them in an airtight container with a little extra olive oil and refrigerate. They will keep for a few weeks, but mine never last more than a day or two!! </span></span> </div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5Tc6yQqm2JMYNyfHDEjtmp609aVkIIDv5GWkOngaRmFggaQguTTTNBR4li4b8eA5uxdTWlhSc4Q-JUZwsxkpUHLsZFGEy6FxcGpG6HEtTljN5IBsmCGMAADM155M-nvVPTV07GrkNchi/s1600/IMG_9287.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5Tc6yQqm2JMYNyfHDEjtmp609aVkIIDv5GWkOngaRmFggaQguTTTNBR4li4b8eA5uxdTWlhSc4Q-JUZwsxkpUHLsZFGEy6FxcGpG6HEtTljN5IBsmCGMAADM155M-nvVPTV07GrkNchi/s320/IMG_9287.JPG" width="320" /></a><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-77896570907873305652011-03-11T15:47:00.000-06:002011-03-11T15:47:16.762-06:00Get your beads baby!!<h3 class="western" style="font-style: normal; font-weight: normal;"><span style="font-family: Constantia,serif; font-size: small;">Bill and I spent some time in New Orleans, pre-Katrina and I fell in love with the city. The culture, the food, the architecture, the music, the people...well with the exception of the very scary voodoo priestess who grabbed me in the mall bathroom and preceded to tell me I smelled of cancer and was about to die. Yeah...</span></h3><div style="font-style: normal;"><span style="font-size: small;"><br />
</span> </div><div style="font-style: normal;"><span style="font-family: Constantia,serif; font-size: small;">We stayed in a beautiful hotel on Bourbon Street and I was amazed when, on a Thursday night at 5 pm sharp, the police blocked the street off to traffic and the party began. And lasted all night! Streets back open to traffic again at 5am. This happens every night of the week. Amazing. </span> </div><div style="font-style: normal;"><span style="font-size: small;"><br />
</span> </div><div style="font-style: normal;"><span style="font-family: Constantia,serif; font-size: small;">There are a few things you won't go without while visiting New Orleans. Music. Alcohol. Food. Every where you turn there is an open door with Creole or Zydeco music pouring out. Every business down Bourbon street seemed to have a walk up bar serving the “Best Hurricanes Around”. You never left a restaurant hungry. Two of the most popular offerings I remember were gumbo and Hurricanes. Even the McDonalds sold these NOLA specialties! </span> </div><div style="font-style: normal;"><span style="font-family: Constantia,serif; font-size: small;">In honor of Fat Tuesday, I wanted to try to make these for the family, well the gumbo anyway! The Hurricanes are just for mommy and daddy!! </span> </div><div style="font-style: normal;"><span style="font-family: Constantia,serif; font-size: small;">So, gather up your beads, its Mardi Gras baby!!</span></div><h3 class="western" style="font-style: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9xSIzbJXLNBhw5DEz284nIA6M0IyQVeQnI5NCYRs84P1Y38KDfdne6Ljpq-F9waW-dXVb1IK3igfK4sgM7kkPshYLuGjwPuWxGUJUM8a4e_rP63MQEw8RjgYdKWUjaIsSpTNuVKSlov_/s1600/IMG_9229.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/AVvXsEjA9xSIzbJXLNBhw5DEz284nIA6M0IyQVeQnI5NCYRs84P1Y38KDfdne6Ljpq-F9waW-dXVb1IK3igfK4sgM7kkPshYLuGjwPuWxGUJUM8a4e_rP63MQEw8RjgYdKWUjaIsSpTNuVKSlov_/s320/IMG_9229.JPG" width="213" /></a><span style="font-family: Constantia,serif; font-size: large;">Hurricane Heather</span></h3><h3 class="western" style="font-style: normal;"><span style="font-family: Constantia,serif;">Ingredients</span></h3><div style="font-style: normal; margin-top: 0.1in;"><span style="font-family: Constantia,serif;">6 ounces amaretto liqueur</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">4 ounces light rum</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">4 ounces dark rum</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">4 ounces coconut rum (I prefer Malibu)</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">24 ounces orange juice</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">24 ounces pineapple juice</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">4 teaspoons lemon juice</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">grenadine syrup, to taste </span> </div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 orange, sliced into rounds or wedges</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">maraschino cherries</span></div><div style="font-style: normal; margin-top: 0.1in;"><span style="font-family: Constantia,serif;">In a large pitcher, mix the amaretto, rums and juices. Stir in grenadine syrup to your taste. Pour over ice and garnish with orange and cherries. Enjoy!!</span></div><div style="font-style: normal; margin-top: 0.1in;"><br />
<br />
</div><div style="font-style: normal; margin-top: 0.1in;"><br />
<br />
</div><div style="font-style: normal; margin-top: 0.1in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIpO0xjrJY8LizZHQ6rjT7CQkHMYtU04kxJka9-0we2gIUKYKRfgr_-Ef1554DkEJodCT8o0pYPy_RWqMtaFJzIp9aTDDqUeARhKRQtOc6HER-hJGjQBATfEDN65R57cGbmJ6yNDZBZSN/s1600/IMG_9240.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIpO0xjrJY8LizZHQ6rjT7CQkHMYtU04kxJka9-0we2gIUKYKRfgr_-Ef1554DkEJodCT8o0pYPy_RWqMtaFJzIp9aTDDqUeARhKRQtOc6HER-hJGjQBATfEDN65R57cGbmJ6yNDZBZSN/s320/IMG_9240.JPG" width="320" /></a><span style="font-family: Constantia,serif; font-size: large;"><b>Zydeco Gumbo</b></span></div><div style="font-style: normal; margin-top: 0.1in;"><b><span style="font-family: Constantia,serif;">Ingredients:</span></b></div><div style="font-style: normal; margin-top: 0.1in;"><span style="font-family: Constantia,serif;">1 tablespoon olive oil</span></div><div style="font-style: normal; margin-bottom: 0in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">2 skinless, boneless chicken breast</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">halves-cup into bite size pieces</span></div><div style="font-style: normal; margin-bottom: 0in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 pound andouille sausage links, cut into bite size pieces (or sub any spicy sausage link)</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 cup olive oil</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 cup all-purpose flour</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">2 tablespoons minced garlic</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">3 quarts chicken broth</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 (12 fluid ounce) can or bottle beer</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">6 stalks celery, diced</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">4 roma (plum) tomatoes, diced</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 sweet onion, sliced</span></div><div style="font-style: normal; margin-bottom: 0in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 (10 ounce) can diced tomatoes with</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">green chile peppers, with liquid</span></div><div style="font-style: normal; margin-bottom: 0in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">2 tablespoons chopped fresh jalapeno pepper</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 bunch fresh parsley, chopped</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1/4 cup Cajun seasoning</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">1 pound shrimp, peeled and deveined</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <br />
<br />
</div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-size: small;"><b><span style="font-family: Constantia,serif;">Directions:</span></b></span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <br />
<br />
</div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside. </span> </div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">In a large, heavy stockpot over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly, about 25-30 minutes. (This is a very important step. Don't skip it! The longer the roux cooks the more flavorful your gumbo will be.) Mix in garlic, and cook about 1 minute. </span> </div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes, jalapenos peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.</span></div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, until shrimp is thoroughly cooked, approximately 15-20 minutes. </span> </div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <br />
<br />
</div><div style="font-style: normal; margin-bottom: 0.04in; margin-right: 0.08in;"> <span style="font-family: Constantia,serif;">Serve over hot white rice. Enjoy!! And remember to throw some beads to your cook!! ;-)</span> </div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com1tag:blogger.com,1999:blog-548817218738633244.post-5188444634075002182011-02-26T16:50:00.000-06:002011-02-26T16:50:04.016-06:00Bacon, Egg and Cheese Breakfast Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqf78_66aKN0A4jE3TdyxSo5p2TIwRWMDG0pLZVtoK2ewpYMlHsf10pkO42awyfsuINm1-TLITdxQkW9l_nBp2QBJK9c36SWJ6iFLmEJAbq7DuTMbcgl3oqMAwcKj3wx0PCjegMSvZGye/s1600/IMG_9177.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqf78_66aKN0A4jE3TdyxSo5p2TIwRWMDG0pLZVtoK2ewpYMlHsf10pkO42awyfsuINm1-TLITdxQkW9l_nBp2QBJK9c36SWJ6iFLmEJAbq7DuTMbcgl3oqMAwcKj3wx0PCjegMSvZGye/s320/IMG_9177.JPG" width="320" /></a></div> <br />
<div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;">Bacon. Eggs. Cheese. Bread. Ingredients that my household loves. They team up in this hearty breakfast dish and are a crowd pleaser! It would also make a great busy weeknight dinner. The big boys added a few dashes of hot sauce and my little man had to have extra cheese! I hope your family enjoys this hearty breakfast!</span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><b><span style="font-family: Andalus,serif;">Bacon, Egg and Cheese Breakfast Bake</span></b></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;">1 pound french bread (or any crusty bread) cut into 1" cubes (about 14 cups)<br />
1/3 cup extra-virgin olive oil<br />
1 pound sliced applewood smoked bacon or other good quality smoked bacon, cut into 1/2" pieces<br />
1 large onion, halved and thinly sliced</span></div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;">1 28 ounce can diced Italian tomatoes-drained and patted dry<br />
8 oz extra-sharp cheddar, shredded <br />
8 oz Monterey Jack cheese, shredded <br />
2 Tablespoons minced chives<br />
1-3/4 cups chicken broth<br />
6-8 large eggs</span></div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;">Salt to taste</span></div><div style="margin-bottom: 0in;"><span style="font-family: Andalus,serif;">Ground black pepper to taste<br />
<br />
Preheat oven to 350<sup>o</sup> F. Lightly oil a 9 x 13 glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crispy.<br />
<br />
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain: reserve 2 Tablespoons of the fat in the skillet.<br />
<br />
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and cook until liquid is evaporated, about 5 minutes.<br />
<br />
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Spread the mixture in the baking dish and cover with lightly oiled foil.<br />
<br />
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and using a ladle, press 6 indentations into the bread mixture (you can do 8 if you want to). Crack an egg into each indentation. Salt and pepper the eggs to you taste. Return the dish to the oven and bake for about 10-15 minutes, until the egg whites are set but the yolks are still runny. Cook longer if you do not want runny yolks. <br />
<br />
Serve right away while it's warm. </span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLZqvZkpkJwdJaRvEB5p1LXrGOE4l9dVe6kI6_vvF_y7G2QbdqQQWwu3TwwhBRIpi6alaafS-Bl-tjZ9NLJgEAwb6mEB1ILt9DnZY2th11j4ky0R89oOjIFch_iipQutjhbpVA7EzRrNk/s1600/IMG_9183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLZqvZkpkJwdJaRvEB5p1LXrGOE4l9dVe6kI6_vvF_y7G2QbdqQQWwu3TwwhBRIpi6alaafS-Bl-tjZ9NLJgEAwb6mEB1ILt9DnZY2th11j4ky0R89oOjIFch_iipQutjhbpVA7EzRrNk/s320/IMG_9183.JPG" width="320" /></a></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com1tag:blogger.com,1999:blog-548817218738633244.post-88098455469282875162011-02-16T21:29:00.002-06:002011-03-01T17:27:27.945-06:00Confucius says...<div style="color: #38761d; margin-bottom: 0in;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Make your own fortune cookies!!! These were so much better than any packaged fortune cookie! You can add your own cute fortunes or sayings. These make Chinese night at home a little extra special and they would be great for a party!! Try them tonight!!</span></span></div><div style="color: #38761d; margin-bottom: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4_pu9dUSaLcbLkLE8p_nUMgB6B47zTCEK0kXVi04qPj70AAO6rv0Lf0zWDy9Y_5If5rLKCJ66q22qKFN1jWiXy3zG1_ha3SKo_zvs_s7wXh6uC1c0NAy69H4Rxw_JJFjJ8VhaBZWNigR/s1600/Fortune+Cookies+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4_pu9dUSaLcbLkLE8p_nUMgB6B47zTCEK0kXVi04qPj70AAO6rv0Lf0zWDy9Y_5If5rLKCJ66q22qKFN1jWiXy3zG1_ha3SKo_zvs_s7wXh6uC1c0NAy69H4Rxw_JJFjJ8VhaBZWNigR/s320/Fortune+Cookies+3.JPG" width="320" /></a></div><br />
</div><div style="color: #38761d; margin-bottom: 0in;"><span style="font-size: large;"><b><span style="font-family: Andalus,serif;">Almond Lemon Fortune Cookies</span></b></span></div><div style="color: #38761d; margin-bottom: 0in;"><br />
</div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">2 large egg whites</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">½ teaspoon pure vanilla extract</span></span></div><div style="color: #38761d;"></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">½ teaspoon pure almond extract</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">1 teaspoon lemon zest</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">3 tablespoons vegetable oil</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">8 tablespoons all-purpose flour</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">1½ teaspoon cornstarch</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">¼ teaspoon kosher salt</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">8 tablespoons granulated sugar</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">3 teaspoon water</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Write or print fortunes on pieces of card stock or heavy paper. Fortunes need to be about 3 inches long, they can be folded in half if needed. Preheat oven to 300 degrees Fahrenheit. </span></span> </div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">In a medium bowl, lightly beat the egg white, vanilla extract, almond extract, lemon zest and vegetable oil until frothy, but not stiff.</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a spoon.</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Place one tablespoon of batter onto a silicone baking mat (or a well greased baking sheet), spacing them at least 3 inches apart. Gently use the back of the back of a spoon to make circular motions on the surface of the batter to form circles with a diameter of about 3.5”. </span></span> </div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (11– 14 minutes). Watch them closely!</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.</span></span></div><div style="color: #38761d;"><span style="font-family: Andalus,serif;"><span style="font-size: medium;">Makes about 14 cookies.</span></span></div><div style="margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-23677220039245201402011-02-16T20:37:00.002-06:002011-03-01T17:28:30.557-06:00Chinese take out...from your kitchen!!<div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Crab Rangoon...its on every Chinese buffet from here to Kalamazoo. We all love them. Even though they rarely contain more than a tiny flake of crab meat (usually imitation crab at that)! These deep fried cheese bites are usually served with a side of unnaturally red sauce labeled sweet and sour. Admit it...you love them too. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">I decided to make my own crab rangoon and sweet and sour sauce. They were much easier than I expected and they tasted great! The sweet and sour sauce is great as well. It can be used on many Chinese dishes. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div class="separator" style="background-color: white; clear: both; color: #bf9000; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPJkaCnUkGz8V7A0F7Zvko9WqKoDquQFhLywm6EqEYXgvsz60lc65p4PEiaT7nxQQimKnizu-GrUemeu_6liMyS2BpyTPFlHiCrNMapKrocRllooaMlDUYrCsV_PHo3uwCEBFdOIkokkK/s1600/Crab+Rangoon+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPJkaCnUkGz8V7A0F7Zvko9WqKoDquQFhLywm6EqEYXgvsz60lc65p4PEiaT7nxQQimKnizu-GrUemeu_6liMyS2BpyTPFlHiCrNMapKrocRllooaMlDUYrCsV_PHo3uwCEBFdOIkokkK/s320/Crab+Rangoon+1.JPG" width="320" /></a></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-size: large;"><b><span style="font-family: Mongolian Baiti,cursive;">Crab Rangoon</span></b></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">8 ounces cream cheese, softened</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ pound fresh crab meat (can use canned, drained and flaked or imitation)</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ teaspoon soy sauce</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ teaspoon Worcestershire sauce </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ teaspoon grated fresh ginger </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ teaspoon fresh lemon juice</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">2 green onions, thinly sliced</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">fresh ground black pepper</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Wonton skins</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Wonton Glue</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">1 egg yolk</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">2 tablespoons water</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">1 tablespoon cornstarch</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Peanut oil for frying</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">In a large bowl, combine the fresh crab meat with the cream cheese. Fold in the remaining ingredients up to the wonton wrappers. Taste for seasoning and set aside. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Create the wonton “glue” by dissolving the cornstarch in the 2 tablespoons of water. Add the egg yolk and stir until well-incorporated and smooth. Set sealing mixture aside. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Place a wonton wrapper on a work surface and fill it with 1 heaping teaspoon of the crab filling. Dip your finger in the wonton glue and lightly paint the border of the wonton wrapper. There are several ways to fold the wontons. The easiest way to fold these is to make them into triangles. Fold over the edges of the wrapper to create a triangle while encasing the crab filling, pressing to seal the edges with your fingertips. Using the back of a fork, ensure that the wontons are sealed by gently crimping the borders to create a fluted edge. I like to take the opposite corners and pinch them. Then pick up the other two sides and press them together. Just make sure the edges are all sealed to insure no filling leaks out when you fry them. Repeat with remaining wrappers.</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Preheat oven to 200°.Heat peanut oil in a large, heavy-bottomed pot until it reaches the temperature of 350°. Working in batches, fry the wontons until crispy and golden brown, about 3-4 minutes. You will need to stir and flip the wontons to make sure they fry evenly. Drain the wontons on paper towels and keep them warm in the oven while you continue frying. Serve warm with sweet and sour dipping sauce. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-size: large;"><b><br />
</b></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-size: large;"><b><span style="font-family: Mongolian Baiti,cursive;">Sweet and Sour Sauce</span></b></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">5 tablespoons white sugar</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ teaspoon salt</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">4 tablespoons white vinegar</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">3 tablespoons soy sauce</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">2 tablespoons cooking sherry</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">3 tablespoons ketchup</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">2 tablespoons peanut oil</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">1 clove garlic, peeled and lightly crushed</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">1 tablespoon cornstarch</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">3 tablespoons water</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">1 tablespoon sesame oil</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">½ cup water</span></span></div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Combine the sugar, salt, vinegar, soy, sherry, and ketchup in a bowl and stir until sugar is dissolved. In a separate small bowl, combine the cornstarch, 3 tablespoons water and the sesame oil and set aside. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Heat the peanut oil in a medium saucepan set over moderate heat until hot. Add in the garlic and stir, pressing on the clove until aromatic and lightly browned. </span></span> </div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><br />
</div><div style="background-color: white; color: #bf9000; margin-bottom: 0in;"><span style="font-family: Mongolian Baiti,cursive;"><span style="font-size: medium;">Pour in the sauce slowly and stir until the liquid comes to a boil. Turn the heat down to low and add in the cornstarch mixture, stirring until sauce begins to thicken. Add in the ½ cup water slowly, stirring until the sauce is smooth and bubbly. Turn off the heat and set aside to cool. The sauce can be made in advance as it holds well in the refrigerator for many days.</span></span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-49783637492025990702011-02-15T19:20:00.000-06:002011-02-15T19:20:35.024-06:00<div style="margin-bottom: 0in;"><span style="font-family: Kristen ITC,cursive; font-size: small;"><strong>After cooking a huge Valentines Day meal that my children deemed “fancy food”, I thought I better pull out something they would love. I struggle with finding that happy medium, I cook something the kids are bonkers over and I get the “Oh no...look” from the husband. The supper gods must have sensed my stress!! I checked my email one last time before heading out to get groceries and this little gem was in my inbox! I knew that everyone would be happy with this recipe. And they were! I served this with a side of black beans and rice, a sprinkle of fresh chopped cilantro, a little sliced avocado and jalapenos. I hope your family enjoys this as well! </strong></span> </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ClroP-1-K4ZcLzJ4SHMNmAPUmZAJpp-wxqFuYnCzHhHA0ixL4OCMuVq78iiZMcdIS4rxWrD87ue1c7ddsXgcMwU8Dfg0le9ANP3EcvhamLzoBpuR0ZiRNG9Ohinzmm6Xwv2e4W00Y1wG/s1600/Chicken+Frito+Pie.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ClroP-1-K4ZcLzJ4SHMNmAPUmZAJpp-wxqFuYnCzHhHA0ixL4OCMuVq78iiZMcdIS4rxWrD87ue1c7ddsXgcMwU8Dfg0le9ANP3EcvhamLzoBpuR0ZiRNG9Ohinzmm6Xwv2e4W00Y1wG/s320/Chicken+Frito+Pie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> <div style="margin-bottom: 0in;"><i><span style="font-family: Kristen ITC,cursive; font-size: xx-small;">Photo courtesy The Noble Pig</span></i></div></td></tr>
</tbody></table><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Kristen ITC,cursive;"><strong><span style="font-size: large;">Chicken Frito Pie</span></strong></span></div><div style="margin-bottom: 0in;"><span style="font-family: Kristen ITC,cursive;"><span style="font-size: xx-small;"><strong><i>Recipe adapted from The Noble Pig</i></strong></span><strong><br />
</strong><br />
3 Tablespoons vegetable oil<br />
2 pounds boneless, skinless chicken thighs, cut into 1-1/2" pieces<br />
1 yellow onion, diced<br />
3 gloves garlic, crushed<br />
1 Tablespoon chili powder<br />
1 cups chicken broth<br />
2 (4 oz) can chopped green chiles<br />
2 (15 oz) cans cannellini beans (or Great Northern), drained and rinsed<br />
2-1/2 cups Fritos, divided<br />
2 cups grated Monterey Jack cheese<br />
<br />
Preheat oven to 350<sup>o</sup> F. In a large heavy bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides. Remove to a plate. Add onion, garlic and chili powder to pot, stirring; saute until tender.<br />
<br />
Return chicken to pot, stir in broth, green chiles and beans. Bring to a boil, reduce to a simmer (uncovered) and cook for 30 minutes over medium heat, stirring occasionally until most of the liquid evaporates.<br />
<br />
Add 1-1/2 cups Fritos to a 2 quart casserole. Top with chicken mixture, remaining Fritos and cheese. Bake for 15 minutes or until lightly brown and bubbly.<br />
<br />
</span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-34723831956956936892011-02-09T16:12:00.001-06:002011-02-09T16:14:16.552-06:00Love is in the air!<div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Valentine's Day was never my favorite holiday. That is until I met the love of my life. We try to make every day Valentine's Day, but on February 14<sup>th</sup> we do a little something extra to show each other how much we love them. I will admit I'm super hard to buy for. I don't hint around, I don't make lists. Most guys would love to have a wife or girlfriend tell them “You don't have to buy me anything!” My husband however, HATES this about me! He said I drive him crazy by not helping him with gift ideas. I don't know if its because I'm not super girlie, or if I was just raised to believe that material things don't matter. They are just things. I'd much rather have a home cooked meal than an expensive dinner out. I'd rather have a homemade card than a $5 Hallmark. The best birthday cake I ever had was one that my kids made from a cake mix. I think that if you take the time to sit down and think of an idea and to actually make it with your hands and heart, that is far better than anything money can buy. I can't wait to give Bill what I made for him this year!! (I will post pics too!) </span></span> </div><div style="margin-bottom: 0in;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JZpiz6Pphj1wk7s1psLjjQ2faR885TOyvsu1HxPfwWpzPO7_pu7w3VClKti5TEFKwsTXjE2xRUegZe6ZRHakQlT91j5pJfqo-TRN2SxqPjQgbtnFTTql7i-hpsvpMsvWHOmYg_8PmIHN/s1600/IMG_9090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JZpiz6Pphj1wk7s1psLjjQ2faR885TOyvsu1HxPfwWpzPO7_pu7w3VClKti5TEFKwsTXjE2xRUegZe6ZRHakQlT91j5pJfqo-TRN2SxqPjQgbtnFTTql7i-hpsvpMsvWHOmYg_8PmIHN/s320/IMG_9090.JPG" width="320" /></a></div><br />
<div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">So this year for Will's Valentine's Day class party we are making edible treats. I decided to make a very special cupcake and use those as his valentines. We did a trial run, can't risk handing out icky valentine treats! This recipe was a huge success! I absolutely love anything with vanilla bean in it so these cupcakes are heavenly to me. Laffy Taffy Butter Cream Icing...awesome!! Not to mention the sweet heart surprise inside! The kids devoured them! These do take a little bit of work but it is so worth it! </span></span> </div><div style="margin-bottom: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKoV13Vk734r4QzjTC0mVlUFkX8ID_LWQH4ELfVY2Tychsu3APD_KsVxUl1N-dV52hSU3Cu4-bBlzijEO15Y3hDpUub5jUEGn434fu8mleIS9OOjk4DUrObofx47oUfKhAc6IXYETgc4m/s1600/valentine+cupcake+inside.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKoV13Vk734r4QzjTC0mVlUFkX8ID_LWQH4ELfVY2Tychsu3APD_KsVxUl1N-dV52hSU3Cu4-bBlzijEO15Y3hDpUub5jUEGn434fu8mleIS9OOjk4DUrObofx47oUfKhAc6IXYETgc4m/s320/valentine+cupcake+inside.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPrlSmw8eAAQYfz3qf4BwgJVZd5rK66_5A4IZWND16QxEcGkXNsVx3Ey7Ez4WH_b22JzpFupnQs-Bn73YcHwpaqQeD3bDrsXeZzh1pORQVwNRapbZfWjF6c8p6FaZC22KngQ1CADcBTdM/s1600/heart+cupcake+inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: x-large;"><b>Vanilla Bean Cupcake Batter Ingredients:</b></span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: x-large;"><span style="font-size: small;">Recipe adapted from Bake It In a Cake </span><b><br />
</b></span></span></div><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">1 1/2 sticks unsalted butter, room temperature<br />
1 1/2 c. granulated sugar<br />
3 eggs<br />
2 t. baking powder<br />
1/2 t. baking soda</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">1/4 t. salt</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">1/2 vanilla bean <br />
2 1/2 c. flour<br />
1 1/3 c. whole milk<br />
red or pink food coloring</span></span><br />
<b><span style="font-family: Vijaya,sans-serif;"><span style="font-size: x-large;">Laffy Taffy Butter Cream Ingredients:</span></span></b><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">10 pieces of strawberry or cherry Laffy Taffy candy<br />
2 T. heavy cream<br />
2 sticks unsalted butter, room temperature<br />
2 c. powdered sugar</span></span><br />
<b><span style="font-family: Vijaya,sans-serif;"><span style="font-size: x-large;">CAKE DIRECTIONS:</span></span></b><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Preheat the oven to 350 degrees (F).</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Mix the butter and sugar together at medium speed until fluffy. Add the eggs, one at a time, mixing until creamy. Be sure to scrape down the sides of the bowl so everything gets well combined. Split vanilla bean down the center and gently scrape out all the seeds. Add the baking soda, baking powder, salt, and vanilla bean seeds and mix until the batter is smooth. Finally, alternate between the flour and milk, beating on med-high speed until the batter is light and creamy.</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Pour about 1 1/2 cups of batter into a smaller bowl. Add red or pink food coloring until you get your desired color. Pour the batter into a non-stick (or lightly greased) 8x8 baking pan and bake for about 20 minutes until the edges of the cake start to turn golden brown and a toothpick inserted into the center of the cake comes out clean.</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Allow to cool completely.</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Once the sheet cake is cool, loosen the edges away from the pan with a knife and then invert the pan onto a cutting board. Use a small heart-shaped cookie cutter to cut out a dozen cake hearts that are small enough to fit into an average-sized cupcake pan. (My cutter is about 2 inches wide.) </span></span> <br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Spoon two heaping tablespoons of the remaining batter into paper-lined cupcake tins, so they’re about half-full. Put one heart into each tin and press it point down into the batter. Keep all the hearts facing forward in the pan. Cover with another teaspoon of batter and bake for 24 minutes or until done. Remember that the center cake is already done so test for doneness on the side of the cupcake. Allow to cool completely before frosting. Pay close attention and keep the cupcakes facing the same direction. It is crucial to keep them facing the correct direction so that when you bite into the cake you will see the heart. Otherwise you will just see a pink blob! </span></span> <br />
<div style="margin-bottom: 0in;"><span style="font-family: Vijaya,sans-serif;"><span style="font-size: x-large;"><b>ICING DIRECTIONS:</b></span></span></div><span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">Melt the taffy and the heavy cream together in a small bowl for one minute on high, stirring every 20 seconds. Stir the mixture together until it’s smooth, then stick it in the fridge so it cools a bit (the cream will keep it from hardening).</span></span><br />
<span style="font-family: Vijaya,sans-serif;"><span style="font-size: large;">In a mixing bowl, whip the butter until it’s smooth. Add the powdered sugar, a half cup at a time, whipping until fluffy. Finally, with the mixer on medium-low, drizzle in the melted and cooled taffy mixture. When it’s all in, turn the mixer up to high and whip the frosting until it’s fluffy. If you’d like, add a little pink or red food coloring to get the desired shade. Then frost! I like to add little valentine candies to the top of the frosted cupcakes. This not only looks cute and festive it also shows you what direction you bite the cupcake to insure you see the heart inside!! </span></span> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPrlSmw8eAAQYfz3qf4BwgJVZd5rK66_5A4IZWND16QxEcGkXNsVx3Ey7Ez4WH_b22JzpFupnQs-Bn73YcHwpaqQeD3bDrsXeZzh1pORQVwNRapbZfWjF6c8p6FaZC22KngQ1CADcBTdM/s1600/heart+cupcake+inside.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPrlSmw8eAAQYfz3qf4BwgJVZd5rK66_5A4IZWND16QxEcGkXNsVx3Ey7Ez4WH_b22JzpFupnQs-Bn73YcHwpaqQeD3bDrsXeZzh1pORQVwNRapbZfWjF6c8p6FaZC22KngQ1CADcBTdM/s320/heart+cupcake+inside.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div style="margin-bottom: 0in;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPrlSmw8eAAQYfz3qf4BwgJVZd5rK66_5A4IZWND16QxEcGkXNsVx3Ey7Ez4WH_b22JzpFupnQs-Bn73YcHwpaqQeD3bDrsXeZzh1pORQVwNRapbZfWjF6c8p6FaZC22KngQ1CADcBTdM/s1600/heart+cupcake+inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="margin-bottom: 0in;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-82898058871776334472011-02-05T00:00:00.000-06:002011-02-05T00:00:12.652-06:00Tonkatsu<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAt-90PDhQ_IUjEGZdX_nXY00JS3lo4YyTxJWAD5OHAMjLO2J2ySok-M-G9qG64HTmkiiCHscW27wqzxU5gcvhZOb8ZeK7Kb1I0aJTcdErKDXXme2USXc7uCxuSSn2QHv3TAl0rvug8Kt/s1600/tonkatsu.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAt-90PDhQ_IUjEGZdX_nXY00JS3lo4YyTxJWAD5OHAMjLO2J2ySok-M-G9qG64HTmkiiCHscW27wqzxU5gcvhZOb8ZeK7Kb1I0aJTcdErKDXXme2USXc7uCxuSSn2QHv3TAl0rvug8Kt/s320/tonkatsu.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">Photo by: Pass the Sushi</span></i></td></tr>
</tbody></table><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><span style="font-family: David,sans-serif;"><span><b>T</b><span style="font-size: medium;"><span style="font-weight: normal;">onkatsu is a thin pork cutlet, breaded in Panko bread crumbs and then fried. It is served with a slightly sweet and tangy sauce. </span></span></span></span></div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><span style="font-family: David,sans-serif;"><span><span style="font-size: medium;"><span style="font-weight: normal;"> </span></span></span></span> </div><div align="LEFT" style="font-style: normal; font-weight: normal; margin-bottom: 0in;"> <span style="font-family: David,sans-serif;"><span style="font-size: medium;">This dish is a nice, quick option for a busy week night. Prep time is about 20 minutes, an hour of inactive prep and about 15 minutes to cook. I served this with a sesame green bean and crash hot potatoes. </span></span> </div><div align="LEFT" style="font-style: normal; font-weight: normal; margin-bottom: 0in;"> <br />
</div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><span style="font-family: David,sans-serif;"><span style="font-size: large;"><b>INGREDIENTS:</b></span></span></div><div align="LEFT" style="font-style: normal; margin-bottom: 0in;"><br />
</div><div align="LEFT" style="margin-bottom: 0in;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;"><i><b>For the pork:</b></i></span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal; margin-bottom: 0in;"> <br />
</div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">1 pound pork cutlets, 3/8” thick, gently pounded or 1 pound thin cut boneless pork chops</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">2 cups Panko bread crumbs</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">½ cup flour</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">3 eggs</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">salt and pepper </span></span> </div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">oil for frying</span></span></div><div align="LEFT" style="font-style: normal;"><br />
<br />
</div><div align="LEFT" style="font-style: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;"><b>For the tonkatsu sauce:</b></span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">1/3 cup soy sauce</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">¼ cup Heinz 57 sauce</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">½ Granny Smith apple, chopped</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">½ small onion, chopped</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">4oz canned crushed pineapple and the juice</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">1 tablespoon Worcestershire sauce</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">3 tablespoons brown sugar</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">2 tablespoons corn syrup</span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><br />
</div><div align="LEFT" style="font-style: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: large;"><b>DIRECTIONS:</b></span></span></div><div align="LEFT"><span style="font-family: David,sans-serif;"><span style="font-size: medium;"><i><b>For the sauce:</b></i></span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">Combine all the ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer for about 20 minutes until it becomes thick and syrupy. Strain the sauce in the strainer and press with a spoon to get all the liquid out. Discard the filling. </span></span> </div><div align="LEFT" style="font-style: normal; font-weight: normal;"><br />
<br />
</div><div align="LEFT"><span style="font-family: David,sans-serif;"><span style="font-size: medium;"><i><b>For the pork:</b></i></span></span></div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">Season the pork with salt and pepper, set aside. </span></span> </div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">Place flour in a shallow dish, beat eggs in a separate shallow dish and place the panko in a third dish. Season the flour and eggs with salt and pepper. Dredge each pork cutlet in the flour, then into the egg and finally into the panko. Stack coated cutlets on top of each other and cover. Chill for at least 1 hour. </span></span> </div><div align="LEFT" style="font-style: normal; font-weight: normal;"><br />
<br />
</div><div align="LEFT" style="font-style: normal; font-weight: normal;"><span style="font-family: David,sans-serif;"><span style="font-size: medium;">Add oil to large skillet and heat over medium heat. Drop a small bit of the panko into the oil to test if it is ready to fry. If panko sizzles and browns quickly, your oil is ready. Place cutlets in pan and fry until golden brown on both sides. When pork is cooked remove from pan and drizzle with sauce. Enjoy!</span></span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-12216165476733621762011-02-02T15:43:00.000-06:002011-02-02T15:43:38.380-06:00Veggies...even your kids will love!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN-K3ndda8wsvcABIx6QmI1BiOn4yiFRphZFsOJUaGz8MR_gEgBmBSpHl8LJjT-4gUMtzG7JHm_8iP9pP9jD1Ssq2Yb4OiftWXtUA1E8CcXgOtR7iRaNOIKwwFp6tAiGb5YYPfE-GN8ON/s1600/IMG_9098.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQN-K3ndda8wsvcABIx6QmI1BiOn4yiFRphZFsOJUaGz8MR_gEgBmBSpHl8LJjT-4gUMtzG7JHm_8iP9pP9jD1Ssq2Yb4OiftWXtUA1E8CcXgOtR7iRaNOIKwwFp6tAiGb5YYPfE-GN8ON/s320/IMG_9098.JPG" width="320" /></a></div> <br />
<div align="CENTER" style="margin-bottom: 0in;"><span style="font-size: x-large;"><b><span style="font-family: Gabriola,fantasy;">Vegetable Tian</span></b></span></div><div align="CENTER" style="margin-bottom: 0in;"><span style="font-size: x-large;"><i><span style="font-family: Gabriola,fantasy; font-size: small;">Recipe adapted from For the Love of Cooking</span></i><b><span style="font-family: Gabriola,fantasy;"><br />
</span></b></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"><span style="font-family: Gabriola,fantasy; font-size: large;">I made this beautiful dish to go along with the Kaytucky Chicken last night. Even in the cold, snowy winter this vegetable dish was wonderful! Even my picky eater gobbled it up. It is quick and simple to put together and the finished product is sure to impress your family or guests. </span> </div><div style="margin-bottom: 0in;"> </div><div style="margin-bottom: 0in;"><span style="font-size: x-large;"><b><span style="font-family: Gabriola,fantasy;">INGREDIENTS:</span></b></span></div><span style="font-family: Gabriola,fantasy; font-size: large;">2 tbsp olive oil (divided)</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">1 large sweet yellow onion, cut in half and sliced </span> <br />
<span style="font-family: Gabriola,fantasy; font-size: large;">2 cloves of garlic, minced</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">1 large or 2 small russet potatoes, washed and unpeeled</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">1 zucchini</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">1 yellow squash</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">3 large Roma tomatoes (I used 5 smaller tomatoes)</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">Sea salt, freshly cracked black pepper, to taste</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">Dried thyme, to taste</span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">1/2 cup of grated Parmesan cheese </span> <br />
<br />
<br />
<br />
<span style="font-size: x-large;"><b><span style="font-family: Gabriola,fantasy;">DIRECTIONS:</span></b></span><br />
<span style="font-family: Gabriola,fantasy; font-size: large;">Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until starting to brown lightly. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish. </span> <br />
<span style="font-size: large;"><br />
</span> <br />
<span style="font-family: Gabriola,fantasy; font-size: large;">Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. I use my mandolin for even slicing, just watch your fingers!! Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top. </span> <br />
<span style="font-size: large;"><br />
</span> <br />
<span style="font-family: Gabriola,fantasy; font-size: large;">Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy. </span> <br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWw7QLgkGpDKRYb_dkpOEwZkLSwndwzwdbNneFTxR6w8WWdBrRi8arzZXWduZoPNvPfx_6uLdc61HeXFJMDDgfaXpxk1LnmQ9_xY1kMkfbKEqndaMpK9M__2h5C3dMXByXjEw2teYiX1B/s1600/IMG_9096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eYSSLMe4rv0fudEvVAagbt5hTIUx6fYrqdr-cGFcIdZVl_n8aTI0aguTnorImrXpYNsRPmRE_MbayAN2vSwa27aBdwVfvaXtxgpf2O-UiXJVFnIXnKQEzCN8eoJcrr6pD9Go-uJwMzCV/s1600/IMG_9097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></span></div><div style="margin-bottom: 0in;"><span style="font-family: French Script MT,cursive; font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eYSSLMe4rv0fudEvVAagbt5hTIUx6fYrqdr-cGFcIdZVl_n8aTI0aguTnorImrXpYNsRPmRE_MbayAN2vSwa27aBdwVfvaXtxgpf2O-UiXJVFnIXnKQEzCN8eoJcrr6pD9Go-uJwMzCV/s1600/IMG_9097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-42497129688647581432011-02-02T15:21:00.000-06:002011-02-02T15:21:40.252-06:00Clean plates???<div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Shock. Awe. Pure amazement.</b></i> These are just a few of the words that come to mind when I am asked to describe the feeling I get when my family has clean supper plates. And I don't mean the clean that is a direct result of my threats! Voluntarily clean plates. And not immediately followed by, "Can I have a snack?"!! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">We all seem to fight this fight at some point in our parenting career. I can usually count on my husband to eat his dinner without needing me to goad him along. The boys on the other hand...its a very rare occurrence. So on those special occasions, I feel the need to do a little happy momma boogie dance! I got to do one of those dances last night! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I found these recipes while looking at other food blogs. What in the world did I do before internet and food blogs?? (Oh, that's right, those big, heavy things collecting dust and taking up mega cabinet and book shelf space!) I came across a food blog written by a Dutch girl named Kay. One of her recipes was aptly named Kaytucky Chicken. After reading the recipe, and drooling onto my laptop, I knew I had to give it a try. I decided to make it on UK game night. I've never worked with puff pastry before so I didn't set my expectations too high. And my day had been one where by noon I just wanted to go back to bed and pull the covers over my head!! I forged ahead and am so glad I did! I had these beauties in the oven in no time and when they came out...my bad day was no more! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkprtPr2uTIgHPtO6O4fdFa2ooA9p4XvCCs_HMqfhgGobzVj748K3b92F_4qdmvT1_JeTbN1B0d059j-S4SITBEMVE4C3uXLNgJ-nTkcyhFe3CYyVvl_GrTq-byeVoEQZalBFh2NwEJ9j-/s1600/IMG_9100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkprtPr2uTIgHPtO6O4fdFa2ooA9p4XvCCs_HMqfhgGobzVj748K3b92F_4qdmvT1_JeTbN1B0d059j-S4SITBEMVE4C3uXLNgJ-nTkcyhFe3CYyVvl_GrTq-byeVoEQZalBFh2NwEJ9j-/s320/IMG_9100.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The chicken breast filling is to die for and combined with the light flaky puff pastry it is heaven in your mouth. It would be a fantastic dish to serve for guests as well. It looks very gourmet and labor intensive. Gotta love that!! I added my own touches to this recipe and the results were amazing! Feel free to play with the ingredients. Don't be afraid to change things up! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Kaytucky Chicken</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;"><i>recipe adapted from Kayotic Kitchen</i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>INGREDIENTS:</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">4 boneless, skinless chicken breasts</div><div style="font-family: Georgia,"Times New Roman",serif;">2 boxes frozen puff pastry (there are 2 large sheets in each package in the brand I can get here) </div><div style="font-family: Georgia,"Times New Roman",serif;">6 slices of bacon chopped, cooked crisp and drained</div><div style="font-family: Georgia,"Times New Roman",serif;">6 ounces cream cheese, softened</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 cup Parmasean cheese, grated</div><div style="font-family: Georgia,"Times New Roman",serif;">2 cloves garlic, minced</div><div style="font-family: Georgia,"Times New Roman",serif;">2 green onions, whites and greens diced fairly small</div><div style="font-family: Georgia,"Times New Roman",serif;">Flat leaf parsley, chopped (use as much or as little as you like)</div><div style="font-family: Georgia,"Times New Roman",serif;">Salt to taste</div><div style="font-family: Georgia,"Times New Roman",serif;">Pepper to taste</div><div style="font-family: Georgia,"Times New Roman",serif;">1 large egg, beaten (for egg wash)</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">DIRECTIONS:</span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees. Lightly spray a large rimmed baking sheet with vegetable spray. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">In a small bowl, mix the cream cheese, bacon, parmasean cheese, garlic, onions and parsley. Add the salt and pepper to taste. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Using a sharp knife, cut a deep pocket on the top of the chicken, being careful to not cut all the way through. Spoon 1/4 of the filling mixture into the chicken breast. Season the chicken breast with salt and pepper. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; 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/AVvXsEjlUhEDmwUriDNBc7gi3M840gtXJ-hSNHKdQAl9L4pMoXaR3w-n6UZCdz-5kDmvPjUU53GlMkBJywNtWzVOhvvExVa949_nwbC8YVQOKbMC_3QJTP9IAuC8xAoNKbXf6AVv2pSQWNimVCMA/s1600/kaytucky+chicken+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUhEDmwUriDNBc7gi3M840gtXJ-hSNHKdQAl9L4pMoXaR3w-n6UZCdz-5kDmvPjUU53GlMkBJywNtWzVOhvvExVa949_nwbC8YVQOKbMC_3QJTP9IAuC8xAoNKbXf6AVv2pSQWNimVCMA/s320/kaytucky+chicken+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>Photo by Kayotic Kitchen</i></span></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;">Unfold the puff pastry sheet and press the folds together gently with you fingers. If your chicken breasts are very large you may need to roll the pastry out just a little. You will need the pastry to completely enclose the chicken. Place one breast filling side down on the pastry sheet. Season the back side of the chicken with salt and pepper (chickens don't like to be lopsidedly seasoned!). </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Brush the edges of the puff pastry with the beaten egg. This acts as the "glue" to seal the pastry. Gently fold the pastry around the chicken, making sure you enclose it entirely. You should end up with a nice, neat package! Place in the prepared baking sheet and brush the tops lightly with egg wash. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Bake in preheated oven for 35-45 minutes or until chicken is cooked and pastry is golden brown. Allow to cool for a few minutes before cutting. Serve and just wait for the rave reviews!!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com1tag:blogger.com,1999:blog-548817218738633244.post-31136647463665920992011-02-01T13:48:00.000-06:002011-02-01T13:48:15.157-06:00Funny name...fantastic taste!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggM1Jpi9-2wvPYe1EJnoC7LdanEgaLKR0yey5S_m3aD54W_DXjDzUaVTSUT5Cq4neNqOam7datC8qNzksBeeF4iQlhlGOiLn4sshPEFdSR7g02MOMUk283FIpKFjLhp3o85El67JToNWz-/s1600/albondigas+soup+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggM1Jpi9-2wvPYe1EJnoC7LdanEgaLKR0yey5S_m3aD54W_DXjDzUaVTSUT5Cq4neNqOam7datC8qNzksBeeF4iQlhlGOiLn4sshPEFdSR7g02MOMUk283FIpKFjLhp3o85El67JToNWz-/s1600/albondigas+soup+1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by <cite>Becky Luigart-Stayner</cite></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;">Albondigas soup (or Albadonkadonkas as my kids and husband call it) is a very rich and filling Mexican meatball soup. I love the versatility of this soup, you can use hot, mild or green chile salsas, you can add more veggies or take them out or you can use your favorite type of ground meat. Its easy to throw together and fun for the kids to help with as well. I like to use a small cookie scoop to make the meatballs. It allows you to get the perfect bite size meatball every time and you won't have to worry about over working the meat by rolling it too much. Over handling causes compaction of the meat and that leads to a dry meatball! This soup is even better the next day and freezes well. I hope you enjoy this as much as we do! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>INGREDIENTS:</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1 pound lean ground beef</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1/4 pound pork sausage</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1 onion, chopped</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1 egg, beaten</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1/2 teaspoon salt</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1/4 teaspoon ground black pepper</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1/4 teaspoon garlic powder</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1/4 cup milk</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;">1/4 cup chopped fresh basil</div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"> <div style="margin: 0px 8px 4px 0px;">1/2 cup cornmeal</div><div style="margin: 0px 8px 4px 0px;">6 (14 ounce) cans beef broth</div><div style="margin: 0px 8px 4px 0px;">1 (8 ounce) jar salsa (mild, hot or green chile)</div><div style="margin: 0px 8px 4px 0px;">1 onion, chopped</div><div style="margin: 0px 8px 0px 0px;">2 (14.5 ounce) cans peeled and diced</div><div style="margin: 0px 8px 4px 0px;">tomatoes</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon dried basil</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon dried oregano</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon ground black pepper</div><div style="margin: 0px 8px 4px 0px;">1/2 cup white rice</div><div style="margin: 0px 8px 4px 0px;"> </div><div style="margin: 0px 8px 4px 0px;"><span style="font-size: large;"><b>DIRECTIONS:</b></span></div><div style="margin: 0px 8px 4px 0px;"> </div><div style="margin: 0px 8px 4px 0px;">Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. Bring to a boil and simmer 20 minutes.</div><div style="margin: 0px 8px 4px 0px;">Combine ground beef, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.</div><div style="margin: 0px 8px 4px 0px;">Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours. Stir occasionally to make sure the rice does not stick to the bottom of the pan. </div></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com1tag:blogger.com,1999:blog-548817218738633244.post-15590905930721077992011-01-27T20:39:00.002-06:002011-01-28T09:10:51.388-06:00Make these...your kids will thank you!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0M_BE-GtVrMMMCO348q9oG5BvN_hC_BAu17bfrK3R0WjwsknefWXMn8tnjpMvl7snEXWWI8KwAWfqe1eNlSzQosmSGm5qY6xOAxSqUsO9syswnDWKKy6n10vIgm6W6Vy878gwSy5D5QY_/s1600/poptarts2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0M_BE-GtVrMMMCO348q9oG5BvN_hC_BAu17bfrK3R0WjwsknefWXMn8tnjpMvl7snEXWWI8KwAWfqe1eNlSzQosmSGm5qY6xOAxSqUsO9syswnDWKKy6n10vIgm6W6Vy878gwSy5D5QY_/s320/poptarts2.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">My kids love Pop Tarts. Love them. Will can eat them anytime, day or night! I found this recipe while Stumbling (if you don't Stumble you are missing out) one morning before anyone was up. I was quite skeptical but decided to whip them up. Will was in love! He just looked at my computer and said, "You HAVE to make those again! Please! Right NOW!" He is still begging! </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">They are so easy and versatile. I made cherry, grape, strawberry and even chocolate! We had a blast making and decorating them. Give them a try! I promise you will love them!</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: large;"><b>INGREDIENTS:</b></span><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Refrigerated or homemade pie crust (I always use the Pillsbury rolled crust, its easy to work with and I always have it on hand)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Jam, Preserves or chocolate chips (any flavor)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Glaze (see recipe below)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sparkling sugar, sprinkles or other edible decorations</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>DIRECTIONS:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Preheat the oven to 425 degrees.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i> </i></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>GLAZE:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 Cup powdered sugar, sifted</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Milk </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Place powdered sugar in a mixing bowl and whisk in enough milk to make a very thick syrup like consistency. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com2tag:blogger.com,1999:blog-548817218738633244.post-78351280684246462592011-01-26T16:36:00.002-06:002011-01-26T17:40:29.074-06:00Puppy Love!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyF5MXOGQmfHcMNAvcgqKmbehyateJWaqXiBF6w2VB8HOjUj_XemTJFCL6ktlDu0wPVlSU5wayDz2mSEwHKp6ozk1KCZHWKkCSYwD-Kaw04Nqt35KfihFGM_Jv1qBPa3op6ZvzqPD5XzYR/s1600/dog+treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Z2WQ8M01UAmvCAQ3jbPxq0fp7XvjjhEBMyBZYFp8j6xpzwar9UzP0EgP5uNfwI-UlNn2KzzbYHi6r68uag4JzmHhUgYPuBzql7vXFfZQT3d2zGgZF6zmyN_yenyOMZNrcyKHe8YCHxDr/s1600/Snow+Ava.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/AVvXsEi-Z2WQ8M01UAmvCAQ3jbPxq0fp7XvjjhEBMyBZYFp8j6xpzwar9UzP0EgP5uNfwI-UlNn2KzzbYHi6r68uag4JzmHhUgYPuBzql7vXFfZQT3d2zGgZF6zmyN_yenyOMZNrcyKHe8YCHxDr/s320/Snow+Ava.jpg" width="238" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I love my dog. She is always with me. She is like my little furry shadow. Even when she is hogging the bed and making me sleep curled up in a knot, I love her. I like to reward her with the best food and treats I can find.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyF5MXOGQmfHcMNAvcgqKmbehyateJWaqXiBF6w2VB8HOjUj_XemTJFCL6ktlDu0wPVlSU5wayDz2mSEwHKp6ozk1KCZHWKkCSYwD-Kaw04Nqt35KfihFGM_Jv1qBPa3op6ZvzqPD5XzYR/s1600/dog+treats.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/AVvXsEgyF5MXOGQmfHcMNAvcgqKmbehyateJWaqXiBF6w2VB8HOjUj_XemTJFCL6ktlDu0wPVlSU5wayDz2mSEwHKp6ozk1KCZHWKkCSYwD-Kaw04Nqt35KfihFGM_Jv1qBPa3op6ZvzqPD5XzYR/s320/dog+treats.jpg" width="238" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Recently I discovered that some of the ingredients we feed our beloved pets are far from nutritious, and are actually harmful. Living an hour away from our favorite pet food store, <i>Give A Dog A Bone</i>, I went on a search for homemade dog treats for my girl. I found so many interesting recipes and ideas. Ava loves being a taste tester! These little treats were a huge hit with her. I always have the ingredients on hand so these are quick and easy for me to throw together. You can add extra pumpkin or peanut butter. Add extra spice, or leave it out completely. These recipes are very versatile and can be changed up to suit your pups preference. It is important to use the whole wheat flour and organic (or natural) peanut butter. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Whole wheat flour</b> is a great, nutrient dense, natural food. Whole wheat contains Vitamin B and Vitamin E, both of which help promote a health immune system and heart. Selenium, potassium, and Zinc are also in this flour, making it a great nutritional resource!<br />
<br />
<b>Natural peanut butter and peanuts </b>are a wonder of nature- for both people and our pets! There are many health benefits offered from the nut, whether in whole form or as peanut butter. Just a few of the great benefits included are: A healthy, shiny coat - created from the omega fatty-acids and Vitamin A and E found in the peanut oil. And a more healthy immune system, supported by the naturally occurring Vitamin E in the peanut butter.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Canned pumpkin</b> (in its pure form, with no added sugar or spices) is an excellent source of Vitamin A, potassium, and fiber. The nutrients found in pumpkin help to keep a dog's immune system strong, thereby strengthening resistance to cancer and other disease. Pumpkin puree can help remedy both constipation and diarrhea, making it a useful tool for dogs with digestive issues. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Cinnamon</b> is a natural anti-inflammatory, which helps with painful joints and arthritis; as well as improving circulation (healthy heart), digestion, and calms upset stomachs. Cinnamon is also a great natural food preservative, which helps keep your dogs' treats fresh longer!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You can add fresh, chopped parsley or a touch of mint oil to help fend off that dreaded dragon breath too! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Try these little treats and I promise you you pooch will thank you!!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><b style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Verdana,sans-serif; font-size: large;">Peanut Butter Pumpkin Treats</span></b><br />
<div id="center" style="font-family: Georgia,"Times New Roman",serif;"><div style="color: #333333; font-size: 11px; margin-top: -10px;"><div class="blogcenter" id="ctl00_CenterColumnPlaceHolder_entry_divBlogCenter"><div class="introdiv" style="font-size: 110%; line-height: 140%;"><span style="font-size: small;"><span id="ctl00_CenterColumnPlaceHolder_entry_litPost"><div class="x_x_MsoNormal" style="margin-bottom: 13pt;"><b><br />
</b></div><div class="x_x_MsoNormal" style="margin-bottom: 13pt;"><b>Ingredients:</b></div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">1 1/2 cups whole wheat flour </div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">1/2 cup 100% pure pumpkin </div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">1 cup old fashioned oats</div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">1/4 cup natural smooth peanut butter</div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">1/4 cup water</div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">2 Tablespoons canola oil</div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">2 teaspoons baking powder</div><div class="x_x_MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">1 teaspoon cinnamon, allspice or a combo of the both</div><div class="x_x_MsoNormal" style="margin-bottom: 13pt;"><b><br />
</b></div><div class="x_x_MsoNormal" style="margin-bottom: 13pt;"><b>Instructions:</b></div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Preheat the oven to 325°F. Lightly grease a baking sheet with baking spray. </div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">In a large mixing bowl, whisk together the flour, oats, baking powder and spice(s).</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">In a medium sized mixing bowl, stir the oil, pumpkin and peanut butter together until smooth.</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Make a well in the flour and pour in the peanut butter mixture. Mix on low speed to combine the wet and dry ingredients.</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Slowly pour in the water and mix together on a medium speed until the ingredients are thoroughly combined.</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Turn the dough onto a floured surface and kneed for approximately one minute until its no longer sticky.</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Roll out the dough to ¼ inch thickness and cut into shapes with your favorite cookie cutter. I always re-roll the leftover dough once to get a few more treats!</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Bake for 12 minutes, then turn the oven off and leave the cookies in the oven for 30 minutes.</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Leave cookies on the baking sheet for 10 minutes then remove and cool on a wire rack.</div><div class="x_x_MsoNormal"><br />
</div><div class="x_x_MsoNormal">Store in an airtight container once completely cooled for up to 2 weeks.</div></span></span></div></div></div></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-48196080290883988832011-01-25T14:28:00.000-06:002011-01-25T14:28:58.680-06:00Soups on!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcpzheWMcg_Jx_o-CVgPXP2YV26JGHehyphenhyphenq3dP3FuOXrF2dzGl9DGYQLDtBKYgTJom9mc5oQWINKZSPP2fr23AR1OSlBMx2Ei_f0QvW5VhDeJAOmhyUq6M_FZ_4c8FV083GbGCVmnhhbqp/s1600/Italian+Sausage+Tortellini+soup.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjcpzheWMcg_Jx_o-CVgPXP2YV26JGHehyphenhyphenq3dP3FuOXrF2dzGl9DGYQLDtBKYgTJom9mc5oQWINKZSPP2fr23AR1OSlBMx2Ei_f0QvW5VhDeJAOmhyUq6M_FZ_4c8FV083GbGCVmnhhbqp/s400/Italian+Sausage+Tortellini+soup.JPG" width="400" /></a><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Soup. There is nothing better on a dreary winter night. The smell that fills the house while it bubbles away on the stove. The steam rising from the bowl as you sit down to eat. The warm, filling feeling you get after eating it. My family loves soup. We have gone so far as to do a whole "thirty days of soup", we ate nothing but homemade soups! I worried we would get tired of eating soup, that I would get sick of making soup or that I would not be able to find 30 different recipes. I was so wrong! It was so much fun and we discovered some new and tasty favorites! Here is one of those favorites! I hope you enjoy it as much as my family does!</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b><br />
</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Italian Sausage Tortellini Soup</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 0px 0px;"><span style="font-size: small;">1 20 oz. package link sweet Italian sausage,</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">casings removed</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1 cup chopped onions</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">2 cloves garlic, minced</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">8 cups beef stock</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1/3 cup water</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1/2 cup red wine</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 0px 0px;"><span style="font-size: small;">4 tomatoes - peeled, seeded and</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">chopped (I use canned tomatoes in the winter)</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1 cup chopped carrots</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1/2 teaspoon dried basil</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1/2 teaspoon dried oregano</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1 cup tomato sauce</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">2 small zucchini, chopped</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">8 ounces cheese and spinach tortellini</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;">1 green bell pepper, chopped</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 0px 0px;"><span style="font-size: small;">1 tablespoon chopped fresh parsley </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;"> Grated Parmesan cheese for topping</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin: 0px 8px 4px 0px;"><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td style="padding-bottom: 8px;" valign="top">Place the sausage in a large pot over medium high heat and saute until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 10 more minutes. Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.</td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td><td style="padding-bottom: 8px;" valign="top"> </td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px; text-align: justify;" valign="top"><br />
</td> <td style="padding-bottom: 8px; text-align: justify;" valign="top"><br />
</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px; text-align: justify;" valign="top"><br />
</td> <td style="padding-bottom: 8px; text-align: justify;" valign="top"><br />
</td></tr>
</tbody></table><span style="font-size: small;"> </span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-84181825482668375682011-01-21T17:27:00.002-06:002011-01-21T18:44:09.275-06:00That house...<div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ2zfK2lbK1ZGTzVzoyR8w_lbOmI95jyHYAO32hsZlP5_LY0nJRNnh_R_AFaJC8JIEVzmJZKRBCX3fDuSEsTiTemPDE0JCZ7_8uyAcLsUIHOyQTKs78DPtpiVtsV5pUEKbkaPGv4fl5rW/s1600/boots%2521%2521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ2zfK2lbK1ZGTzVzoyR8w_lbOmI95jyHYAO32hsZlP5_LY0nJRNnh_R_AFaJC8JIEVzmJZKRBCX3fDuSEsTiTemPDE0JCZ7_8uyAcLsUIHOyQTKs78DPtpiVtsV5pUEKbkaPGv4fl5rW/s320/boots%2521%2521.jpg" width="238" /></a></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>This. Drives. Me. Crazy. </b> If I had my way my house would be spotless at all times. I like order. I like things to smell nice. When I go to get something I like to know exactly where it is. But...I live in a frat house. Full of men (I was told in a not so nice way that I wasn't allowed to call them boys). Messy, stinky men who seem to attract other messy, stinky men to our house. It seems that the combination of teenage/ pre-teenage boys (add the occasional gaggle of girls too) and a house in the middle of town equals constant mess and craziness. I run around picking up shoes, hats, clothing, cleaning up mud and messes. I go through a ton of snack food and drinks, but never seem to have a Diet Mt. Dew when I am really craving one. With that said...I wouldn't change a single thing. I love being that house. The house where any kid who comes here, they don't seem to want to leave. I love to listen and watch them act like silly little kids. There have been times when I go to bed with just one "extra" here and wake up with 6. I've had parents tell me that they wouldn't put up with all the kids running in and out of their house...personally, since I've been accused more than once of being a "helicopter" parent, I would rather clean up a little mud and a few crumbs than to worry myself sick not knowing where my sons are or what they may be doing. So for now, I'll keep loving cooking for the small army of frat boys that come through my doors!! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Tonight I'm making them Cheeseburger Sliders, mac and cheese and fries. Nothing fancy...just like they like it!! Truthfully, I enjoy an easy throw together meal every once in a while too!! More time to enjoy these boys...they will be grown and gone far too fast!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Sliders<br />
</b><i>Adapted from Big Red Kitchen<br />
<br />
</i>Ground chuck (80/20) 2 pounds for a 9 x 13 pan, 2-1/2 pounds for a 10 x 15 pan<br />
Dried, minced onion<br />
Seasoning salt<br />
Sliced cheese<br />
Sliced dill pickles<br />
Dinner rolls (We like the Sara Lee Mini Sandwich Rolls)<br />
<br />
Sprinkle dried minced onion on the bottom of a 9 x 13 or 10 x 15 pan. Use as much as you like.<br />
<br />
Press ground chuck into pan, on top of onions until it completely covers the bottom. Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan. Sprinkle the meat with seasoning salt.<br />
<br />
Place in a 400 degree oven for 25 minutes. (Make sure you use an 80/20 mixture of ground beef, otherwise your burgers will be dry.)<br />
<br />
The meat will shrink in the oven. After 25 minutes remove and cover with six slices of cheese. Place meat back in the oven for two minutes until the cheese is melted.<br />
<br />
With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.<br />
<br />
Place the meat in between the bun with some of the onion and pop on a few dill pickles. You are ready to serve.</span> </div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com0tag:blogger.com,1999:blog-548817218738633244.post-33590894784626447982011-01-18T16:12:00.000-06:002011-01-18T16:12:19.623-06:00Love Biaggi's Focaccia Bread??<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi404U0os9zkD26mFBFBFrRrDeCTUVgeoI6zyI-_RAIeN_bAfNEc_ZaRd-Um8-c4U8z7oALCShXu7cXiaEnIvD7rDQr6YdIsA2_BGajhc2vNu8vfAgtyEayKVh8aLDjFGYuSh5FkhiAdtER/s1600/biaggis+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi404U0os9zkD26mFBFBFrRrDeCTUVgeoI6zyI-_RAIeN_bAfNEc_ZaRd-Um8-c4U8z7oALCShXu7cXiaEnIvD7rDQr6YdIsA2_BGajhc2vNu8vfAgtyEayKVh8aLDjFGYuSh5FkhiAdtER/s320/biaggis+bread.jpg" width="320" /></a></div><br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">My boys could eat pounds of bread from Biaggi's! It is almost embarrassing when we go there to eat because these two, underweight kids keep asking the wait staff for another basket of bread. I honestly think they would inflict bodily harm upon one another for the last piece! We have, on more than one occasion, had a waitress sneak extra focaccia and olive oil in our to go box!! We live an hour away from the closest Biaggi's so I made it my mission to find a "copycat" recipe so that I could make this tasty treat at home. I finally came across this recipe and it is spot on!! Serve it with the Biaggi's butter made of high quality olive oil, grated Parmesan cheese and cracked black pepper. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: large;"><br />
<strong>Focaccia</strong></span><br />
<em>Courtesy Nathan Lane, chef at Biaggi's</em><br />
<br />
Start to finish – 2 hours (including proofing)<br />
Serves 10 to 12 people<br />
<br />
Red onions, small dice 1/2 cup + 3tbsp<br />
Whole milk 3/4 cup<br />
Olive oil 1 tbsp</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Kosher salt 2 tsp<br />
Whipped mashed potatoes 1 1/4 cup<br />
Fresh yeast 1 tbsp + 1 tsp<br />
Warm water, 105 degrees 1/2 cup<br />
Olive oil 1 tbsp + 1 tsp<br />
Unbleached flour 3 cups<br />
<br />
Equipment needed: Kitchen mixer with dough hook attachment, mixing bowl, sheet tray (13 x 18 inches), whisk, parchment paper, small sauce pot (6 quart), thermometer<br />
<br />
Cut onions to small dice and place into 6-quart sauce pot with milk, oil, salt, and mashed potatoes. Turn on low heat, and warm to 100 °F (exactly). <br />
<br />
When the mixture is heated, place the fresh yeast, warm water (105 °F exactly), and oil into a large mixing bowl and whisk until yeast dissolves. <br />
<br />
Next, combine the flour, heated mixture, and dissolved yeast and place in the kitchen mixer bowl. Mix on low speed using the dough hook for 1 minute to incorporate the flour. Once incorporated, mix on medium for 2 minutes until a ball has formed. (Note: Check dough for consistency; you may have to add more water or flour depending on the temperature and humidity in the kitchen.) <br />
<br />
Remove dough hook attachment and allow bread to proof until it has doubled in size. Remove dough from mixer and place on a <strong>pre-oiled</strong> sheet tray and spread it out evenly by lightly pressing down on the dough. Top the focaccia with a light coating of oil and the topping of your choice (salt, onions, fresh herbs, tomatoes, etc.). <br />
<br />
Let the dough rest for the second proofing, allowing the bread to rise 1 inch (approximately 1 hour). <br />
<br />
Lastly, bake in an oven at 350 °F for 10 minutes, rotate bread to ensure even cooking, and continue baking for an additional 10 minutes until golden brown or as needed by your oven. Let rest for 5 minutes, cut, and enjoy.</span></div>Heather Bebouthttp://www.blogger.com/profile/00947028564657926685noreply@blogger.com6