tag:blogger.com,1999:blog-3880877096258742452024-03-13T03:03:40.018-07:00The Cookin' ChemistTessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.comBlogger337125tag:blogger.com,1999:blog-388087709625874245.post-3695531059613065172012-12-02T13:25:00.001-07:002012-12-02T13:25:36.252-07:00Moving to Wordpress<span style="font-family: Arial, Helvetica, sans-serif;">Hi everyone. The Cookin' Chemist is moving to WordPress.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can find my new website <a href="http://cookinchemist.wordpress.com/">here</a>. You should be able to update your email subscriptions and RSS feeds there. Thank you for bearing with me on this transition!</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com119tag:blogger.com,1999:blog-388087709625874245.post-57540325723664508092012-11-30T12:44:00.000-07:002012-11-30T12:44:12.915-07:00Week 4: Friday Favorites<span style="font-family: Arial, Helvetica, sans-serif;">Well, I definitely missed Friday Favorites last week. See there's this big football game that always happens to be the Friday after Thanksgiving around these parts it ends up starting pretty early in the morning (Go Big RED!). By the time I remembered Friday Favorites last week, it was already pretty late in the day. Eh, we're back on track this week.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's looking a little more like Christmas here. We have our tree up, and I've been pinning Christmas cookies like crazy on Pinterest. Now, if I can only get the recipes narrowed down! Here are some of my favorite finds for the week - or past 2 weeks :) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Pizza Idea. Beer Pizza Dough by <a href="http://thebeeroness.com/2012/11/29/beer-pizza-dough/" target="_blank">The Beeroness</a>. We make a lot of homemade pizza around here, so I am always on the hunt for new pizza ideas. Beer in the pizza crust is certainly not an idea I would have come up with on my own!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://thebeeroness.com/2012/11/29/beer-pizza-dough/"><img alt="" class="aligncenter wp-image-1403" height="400" src="http://thebeeroness.com/wp-content/uploads/2012/11/Beer-Pizza-Dough4-680x1024.jpg" title="Beer Pizza Dough4" width="265" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Homemade Christmas Decor. Wine Cork Christmas Trees by <a href="http://www.stonewallkitchen.com/tiptabletoptrees.html?sourcecode=E112811" target="_blank">Stonewall Kitchen</a>. So cute. I especially love the stains from the red wine corks. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://www.stonewallkitchen.com/tiptabletoptrees.html?sourcecode=E112811"><img border="0" height="400" src="http://www.stonewallkitchen.com/swk_inc/images/static/tips/tiptabletoptrees2.jpg" width="400" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Funny. MemeCats by <a href="http://cheezburger.com/5555563776">Cheezburger.com</a>. Yes, I find many of these funny. I blame my schooling.</span><br />
<a href="http://cheezburger.com/5555563776"><img alt="MemeCats: Hipster Chemistry Cat" class="event-item-lol-image" height="480" id="_r_a_5555563776" src="http://i.chzbgr.com/completestore/2011/12/12/63db5cb5-5309-4935-8e3d-cbdd314e6dc0.jpg" title="MemeCats: Hipster Chemistry Cat" width="363" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Christmas Cookie. <a href="http://www.somethingswanky.com/peppermint-crumble-bars/#sthash.1hXkgBgT.dpbs" target="_blank">Peppermint Crumble Bars</a> by Something Swanky. I often end up with an impulse purchase of these peppermint chips around the holidays. I know exactly what I am doing with them this year. These look so good!</span><br />
<a href="http://www.somethingswanky.com/peppermint-crumble-bars/#sthash.1hXkgBgT.fcDS2a6I.dpbs"><img alt="" class="aligncenter size-full wp-image-1348" height="400" src="http://www.somethingswanky.com/wp-content/uploads/2012/11/DSC_2407-edited-watermarked.png" title="Peppermint Crumble Bars #christmas #dessert #recipes" width="267" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Jewelry Find. DNA Pendant by <a href="http://www.thinkgeek.com/product/ee02/" target="_blank">Think Geek</a>. See the chemistry joke above.</span><br />
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<a href="http://www.thinkgeek.com/product/ee02/"><img alt="" border="0" src="http://a.tgcdn.net/images/products/frontsquare/ee02_dna_pendant.jpg" style="display: block;" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Sweet-Salty Treat. Peanut Butter Pretzel Bites by <a href="http://www.whatmegansmaking.com/2011/12/peanut-butter-pretzel-bites.html" target="_blank">What Megan's Making</a>. I shouldn't even need to sell you on these. The picture alone is enough.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.whatmegansmaking.com/2011/12/peanut-butter-pretzel-bites.html"><img alt="Peanut Butter Pretzel Bites" class="aligncenter size-full wp-image-5043" height="266" src="http://www.whatmegansmaking.com/wp-content/uploads/2011/12/MG_7832.jpg" title="Peanut Butter Pretzel Bites" width="400" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Dinner Idea. Spicy Black Bean and Sweet Potato Burritos by <a href="http://www.talistomatoes.blogspot.com.au/2012/11/spicy-bean-and-sweet-potato-burritos.html" target="_blank">Tali's Tomatoes</a>. I want one of these right now. Love it when healthy tastes this good! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.talistomatoes.blogspot.com.au/2012/11/spicy-bean-and-sweet-potato-burritos.html"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yS7LQoHIErUZhrEhpZ_nRXP0pcmtpJbCJjBs0K7BU5WmowPORdSS11i0bguCj6uE8p_usaheXMX-S9SSihxOTFh2OjdlkZelVoS3SUx9p8y2NaePEZjMRGOnkZnWgHCsG8MHvjkPiojB/s400/Burrito3.jpg" width="400" /></a> </span><br />
<a href="http://www.talistomatoes.blogspot.com.au/2012/11/spicy-bean-and-sweet-potato-burritos.html"> </a>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com22tag:blogger.com,1999:blog-388087709625874245.post-71359886893992480272012-11-26T13:51:00.002-07:002012-11-26T13:51:58.361-07:00Chicken and Avocado Enichiladas<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sUHvhPR6Nvk/ULPVrfzrS4I/AAAAAAAACos/zKOPtoS_qjw/s1600/chicken+and+avocado+enchiladas+after+baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-sUHvhPR6Nvk/ULPVrfzrS4I/AAAAAAAACos/zKOPtoS_qjw/s320/chicken+and+avocado+enchiladas+after+baking.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Hope you all had a great Thanksgiving weekend. I missed the Friday Favorites last week due to my parents being in town, but I'll be back on schedule this week. I worked Thanksgiving Day, so we just had a smaller meal consisting of soup, homemade bread, and definitely desserts! It was kind of nice to have Thanksgiving on a smaller scale, but I am missing those turkey leftovers. I think the leftovers may be my favorite part of the Thanksgiving meal!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you are lucky enough to have leftovers, I'm sure you could swap the chicken in these for some of that leftover turkey. In fact, if you have turkey, I would be more than willing to take some of it so I can make these again! Avocado, cilantro, peppers, and Monterey Jack cheese. That list should speak for itself. These are good. Definitely in the running for favorite enchilada dish around here!</span><br />
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<a href="http://4.bp.blogspot.com/-ZwYN6WEeBeU/ULPVrXmkV-I/AAAAAAAACoo/vTLsfAQba74/s1600/chicken+and+avocado+enchiladas+before+baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-ZwYN6WEeBeU/ULPVrXmkV-I/AAAAAAAACoo/vTLsfAQba74/s320/chicken+and+avocado+enchiladas+before+baking.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The recipe for these comes from <a href="http://www.gimmesomeoven.com/chicken-avocado-enchiladas/" target="_blank">Gimmie Some Oven</a>, and I made them largely as written. My only swaps were small - plain Greek yogurt in place of sour cream and whole wheat tortillas. My other addition was to add a little shredded cheese on top of the dish. If you do this, be careful with the foil. In fact, you may want to spray the bottom of it with nonstick spray or much of your melty cheese may stick to the foil. Not that I would know... :) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chicken or turkey. Greek yogurt or sour cream. You won't regret making these. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/chicken-and-avocado-enchiladas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Chicken Avocado Enchiladas</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adapted slightly from <a href="http://www.gimmesomeoven.com/chicken-avocado-enchiladas/" target="_blank">Gimme Some Oven</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. extra virgin olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium white or yellow onion, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 poblano peppers, seeded and stemmed, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 jalapeno pepper, seeded and stemmed, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8-10 (I had a little filling left) whole wheat enchiladas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups shredded cooked chicken (or turkey)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 cups Shredded Monterey Jack cheese, divided</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Avocado Cream Sauce:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups low-sodium chicken broth (or stock)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup plain Greek yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 avocados, peeled and pitted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1 lime</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the avocado cream sauce, melt the butter in a skillet over medium high heat. Add flour, whisking until golden brown and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the Greek yogurt, cumin, salt, garlic powder, and pepper. Whisk as necessary to remove any lumps. Remove from the heat and transfer the mixture to a heat-safe bowl. Add avocado, cilantro, and lime juice. Blend using an immersion blender until smooth. Alternately, you can let the mixture cool slightly and then blend in a traditional blender.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees and grease a 9x13 inch pan. In another skillet, heat the olive oil over medium heat. Add the onion, poblano, and jalapeno, and saute for 5-6 minutes until the onions become translucent. Remove from heat. Mix in the shredded chicken. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Spread a little avocado sauce over the bottom of the prepared pan. To assemble the enchiladas, place a tortilla on a flat surface. Spread some avocado sauce on the top 1/3 of the tortilla. Top with the chicken mixture and shredded cheese. Repeat until the pan is full or you have used all the filling. Spread the remaining avocado sauce over the top of the enchiladas. Top with remaining shredded cheese. Spray a piece of foil with nonstick spray and cover the pan with the spray-side down. Bake for 20 minutes or until the dish is heated through and the tortillas being to harden. Serve and enjoy.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com8tag:blogger.com,1999:blog-388087709625874245.post-61813962797067512762012-11-20T11:41:00.000-07:002012-11-20T11:41:37.942-07:00Overnight Crusty Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yh8vlACldXQ/UKvN5TXUmfI/AAAAAAAACnM/eo7taJeOuyQ/s1600/crusty+bread+from+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-yh8vlACldXQ/UKvN5TXUmfI/AAAAAAAACnM/eo7taJeOuyQ/s320/crusty+bread+from+side.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I've had a couple complete flops in the kitchen lately. I'm sure anyone who regularly cooks new recipes has a few that turn out just okay. Not horrible, but not good enough to spend time making again (especially in a blogger household!). These weren't that. They were bad. Like throw it out because we will not eat it bad. The first was a pumpkin frozen yogurt that I attempted to make with plain greek yogurt. The second, a beer bread that I am attempting to blame on skunky beer :) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As you can see, I was due for one of those "wow recipes." This was it for us. In fact, my husband's exact comment was, "Did you make this? It looks like it came from a bakery." He's already asking me to make it again, less than a week after I made it the first time.</span><br />
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<a href="http://4.bp.blogspot.com/-FzFHnMwbQis/UKvN8Oe0slI/AAAAAAAACnU/222Csn4M07w/s1600/crusty+bread+from+top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-FzFHnMwbQis/UKvN8Oe0slI/AAAAAAAACnU/222Csn4M07w/s320/crusty+bread+from+top.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The best part about that. This might be one of the easiest recipes I've ever made. The only caveat is that the recipe needs an oven-proof pot with a lid. You spend 5 minutes mixing together 4 ingredients the night before. Let it sit overnight, put it in a pot, and bake it. That's it. A hearty crusty loaf with little to no effort. Better yet, you can easily add herbs or cheese to the mixing part if you want. I think I'm seeing a repeat side to all those soups I've been talking about on here. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/overnight-crusty-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Overnight Crusty Bread</b></u></span><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">From <a href="http://www.jocooks.com/bakery/breads/crusty-bread/" target="_blank">Jo Cooks Amazing Recipes</a>, Originally from <a href="http://simplysogood.blogspot.ca/2010/03/crusty-bread.html" target="_blank">Simply So Good</a></span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-3/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. active dry yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 cups room temperature water</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the flour, salt, yeast in a large bowl. Add herbs or cheese if desired. Add the water and mix until the mixture has just pulled together. It will be sticky. Cover the bowl with plastic wrap and set on the counter for 12-24 hours. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to bake, place a cast-iron or other oven-safe pot (with a lid) in the oven and preheat to 450 degrees. Flour your work surface and hands and form the dough into a rough ball. Take the pot out of the oven. Drop the ball of dough into the pot. Cover and bake (with the lid on) for 30 minutes. Take the lid off and bake for another 15-20 minutes to allow the bread to brown. Let cool almost completely prior to slicing.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com2tag:blogger.com,1999:blog-388087709625874245.post-30585506744403920162012-11-16T11:06:00.003-07:002012-11-16T11:06:48.732-07:00Week 3: Friday Favorites<span style="font-family: Arial, Helvetica, sans-serif;">Wow. Friday already. This last week flew! Not too many plans for the weekend this time as the hubbs and I work opposite days - I'm on Saturday, he works Sunday. I have a list of odds and ends things to work on, so it will be nice to have some time to get them done. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Speaking of odds and ends, we've had a garden here for almost 2 years now and have always started each season with the started plants from the nursery. We've tried seeds a couple of times, actually pumpkin plants both times. The first time nothing grew, and the second time, a monsoon drowned our lone seedling. Well, a week or so ago when I planted our winter garden, I thought I'd try my luck with seeds for kale, broccoli, and cauliflower. I am really exicted and happy to report that I have four rows of little seedlings. Enough, in fact, that I'm going to have to thin them out. Fingers crossed the plants make it!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Well, without further ado, I'll get onto my favorite links for the week. Hope you have a great weekend planned!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Outing: <a href="http://www.phoenixballoonrides.com/?gclid=COiGoJWD1LMCFU6mPAodKw8Apw" target="_blank">Phoenix Hot Air Balloon Rides</a>. Early this year, my husband and I made a 30 Things Before 30 list, which is basically a list of things we want to do or experience before we both turn 30. This hot air balloon ride is high on my list!</span><br />
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<a href="http://www.phoenixballoonrides.com/?gclid=COiGoJWD1LMCFU6mPAodKw8Apw" target="_blank"><img alt="Balloon rides in Phoenix Arizona" height="240" src="http://www.phoenixballoonrides.com/images/sidebars/sunset1s.jpg" width="320" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Side: Crusty bread by <a href="http://www.jocooks.com/bakery/breads/crusty-bread/" target="_blank">Jo Cooks Amazing Recipes</a>. I have been wanting to make a bread recipe like this forever, and I finally have an oven-proof pot. I'm thinking this needs to be the side next time I make soup! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://www.jocooks.com/bakery/breads/crusty-bread/" target="_blank"><img alt="" class="aligncenter size-full wp-image-4072" height="225" src="http://www.jocooks.com/wp-content/uploads/2012/11/crusty-bread-1-3.jpg" title="crusty bread-1-3" width="400" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Cleaning Tip: How to Clean Dirty Blinds by <a href="http://keephomesimple.blogspot.com/2012/10/how-to-clean-dirty-blinds.html" target="_blank">Keep Home Simple</a>. We have blinds on almost every window in our house, so I can definitely use this idea! Doesn't it seem like you can use vinegar to clean everything?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://keephomesimple.blogspot.com/2012/10/how-to-clean-dirty-blinds.html" target="_blank"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMKwclidvgoagRF3w05L4CojasCCWfqqdBx9YHN4GeB5NgctBHnCf3J90r586kxvRUAM23tURX9w52LdmVQCI4UBpwUW8CgdxBExrlK3PDqtb3N8-vfH3gE0iMwq5hGo564wUr00cHgI/s320/cleaning+blinds+with+vinager+5.jpg" width="320" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Quote by <a href="http://modernhepburn.tumblr.com/post/31564554950/a-favorite" target="_blank">Modern Hepburn</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://modernhepburn.tumblr.com/post/31564554950/a-favorite" target="_blank"><img alt="A favorite." height="400" src="http://25.media.tumblr.com/tumblr_m9zxwsCalD1qz4d4bo1_500.jpg" width="400" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Breakfast: Pumpkin Maple Granola by <a href="http://www.thevintagemixer.com/2012/10/pumpkin-maple-granola-recipe/" target="_blank">Vintage Mixer</a>. Seasonal granola with less sugar. My husband eats granola and yogurt almost every morning, so I like to have homemade on hand when I have time to make it.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.thevintagemixer.com/2012/10/pumpkin-maple-granola-recipe/" target="_blank"><img alt="Pumpkin Granola Recipe" class="alignnone wp-image-4478" height="213" src="http://d6h7vs5ykbiug.cloudfront.net/wp-content/uploads/2012/10/Pumpkin-Maple-Granola-Recipe-7.jpg" title="Pumpkin Granola Recipe • www.thevintagemixer.com" width="320" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Down-Home Decor. Heart in States by <a href="http://theharpsterhome.wordpress.com/2011/12/12/heart-in-ohio/" target="_blank">The Harpster Home</a>. Love Arizona, but we are Nebraskans at heart. Love this. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://theharpsterhome.wordpress.com/2011/12/12/heart-in-ohio/" target="_blank"><img alt="" class="alignnone size-full wp-image-1324" height="273" src="http://theharpsterhome.files.wordpress.com/2011/12/ohio.jpg?w=584&h=500" title="ohio" width="320" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Holiday Appetizer. Mini Taco Cups by <a href="http://traceysculinaryadventures.blogspot.com/2012/04/mini-chicken-taco-cups.html" target="_blank">Tracey's Culinary Adventures</a>. It's been a little while since Tracey posted these, but how perfect would these be as an appetizer for all those holiday parties. I'm thinking they may be my contribution to the potluck at work next week.</span><br />
<a href="http://traceysculinaryadventures.blogspot.com/2012/04/mini-chicken-taco-cups.html" target="_blank"><img alt="Mini Chicken Taco Cups" height="320" src="http://farm8.staticflickr.com/7083/7104486187_a6d7ebbcc7.jpg" width="320" /></a> Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com2tag:blogger.com,1999:blog-388087709625874245.post-74743794196690442852012-11-14T10:43:00.000-07:002012-11-14T10:43:01.857-07:00Sweet Potato and Peanut Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gFyM0tNPFnw/UKPXNzY4uWI/AAAAAAAACms/1cWIkcuwjyo/s1600/sweet+potato+peanut+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-gFyM0tNPFnw/UKPXNzY4uWI/AAAAAAAACms/1cWIkcuwjyo/s320/sweet+potato+peanut+soup.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">So an update from my Friday Favorites from last week... The NASCAR race was a ton of fun! It ended up being an exciting race, and it is always nice to catch up with friends you haven't seen in a while.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The hubbs and I have been on a soup kick lately. It's in full drive now that the weather is really starting to cool down, but truthfully the soup kick started long before that. In fact, I think the vast majority of recipes I have ready to post are either soup or some form of dessert. </span><br />
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<a href="http://3.bp.blogspot.com/-JpLmk8ZtXow/UKPXF79KoxI/AAAAAAAACmc/hsbe0UAgn28/s1600/sweet+potato+peanut+soup+chopped+veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-JpLmk8ZtXow/UKPXF79KoxI/AAAAAAAACmc/hsbe0UAgn28/s320/sweet+potato+peanut+soup+chopped+veggies.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-sCpsRzHWt_E/UKPXJwOeW4I/AAAAAAAACmk/GHxaVnDKt_I/s1600/sweet+potato+peanut+soup+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-sCpsRzHWt_E/UKPXJwOeW4I/AAAAAAAACmk/GHxaVnDKt_I/s320/sweet+potato+peanut+soup+close.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">What really caught my eye about this soup was the inclusion of peanuts. I have seen peanuts and peanut butter in stir-fry type dishes, but never in a soup. I was intrigued to say the least. So how was the result? Delicious. Other than those for the garnish, the peanuts are pureed, and together with the sweet potato, they add some thickness and creaminess to the soup. In addition, with veggie prep, the soup can be ready in just over 30 minutes. Pair it with some crusty bread for a warming, quick, awesome meal. Enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/thecookinchemistrecipes/sweet-potato-and-peanut-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Printable Recipe)</a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Sweet Potato and Peanut Soup</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>From <a href="http://www.healthyseasonalrecipes.com/blog-table-of-contents/722-sweet-potato-and-peanut-soup.html" target="_blank">Healthy Seasonal Recipes</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups diced onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 stalks celery, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 cups vegetable/low-sodium chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs. sweet potatoes, peeled and cut into 1 to 2-inch pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can (13 oz) light coconut milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup unsalted roasted peanuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">chopped cilantro, chopped peanuts, Sriracha for garnish</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil over medium heat in a Dutch oven or large soup pot. Add the onion and garlic and cook until the onion starts to brown, about 5 to 6 minutes. Add celery, broth, sweet potato, and salt. Cover, turn up the heat, and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are cooked through and very soft, about 15 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If using a stand blender, let the soup cool slightly. Blend about half the soup in two batches and return to the pot. If using an immersion blender, partially blend the soup in the pot, leaving some pieces of vegetables. Puree the coconut milk and peanuts until smooth in a blender or in a bowl with the immersion blender. Add the coconut mixture and lime juice to the soup. Cook for a few minutes on low-medium heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts, and Sriracha. </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com1tag:blogger.com,1999:blog-388087709625874245.post-48761286449650864662012-11-09T05:00:00.000-07:002012-11-09T05:00:10.544-07:00Week 2: Friday Favorites<span style="font-family: Arial, Helvetica, sans-serif;">Wow. This past week flew! We have some friends headed into town this weekend, so I will be joining my husband and the other boys at my very first NASCAR race. I know aabsolutely nothing about NASCAR (other than the fact that they make left turns all the way around the track), so we'll see how it goes. Either way, it should be fun :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Without further ado, here are some of my finds for the week. Have a great weekend everyone!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Holiday Gift. <a href="http://www.loveveggiesandyoga.com/2012/11/homemade-vanilla-extract.html" target="_blank">Homemade Vanilla Extract</a> by Averie Cooks. What a cute gift for all those extra people that pop up on your holiday list. I have wanted to do this for holiday gifts for a couple years now, but I never get it started on time. Looks like I better get going! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.loveveggiesandyoga.com/2012/11/homemade-vanilla-extract.html" target="_blank"><img alt="" class="aligncenter size-full wp-image-25248" height="320" src="http://www.loveveggiesandyoga.com/wp-content/uploads/2012/10/vanillaextract-10.jpg" title="vanillaextract-10" width="257" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Soup. <a href="http://clawsonlive.blogspot.com/2012/11/bean-ham-and-kale-soup.html" target="_blank">Ham, Bean, and Kale Soup</a> by Clawson Live. My last year of pharmacy school I lived with some friends that made the best ham and bean soup. It's something I never really had prior to living with them, but man do I crave it. It was one of those meals that she just made, without a recipe and is something that I have to replicate. This one looks close!</span><br />
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<a href="http://clawsonlive.blogspot.com/2012/11/bean-ham-and-kale-soup.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BxdN4N85vGopwdNSJ7WA_ScHqeYSUwbzNbhOXdQcSV1wM5Dy-LxDMQimRhphIqiDYvTBePlxaIX8VUaQrMVqPKTKbp_hx0or4U2e7j40w12bVdkCJFfo5GrI_NEl37na15w-8OsqD80g/s320/beanandbacon.jpg" width="320" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Decor. Painted Pantry Door by <a href="http://www.thehouseofsmiths.com/2011/08/pretty-painted-pantry-door.html" target="_blank">The House of Smiths</a>. I never would have thought of this on my own, but I love the contrast it adds. Beautiful!</span><br />
<a href="http://www.thehouseofsmiths.com/2011/08/pretty-painted-pantry-door.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtl1B6BNZfjh5bPW2uZ_lB863zqFHdXuTDdxLxhM3Jcs4sxj03wOkwWor9LjPGWVhoV9h8lLan9vaS-N8GcQgsESKfM3FxF5qbHgcBF8vpdFmE0-9cdBIuUV2Y95erBDDM_6_tIzo-Oo/s320/Blue+painted+door+-+Pantry+-+The+House+of+Smiths.jpg" width="195" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Funny.</span><br /><img alt="https://mail-attachment.googleusercontent.com/attachment/?ui=2&ik=b37f147f15&view=att&th=13ae3695bfe72c8e&attid=0.2&disp=inline&safe=1&zw&saduie=AG9B_P-lOM1v1m_xmtoy0Tx0ah8Q&sadet=1352435269091&sads=2tTdu3szknkx28Tof6SN5jFvnK0&sadssc=1" class="decoded" height="282" src="https://mail-attachment.googleusercontent.com/attachment/?ui=2&ik=b37f147f15&view=att&th=13ae3695bfe72c8e&attid=0.2&disp=inline&safe=1&zw&saduie=AG9B_P-lOM1v1m_xmtoy0Tx0ah8Q&sadet=1352435269091&sads=2tTdu3szknkx28Tof6SN5jFvnK0&sadssc=1" width="320" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Breakfast. <a href="http://damndelicious.tumblr.com/post/34835146602/crumbly-pumpkin-bread" target="_blank">Crumbly Pumpkin Bread</a> by Damn Delicious. The streusel. I can't even. This needs to happen before pumpkin season is over!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://damndelicious.tumblr.com/post/34835146602/crumbly-pumpkin-bread#" target="_blank"><img height="270" src="http://media.tumblr.com/tumblr_mcsos8jGQk1qhhgsz.jpg" width="400" /></a> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Jewelry. <a href="http://www.etsy.com/listing/92134959/sterling-silver-custom-double" target="_blank">Thumbprint Pendants</a>. How cute would this be for a bride and groom, or even for your children. Love it. You can also make rings and other types of jewelry.</span><br />
<a href="http://www.etsy.com/listing/92134959/sterling-silver-custom-double" target="_blank"><img alt="Sterling Silver Custom Double Thumbprints Heart Pendant or Charm" height="300" src="http://img3.etsystatic.com/000/0/5508863/il_570xN.215106799.jpg" width="320" /> </a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Salad. <a href="http://iowagirleats.com/2012/11/05/sizzling-asian-steak-salad/" target="_blank">Sizzling Asian Steak Salad</a> by Iowa Girl Eats. Salad for me. Asian flavors for him. Pretty sure this would be a hit in our house. Love Kristin's recipes!</span> <br />
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<a href="http://iowagirleats.com/2012/11/05/sizzling-asian-steak-salad/" target="_blank"><img alt="" height="268" src="http://cdn.iowagirleats.com/wp-content/uploads/2012/11/SizzlingAsianSteakSalad_02_mini.jpg?139d23" title="SizzlingAsianSteakSalad_02_mini" width="400" /></a>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com6tag:blogger.com,1999:blog-388087709625874245.post-72823677441107255422012-11-07T05:00:00.000-07:002012-11-07T05:00:02.952-07:00Almost-Famous Pumpkin Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vPWarL9SBR0/UJnpG6EeC6I/AAAAAAAACl8/HV35DMYQ4_o/s1600/pumpkin+cheesecake+with+fork2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-vPWarL9SBR0/UJnpG6EeC6I/AAAAAAAACl8/HV35DMYQ4_o/s320/pumpkin+cheesecake+with+fork2.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I am thinking I need to post a want add. It would go something like this - Needed. Recipe taste testers willing to help us eat all the things I want to make. I have SO MANY fall-themed recipes on my list to try, and truthfully, I haven't really started on any of them. I am absolutely paralyzed by the list itself, and the ability for the two of us to have a managable amount of food. Anyone have some teenage boys they want to lend me for a couple weeks?? :)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This cheesecake is the only dessert we've tackled so far, and I can't take any credit for it because the hubby made it. He had a coworker that was leaving for a new job, so this was her parting gift. Not too bad of a gig if I do say so myself.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The recipe for this cheesecake comes from Food Network Magazine, and it really is one heck of a cheesecake. The hubby took this to work with some whipped cream, and not much of it made it back home. Our changes to the recipe were pretty minor - Greek yogurt rather than sour cream and cinnamon graham crackers for the crust. Crushed gingersnaps would make a great crust here too.</span><br />
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<a href="http://2.bp.blogspot.com/-rDWGAwwioYA/UJnpAvZ2n2I/AAAAAAAACls/z1Mk3jeRsco/s1600/pumpkin+cheesecake+crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-rDWGAwwioYA/UJnpAvZ2n2I/AAAAAAAACls/z1Mk3jeRsco/s320/pumpkin+cheesecake+crust.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-M-ul5OMMW7k/UJno91QTyZI/AAAAAAAAClk/PmBTr1tjxSA/s1600/pumpkin+cheesecake+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-M-ul5OMMW7k/UJno91QTyZI/AAAAAAAAClk/PmBTr1tjxSA/s320/pumpkin+cheesecake+close.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Speaking of cheesecakes, does anyone have a better method for a water bath? Whenever I try to wrap the pan and bake it in water, I always end up with a leak, so my new method is just to place a pan full of water in the oven on a rack below the cheesecake. What I don't know is if my new method actually makes a difference...Crack or no crack, cheesecake is still great in my book. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/almost-famous-pumpkin-cheesecake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Almost-Famous Pupmkin Cheesecake</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Slightly adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-pumpkin-cheesecake-recipe2/index.html" target="_blank">Food Network Magazine</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 Tbsp. unsalted butter, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-1/2 cups cinnamon graham crackers, crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3/4 cups sugar, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs. (four 8-oz pkg) cream cheese, at room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup non-fat Greek yogurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 (15 oz) can pumpkin puree</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 large eggs, at room temperature, lightly beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-1/2 tsp. cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. ground ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. ground cloves </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">whipped cream for serving</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 325 degrees F. Grease a 10-inch springform pan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the graham cracker crumbs, butter, 1/4 cup sugar, and a pinch of salt. Press the crumb mixture onto the bottom and up the sides of the springform pan. Bake, 15-20 minutes or until the crust just starts to brown. Cool completely. If desired, wrap the outside of the pan in foil for a water bath.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a stand mixer, beat the cream cheese until smooth. Add the remaining 2-1/2 cups sugar, and beat just until the mixture lightens. Beat in the sour cream. Add the pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger, and cloves. Mix until just combined. Pour into the prepared crust.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill a large, rimmed pan (roasting pan) with warm water. If you wrapped the cheesecake, place the pan in the water and place them in the oven together. If you did not wrap the cheesecake crust, place the roasting pan (with water) in the oven on the rack below the cheesecake. Bake until the outsides of the cheesecake are set but the middle is still wobbly, about 1 hour and 45 minutes. Turn off the oven and open the door. Leave the cheesecake in the oven for at least 1 more hour, then place on a rack to cool completely. Cover and refrigerate for at least 8 hours before serving. </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com3tag:blogger.com,1999:blog-388087709625874245.post-39851615153105539292012-11-05T10:00:00.000-07:002012-11-05T10:00:06.549-07:00SRC: Sweet Chili Lime Chicken with Cilantro Couscous<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zxSGiz3iXCI/UJdZ4LxqdZI/AAAAAAAAClA/R_yIhUs0EnY/s1600/sweet+chili+lime+chicken+with+cilantro+lime+couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-zxSGiz3iXCI/UJdZ4LxqdZI/AAAAAAAAClA/R_yIhUs0EnY/s320/sweet+chili+lime+chicken+with+cilantro+lime+couscous.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">My blog assignment this month for <a href="http://secretrecipeclub.com/" target="_blank">SRC</a> was Shelby's blog <a href="http://www.grumpyshoneybunch.com/" target="_blank">The Life & Loves of Grumpy's Honeybunch</a>. While I had heard of GHB (as she calls it) before, Shelby's blog was still relatively new to me. I can honestly tell you that I loved it. She has a great list of recipes, and her stories in each post really can't be beat. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While I still really want to make <a href="http://www.grumpyshoneybunch.com/2009/04/lime-coconut-bananas-and-zesty.html" target="_blank">this</a> banana bread, the recipe I picked for SRC is her <a href="http://www.grumpyshoneybunch.com/2011/02/sweet-chili-lime-chicken-with-cilantro.html" target="_blank">Sweet Chili Lime Chicken with Cilantro Couscous</a>. The hubs and I love anything remotely "southwest" flavored, so I was confident it would be a hit. I did end up using the "puspus" as Shelby indicates Grumpy calls it. Rice would work great too, but you just can't beat the 5 minute cook time of couscous!</span><br />
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<a href="http://3.bp.blogspot.com/-g0nTte_YsT4/UJdZ7b7G_cI/AAAAAAAAClI/E_CThF5UzbQ/s1600/sweet+chili+lime+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-g0nTte_YsT4/UJdZ7b7G_cI/AAAAAAAAClI/E_CThF5UzbQ/s320/sweet+chili+lime+chicken.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-xCAZAStgC5U/UJdZ1es0nqI/AAAAAAAACk4/8RIy-oBSG5I/s1600/sweet+chili+lime+chicken+couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-xCAZAStgC5U/UJdZ1es0nqI/AAAAAAAACk4/8RIy-oBSG5I/s320/sweet+chili+lime+chicken+couscous.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I followed her recipe pretty close, subbing only brown sugar for the white sugar and adding a little lime juice to the couscous as well. I also left my chicken breasts whole, mostly because I felt like it that day. If you leave them whole, be sure to pound them a bit with a meat tenderizer. Chicken just seems to cook so much more evenly that way! As for the dried pepper flakes, I added just 1/2 teaspoon, and there was a fair amount of heat in the dish. My only advice would be to add slowly. Once the spice is in, you won't get it out (I have learned this the hard way in the past...).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy the dish and be sure to stop by <a href="http://www.grumpyshoneybunch.com/" target="_blank">GHB</a> to say hello! </span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/sweet-chili-lime-chicken-with-cilantro-couscous?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Sweet Chili Lime Chicken with Cilantro Couscous</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adapted from <a href="http://www.grumpyshoneybunch.com/2011/02/sweet-chili-lime-chicken-with-cilantro.html" target="_blank">The Life & Loves of Grumpy's Honeybunch</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 chicken breasts, pounded even with meat tenderizer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 Tbsp. low-sodium soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 Tbsp. brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2-1 tsp. red pepper flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">zest of 1 lime</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cilantro Couscous:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-1/4 cup vegetable or chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole wheat couscous</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 Tbsp. chopped cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1/2 lime</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a non-stick skillet over medium heat. Warm the oil in the skillet. Pound the chicken breasts until even. Season with salt and pepper. Cook in the pre-heated skillet until cooked through. Remove to a plate and keep warm.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, combine the soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a small bowl. Stir until the sugar has dissolved. When the chicken is finished cooking, pour into the hot skillet and bring to a boil. Cook for 3-4 minutes or until the sauce is beginning to reduce. Return the chicken to the pan, cooking for 2-3 more minutes and turning the chicken breasts to coat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the couscous, bring the broth to a boil in medium saucepan. Remove from the heat, add the couscous, and place the lid on the pan. Let sit for 5 minutes. Remove the lid and fluff with a fork. Stir in the cilantro and lime juice. Serve with the chicken.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><!-- start InLinkz script --><br /><script src="http://www.inlinkz.com/cs.php?id=200773" type="text/javascript"></script><br /><!-- end InLinkz script --></span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com5tag:blogger.com,1999:blog-388087709625874245.post-24825280748492682892012-11-02T05:00:00.000-07:002012-11-02T05:00:05.570-07:00Week 1: Friday Favorites<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Well, I have notably been gone for awhile. </span><span style="font-family: Arial, Helvetica, sans-serif;"> If anyone other than my mother (hi Mom!) is </span><span style="font-family: Arial, Helvetica, sans-serif;">still checking in attempting to read posts, I am going to get back in the swing of things here. P.S. How did it ever get to be November???</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While I haven't been posting often, I have still been blog stalking. One of the type of posts I really enjoy is the Friday Favorites. If you are not sure what I am talking about, think a post full of the top Pinterest finds from the week. So, without further ado, here's my first little round-up for Friday Favorites :)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://davisdaybyday.blogspot.com/2011/10/diy-sparkly-pumpkins-tutorial.html" target="_blank">DIY Sparkly Pupmkins</a> by Davis: Day By Day. This has to be one of the best ideas I have seen for fall decor. This would easily take you from early September until it's time to put up the Christmas decorations. Not to mention the "glitter" won't end up all over the house!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://davisdaybyday.blogspot.com/2011/10/diy-sparkly-pumpkins-tutorial.html" target="_blank"><img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95-d5ikSU17FFsPBT94lwVsNybySbb-s3pBGSs_qBcXHoehVtK5a-GQ6bDxKrdyATyrHeOmvA4cRl_Geg1MRO-rTOsDcjoy07TJNoaUFZEm8qWT91Ac7PF12S8qNF9abFBovlHw8K5kM/s1600/DSC_0032.jpg" style="height: 579px; width: 386px;" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Favorite Quote: Isn't this the truth?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://25.media.tumblr.com/tumblr_makkflDNa11qjm9bpo1_500.png" width="500px" /> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.onegoodthingbyjillee.com/2012/09/bathroom-cabinets-makeover-my-first-ever-grown-up-diy-project.html" target="_blank">Bathroom Cabinet Makeover</a> by One Good Thing by Jillee. The cabinets in our house are about the same color as the Before picture. I know I want to change them, but I keep flip flopping on whether we should go white or a dark stain. Love the way this vanity turned out!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.onegoodthingbyjillee.com/2012/09/bathroom-cabinets-makeover-my-first-ever-grown-up-diy-project.html" target="_blank"><img alt="http://www.onegoodthingbyjillee.com/wp-content/uploads/2012/09/bathroom-cabinet-makeover-8.jpg" class="decoded" height="664" src="http://www.onegoodthingbyjillee.com/wp-content/uploads/2012/09/bathroom-cabinet-makeover-8.jpg" width="491" /> </a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://joansfoodwanderings.blogspot.com/2012/10/stuffed-cheesy-bread-on-crack.html" target="_blank">Stuffed Cheesy Bread on Crack</a> by Food Wanderings in Asia. The name of this recipe says it all. Who wants to have me over for a game day party? </span><br />
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<a href="http://joansfoodwanderings.blogspot.com/2012/10/stuffed-cheesy-bread-on-crack.html" target="_blank"><img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAM1807RrGypOwZmPVFhBz_AuGyrHaWB6SLVRWmNVaHuI8NdaJ-TjtCA3vbVpM6xHYgYki81Dwr6y8zke66CXg7jxRFnSgEZMHjX9NzbKOjfj0k95cf5NMbQJkRtp7D5XHJh3Qed61-Zq/s1600/IMG_3827_edit.jpg" style="height: 579px; width: 386px;" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.ovenadventures.com/2012/10/09/biscoff-pumpkin-cheesecake/" target="_blank">Biscoff Pumpkin</a> Cheesecake by Oven Adventures. Biscoff + Cheesecake + Pumpkin. Count me in. I haven't gotten too crazy with the pumpkin yet this year, so I better get on it before Thanksgiving is here!</span><br />
<a href="http://www.ovenadventures.com/2012/10/09/biscoff-pumpkin-cheesecake/" target="_blank"><img alt="Biscoff Swirl Pumpkin Cheesecake Recipe" class="attachment-medium" height="265" src="http://www.ovenadventures.com/wp-content/uploads/2012/10/IMG_8694-300x199.jpg" title="Biscoff Swirl Pumpkin Cheesecake Recipe" width="400" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://thefrugalgirls.com/2010/11/how-to-make-photo-coasters.html" target="_blank">DIY Photo Coasters</a> by The Frugal Girls. We received some photo coasters (of a different variety) for our wedding, and I have to say these would make the perfect gift for so many occasions. Looks like I need to invest in some Mod Podge.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://thefrugalgirls.com/2010/11/how-to-make-photo-coasters.html" target="_blank"><img alt="" class="aligncenter wp-image-106222" height="328" src="http://thefrugalgirls.com/wp-content/uploads/2010/11/DIY-Photo-Coasters.jpg" title="DIY Photo Coasters" width="373" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://pinchofyum.com/healthy-sweet-potato-skins" target="_blank">Healthy Sweet Potato Skins</a> by Pinch of Yum. The hubs and I both love sweet potatoes. I'm thinking these would be great for Thanksgiving, but I'm pretty sure we may have to "sample" some before then.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="http://pinchofyum.com/healthy-sweet-potato-skins" target="_blank"><img alt="Healthy Sweet Potato Skins" class="aligncenter photo frame size-full wp-image-1188" height="500" src="https://s3.amazonaws.com/pinchofyum/sweet-potato-3.jpg" title="Healthy Sweet Potato Skins" width="500" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://thedailydigi.com/12-different-photobook-printer-reviews/" target="_blank">Photobook Reviews</a> by The Daily Digi. I was really into scrapbooking in high school but have gotten to the point where I am SO FAR BEHIND with my photos that there is almost no way I will ever be current on my photo books. I'm excited about the idea of using digital photobooks to help me catch up with all the photos!</span><br />
<span style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><a href="http://thedailydigi.com/12-different-photobook-printer-reviews/" target="_blank"><img alt="image" border="0" height="306" src="http://thedailydigi.com/wp-content/uploads/2010/05/image76.png" style="border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="image" width="450" /></a> </span><br />
<a href="http://www.onegoodthingbyjillee.com/2012/09/bathroom-cabinets-makeover-my-first-ever-grown-up-diy-project.html" target="_blank"> </a><br />
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Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com2tag:blogger.com,1999:blog-388087709625874245.post-90099006957595631192012-10-08T12:00:00.000-07:002012-10-08T12:00:04.851-07:00SRC: Tortellini and Chicken Sausage Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-ec78LV5W9Qo/UHJiNc1Jd2I/AAAAAAAACj0/zBCz3Kl7Rtc/s1600/tortellini+and+chicken+sausage+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-ec78LV5W9Qo/UHJiNc1Jd2I/AAAAAAAACj0/zBCz3Kl7Rtc/s320/tortellini+and+chicken+sausage+soup.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Well, things have calmed down on the home front here a little bit. I am hoping to use the time to post a little more regularly around here. I have quite a few recipes lined up that I want to make, so it is time to get in the kitchen!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With that, it is once again time for <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a>. My blog assignment this month was Melissa's <a href="http://www.afitandspicylife.com/" target="_blank">A Fit and Spicy Life</a>. Melissa describes herself as a Midwestern girl who is a food loving, wine drinking, weight lifting, traveling, yogi blogger. Hailing from the Midwest myself, it sounds a little familiar. </span><br />
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<a href="http://4.bp.blogspot.com/-pzTNZ2oSxDg/UHJiJuTrjNI/AAAAAAAACjs/rVjmhhRCjqw/s1600/tortellini+and+chicken+sausage+soup+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-pzTNZ2oSxDg/UHJiJuTrjNI/AAAAAAAACjs/rVjmhhRCjqw/s320/tortellini+and+chicken+sausage+soup+cooking.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">My husband helped me look through Melissa's recipes this time, and we finally settled on her recipe for <a href="http://www.afitandspicylife.com/2012/02/02/tortellini-and-chicken-sausage-soup/" target="_blank">Tortellini and Chicken Sausage Soup</a>. We are not anywhere near her temperature of 40 degrees when she wrote the post, but we've both been starting to crave soup. I made her recipe largely as written, adding only a couple spices and changing the form of the sausage. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I can assure you that this soup definitely hit the spot for us! It was a hearty soup, with the meat and the tortellini, so if you like your soup thinner, you may want to add extra liquid. It was great for us the first time through, but we added a bit extra liquid to the leftovers when we warmed them up. My husband declared it a make again recipe, so thank you Melissa for the recipe!</span><br />
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<a href="http://3.bp.blogspot.com/-dZuIjJzP-DA/UHJiGq7b3zI/AAAAAAAACjk/v7l9t1dPoXU/s1600/tortellini+and+chicken+sausage+soup+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-dZuIjJzP-DA/UHJiGq7b3zI/AAAAAAAACjk/v7l9t1dPoXU/s320/tortellini+and+chicken+sausage+soup+close.jpg" width="320" /></a></div>
<a href="https://sites.google.com/site/thecookinchemistrecipes/tortellini-and-chicken-sausage-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Tortellini and Chicken Sausage Soup</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>From <a href="http://www.afitandspicylife.com/2012/02/02/tortellini-and-chicken-sausage-soup/" target="_blank">A Fit and Spicy Life</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups dried tortellini with cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 spicy Italian chicken sausages, casings removed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can (14.5oz) fire-roasted diced tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">28 oz. low-sodium beef broth (or more if you like more liquid)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups water (or more)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. Italian seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. garlic powder </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 (9oz) pkg. frozen spinach</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Parmesan cheese, garnish</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a large dutch oven or soup pot over medium heat. Remove the sausage from the casing and cook, crumbling as it cooks, until cooked through. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Increase the heat to medium-high, and add the tomatoes, broth, water, Italian seasoning, garlic powder, and frozen spinach. Bring the mixture to a boil. Add the tortellini, cover and cook for 15-17 minutes. Serve topped with Parmesan cheese.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><!-- start InLinkz script --><br /><script src="http://www.inlinkz.com/cs.php?id=188940" type="text/javascript"></script><br /><!-- end InLinkz script --> </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com8tag:blogger.com,1999:blog-388087709625874245.post-47801038696118632822012-09-26T20:52:00.001-07:002012-09-26T21:23:56.918-07:00Cajun Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_ejta8QEtzQ/UGPSaAsijZI/AAAAAAAACi0/SjmTYMDj6F8/s1600/cajun+pizza+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-_ejta8QEtzQ/UGPSaAsijZI/AAAAAAAACi0/SjmTYMDj6F8/s320/cajun+pizza+close.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Pizza... it almost makes a weekly appearance at our house. Especially if the hubbs is on the schedule to cook dinner on any given night (I have to admit, he's getting pretty good at it). I've mentioned before that I'm on a seemingly never ending hunt for a great whole wheat pizza crust recipe, and I finally think I may have found one that works for us. It doesn't puff up around the edges of the pizza quite as much as my crusts with traditional flour, but it's meeting all of my other criteria, including holding up to lots of toppings. We're currently still in the testing mode for that one, but I'll be sure to share it after I decide if it's a keeper!</span><br />
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<a href="http://4.bp.blogspot.com/-6L91wzSMJjA/UGPSd4y0K9I/AAAAAAAACi8/Gxkx6lPqdq8/s1600/cajun+pizza+slice+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-6L91wzSMJjA/UGPSd4y0K9I/AAAAAAAACi8/Gxkx6lPqdq8/s320/cajun+pizza+slice+close.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This pizza idea comes from Alex and Sonja at <a href="http://www.acouplecooks.com/2012/01/cajun-pizza/" target="_blank">A Couple Cooks</a>. It has relatively simple toppings, but the result is a pie that comes together in all the right ways. As much as we make different pizzas, I can tell you that we've already made this one more than once. In the recipe, a simple sauce is made with crushed tomatoes, garlic, and the Cajun seasoning. I've made it that way and with some homemade pizza sauce stocked in my freezer (with the Cajun seasoning added) and had good results both ways. The amount of Cajun seasoning to use is highly adjustable. Add it to your tastes!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Who can say not to a colorful, slightly spicy,, delicious pizza? Definitely not us! Enjoy</span><br />
<a href="https://sites.google.com/site/thecookinchemistrecipes/cajun-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><br /></a>
<a href="https://sites.google.com/site/thecookinchemistrecipes/cajun-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Cajun Pizza</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>From <a href="http://www.acouplecooks.com/2012/01/cajun-pizza/" target="_blank">A Couple Cooks</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pizza dough</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauce:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sauce + Cajun seasoning or</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup crushed tomatoes </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cajun seasoning, to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Toppings:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shredded Gouda cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shredded part-skim Mozzarella cheese </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup jalapeno, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 red onion, thinly sliced or chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 green bell pepper, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4-1/2 cup frozen corn, thawed</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 450 degrees with a stoneware pizza pan in the oven (if using).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll out the pizza dough on parchment paper. Set aside. Combine the sauce ingredients, adding the garlic only if using the plain crushed tomatoes. Spread the sauce over the top of the pizza dough leaving a small boarder around the edge. Add the vegetables and sprinkle the cheese over the top. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Slide the pizza onto the hot stoneware pan (leaving the parchment paper between). Bake for 10-15 minutes or until the crust is slightly browned and the cheese has melted. Cut and serve warm.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com0tag:blogger.com,1999:blog-388087709625874245.post-1055940580810228902012-09-21T06:00:00.000-07:002012-09-21T06:00:06.023-07:00Roasted Tomato and Basil Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--78JmS65oZ4/UFwCBCHcP-I/AAAAAAAACiM/1Z0zv0qnz-A/s1600/basil+and+roasted+tomato+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/--78JmS65oZ4/UFwCBCHcP-I/AAAAAAAACiM/1Z0zv0qnz-A/s320/basil+and+roasted+tomato+pasta.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I kid you not. I walked out of an exercise class a couple weeks ago at the gym to find a man selling flavored olive oils. In. The. Gym. He had pieces of baguette to sample each kind and everything. Don't get me wrong. I'm not complaining. As a blogger, this was awesome. The food literally came to me!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I sampled several of the different types (he also had a reduced balsamic glaze that was to die for), and ended up settling on a trio of basil, garlic, and lemon-infused oils. At that point, I had a new mission. How I was going to use these for dinner?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I know the flavors in this dish are a little summery, but fall doesn't officially start until tomorrow. I can proudly say that this dish is entirely my creation, and it turned out quite well if I do say so myself, although it's hard to go wrong with the tomato-basil-pesto combination.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I started by drizzling the tomatoes with garlic and lemon oil, salt, and pepper and roasting them in the oven to concentrate their flavor. The idea and taste were spot on, but I can tell you do as I say, not as I do. First, I highly recommend lining your pan with parchment paper and not foil. Secondly, keep a close eye on those critters. I cooked mine for a bit too long. Nonetheless, the tomatoes were amazing. I could have eaten them alone for dinner!</span><br />
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<a href="http://4.bp.blogspot.com/-wtji7FWVeh0/UFwCC18B4XI/AAAAAAAACiU/H3zF9R3Y6CQ/s1600/basil+and+roasted+tomato+pasta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wtji7FWVeh0/UFwCC18B4XI/AAAAAAAACiU/H3zF9R3Y6CQ/s320/basil+and+roasted+tomato+pasta2.jpg" width="212" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The pesto I used in here is a recipe I made and froze last year from America's Test Kitchen's The Best Light Recipes. I'll have to share that sometime as well. My husband has since decided to pull up the basil forest growing in our backyard garden, so I may have to wait until the new plant grows a little more.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Hope you enjoy this!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/roasted-tomato-and-basil-pasta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Printable Recipe</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Roasted Tomato Basil Pasta</b></u></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u>:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pint cherry tomatoes, halved</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. garlic-infused olive oil, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. lemon-infused olive oil, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. whole wheat pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 Tbsp. basil pesto </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup fresh basil, coarsely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup crumbled feta cheese</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 325 degrees. Place the halved cherry tomatoes on a baking sheet lined with parchement paper. Drizzle with 1 tsp. of each olive oil and salt and pepper. Roast until the tomatoes have started to dry. This was about 25-30 minutes in my oven, but if you want them to be more like sun-dried tomatoes, this will take longer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Boil water and prepare pasta to al dente preparation according to package directions. Drain. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large skillet, add the remaining 1 tsp. of each oil, the pesto, and the lemon juice. Add the pasta and stir to coat each of the pieces. Let the pasta "cook" in the skillet for a few minutes. Add the prepared tomatoes, basil, and feta cheese. Heat through and serve with a small sprinkle of feta cheese. </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com0tag:blogger.com,1999:blog-388087709625874245.post-33348594601040043572012-09-17T06:00:00.000-07:002012-09-17T06:00:00.592-07:00Apple Toffee Blondes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-6TROtIqgme4/UFbABs9xf_I/AAAAAAAAChI/K9OHjeE7gAw/s1600/frosted+apple+toffee+bars+different+angle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-6TROtIqgme4/UFbABs9xf_I/AAAAAAAAChI/K9OHjeE7gAw/s320/frosted+apple+toffee+bars+different+angle.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Truthfully, I have never really been a "fall person." While it certainly brings good things like football, it always hinted at the horrible, un-named season that follows. One of the reasons that we live in Arizona is that neither of us does cold well.<span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Nonetheless, fall is a little different down here. </span>The color of the leaves on the trees don't ever change (at least seasonally). I still wear shorts whenever I am not at work, and our weather change means we may not quite hit 100 degrees everyday (for a couple months anyway). While I really don't mind the heat, I am ready for the change. October weather here is beautiful, and I am looking forward to doing a little fall baking once my darn test is over!</span><br />
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<a href="http://2.bp.blogspot.com/-OKNsdtTLOgo/UFbAFH_RHmI/AAAAAAAAChQ/gTgKlPSFSxo/s1600/frosted+apple+toffee+bars+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-OKNsdtTLOgo/UFbAFH_RHmI/AAAAAAAAChQ/gTgKlPSFSxo/s320/frosted+apple+toffee+bars+dough.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-poURyhXDEns/UFa_8xmQ-xI/AAAAAAAACgo/8wefHkSesZ8/s1600/frosted+apple+toffe+bars+after+baking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-poURyhXDEns/UFa_8xmQ-xI/AAAAAAAACgo/8wefHkSesZ8/s1600/frosted+apple+toffe+bars+after+baking.JPG" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I actually made these bars with my mother back in March when I was visiting. I've been saving the recipe/pictures since then because apple baking always reminds me of fall. The recipe comes from Shelly at <a href="http://cookiesandcups.com/apple-toffee-blondies/" target="_blank">Cookies & Cups</a>. I haven't done any "official" fall baking yet this year, and in re-looking at these pictures, I am thinking I may have to make these again.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When we made these, Mom and I added 2 apples to use up the ones she had in the fridge. I wouldn't recommend this as there were just too many pieces of apple in the bars. The other thing that we did that I wouldn't recommend is that we prepared the frosting ahead of time. The brown sugar frosting sets quickly, and it is much easier to spread (and looks much nicer) if the bars are cool and ready to frost when you make it. </span><br />
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<a href="http://3.bp.blogspot.com/-OSC30PFi3o8/UFbAMRZ7lDI/AAAAAAAAChw/D-nc4zByeXs/s1600/frosted+apple+toffee+bars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-OSC30PFi3o8/UFbAMRZ7lDI/AAAAAAAAChw/D-nc4zByeXs/s320/frosted+apple+toffee+bars2.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Despite the scrappy looking frosting, the bars were really good. <span style="font-family: Arial, Helvetica, sans-serif;">If you hadn't guessed from the toffee and the frosting, these bars are definitely really rich! Nonetheless, they are a fun and delicious introduction to fall as we change seasons in just a few days. Enjoy!</span></span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/apple-toffee-blondes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Apple Toffee Blondes</b></u></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>From <a href="http://cookiesandcups.com/apple-toffee-blondies/" target="_blank">Cookies & Cups</a></i></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup butter, at room temperature</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups brown sugar, packed</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. vanilla</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. baking powder</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup peeled, chopped Granny Smith apple (1 medium)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup toffee bits</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Frosting:</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup brown sugar, packed</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups powdered sugar</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Cream 2/3 cup butter and 2 cups brown sugar together until smooth. Add eggs, one at a time, beating until smooth after each addition. Mix in vanilla. Mix in the flour, baking powder, and salt. Stirring until just combined. Fold in the apple pieces and toffee bits until well distributed. Spread in the baking pan. Bake for 30 minutes, or until the center appears set. Cool completely before frosting.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Once the bars are cool, melt 1/2 cup butter in a medium saucepan. Add the brown sugar and milk. Bring to a boil. Remove from the heat and allow to cool for approximately 5 minutes. Stir in powdered sugar with a whisk. Frost the bars immediately. Let the frosting set completely before cutting into bars. </span></span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com2tag:blogger.com,1999:blog-388087709625874245.post-13261898454664962222012-09-07T05:00:00.000-07:002012-09-16T23:57:50.578-07:00Root Beer Pulled Pork<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oWOjWZOXSyA/UEQ_Xm6dHvI/AAAAAAAACgM/9JKCUHG4sGc/s1600/rootbeer+pulled+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-oWOjWZOXSyA/UEQ_Xm6dHvI/AAAAAAAACgM/9JKCUHG4sGc/s320/rootbeer+pulled+pork.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I've mentioned it a couple days ago - but football is back, and this weekend, no matter what level you prefer to watch (high school all the way up through the pro's), you're set until the Super Bowl in February. While we may be located in Arizona, I am still a Nebraskan at heart, so college football (specifically the Huskers) is my football of choice. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">One thing about football is that my husband has a very specific mental definition of "game food." I still haven't quite figured out the specifics (as it seems to keep changing), but it seems to revolve around food that is somewhat portable that goes well with game day beverages of choice. Unfortunately for me, cookies don't quite fit the bill (although I strongly disagree). </span><br />
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<a href="http://2.bp.blogspot.com/-uZr78Y_bS6s/UEQ_RbXNAiI/AAAAAAAACf8/TXuFy8ts06s/s1600/rootbeer+pulled+pork+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-uZr78Y_bS6s/UEQ_RbXNAiI/AAAAAAAACf8/TXuFy8ts06s/s320/rootbeer+pulled+pork+cooking.jpg" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-s1U2YtuwIN0/UEQ_Tpgt1cI/AAAAAAAACgE/znvGWR9N9hs/s1600/rootbeer+pulled+pork+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://3.bp.blogspot.com/-s1U2YtuwIN0/UEQ_Tpgt1cI/AAAAAAAACgE/znvGWR9N9hs/s320/rootbeer+pulled+pork+sandwich.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">While I'm not quite sure pulled pork meets the bill of portable, this recipe has passed his inspection to qualify as "game food." It is a recipe that really can't get any simpler - any cut of pork + root beer + barbeque sauce of choice in the slow cooker. It can be scaled down for 2 or all the way up to feed a party. For the meat, we typically use a pork loin roast. While I haven't tried it myself, I've heard reports of cuts from pork tenderloin to pork shoulder working well. Any cut of pork that will do well in the slow cooker should be fine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The recipe came from one of my co-residents last year, although I've heard people have also found it on allrecipes.com. We've made it several times at this point, and it always seems to disappear before I am able to get any good pictures. Whomever your team is, I hope you are able to enjoy this as "game food" before the season is over. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/root-beer-pulled-pork?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Root Beer Pulled Pork</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>From Shannon D.</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">approx. 1 lb. pork loin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 liter root beer (approx 1/2 of a 2-liter bottle)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">barbeque sauce</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Trim the meat of any large portions of visible fat. Place in the slower cooker. Cover with root beer about 2/3 up the cut of meat. Place the lid on the slow cooker and cook for 8 hours on low.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When the meat is cooked through, remove and shred. Drain the root beer reserving 1/4-1/2 cup. Place the shredded meat back in the slow cooker and mix the the reserved root beer until the meet is just moist. Mix in barbeque sauce until desired consistency. I usually turn the slow cooker back to low to heat through (about 5-10 minutes). Serve with rolls and additional barbeque sauce. </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com1tag:blogger.com,1999:blog-388087709625874245.post-23019794124406566932012-09-05T05:00:00.000-07:002012-09-05T05:00:20.762-07:00Triple Berry Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1-CTKSmXF7c/UEQ535sQw2I/AAAAAAAACfQ/ii3LuCiq_Cc/s1600/triple+berry+crisp+close+with+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-1-CTKSmXF7c/UEQ535sQw2I/AAAAAAAACfQ/ii3LuCiq_Cc/s320/triple+berry+crisp+close+with+ice+cream.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">With this blog and simply just feeding the two of us, I have spent my fair share of time in the kitchen. Cooking is something I enjoy. It's fun, it is stress relief, and the best part is you (*usually) get to enjoy the results of your experiment. While I've cooked/baked for several years, I almost always follow a recipe. I blame the pharmacist in me. Too Type A. Too precise.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I say that to tell you this. I made this crisp recipe on a whim, mostly on my own, with only a little recipe inspiration. Certainly, it is hard to screw up a fruit crisp, but I am still excited to report that I am getting to the stage of spontaneity in the kitchen. In fact, this crisp came about because the grocery store was out of zucchini (yes, I had to buy zucchini), and the berries there were so good that you could smell them as you walked by the stand. Recently, I have made a couple more dishes where I've found myself inspired by an ingredient, and I hope to share them soon.</span><br />
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<a href="http://1.bp.blogspot.com/-WX_dkzdJ6Vo/UEQ55dtNn3I/AAAAAAAACfY/mKz_q6BNrP0/s1600/triple+berry+crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-WX_dkzdJ6Vo/UEQ55dtNn3I/AAAAAAAACfY/mKz_q6BNrP0/s320/triple+berry+crisp.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Back to the crisp. Who doesn't love fruit crisp/crumbles? Ripe, juicy fruit at its peak combine with a topping that is really nothing more than an oat-filled str</span><span style="font-family: Arial, Helvetica, sans-serif;">e</span><span style="font-family: Arial, Helvetica, sans-serif;">usel. I made ours in ramekins for individual-sized servings. As much as I like crisp, leftover crisp just isn't quite the same, and a whole pan is just too much for 2 people. The fruit in question here is strawberries, raspberries, and blueberries, but you can really use any fruit that speaks to you (or needs to be used up in the fridge). I'm sure peaches or other stone fruit would be wonderful here as well. So grab some ice cream (or whipped cream if you prefer) and make this before berries are gone for the summer. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/triple-berry-crisp?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe) </span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Triple Berry Crisp</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Loosely inspired by <a href="http://thepioneerwoman.com/cooking/2010/08/raspberry-crisp/" target="_blank">Pioneer Woman</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u>:<i> </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups total of raspberries, blueberries, and chopped strawberries </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 Tbsp. sugar (more or less depending on how sweet the fruit is)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4-1/2 tsp. cinnamon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">heaping 1/3 cup old-fashioned oats</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. cold butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">vanilla ice cream</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Grease ramekins.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, combine the washed berries, cornstarch, sugar, and vanilla. Stir and divide evenly between 2 ramekins. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl, combine the brown sugar, flour, cinnamon, and oats. Cut the butter into the mixture and combine until crumbs form. You can add more butter and/or more oats/flour until it is the desired consistency. Sprinkle the topping over the fruit in the ramekins. Bake for 20-25 minutes or until the fruit is bubbly and the topping is light brown and crisp. Serve while still warm with a scoop of vanilla ice cream. </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com3tag:blogger.com,1999:blog-388087709625874245.post-89108241039250956612012-09-03T09:00:00.000-07:002012-09-03T09:00:01.646-07:00SCR: Zucchini Fries<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9VbSkBJa7Hw/UEQkx-9g4pI/AAAAAAAACes/5tAJYnoDKMU/s1600/zucchini+fries+with+hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-9VbSkBJa7Hw/UEQkx-9g4pI/AAAAAAAACes/5tAJYnoDKMU/s320/zucchini+fries+with+hummus.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">September already? Certainly doesn't feel like it here. Nonetheless, there are several good things that September brings with it mainly football and my birthday. With the change of the month, that means another thing. It is time for the <a href="http://secretrecipeclub.com/" target="_blank">Secret Recipe Club</a>!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">My blog assignment this month was Kim's blog <a href="http://everydaymom23.blogspot.com/" target="_blank">Everyday Mom</a>. She describes herself as partial to sweets, but that she's also trying to build her skills in other culinary areas. (Sounds a little familiar to how I would describe myself).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kim has a fun selection of recipes, and as indicated by her about me, I was immediately sucked in by her baking. This <a href="http://everydaymom23.blogspot.com/2011/08/hungarian-coffee-cake.html" target="_blank">Hungarian Coffee Cake</a> anyone? Sign me up. Nonetheless, as you can tell from my picture, I ended up choosing a savory recipe for the SRC reveal. In fact, these <a href="http://everydaymom23.blogspot.com/2011/08/zucchini-fries.html" target="_blank">zucchini fries</a> worked perfectly to use up a zucchini that had been living in the crisper drawer for awhile...</span><br />
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<a href="http://2.bp.blogspot.com/-AU1fNLJXD-Q/UEQk0Co5e_I/AAAAAAAACe0/pjA1GE-hMiA/s1600/zucchini+fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-AU1fNLJXD-Q/UEQk0Co5e_I/AAAAAAAACe0/pjA1GE-hMiA/s320/zucchini+fries.jpg" width="213" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">So how were they? Really good. The Panko makes them surprisingly crunchy (a word I thought I'd never use with zucchini?). As Kim indicates, they are great on their own, but my favorite was in a white bean and basil hummus. Yum! Definitely a recipe to keep in mind for zucchini season. Enjoy! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/thecookinchemistrecipes/zucchini-fries?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Printable Recipe) </a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Zucchini Fries</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adapted from <a href="http://everydaymom23.blogspot.com/2011/08/zucchini-fries.html" target="_blank">Everyday Mom</a></i></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. zucchini cut into medium-large strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup whole wheat Panko bread crumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp. (1-1/2 tsp) Italian seasoning<i> </i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">lemon zest to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. grated Parmesan cheese </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup white whole wheat flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg, beaten with 1 tsp. water </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees. If needed, grease a baking sheet.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a shallow bowl, combine bread crumbs, Italian seasoning, lemon zest, and Parmesan cheese. Mix well. Add flour and egg mixture to separate bowls (you will have 3 total).</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Dredge each zucchini strip through the mixtures in this order - flour, egg, bread crumb mixture. Place on the prepared baking sheet. Bake for 15-20 minutes or until the bread crumbs start to look golden brown. </span><br />
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<!-- end InLinkz script -->Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com9tag:blogger.com,1999:blog-388087709625874245.post-38054289688927006222012-08-22T23:06:00.000-07:002012-08-22T23:07:42.657-07:00Crockpot Cheddar Beer Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OAqUkvU1qSM/UDXHdMsuP5I/AAAAAAAACeA/cEOce84jJsM/s1600/crockpot+cheddar+beer+chicken+tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-OAqUkvU1qSM/UDXHdMsuP5I/AAAAAAAACeA/cEOce84jJsM/s320/crockpot+cheddar+beer+chicken+tacos.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Well, it happened. Something I never though I'd see in my lifetime. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I. Forgot. To. Eat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Seriously, I am typically not one to miss meals. My stomach is quite the time keeper, even letting me know a couple hours early (most of the time) that it is time to eat. Lunch at 10:30AM, why not? Nonetheless, there I was perched on my couch studying BCPS material, and before I knew it, it was 4:30 in the afternoon and I hadn't eaten since breakfast. Who knew? Apparently the gastrointestinal section (comically enough) really was that enthralling.</span><br />
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<a href="http://1.bp.blogspot.com/-oWKw541hEHw/UDXHZl-4G3I/AAAAAAAACd4/lPXalKpBYo8/s1600/crockpot+cheddar+beer+chicken+tacos+shredded+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-oWKw541hEHw/UDXHZl-4G3I/AAAAAAAACd4/lPXalKpBYo8/s320/crockpot+cheddar+beer+chicken+tacos+shredded+chicken.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, forgetting to eat doesn't have much to do with this post other than the fact that there is no way you'll forget about dinner with this cooking in the crockpot. Mexican food, in some way, shape, or form, almost always makes it onto our weekly menu, and this is a great way to do it fuss free. Chicken slow cooked in beer and spices only to be shredded and mixed with cheese. Where do I sign up? Bonus points that it is perfectly acceptable to finish the rest of the beer :) </span><br />
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<a href="http://3.bp.blogspot.com/-JEpkwUlMhc0/UDXHgI0jBRI/AAAAAAAACeI/Y223OXFD8U0/s1600/crockpot+cheddar+beer+chicken+tacos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-JEpkwUlMhc0/UDXHgI0jBRI/AAAAAAAACeI/Y223OXFD8U0/s320/crockpot+cheddar+beer+chicken+tacos2.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is from Jessica at <a href="http://www.howsweeteats.com/2012/01/crockpot-cheddar-beer-chicken-tacos/" target="_blank">How Sweet It Is</a>, and it really is nothing short of genius. Make it next time you know you'll be rushed around dinner time. You certainly won't regret it, just don't forget the taco toppings. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/crockpot-cheddar-beer-chicken-tacos?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Crockpot Cheddar Beer Chicken Tacos</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>From <a href="http://www.howsweeteats.com/2012/01/crockpot-cheddar-beer-chicken-tacos/" target="_blank">How Sweet It Is</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 boneless, skinless chicken breasts (about 1 lb)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup beer (I used Blue Moon)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 tsp. cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. smoked paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pinch of cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup freshly grated Monterey Jack or Cheddar cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">taco shells or tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toppings: Greek yogurt (or sour cream), avocado, cilantro, salsa, onion, lettuce</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, caynne pepper, salt and pepper. Measure the 3/4 cup of beer and stir 1-1/2 tablespoons of spices into the beer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the chicken in the crockpot. Pour the beer mixture over the top. Cook on low for 4-6 hours (mine was done closer to 4 hours). The time will depend on the size of your chicken breasts.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When cooked, remove the chicken from the crockpot and shred. Do not drain the liquid in the crockpot. Add the chicken back to the liquid and mix until combined (there shouldn't be much leftover liquid, although the chicken will be moist). Leave in the crockpot to cook for an additional 15 minutes. Remove the chicken from the crockpot and immediately mix in the shredded cheese. Assemble the tacos as desired. </span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com1tag:blogger.com,1999:blog-388087709625874245.post-2706927677284460322012-08-06T09:00:00.000-07:002012-08-06T09:00:02.520-07:00SRC: Pork Fajitas with Cherry Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--fNliNJ_atU/UB9gUz7OQSI/AAAAAAAACdc/uA-73K8ehAQ/s1600/pork+fajitas+with+cherry+salsa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/--fNliNJ_atU/UB9gUz7OQSI/AAAAAAAACdc/uA-73K8ehAQ/s320/pork+fajitas+with+cherry+salsa2.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I bring you this break from the Olympics and (newly) studying for an additional board certification exam to bring you another <a href="http://secretrecipeclub.com/" target="_blank">SRC post</a>! My blog this month was <a href="http://www.cookaholicwife.com/" target="_blank">The Cookaholic Wife</a> written by Nichole. Nichole has been inventing recipes since the first time she cooked, and I spent a lot of time reading through many of the posts on her blog. With a fun mix of meals and sweets, there are a lot of great recipes!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Truthfully, I was all set to make this <a href="http://www.cookaholicwife.com/2012/06/spicy-basil-chicken.html" target="_blank">Spicy Basil Chicken</a> when Nicole posted these <a href="http://www.cookaholicwife.com/2012/08/pork-fajitas-with-smoky-cherry-salsa.html" target="_blank">Pork Fajitas with Cherry Salsa</a> late last week. Fajitas are my absolute favorite meal, and there was no way I was passing on this recipe.</span><br />
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<a href="http://3.bp.blogspot.com/-raZwzNSnzhA/UB9gLL1Y4MI/AAAAAAAACdE/PnFgIm4vALM/s1600/pork+fajitas+cherry+salsa+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-raZwzNSnzhA/UB9gLL1Y4MI/AAAAAAAACdE/PnFgIm4vALM/s320/pork+fajitas+cherry+salsa+%25281%2529.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-rBOXgslkjJc/UB9gNgv_uPI/AAAAAAAACdM/Zxg1xCoRUoM/s1600/pork+fajitas+cherry+salsa+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-rBOXgslkjJc/UB9gNgv_uPI/AAAAAAAACdM/Zxg1xCoRUoM/s320/pork+fajitas+cherry+salsa+%25282%2529.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Speaking of cherries, while they are one of the quintessential summer fruits, I usually am not that into them. It is not that I don't like the flavor (love them), I just can't handle eating them and then spitting out the seeds. Pitting cherries just to eat them seems a little drastic, so I usually just don't do it (that and we don't own a cherry pitter). A couple weeks ago, I ran across a tip to use a sturdy straw as a cherry pitter, so I tried it out with this recipe. I used a strong plastic straw from one of those reusable cups, and it worked pretty well, although I think using a sturdy (ex: thick) straw would be essential to this method.</span><br />
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<a href="http://3.bp.blogspot.com/-0j3imNCa8nE/UB9gRXp5k0I/AAAAAAAACdU/ACb3uC2pAQI/s1600/pork+fajitas+with+cherry+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-0j3imNCa8nE/UB9gRXp5k0I/AAAAAAAACdU/ACb3uC2pAQI/s320/pork+fajitas+with+cherry+salsa.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, back to the fajitas. These definitely lived up to their expectations! I was not able to locate chipotle chili powder, so I just used traditional chili powder which worked fine here. My only other change was to swap out cheddar cheese for monterey jack. Thanks Nichole! I know these are going on my "make again" list!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/pork-fajitas-with-cherry-salsa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Pork Fajitas with Cherry Salsa</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Adapted from <a href="http://www.cookaholicwife.com/2012/08/pork-fajitas-with-smoky-cherry-salsa.html" target="_blank">The Cookaholic Wife</a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. chili powder </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">zest of 1 lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. pork tenderloin, visible fat trimmed, cut into thin strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2-1 Tbsp. olive oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 red bell pepper, julienned</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 green bell pepper, julienned </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup monterey jack cheese, shredded </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 tortilla shells</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cherry Salsa:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup cherries, pitted and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup cilantro, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp. lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. chili powder</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, use a spoon to mash the salt and garlic together until a paste forms. Stir in the lime juice, lime zest, and chili powder. Add the pork strips, and mix until combined. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, combine the ingredients for the salsa and toss until combined. Refrigerate until ready to use.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat a large skillet and oil over medium heat. When hot, add the pork strips and cook for 5-7 minutes or until cooked through. Transfer the pork to a plate and keep warm. Add the red and green pepper and onion to the skillet. Cook until crisp-tender. Return the pork to the skillet and stir until heated through.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place pork, peppers, and onion in each tortilla shell. Top with cherry salsa, monterey jack cheese, and cilantro. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><script src="http://www.inlinkz.com/cs.php?id=172140" type="text/javascript"></script><br /></span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com5tag:blogger.com,1999:blog-388087709625874245.post-72382103264021438742012-07-31T05:00:00.000-07:002012-07-31T05:00:00.567-07:00Crazy Feta Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4tekX0doelE/UBdp98s3goI/AAAAAAAACco/qn-CNjVTx7g/s1600/crazy+feta+dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-4tekX0doelE/UBdp98s3goI/AAAAAAAACco/qn-CNjVTx7g/s320/crazy+feta+dip.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Olympic fever. I've been seeing it all over the blogs. I certainly seem to have caught a case of it myself. Unfortunately, I am not able to stream the events live while I'm at work, but you'll know where to find me in the evenings for the next couple weeks. Go USA!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Last Summer Olympics (2008) the hubbs and I were so inspired by the swimming events that we thought we'd do a few laps in the pool at the gym for a workout the next day. Despite the fact I'd like to think we are both in pretty good cardiovascular shape, we were done in about 2.5 laps. I can't imagine swimming as much as many of those athletes!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">While this dip may not have much of a relation with the Olympics, it certainly would make a great appetizer for any Olympic parties that may unfold. The dip comes from Jessica's blog, <a href="http://www.howsweeteats.com/" target="_blank">How Sweet It Is</a>. If you have never visited her blog, please do. Her recipes always look amazing, and her posts are completely entertaining. Jessica indicates this recipe comes from her cousin who invented it after having something similar at a restaurant. All that I can say is thank you! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I made this recipe to take to a work potluck a couple weeks ago. It was pretty unassuming sitting next to many of the other dishes, but as soon as a couple people stared eating it, it disappeared quickly. I halved the recipe using only 1 large jalapeno, and used crumbled feta due to ingredient limitations. All that I can say is the lemon, a bit of heat from the peppers, and the salt from the feta combine to make something amazing. I served it with crackers, but I think it would be equally as good with pita chips or slices of baguette (maybe sourdough?). Try it out. You just may go crazy for feta!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/crazy-feta-dip?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial,Helvetica,sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Crazy Feta Dip</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>From <a href="http://www.howsweeteats.com/2011/06/creamy-feta-dip/" target="_blank">How Sweet It Is</a></i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>Ingredients:</u><i> </i></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">16 oz. feta (bricks or crumbled)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 jalapenos, seeded and quartered</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup olive oil + olive oil drizzle</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 bulb garlic</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">juice 1/2 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">zest 1/2 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 400 degrees. Cut off the top of the garlic. Drizzle with a little olive oil and wrap the bulb in foil. Brush the pepper pieces with olive oil and sprinkle with salt and pepper. Place the peppers and garlic in the preheated oven. Roast the garlic for 25-30 minutes, or until it is golden in color. Roast the peppers until the skin is blistered and blackened, about 15-20 minutes. Once the jalapenos have cooled, remove the skins and chop into small pieces.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">If using feta bricks, crumble the feta into a large bowl. Add the chopped jalapenos, lemon juice, and lemon zest. Squeeze the garlic bulb, and the roasted cloves will fall out into the bowl. Add 1/4 cup olive oil. Mash the dip together with a fork. The dip will look "wet." Season with salt and pepper as needed. Store in the refrigerator, although the consensus seems to be that it tastes best at room temperature.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com1tag:blogger.com,1999:blog-388087709625874245.post-13029313886076447042012-07-25T05:00:00.000-07:002012-08-19T19:46:27.574-07:00Oatmeal Cookie Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-da9uokIqujY/UA9uRaV2P9I/AAAAAAAACcE/035vxTU1xtY/s1600/cookie+butter+cookies+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-da9uokIqujY/UA9uRaV2P9I/AAAAAAAACcE/035vxTU1xtY/s320/cookie+butter+cookies+close.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">I am going to ask you to turn your oven on in this post. Yes... these cookies are worth every degree the temperature increases in your house. I promise!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I am a little behind the train on the Biscoff spread/Cookie Butter craze. I have not found the actual Biscoff spread here, just the Trader Joe's Cookie Butter version, but I can tell you that the spread is definitely some addicting stuff. The first jar that made its way into our pantry disappeared via some spoons :)</span><br />
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<a href="http://4.bp.blogspot.com/-MlCLRzi5Mzw/UA9uUgLR4OI/AAAAAAAACcM/BXE-wGmbQMM/s1600/cookie+butter+cookies+with+white+chocolate+chips+baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-MlCLRzi5Mzw/UA9uUgLR4OI/AAAAAAAACcM/BXE-wGmbQMM/s320/cookie+butter+cookies+with+white+chocolate+chips+baking.jpg" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-80i6Rlr6OpY/UA9uWs3i1II/AAAAAAAACcU/Dddho9J1FKA/s1600/cookie+butter+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-80i6Rlr6OpY/UA9uWs3i1II/AAAAAAAACcU/Dddho9J1FKA/s320/cookie+butter+cookies.jpg" width="212" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">This cookie recipe comes from the book <a href="http://www.twopeasandtheirpod.com/cookbook-2/" target="_blank">Cookie Cravings</a> by the cookie genius, Maria, at Two Peas and Their Pod. Maria and I seem to share a similar love of cookies, and this book is definitely on my want list. With the spices in the spread and the cinnamon in the recipe, I could absolutely see these cookies being a great holiday cookie. Nonetheless, my coworkers (as well as my husband and myself) certainly enjoyed them in the middle of July! Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/oatmeal-cookie-butter-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial,Helvetica,sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Oatmeal Cookie Butter Cookies</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>Adapted from <a href="http://www.blogger.com/goog_863827705">Cookie Cravings</a></i> </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp. baking soda</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp. ground cinnamon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/8 tsp. salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup butter, at room temperature</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup brown sugar, packed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large egg</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Cookie Butter/Biscoff Spread</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1-1/2 cups old-fashioned oats</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 pkg. white chocolate chips</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 350 degrees. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside. In the bowl of a stand mixer, combine the butter and sugars. Mix until light and fluffy. Add the egg; mix well. Mix in the vanilla. Add the cookie butter and mix until combined. Mix in the flour mixture. Mix in oats and white chocolate chips until combined. If the dough still seems quite sticky, you can add a bit more flour, a couple tablespoons at a time. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Form the cookie dough into balls and set on the baking sheet. Press down slightly. Bake for 8-10 minutes until the cookies are set and firm around the edges. Do not bake until the cookies are starting to brown. Let cool on the baking sheet for about 5 minutes. Remove and finish cooling on a wire rack. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Yield: about 18 cookies</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com1tag:blogger.com,1999:blog-388087709625874245.post-39637230809354454862012-07-19T05:00:00.000-07:002012-07-25T21:48:03.232-07:00Crockpot Teriyaki Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_Iwl6B6GCtQ/UAegjUP0hQI/AAAAAAAACbo/APFGW5xiWs4/s1600/crockpot+chicken+teriyaki+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-_Iwl6B6GCtQ/UAegjUP0hQI/AAAAAAAACbo/APFGW5xiWs4/s320/crockpot+chicken+teriyaki+close.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Every time I use my crockpot, I wonder why we don't use it more often. I probably don't have to sing it's praises to anyone here - ready made meal, typically little "active" cook time, and let's be honest, it doesn't heat up the house. The heat factor alone could be enough to sing its praises when its >100 degrees every day!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">This is a recipe that I found on <a href="http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html" target="_blank">Lake Lure Cottage Kitchen</a>. </span><span style="font-family: Arial,Helvetica,sans-serif;">We have a <a href="http://cookinchemist.blogspot.com/2009/07/teriyaki-chicken.html" target="_blank">teriyaki</a> recipe we love, but the crockpot version here was intriguing. This recipe definitely</span><span style="font-family: Arial,Helvetica,sans-serif;"> surprised me. Asian-flavored dishes are almost always a hit around here (have we discussed my husband's Chinese buffet addiction in undergraduate?), but this exceeded my expectations. It uses boneless skinless chicken thighs which help keep the meat moist. The chicken here basically shredded itself! Even with that, I have to note my one negative point, although this is common to many chicken dishes in the crockpot. Cooking time during the work week. A 4-5 hour cook time just doesn't work very well with my work schedule. Nonetheless, this still makes for an easy dinner on the weekend!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Enough about work, back to the food :)</span><br />
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<a href="http://3.bp.blogspot.com/-ymSvAiJlNbk/UAegmjb0ZJI/AAAAAAAACbw/LYONm4SRnHE/s1600/crockpot+chicken+teriyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-ymSvAiJlNbk/UAegmjb0ZJI/AAAAAAAACbw/LYONm4SRnHE/s320/crockpot+chicken+teriyaki.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">As written, this recipe calls for 3 lbs. of chicken. That's a lot of food! We halved the recipe with good success. One more tip. Be sure to concentrate the cooking liquid. It makes a great sauce served over brown rice. Enjoy!</span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/crockpot-teriyaki-chicken?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial,Helvetica,sans-serif;">(Printable Recipe)</span></a><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Crockpot Teriyaki Chicken</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>From <a href="http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html" target="_blank">Lake Lure Cottage Chicken</a></i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 lbs. boneless skinless chicken thighs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup low-sodium soy sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 Tbsp. cider vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 tsp. ground ginger</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 tsp. minced garlic</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp. pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4-1/2 tsp. cornstarch</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4-1/2 tsp. cold water</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">brown rice, cooked according to package directions</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a large bowl, combine the sugar, soy sauce, cider vinegar, ground ginger, minced garlic, and pepper. Add chicken to the bowl of the crockpot and pour the sauce over the chicken. Cover and cook on low for 4-5 hours or until chicken is tender. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Remove chicken to a platter, keep warm. Skim fat from cooking liquid. Pour the liquid into a medium saucepan and bring to a boil. In a small bowl, mix the cornstarch and cold water. Slowly add to the boiling pot, stirring until the sauce has thickened. Serve the chicken over rice, topped with the teriyaki sauce.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com4tag:blogger.com,1999:blog-388087709625874245.post-59048737640035225932012-07-13T05:00:00.000-07:002012-07-13T05:00:12.870-07:00Summer Grilled Vegetable Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cwXRhcmdc4U/T_-_KsWBthI/AAAAAAAACa8/ZbDR0QQkTMc/s1600/grilled+vegetable+pizza+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-cwXRhcmdc4U/T_-_KsWBthI/AAAAAAAACa8/ZbDR0QQkTMc/s320/grilled+vegetable+pizza+slice.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Around here while the hubby was cooking, it largely equalled more pizza. It was not necessary a bad thing. As I hopefully have proved with our list of recipes, homemade pizza can be pretty good. Recently, we've been repeating some of the <a href="http://cookinchemist.blogspot.com/2011/02/white-pizza-with-tomato-and-basil.html" target="_blank">old favorites</a>, but this is a new one the hubbs ran across to throw into the mix.</span><br />
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<a href="http://4.bp.blogspot.com/-q0ZP1i3E-I0/T_-_GQsiqiI/AAAAAAAACa0/VTxwWLCwsvw/s1600/grilled+vegetable+pizza+grilling+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-q0ZP1i3E-I0/T_-_GQsiqiI/AAAAAAAACa0/VTxwWLCwsvw/s320/grilled+vegetable+pizza+grilling+vegetables.jpg" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-yDTSRuiC81I/T_-_Ylny4QI/AAAAAAAACbc/bl5i-Xmoyc8/s1600/grilled+vegetable+pizza+with+tomatos+before+baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-yDTSRuiC81I/T_-_Ylny4QI/AAAAAAAACbc/bl5i-Xmoyc8/s320/grilled+vegetable+pizza+with+tomatos+before+baking.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">The original recipe is from Cooking Light. We've made it a couple times already, with a few variations on the original. As written, the recipe calls for marinara sauce for the crust. The first time we used actual spaghetti sauce, but we found it to be too liquidy as the crust in the center of the pizza never cooked through. Our favorite thus far, pre-made brushetta topping from Trader Joe's. It is chunky enough to avoid the problems we encountered with the marinara, and man that stuff is good! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">As far as the cheese goes, we've made it both with fresh mozzarella and bagged pre-shredded mozzarella. My favorite is probably the fresh, but either works well :) Enjoy</span><br />
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<a href="http://3.bp.blogspot.com/-kqSBvdJMVyY/T_-_UurxzpI/AAAAAAAACbU/R2vH-yV3lPU/s1600/grilled+vegetable+pizza+with+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-kqSBvdJMVyY/T_-_UurxzpI/AAAAAAAACbU/R2vH-yV3lPU/s320/grilled+vegetable+pizza+with+tomatoes.jpg" width="320" /></a></div>
<a href="https://sites.google.com/site/thecookinchemistrecipes/summer-grilled-vegetable-pizza?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial,Helvetica,sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Grilled Vegetable Pizza</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>Adapted from Cooking Light June 2012</i> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 lb. pizza dough (homemade or from store)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 red bell pepper, seeded and quartered</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 (4oz) zucchini, cut into 1/4-inch thick slices</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 (4oz) yellow squash, cut into 1/4-inch thick slices </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 small onion, sliced into 1/2-inch slices</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1-1/2 Tbsp. olive oil </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup marinara sauce (or try a pre-made Brushetta)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp. Kosher salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp. crushed red pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 oz. fresh mozzarella cheese, cut and/or torn into small pieces</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the grill to medium-high heat. Also, preheat the oven to 450 degrees F. Place the stone pizza pan in the oven while it is preheating if you are using one.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Thread the onion pieces onto a skewer so that the skewer pierces each ring. Brush both sides of all the vegetables with olive oil. Grill vegetables for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from the grill and coarsely chop into medium-sized pieces.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Roll out the pizza dough onto a pizza peel or a piece of lightly floured parchment paper. Spread sauce over the crust. Top with vegetables and pieces of mozzarella cheese. Remove the pizza pan from the oven and transfer the pizza (either via peel or on top of the parchment paper) onto the stone. Bake for 10-14 minutes or until the crust begins to brown on the edges. Cut into slices and enjoy.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com2tag:blogger.com,1999:blog-388087709625874245.post-42778367109353965752012-07-09T09:00:00.000-07:002012-07-09T09:00:08.716-07:00SRC: Sugar Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lYPsjJ9ClVA/T_pUVQfiPHI/AAAAAAAACaY/CxoaMetFwnI/s1600/sugar+cookie+bars+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-lYPsjJ9ClVA/T_pUVQfiPHI/AAAAAAAACaY/CxoaMetFwnI/s320/sugar+cookie+bars+close.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Well... it's been awhile since I've been on here. I am happy to report that I finished up my residency at the end of June, certificate and all. Hoping that means that I'll be cooking a little more regularly (and I think I'm not the only one). I think the hubs is ready to hand the kitchen back over to me!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">What better way to get back into the swing of things that with a <a href="http://secretrecipeclub.com/" target="_blank">SRC</a> reveal day? My blogger for this month was <a href="http://www.connorscooking.blogspot.com/" target="_blank">Raina</a> from Connor's Cooking. Raina has a fun variety of recipes from <a href="http://www.connorscooking.blogspot.com/2011/03/nutty-chicken-stir-fry.html" target="_blank">stir-fries</a> to <a href="http://www.connorscooking.blogspot.com/2011/06/apple-cinnamon-baked-oatmeal.html" target="_blank">baked oatmeal</a>, and I still want to try many of these! In the end, I ended up listing to my sweet tooth and chose to make her <a href="http://www.connorscooking.blogspot.com/2010/10/sugar-cookie-bars.html" target="_blank">sugar cookie bars</a>. </span><br />
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<a href="http://4.bp.blogspot.com/-WmLoueXbjII/T_pUZGXSPkI/AAAAAAAACag/Ajwu0tpqw-s/s1600/sugar+cookie+bars+stacked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://4.bp.blogspot.com/-WmLoueXbjII/T_pUZGXSPkI/AAAAAAAACag/Ajwu0tpqw-s/s320/sugar+cookie+bars+stacked.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">This recipe makes a sheet pan of cookies, and it turned out to be the perfect recipe because I have been receiving a few hints that I should bring some treats into work. Even in the sheet pan, the bars end up nice and thick, staying soft throughout. I needed to bake these for about 20-22 minutes, but I am just realizing now that I baked them at 350 rather than 375 degrees. Either way, it works well.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">My only suggestion for the future would be to adjust the frosting recipe (possibly adding a little more powdered sugar) as mine tended to get a little bit too soft when kept at room temperature. Then again, it is July in Arizona and refrigerated cookie bars taste pretty good :)</span><br />
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<a href="http://4.bp.blogspot.com/-15MUtzexXFY/T_pURRnbROI/AAAAAAAACaQ/mi-xuSdSuuo/s1600/sugar+cookie+bars+bite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-15MUtzexXFY/T_pURRnbROI/AAAAAAAACaQ/mi-xuSdSuuo/s320/sugar+cookie+bars+bite.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Thanks for a great recipe Raina. I look forward to seeing your posts in the future! </span><br />
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<a href="https://sites.google.com/site/thecookinchemistrecipes/sugar-cookie-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial,Helvetica,sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Sugar Cookie Bars</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>Adapted from <a href="http://www.connorscooking.blogspot.com/2010/10/sugar-cookie-bars.html" target="_blank">Connor's Cooking</a> (Originally from www.loveandoliveoil.com)</i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cookies:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup unsalted butter, room temperature</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cups sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 large eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp. vanilla extract</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5 cups all-purpose flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp. baking soda</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Frosting:</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup unsalted butter, room temperature</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp. vanilla extract</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pinch of salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4-5 cups powdered sugar </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5 Tbsp. milk (I used almond milk)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">food coloring, if desired</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add eggs, mixing one at a time until well combined. Mix in vanilla. In a separate bowl, combine the flour, salt, and baking soda. Add to the butter mixture until just combined. Grease a large rimmed baking sheet (10x15-inch) with nonstick spray. Gently spread the dough over the sheet. Bake for 18-22 minutes or until the edges of the bars are just beginning to brown. Place on a wire rack to cool.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">While the bars are cooling, beat the butter in a large bowl until smooth and fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, alternating with a little milk. Mix until smooth and spreadable, but sturdy. Add a few drops of food coloring if desired. Spread over the cooled cookie bars (only after they are completely cool). Cut and enjoy!</span><br />
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</script><br /><!-- end InLinkz script --></span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com11tag:blogger.com,1999:blog-388087709625874245.post-84870373467705770682012-06-11T05:00:00.000-07:002012-06-11T05:00:02.560-07:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-62tFWzjxqXU/T9V4Al3zpkI/AAAAAAAACZc/BKkIuiYJMCY/s1600/key+lime+pie+slice+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-62tFWzjxqXU/T9V4Al3zpkI/AAAAAAAACZc/BKkIuiYJMCY/s320/key+lime+pie+slice+close.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">The story of my life right now... I had every intention of having this post up BEFORE Cinco de Mayo. So, I'm only 6 weeks behind the times. No big deal right? All complaints aside, I only have 3 more weeks of dual duty left. Hoping to get some time in the kitchen come July. We will see. If it gets too hot around here, you might be seeing lots of ice cream recipes :)</span><br />
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<a href="http://4.bp.blogspot.com/--E23kQuKFsk/T9V3_BmSA4I/AAAAAAAACZU/l8PzUsQ_8rg/s1600/key+lime+pie+before+baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/--E23kQuKFsk/T9V3_BmSA4I/AAAAAAAACZU/l8PzUsQ_8rg/s320/key+lime+pie+before+baking.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-foNWd-7SrCw/T9V4N7_2OWI/AAAAAAAACaE/mHw0bTwvXss/s1600/key+lime+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-foNWd-7SrCw/T9V4N7_2OWI/AAAAAAAACaE/mHw0bTwvXss/s320/key+lime+pie.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Thankfully, this pie needs no occasion. The recipe is my dad's. If you gave dad the choice when we were younger, this was the recipe he was making anytime we needed to take a dessert to a function. With only 3 ingredients outside the graham cracker crust, I can't blame him. It is easy and delicious. Dad has made both lime and lemon versions of the pie, but the lime has always been my favorite. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Still working on finding my perfect homemade graham cracker crust, so if anyone has a great one, I would love it. For now, I'll leave that part up to all of you!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Doesn't this just make you want to sit outside with a slice and a margarita? Enjoy!</span><br />
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<a href="http://4.bp.blogspot.com/-QzP3CUOEFyk/T9V4DDh8oFI/AAAAAAAACZk/WNZbI9EMwKo/s1600/key+lime+pie+slice+out+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-QzP3CUOEFyk/T9V4DDh8oFI/AAAAAAAACZk/WNZbI9EMwKo/s320/key+lime+pie+slice+out+close.jpg" width="320" /></a></div>
<a href="https://sites.google.com/site/thecookinchemistrecipes/key-lime-pie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: Arial,Helvetica,sans-serif;">(Printable Recipe)</span></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Key Lime Pie</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>From Dad</i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><u>Ingredients:</u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">14 oz. sweetened condensed milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 egg yolks</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 oz. lime juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">graham cracker crust (purchased or use your favorite recipe)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">whipped cream</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">lime slices </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 350 degrees. Whisk together milk and egg yolks. Slowly add lime juice and mix well. Pour into the prepare graham crust. Bake for 20-30 minutes or until the pie has set. Serve with lime slices and whipped cream.</span>Tessahttp://www.blogger.com/profile/01947222387672744737noreply@blogger.com2