tag:blogger.com,1999:blog-12165027329631701002024-03-16T20:30:32.083-05:00Watts CookingLiving large in a little blue house.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-1216502732963170100.post-71087813623606623692020-03-31T10:42:00.002-05:002020-03-31T10:43:12.130-05:00It's been a while and Vegetable Tortellini SoupHi Friends, It's been a good while since I've posted anything, but since I'm stuck at home during this global pandemic, I thought I'd say what's been going on with me. Since I last posted I sold the house I was living in, moved in to the basement of a family member, built a house and moved into the newly built house. I've been living in my little blue house for about 4.5 years now and it's awesome. The house I sold was a three bedroom over 100 year old house that was too big for me. The house I built is a one bedroom less than 800 square feet that is perfect.<br />
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As for the pandemic, even though I live in a rural area, it's still crazy here. Stores here are also out of toilet paper and a lot of other paper goods, so don't think we have it better than you city dwellers in that department. I pray that we all make it through this time and come out better on the other side. Let's all work together to physically distance ourselves to help lessen the spread of the virus. Even if you're stuck at home, call, text, or email family or friends and keep your circle strong.<br />
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Anyway, here's my favorite soup recipe.<br />
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<b><span style="font-size: large;">Vegetable Tortellini Soup</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1g35SLl5wX2Dc8CY5UB_xIEg0bRk4w9ecqONIw3yIedHHoXh9YMJzN8Jw9XTO1ziXypW38c7qD46q-nF2oIyL3fvNyxHvnT1Q861i7JXMFSzut61aOcoVP0co7XTTHLYWzKvyAWivGA/s1600/IMG_2905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1g35SLl5wX2Dc8CY5UB_xIEg0bRk4w9ecqONIw3yIedHHoXh9YMJzN8Jw9XTO1ziXypW38c7qD46q-nF2oIyL3fvNyxHvnT1Q861i7JXMFSzut61aOcoVP0co7XTTHLYWzKvyAWivGA/s320/IMG_2905.JPG" width="240" /></a></div>
Ingredients:<br />
<br />
1 T olive oil<br />
Salt and pepper to taste<br />
1/2 t each garlic powder, onion powder, chili powder (or more to taste, or your favorite seasoning)<br />
1 small or medium onion, diced<br />
2 cloves garlic, minced<br />
1 or 2 carrots sliced or diced, fresh or frozen<br />
1 potato, diced (optional)<br />
1 small or medium zucchini or yellow squash, fresh or frozen, sliced or diced<br />
1 can, 15 oz, diced tomatoes<br />
1 small can tomato sauce<br />
1/2 cup jar spaghetti sauce, your favorite<br />
1 t of bullion of your choice if you are using water<br />
2 to 4 cups water or broth of your choice<br />
8 to 10 oz Fresh or frozen tortellini of your choice.<br />
Spinach or kale, amount to your taste, fresh or frozen<br />
Grated Parmesan cheese or your favorite cheese, for topping when served.<br />
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Into a pot add olive oil, onions, garlic, carrots, potato and squash. Saute until onions are translucent. Add canned tomatoes, tomato sauce, jarred spaghetti sauce and spices and combine well. Add water or broth to your desired consistency of soup. If using water you can add 1 teaspoon of bullion of your choice. Don't add too much water or broth here if you don't like thin soup, you can always add a bit more AFTER the tortellini has cooked. Bring to a boil and a add tortellini and cook for length of time suggested on package. When there's two to three minutes of cooking time left for your tortellini, add the spinach or kale to allow it to cook the remainder of time. Serve and top with your favorite cheese.<br />
I love to make a big pot of this and save it for lunches and dinners. It keeps in the fridge well and reheats perfectly.<br />
I change up the vegetables according to what I have fresh or in the freezer. I've even used frozen green beans and a bit of frozen corn too. Great with a diced sweet potato as well. Don't be afraid to make this recipe your own.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDPfLaTPil2uwnDEBfiuLh9VTmQ4TtWFLZAMVfnx6PoJrTW5Ojq5gpAJ4FUtzk9HRDx4h4a3-rbTdodZK4EmteQ1-QTbMFyEPam0oe5sW0TAqFOjzpmOZVfqUUtRzpCYGUdP3ruBLDIc/s1600/IMG_2906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDPfLaTPil2uwnDEBfiuLh9VTmQ4TtWFLZAMVfnx6PoJrTW5Ojq5gpAJ4FUtzk9HRDx4h4a3-rbTdodZK4EmteQ1-QTbMFyEPam0oe5sW0TAqFOjzpmOZVfqUUtRzpCYGUdP3ruBLDIc/s320/IMG_2906.JPG" width="240" /></a></div>
<br />aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-52839832783888642572015-01-25T15:25:00.001-06:002015-01-25T15:25:15.438-06:00Mug Fudge! Yes, mug fudge for two.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoFQUFrlMf7uQ42uzN2d4DVyFlgfCI2A1OIlkpDtUqnLg4DtOjuWQIzce0eac_4xkIAwn_nKPGeqm-5Mp0zC-TjiElcDA2tV0cv3fQwefNqEcDAx_x0-cuXnKA0IGsp13HDgInuLrf3M/s640/blogger-image-1803987053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoFQUFrlMf7uQ42uzN2d4DVyFlgfCI2A1OIlkpDtUqnLg4DtOjuWQIzce0eac_4xkIAwn_nKPGeqm-5Mp0zC-TjiElcDA2tV0cv3fQwefNqEcDAx_x0-cuXnKA0IGsp13HDgInuLrf3M/s640/blogger-image-1803987053.jpg"></a></div><div class="separator" style="clear: both;">You can smile now. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mug Fudge for two:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We've all heard of a mug cake, but what about mug fudge? Well you have now! Mug cakes are okay, but just wait till you try this simple fudge recipe!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Get a mug. </div><div class="separator" style="clear: both;">2. To the mug add 1 tablespoon milk, 2 tablespoons white sugar and 1 tablespoon real butter(can be cold) and microwave for 20 seconds. Mine looked like this:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OqZuDEtamKL4AiArnJ989OejmofhYl4D93OczY1pjlN24z1lEg9G8rzpgTSO3TSeRlqSYjIyQtuY6OuPT9uY9Us8JOe3xM_QTbOpUmHABLMpQkxQJ63SCkX1h2GfaQdhgpdamemIDPY/s640/blogger-image-406442483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OqZuDEtamKL4AiArnJ989OejmofhYl4D93OczY1pjlN24z1lEg9G8rzpgTSO3TSeRlqSYjIyQtuY6OuPT9uY9Us8JOe3xM_QTbOpUmHABLMpQkxQJ63SCkX1h2GfaQdhgpdamemIDPY/s640/blogger-image-406442483.jpg"></a></div><div class="separator" style="clear: both;">Give the mix a good stir and pop it back in the microwave for 20 seconds more. It should look something like this: and yes it will look foamy. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnl7fr9i88vssY7m0ihE1e0ZFSPKHz4KD_qoShepAdoxXWbiN5jL4dJ4HKesedAgaig5g3o131OY6VkQb4nWp-UhFLP_FktQOKKcuad7e39TJGiQj6gR8G-kHIc105ma_1cjqJ-krTLM/s640/blogger-image--1807280989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnl7fr9i88vssY7m0ihE1e0ZFSPKHz4KD_qoShepAdoxXWbiN5jL4dJ4HKesedAgaig5g3o131OY6VkQb4nWp-UhFLP_FktQOKKcuad7e39TJGiQj6gR8G-kHIc105ma_1cjqJ-krTLM/s640/blogger-image--1807280989.jpg"></a></div><div class="separator" style="clear: both;">3. Add 1/4 cup semi-sweet chocolate chips to the mug. And stir, stir, stir until it's smooth. Add a pinch of salt. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0f5Qjq4ghfMMwC1aSyMi7DqtXKUiNe5D0kr5DSCtmR_99SITWsEMa5ocHE0EHs1E9sf-nBEkLTooAPT9JT7oyhYbg9AkPRaw-ht9TRjWjwtnleVHNpVwAfgrgNfpmeuYpkBz3_xSO1zQ/s640/blogger-image--882124635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0f5Qjq4ghfMMwC1aSyMi7DqtXKUiNe5D0kr5DSCtmR_99SITWsEMa5ocHE0EHs1E9sf-nBEkLTooAPT9JT7oyhYbg9AkPRaw-ht9TRjWjwtnleVHNpVwAfgrgNfpmeuYpkBz3_xSO1zQ/s640/blogger-image--882124635.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwpIiPfnVWf6BlsTvJG85iIsylubMYmZvpsFUNCxU5-tC6p0r7HxwTWH5OnGzbgK6_1LnUAm4-HVZcM33eNOqriioOBEoGWTgGmEDQ7d3raNoZWnlqhaozHq8o1QK1_Pst_cLCWjsWmU/s640/blogger-image-231903057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwpIiPfnVWf6BlsTvJG85iIsylubMYmZvpsFUNCxU5-tC6p0r7HxwTWH5OnGzbgK6_1LnUAm4-HVZcM33eNOqriioOBEoGWTgGmEDQ7d3raNoZWnlqhaozHq8o1QK1_Pst_cLCWjsWmU/s640/blogger-image-231903057.jpg"></a></div><div class="separator" style="clear: both;">4. Add 1/2 cup of mini marshmallows to the mug. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSKooFcouRakx1CICb_k69wT7oLArvx5N2t8arhLV68y4rtzQiEhPiLl54EZ5PrhhyphenhyphenEIGP1TazLFpDciqD1R0ouXani9YLZaCONlmpadP__CYoA6qOLcW0fIm1QmHU2uESIZXFmdkLGI/s640/blogger-image--1278602874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSKooFcouRakx1CICb_k69wT7oLArvx5N2t8arhLV68y4rtzQiEhPiLl54EZ5PrhhyphenhyphenEIGP1TazLFpDciqD1R0ouXani9YLZaCONlmpadP__CYoA6qOLcW0fIm1QmHU2uESIZXFmdkLGI/s640/blogger-image--1278602874.jpg"></a></div><div class="separator" style="clear: both;">Now stir more, more, more! The marshmallows will almost completely melt. Sometimes I add a few more if they all melt. I like marshmallow chunks in the fudge. You can also add nuts. Here I added walnuts. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_ZZhCifpPFT08-AjIYGXvClIu6fXE3fBuv7UIN0AXKAq7UolqawwWqRCy5WTAQZjQZfMCcKD8qJ8tGCzcmPk9woCumYbXE1JOxugueKBp0HbtsP4o79o4B8e3Jr3Jzkgv2lUrM6AHYk/s640/blogger-image--1011719878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_ZZhCifpPFT08-AjIYGXvClIu6fXE3fBuv7UIN0AXKAq7UolqawwWqRCy5WTAQZjQZfMCcKD8qJ8tGCzcmPk9woCumYbXE1JOxugueKBp0HbtsP4o79o4B8e3Jr3Jzkgv2lUrM6AHYk/s640/blogger-image--1011719878.jpg"></a></div><div class="separator" style="clear: both;">5. Pour out into a container lined with wax paper. Here I used a small plastic food storage container. Spread the fudge to corners and place in fridge to let it set. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPG1-V-nOjSZSzKPnHeAtIoAgGhCTMggFkGJ4Kk-ePBvJgcpPwZIl322-3hgPHhJJZBwiGDuu24rY2l52UBtlsGQWi-QEo_mK9WDkB7IpJDqCQc5xskNsGLPcvApDape1ZacTGv3CD5o/s640/blogger-image-2044719648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPG1-V-nOjSZSzKPnHeAtIoAgGhCTMggFkGJ4Kk-ePBvJgcpPwZIl322-3hgPHhJJZBwiGDuu24rY2l52UBtlsGQWi-QEo_mK9WDkB7IpJDqCQc5xskNsGLPcvApDape1ZacTGv3CD5o/s640/blogger-image-2044719648.jpg"></a></div><div class="separator" style="clear: both;">6. Lick the spoon and scrape the sides of the mug. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiLMOZ7hhyxplHQhQxzk9zg2Ks1dbQPxxTweTyNU2SVIhzQt5AEiLHcaQt_SGfZEtj-HzjPErAOxg145b03icGNRH8hAPmMV8uWAcMyHg7OrxzXUnN3ED1Jb4Cz53zih-5bWkPixe30I/s640/blogger-image-220581105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiLMOZ7hhyxplHQhQxzk9zg2Ks1dbQPxxTweTyNU2SVIhzQt5AEiLHcaQt_SGfZEtj-HzjPErAOxg145b03icGNRH8hAPmMV8uWAcMyHg7OrxzXUnN3ED1Jb4Cz53zih-5bWkPixe30I/s640/blogger-image-220581105.jpg"></a></div><div class="separator" style="clear: both;">Your welcome! Enjoy. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sometimes I also add a dash of vanilla, but if you do add it when you add the marshmallows. </div><br></div><br></div><br></div><div class="separator" style="clear: both;"><br></div><br></div><br></div><br></div><br></div><br></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-49471597306061638912014-05-28T17:31:00.001-05:002014-05-28T17:31:46.763-05:00Crock pot skirt steak<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3gLR8nmpRDezmUTjhpzptXwvltC19BeyNV5fOiQeF2s1p85Kwhf7oThUHdAXfMtKugLoIgT9dGEyKRT7tfSTOx-IHd2h22V3PMS_Y8Qk5wGc5XoVw8uluVrG86EpQ2nttiENwwDyQ4A/s640/blogger-image-1120997729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3gLR8nmpRDezmUTjhpzptXwvltC19BeyNV5fOiQeF2s1p85Kwhf7oThUHdAXfMtKugLoIgT9dGEyKRT7tfSTOx-IHd2h22V3PMS_Y8Qk5wGc5XoVw8uluVrG86EpQ2nttiENwwDyQ4A/s640/blogger-image-1120997729.jpg"></a></div><div class="separator" style="clear: both;">Serves 2</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1/2 pound skirt steak</div><div class="separator" style="clear: both;">1- 10 ounce can rotel</div><div class="separator" style="clear: both;">1 medium onion, diced</div><div class="separator" style="clear: both;">1 medium bell pepper, diced</div><div class="separator" style="clear: both;">1 T. Ketchup</div><div class="separator" style="clear: both;">1 T. Your favorite steak sauce</div><div class="separator" style="clear: both;">Two shakes of garlic powder, chili powder and salt and pepper. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mix everything except steak in crock pot. Lay steak on top. Cook on low 4 to 6 hours. Serve on tortillas or over rice. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ102XwYAy50y8l03QpZ5jpgu6UNMf1s9jE5lznRGiGMuToWQN8_tamKHxmFEcbsX9vj_tll9BLDVZzEmlOqsxrqBtelKEixPjYmOLL_SxxZLG0uPyGwBUCErSrrpc1gjYU2LP_PpaKLQ/s640/blogger-image-1915276075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ102XwYAy50y8l03QpZ5jpgu6UNMf1s9jE5lznRGiGMuToWQN8_tamKHxmFEcbsX9vj_tll9BLDVZzEmlOqsxrqBtelKEixPjYmOLL_SxxZLG0uPyGwBUCErSrrpc1gjYU2LP_PpaKLQ/s640/blogger-image-1915276075.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-88300116126025816832013-06-28T07:59:00.001-05:002013-06-28T07:59:53.680-05:00Buckwheat pancakesI've been listening to "The Long Winter" by Laura Ingalls Wilder and the description of Almanzo making buckwheat pancakes made me want to try them. They are delicious!<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3POJNbDAIZ8XQbRtn-zA28ho-Q04s55qchLm5Ecv7T2EIdXULunX5rb3_7IRXqY5p4cv00Vdn7HQxX7JtYO8pl1ANNYp-fmZaSaaO0VdUDohz1e5AApHCCHaf8wswPivZ7gV6GPvIA8/s640/blogger-image-43844153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3POJNbDAIZ8XQbRtn-zA28ho-Q04s55qchLm5Ecv7T2EIdXULunX5rb3_7IRXqY5p4cv00Vdn7HQxX7JtYO8pl1ANNYp-fmZaSaaO0VdUDohz1e5AApHCCHaf8wswPivZ7gV6GPvIA8/s640/blogger-image-43844153.jpg"></a></div>I topped mine with real maple syrup. My dogs were very interested in what I was eating, and they each got one after I had mine. </div><div>The recipe:</div><div>3/4 cup buckwheat flour</div><div>3/4 cup self rising flour</div><div>2.5 teaspoons baking powder</div><div>1/2 teaspoon salt</div><div>1 Tablespoon sugar</div><div>1-1/4 cup milk</div><div>2 egg whites</div><div>3 tablespoons melted butter or margarine</div><div><br></div><div>In a large bowl add flours, baking powder, salt and sugar. Stir with a whisk to mix. </div><div>Add the milk, egg whites and melted butter or margarine and mix till smooth. </div><div>Cook on a griddle using about 1/4 cup of batter per pancake. Brown on both sides and spread a little butter or margarine on each pancake as they get done. Top with your favorite syrup, Almanzo used molasses, I used maple syrup. Enjoy!</div><div><br></div><div>Yield: 10 to 14 pancakes. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNkBtTGY3XqnqboMY5YpW1nzIWHUcvSPivW7zc5D-xvpMce0tk4fguzP4lVha1yhLOg4uI8rnyf7R9LphvgMiQL8ozDCahXR_IypD7u1GQTITMnlvNXLKROEkGxa35kml6tpNi8Hjjeo/s640/blogger-image-161570475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNkBtTGY3XqnqboMY5YpW1nzIWHUcvSPivW7zc5D-xvpMce0tk4fguzP4lVha1yhLOg4uI8rnyf7R9LphvgMiQL8ozDCahXR_IypD7u1GQTITMnlvNXLKROEkGxa35kml6tpNi8Hjjeo/s640/blogger-image-161570475.jpg"></a></div><br></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-10490944012428954442013-02-14T15:32:00.000-06:002013-02-14T15:36:13.887-06:00Freezer BurritosI love burritos, but I hate the ones you buy in the freezer section at the grocery store, so I tried making my own frozen burritos and it works very well! I usually make a dozen at a time and take half to work with me to put in the freezer there. Pop one in the microwave for a minute or two and YUMMY! I really like that I know what is in it and I can customize it any way I choose.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvp9szAWeWSD7y7Ggs8LaSTuOIHwiIsFE1Gta9l54pDe69jju5zHjw4LyLvLKHiDxELh18lPUPRsyJrMNBlT_XnPhxGKCfTDq_bfukq4wHqCQya-VDh3kZP7oVXu_2MhsGen2gTaPEGO8/s1600/new+057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvp9szAWeWSD7y7Ggs8LaSTuOIHwiIsFE1Gta9l54pDe69jju5zHjw4LyLvLKHiDxELh18lPUPRsyJrMNBlT_XnPhxGKCfTDq_bfukq4wHqCQya-VDh3kZP7oVXu_2MhsGen2gTaPEGO8/s320/new+057.jpg" width="320" /></a></div>
<br />
My fillings:<br />
Spanish rice; I made it in my rice cooker<br />
Ground beef, browned and seasoned<br />
1 can chili beans<br />
Shredded cheese<br />
Sour cream mixed with my homemade salsa; you can use your favorite<br />
<br />
I wrapped the whole stack of tortillas in a damp paper towel and microwaved them together for a minute. Then, one at a time, I placed them on foil and filled and rolled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQYaRXaxgzUbcvYjbvQ9ItERBCCw25JC81VfyEsvLG2I5Ozl1flzjD2NiOL7DFVsVk-uR290uihMWpdPAtthgb6Mehqr9XVYqCM7at34gpkE-M1zede-i62JV25RF2VGb75jSwam7eZA/s1600/new+058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQYaRXaxgzUbcvYjbvQ9ItERBCCw25JC81VfyEsvLG2I5Ozl1flzjD2NiOL7DFVsVk-uR290uihMWpdPAtthgb6Mehqr9XVYqCM7at34gpkE-M1zede-i62JV25RF2VGb75jSwam7eZA/s320/new+058.jpg" width="320" /></a></div>
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Place the burritos into a freezer bag or the bag that the tortillas came in, put the date on it and put in the freezer. I have done this at least 10 times now! I love that I have an instant meal when I'm tired and don't feel like cooking. They heat up beautifully in the microwave.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4fMdkaWLp2osJ6Gk5oAvkMgwFWSyhEiK9Mu3KVfu-_9sNqixRegi84PohybJwA7wrxyFeWFl7yRYiF5PDfm8TLw5h2Qe9yHIy-Dg213B1-h0QmglDDP9MW-GoAtMJT1mk4HJhxgeXzA/s1600/new+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4fMdkaWLp2osJ6Gk5oAvkMgwFWSyhEiK9Mu3KVfu-_9sNqixRegi84PohybJwA7wrxyFeWFl7yRYiF5PDfm8TLw5h2Qe9yHIy-Dg213B1-h0QmglDDP9MW-GoAtMJT1mk4HJhxgeXzA/s320/new+060.jpg" width="320" /></a></div>
I actually use pre-cut foil wrappers. You can find them at Dollar General on their $1 isle.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-87895164547604613412012-12-26T12:37:00.002-06:002012-12-26T12:38:49.165-06:00Pioneer Woman's Olive Cheese Bread - OH MY GOODNESS!!!<span style="font-family: Trebuchet MS, sans-serif;">We had our Christmas Eve party this year as pot-luck and I decided to give Pioneer Woman's Olive Cheese Bread a try. The recipe is dead simple. Let me just say what everyone at the party said "Oh my goodness!!! This bread is the BOMB! Give me the recipe!" And it was the bomb and I suppose it should be, with almost a pound of cheese and a full stick of butter...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This is NOT my photo. It was gone too fast to even think about getting one, haha. This photo is straight from the Pioneer Woman's website. She gets full credit here! Click <a href="http://thepioneerwoman.com/cooking/2007/06/olive_cheese_br/" target="_blank">here</a> to visit Pioneer Woman's website.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6b8VcizDSbB3KUE1h6L1eDiwigVwZWGWUhMESgHUDh9tCp5IKgWcf2F_U9JzvT9qotfZof1PoogSDV-hHeRUDiPvPqkd3iR5lO0Z5GMSLLvLGJUKsz6izN86PrgpXyzPlo3N-sbtgoE/s1600/549578972_8f563494d5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6b8VcizDSbB3KUE1h6L1eDiwigVwZWGWUhMESgHUDh9tCp5IKgWcf2F_U9JzvT9qotfZof1PoogSDV-hHeRUDiPvPqkd3iR5lO0Z5GMSLLvLGJUKsz6izN86PrgpXyzPlo3N-sbtgoE/s320/549578972_8f563494d5.jpg" width="320" /></a></div>
<br />
<h4 class="recipe-sub-head" style="background-color: white; border: 0px; color: #9d6034; font-weight: normal; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h4>
<ul style="background-color: white; border: 0px; color: #5f6161; line-height: 12px; list-style: none; margin: 15px 0px 0px 25px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 loaf</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> French Bread</span></span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 ounces, weight</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Pimiento-stuffed Green Olives</span></span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 ounces, weight</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Black Olives</span></span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 stalks</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Green Onions (scallions)</span></span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 stick</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Butter, Room Temperature</span></span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Mayonnaise</span></span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 pounds</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Monterey Jack Cheese, Grated</span></span></span></li>
</ul>
<h4 class="recipe-sub-head" style="background-color: white; border: 0px; color: #9d6034; font-weight: normal; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Preparation Instructions</span></h4>
<div itemprop="instructions" style="background-color: white; border: 0px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; color: #5f6161; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.</span></div>
<div style="background-color: transparent; border: 0px; color: #5f6161; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.</span></div>
<div style="background-color: transparent; border: 0px; color: #5f6161; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.</span></div>
<div style="background-color: transparent; border: 0px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
<span style="color: #5f6161; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Thank you Ree "Pioneer Woman" for this wonderful recipe that we will definitely make again and again.</span></span></div>
</div>
aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-21252003632388155472012-11-30T15:14:00.000-06:002012-12-05T12:25:44.409-06:00Crock Pot Mongolian Beef or Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV5iADy65Aa3btjWLmCv5C7YNbzQojzlvh28KBpqNijpq3GgK-p1jdD-GLIBs8XzUzb2SioynxWAkra8FsiajLFe9cigvNDVi7him6KcXXkJxSAsPrdkNW8cJ3wHkboyp7VnBt9_OCJo/s1600/new+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIV5iADy65Aa3btjWLmCv5C7YNbzQojzlvh28KBpqNijpq3GgK-p1jdD-GLIBs8XzUzb2SioynxWAkra8FsiajLFe9cigvNDVi7him6KcXXkJxSAsPrdkNW8cJ3wHkboyp7VnBt9_OCJo/s320/new+071.jpg" width="320" /></a></div>
Ingredients:<br />
<br />
1.5 pounds beef, cubed. I used sirloin, but you can use stew meat, round steak or whatever you have or is on sale.<br />
1 Tablespoon oil<br />
1/2 teaspoon ginger<br />
2 cloves garlic, minced<br />
1/2 cup low sodium soy sauce<br />
1/2 cup water<br />
1/2 cup brown sugar<br />
2 to 3 Tablespoons corn starch<br />
1 onion chopped<br />
1 Tablespoon Sriracha sauce, optional<br />
<br />
Into your crock pot add the oil, ginger, garlic, soy sauce, water, brown sugar, chopped onion and sriracha sauce, stir to combine. Coat your meat cubes in the cornstarch and add to the pot. Cook on HI 2 to 3 hours or on LOW 4 to 5 hours till done. Serve over rice. Garnish with green onion, peanuts or whatever you like. This recipe was super simple and was good. I thought it tasted pretty close to what I've had at an Oriental Restaurant.<br />
You could also use chicken, but the cook time may be shorter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkR7LWkWhuh018Jk08WJT28XND3p9eS7BcmPLgdRJXIERm9Nx55HwrBDWi0IdsYRHZ6vTbEwHYqs0E9LgWRIOWdqrRutzeOj4Pw6bVNsOrtduxomkfgkVmh26mv-zpM0Xxhcu3I1HVcVQ/s1600/new+068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkR7LWkWhuh018Jk08WJT28XND3p9eS7BcmPLgdRJXIERm9Nx55HwrBDWi0IdsYRHZ6vTbEwHYqs0E9LgWRIOWdqrRutzeOj4Pw6bVNsOrtduxomkfgkVmh26mv-zpM0Xxhcu3I1HVcVQ/s320/new+068.jpg" width="320" /></a></div>
aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-35552834625756743622012-11-13T16:11:00.000-06:002012-11-13T16:11:38.215-06:00Make ahead Manicotti - Super Easy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPEPB86l59HPi8LvxS8Nwd1JTi4A_e3l2_A0bCof7IF1edvz_rrZtsTRMggBJVdUht-tdfNR-s8K4OHeUVC2W_xLd61URSUJn6U6mGjbhx-M2RXb2EQi6BzLnZgu4lDIwxRMQa06mlLo/s1600/new+042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPEPB86l59HPi8LvxS8Nwd1JTi4A_e3l2_A0bCof7IF1edvz_rrZtsTRMggBJVdUht-tdfNR-s8K4OHeUVC2W_xLd61URSUJn6U6mGjbhx-M2RXb2EQi6BzLnZgu4lDIwxRMQa06mlLo/s320/new+042.jpg" width="320" /></a></div>
What you need:<br />
<br />
1 box Manicotti noodles<br />
1 jar of your favorite spaghetti sauce, I used Prego<br />
1 can of diced or crushed tomatoes, I used home canned crushed<br />
1/2 carton of cottage cheese<br />
1 carton ricotta cheese<br />
1 egg<br />
shredded cheese to taste any kind<br />
1 teaspoon Parsley flakes - optional<br />
Chili Powder to taste - optional<br />
<br />
In a bowl combine ricotta cheese, cottage cheese, parsley flakes, 1/2 cup shredded cheese and egg. Mix well. In a bowl or pitcher combine spaghetti sauce, canned of diced tomatoes with liquid and chili powder to taste (I probably used 1 to 2 teaspoons) and stir.<br />
<br />
Spray pans with a non-stick spray and pour about 1/2 cup of spaghetti sauce mixture into the bottom and spread around. With a spoon, fill the manicotti noodles UNCOOKED. Line up in pans. Spoon remaining filling around if there is any. Pour the remaining sauce over top, cover with plastic wrap and place in the fridge overnight. If you are freezing cover with plastic wrap and then foil and place in freezer.<br />
<br />
To bake, preheat oven to 375 degrees and bake 30 to 40 minutes or until bubbly. Top with shredded cheese and put back in oven to melt. Remove, let it set uncovered for 10 minutes and serve. For this recipe to work it must sit at least 8 hours before baking. To cook right away, you would need to cook the noodles before filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWdh7dPsGPAysVegw-h7I6Jmll1cRKJ8iiGVxkgI6DWdD-zAIoz-7Lrtpfgu1wF5aGg7nAHKAwiHoHa-gV8GcapbuNjq7Gaxub5pRTN2v-PCzl9Ofwk31P0AxUH1Nqo1iRirIVoEpEAw/s1600/new+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWdh7dPsGPAysVegw-h7I6Jmll1cRKJ8iiGVxkgI6DWdD-zAIoz-7Lrtpfgu1wF5aGg7nAHKAwiHoHa-gV8GcapbuNjq7Gaxub5pRTN2v-PCzl9Ofwk31P0AxUH1Nqo1iRirIVoEpEAw/s320/new+045.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHowAIvtrDNVyOwJf832ojfO_V94rhiNxb2HnKODer6ycpnTe7HbAj_lLlRFmtwQdV4cWg3zWdf6fgdhv9fBy7W16uVQgnF3zrFqqsVMvlKaucY3ixPIx61suc5HNwenUcegwFvC8_eo/s1600/new+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHowAIvtrDNVyOwJf832ojfO_V94rhiNxb2HnKODer6ycpnTe7HbAj_lLlRFmtwQdV4cWg3zWdf6fgdhv9fBy7W16uVQgnF3zrFqqsVMvlKaucY3ixPIx61suc5HNwenUcegwFvC8_eo/s320/new+046.jpg" width="320" /></a></div>
I forgot to add the egg...I just noticed! Still tasted great though :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTB3P46_nnaivwsq_L-ME6FzY0LlEW5LAPwuBVxxWPgua2Q-tKQlh-66IOej-_7SeTdVp6c3xujiMtAO_VJP9DRcKH1IEPgZQZT_atnJnGC_7V4cnjdfAt3FVZnxTkjriu_BtlB4lZHM/s1600/new+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTB3P46_nnaivwsq_L-ME6FzY0LlEW5LAPwuBVxxWPgua2Q-tKQlh-66IOej-_7SeTdVp6c3xujiMtAO_VJP9DRcKH1IEPgZQZT_atnJnGC_7V4cnjdfAt3FVZnxTkjriu_BtlB4lZHM/s320/new+048.jpg" width="320" /></a></div>
Make sure to cover as much of the noodles as you can. You should have plenty of sauce. And of course you can use a homemade sauce. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmYTaHiJrOzhhAx35U7oTCr_cmS1EvCJbyC52MS9ZQWZ4VCYIrDny7guDloDmH-mgCr3rfBLsIpTklWhFmbB7PQgsqVZMnQMPVVSKg2yG9igTbNih-QWM8da0CX9uQMEMOUPUgSUuemU/s1600/new+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmYTaHiJrOzhhAx35U7oTCr_cmS1EvCJbyC52MS9ZQWZ4VCYIrDny7guDloDmH-mgCr3rfBLsIpTklWhFmbB7PQgsqVZMnQMPVVSKg2yG9igTbNih-QWM8da0CX9uQMEMOUPUgSUuemU/s320/new+052.jpg" width="320" /></a></div>
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I put two trays of 5 in the freezer for later and baked one tray with 4 the next evening.</div>
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<br />aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-17863896832588233822012-11-07T13:03:00.000-06:002019-08-05T15:58:42.252-05:00Baked Flounder stuffed with BoudainHi everyone! I just got back from a vacation to the Texas Gulf Coast...it was beautiful weather! My Dad and nephew, Geoff, went fishing every day we where there and brought back mouth watering flounder, red fish and trout. Here is some of their haul...<br />
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Okay, so on the recipe. First let tell you that there are NO photos of this recipe. Why? you ask? Well, we were just too hungry and totally forgot to take any.<br />
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After you scale and clean the flounder use a knife to cut down the middle of the fish to make an opening. Take some good ole' DJ's Boudain ( <a href="http://www.blogger.com/(http://www.djsboudain.com/)">http://www.djsboudain.com/</a> ) and stuff it inside. Place on a pan lined with foil and sprayed with a non-stick spray. Bake in a 375 degree oven for 25 to 35 minutes or until done. This will depend on the size of your fish.<br />
We demolished it pretty quickly...it was so good! <br />
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Great food and a wonderful vacation in Gilchrist, Texas on the Bolivar Peninsula. You may not know, but Gilchrist and the Bolivar Peninsula was hit hard by Hurricane Ike in 2008. After Ike there were only five or six cabins left standing in Gilchrist and the other communities on the Peninsula were devastated as well. People are rebuilding and moving forward there. I would love to live there someday....<br />
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Now for my review of the cabin we stayed in. It is called the "Seagull House" and is located in Gilchrist, Texas. We rented it through Swedes Real Estate in Crystal Beach. Here is a link to them <a href="http://www.swedesrealestate.com/">www.swedesrealestate.com</a>. This house has some pros and cons.<br />
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The pros: location, view, outside space, lots of decks, pretty well stocked kitchen utensils etc., good shower, nice washer/dryer, tap water was good, beds were comfortable, gate on the mid deck to keep dogs contained, they allowed pets, cost.<br />
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The cons: Was dirty when we arrived, not filthy, but we did have to clean some. The stairs lead straight into the door, there is no landing (see photo below), no sofa in this house!; only chairs which was weird, no good TV channels...most of them were Spanish or Chinese, the loft has a ladder instead of stairs, burned out light bulbs in several lamps, fire detectors in bedrooms were clearly missing a battery, some of the outdoor furniture needs to be replaced as it is broken beyond use, NO linens are provided...NONE! You can "rent" them for $100 extra but we opted to bring our own. Our own sheets, pillows, towels, wash cloths, hand towels, dish towels..., NO toilet paper or paper towels are provided, NO soap of any kind. The kicker for us was we had to put a $200 security deposit down that is refundable IF the cabin is left clean and, in their words, "ready to be sanitized." They have a long list on the fridge that tells you what you are expected to clean and it includes everything but moping the floor. We wanted our deposit back so we cleaned before we left, not exactly a great ending to a vacation.<br />
The reason I point this out is because my mother manages some rental cabins here were we live. Here the guest is not required to clean the entire cabin before they leave. We provide sheets, blankets, pillows, towels, toilet paper, paper towels, soap and shampoo and it is included in the price. I guess the idea of all of that not being provided for the guest is just a foreign concept to us.<br />
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We still had a great time and would even rent this cabin again, at least we would know what to expect. It was a nice place, despite the cons. See photos below:<br />
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Those two white chairs were very comfortable. We were surprised!<br />
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Small but adequate kitchen.<br />
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No landing right out the door, which was hard to handle at times and the handrails aren't far enough out to use in some areas.<br />
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Upper side deck. The dogs liked to sun there.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-62803316879354922642012-07-23T09:57:00.001-05:002012-07-23T09:57:58.865-05:00Home Canned Salsa<div class="separator" style="clear: both; text-align: center;">
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Home Canned Salsa<br />
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This is, by far, the best home canned salsa recipe I have found yet. Credit must be given to www.cookingwithkrista.blogspot.com as I used her recipe.<br />
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1 gallon diced tomatoes, I peeled mine, but you don't have to.<br />
2 to 5 jalapeno peppers, minced<br />
2 to 3 onions, chopped<br />
2 to 3 bell peppers, chopped<br />
1 to 3 fresh garlic cloves, minced<br />
1 can (4 oz.) of chopped green <span style="background-color: white;">chilies</span><br />
11 ounces ketchup<br />
1/2 cup vinegar<br />
2 to 4 tablespoons salt to your taste<br />
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Combine everything in a large cook pot. Bring to boil, then simmer 30 to 40 minutes. Pack into hot sterilized jars, top with hot sterilized lids and water bath for 25 minutes.<br />
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I got 18 cups of salsa from this recipe.<br />
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Just starting to cook here.<br />
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After a 30 minute simmer.<br />
This recipe was super easy and the finished product is very delicious! Hope you enjoy and Thanks to Krista for the great recipe.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-49670805657639878262012-06-22T11:35:00.000-05:002012-06-25T13:25:27.277-05:00Candied Jalapenos<div class="separator" style="clear: both; text-align: center;">
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You need:<br />
3 pounds of fresh jalapeno peppers, washed well<br />
2 cups vinegar, cider vinegar is best but you can use half cider half white or all white<br />
6 cups of sugar<br />
1/2 teaspoon turmeric<br />
1/2 teaspoon celery seed<br />
3 teaspoons garlic powder OR 3 fresh cloves, minced<br />
1 teaspoon cayenne pepper, ground<br />
<br />
Wear gloves to slice your peppers. DO NOT skip wearing gloves. I'll say it again, wear gloves! Remove the stems and slice jalapeno peppers about a 1/4 inch thick or whatever you like best and set them aside.<br />
<br />
In a large pot, add vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper. Stir to mix well and bring to a boil. Reduce heat and let simmer for about 5 minutes. Add the jalapeno slices and let simmer 4 to 5 minutes. Using a "holey" spoon transfer the peppers into hot clean sterilized jars leaving about 1/4 inch at top. Bring the syrup mixture back up to a rolling boil and let cook for 5 minutes, stirring constantly. Remove from heat and ladle syrup into the jars over the jalapenos. You may need to tap the jars to release air bubbles. <br />
<br />
Wipe the rims clean with a folded paper towel dipped in boiling water to clean and top with lids & rings. I had leftover syrup that I also canned. Hot water bath your jars for 10 minutes. Remove from bath and let stand overnight. Remove lid rims, wash jars and rims to remove any water residue. I have hard water so this step is important to keep the integrity of the rings and lids. Let the peppers age at least a couple of weeks before eating; longer aging is better. I only got 6 half pints from this recipe, but I didn't weigh my jalapenos, just eyeballed them. I also got three half pints of "jalapeno honey" or leftover syrup. I will use this in marinades and salad dressings for a good kick. I will definitely make this again....I have plenty of peppers to use up!<br />
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NOTE: During this whole process, do not touch your face and eyes! As soon as I was done I took a shower to prevent any unnecessary accidental burning of face and eyes.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-4540366072909446362012-04-16T10:21:00.002-05:002012-04-16T11:02:48.355-05:00Homemade Wine - 1 gallon recipes<div class="separator" style="clear: both; text-align: center;">
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Photo here shows apple jack and red (grape).<br />
<br />
<b>What you need:</b><br />
<b>Equipment:</b><br />
a gallon jug - I prefer glass<br />
an airlock - cheap on amazon<br />
a drilled stopper - photo below<br />
a funnel<br />
a large bowl<br />
siphon tube<br />
bottles<br />
<br />
<b>Ingredients:</b><br />
<b>For Apple Jack Wine - Packs a punch!</b><br />
6 cups sugar<br />
2 containers of apple juice concentrate, thawed<br />
water<br />
1/4 teaspoon cinnamon<br />
1/8 teaspoon nutmeg<br />
1/4 teaspoon yeast - I used champagne yeast<br />
more recipes below<br />
<br />
In a large bowl add sugar, juice concentrate, spices and a quart of warm water. Stir and mix well making sure the sugar is dissolved. Using the funnel, pour this mixture into your clean gallon jug. Add yeast and stir well. Fill remainder of jug with water leaving about 3 inches at the top. Stir well. Place stopper/airlock on top and store in a dark cool place. Remember to add water to your airlock to the indicator line. The amount of time it takes for your wine to finish will depend on the conditions where it is stored. Mine usually takes 30 to 60 days. You will know it is done when you can no longer see bubbles traveling up the side of the jug. <br />
Siphon off the wine into clean bottles (there are lots of videos on youtube that show you how to do this), you can reuse bottles you don't have to buy new ones. I prefer the screw top bottles the best...corks are hard to work with. You can drink the wine right away, but it will improve with age. If you don't have a tube to siphon off your wine, you can strain it through paper towels, however, tubing is really cheap and a lot less messy. Discard the sediment at the bottom of the jug.<br />
NOTE: I do not purchase any of the other things you can add to your wine to help clear it up or anything else, I don't think it is necessary.<br />
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I store mine in the pantry. Here I'm making Peach/Pineapple and Cherry/Tangerine.<br />
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Early stages with lost of bubbles!<br />
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I like Red Star yeast. Each packet is actually for 5 gallons. I just measure out what I need, tightly seal the packet, place in a ziplock bag and store in the fridge until I need to use more.<br />
<br />
<u>More recipes:</u><br />
<b>Red (Grape) Wine</b><br />
6 cups sugar<br />
2 containers of grape juice concentrate, thawed<br />
water<br />
1/4 teaspoon yeast.<br />
<br />
<b>Cherry/Tangerine</b><br />
1 quart of frozen cherries<br />
the juice of one tangerine<br />
6 cups sugar<br />
1/4 teaspoon yeast<br />
<br />
<b>Peach/Pineapple</b><br />
1 quart pineapple juice<br />
2 - 15 oz cans peach slices with juice pulverized in blender<br />
6 cups sugar<br />
water<br />
1/4 teaspoon yeast<br />
<br />
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I like this style of stopper best. I ordered it from amazon...very cheap!<br />
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Tubing to siphon off your wine.<br />
<br />
HOMEMADE HOOCH WINE - NO YEAST NEEDED!<br />
This is how I became interested in making wine. I found this recipe on the internet and gave it a try. It is super simple and the results were very good. I have used apples, peaches, strawberries and green grapes. All were good.<br />
<br />
To a gallon jug add 6 cups sugar and 6 cups fresh or frozen fruit. If you use fresh fruit you will need to chop it. If you use grapes, just slice them in half. Fill jug with water, leaving about 2 inches and stir well. Put a lid on and stir everyday for 30 to 45 days. You will begin to see the magic happen. Strain the wine through paper towels and bottle. Good right away, but became stronger as it aged. <br />
I made mine in half gallon canning jars because they were easy to find and had a wide mouth. I suggest that wherever you decide to store this mix you place a pan under the jars or put them inside a tub. As time goes on the mixture can fizz over when you stir it. Discard the sediment and fruit. Don't eat the fruit...you'll regret it!aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com14tag:blogger.com,1999:blog-1216502732963170100.post-64002201651932233862012-03-29T10:44:00.002-05:002012-03-29T10:45:55.324-05:00Scones<div class="separator" style="clear: both; text-align: center;">
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I call these "any ingredient" scones because I have made many different varieties using this as a base recipe with good results every time.<br />
<br />
Preheat your oven or toaster oven to 350 degrees. Line a baking sheet with parchment paper.<br />
<br />
2 cups plus 1 Tablespoon flour<br />
3 Tablespoons sugar<br />
1 Tablespoon baking powder<br />
1/8 teaspoon salt<br />
2/3 cup of your ingredient - I used chocolate chips<br />
1 Tablespoon flour<br />
6 Tablespoons butter<br />
1 cup half and half or milk<br />
1 teaspoon vanilla<br />
<br />
In a bowl, mix the first 4 ingredients, no sifting required.<br />
<br />
Place your ingredient into a bowl and add 1 Tablespoon all purpose flour and mix. Place in the freezer until needed. Here I used chocolate chips. Frozen fruit works beautifully. I have also used pecans and cubes of cheese. The cheese scones are out of the world!<br />
<br />
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<br />
To your dry mix, add 6 Tablespoons cold butter cut into chunks. Using a pastry cutter or a fork cut the butter into the flour until the butter pieces are incorporated and are small.<br />
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Measure out 1 cup of half and half and add 1 teaspoon vanilla.<br />
You can use regular milk, but will have to use less than a cup or your mix will be too wet.<br />
Add the half and half/vanilla to the flour mix and stir until barely incorporated. Add your ingredient, stir to mix and turn out onto a large piece of floured waxed paper. Using the was paper to help you, fold the mixture onto it self three or four times then pat it into a circle.<br />
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Cut with a pizza cutter or knife. Place onto a parchment paper lined baking sheet and top each piece with a small square of butter. Bake at 350 degrees for 15 to 20 minutes until golden. You can also bake them in a toaster over but the cooking time may be less, you will need to keep an eye on them. <br />
<br />aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-12733703885219627002012-03-03T10:01:00.002-06:002012-03-03T10:05:55.024-06:00Frito Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUU5bILJRYhyphenhyphen1CIaFDxpnQy_NhSuknp9L99s1WrhhKsdTKVjl6IuWi4CGhUN4xfJA3LTbLp4JJObOXMCOQDCDIAHSiWmUqduWyCGxhDom_8OGOdtdxSqpdpcjReV8yvZQZo7K9eIiMSug/s1600/cake+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUU5bILJRYhyphenhyphen1CIaFDxpnQy_NhSuknp9L99s1WrhhKsdTKVjl6IuWi4CGhUN4xfJA3LTbLp4JJObOXMCOQDCDIAHSiWmUqduWyCGxhDom_8OGOdtdxSqpdpcjReV8yvZQZo7K9eIiMSug/s320/cake+040.jpg" uda="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 can whole kernal corn, drained</div><div class="separator" style="clear: both; text-align: left;">2 jalapenos, fresh or canned, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 red or white onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 bell pepper any color will do, chopped</div><div class="separator" style="clear: both; text-align: left;">1 bag of your favorite shredded cheese</div><div class="separator" style="clear: both; text-align: left;">1 to 1.5 cups mayo</div><div class="separator" style="clear: both; text-align: left;">1/2 to 1 bag of Chili Cheese Fritos</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix well and serve. If you are making it for later or the next day, do not add the Fritos until right before serving or they will become soggy. This is a staple at our family cookouts! Super easy and delicious. Enjoy.</div><div class="separator" style="clear: both; text-align: center;"></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-78515655512917905932012-01-20T10:11:00.005-06:002012-01-20T16:10:25.374-06:00Golden Salad Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1pDzbbWF4Rf2hgL-e37XzZ_7irB2UXchV6tYYhZW_e_CVk-7HknWEOxPt3bdwcq-eV7zzSSadjADWJSeDv8shQeGOAiY2sDww9Rgdai9gps3_1NEmNPFZk5EpYKYaEq14GQnV8pn5FI/s1600/me+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1pDzbbWF4Rf2hgL-e37XzZ_7irB2UXchV6tYYhZW_e_CVk-7HknWEOxPt3bdwcq-eV7zzSSadjADWJSeDv8shQeGOAiY2sDww9Rgdai9gps3_1NEmNPFZk5EpYKYaEq14GQnV8pn5FI/s320/me+008.jpg" width="320px" /></a></div>Golden Salad Dressing<br />
Adapted from Nigella Lawson's dressing of the same name. While her dressing is good, I find it to be too sweet for me so I tweaked it a bit to suit my taste.<br />
<br />
In a 1/2 pint jar add:<br />
2 Tablespoons Dijon Mustard<br />
1 Tablespoon honey<br />
The juice and zest of 1/2 a lemon, tangerine or orange.<br />
Salt to taste, a good pinch<br />
1 Tablespoon white wine vinegar<br />
1/2 cup olive oil<br />
<br />
Put the lid on the jar and shake well until blended. What you have is a fantastic dressing for a fancy salad or just lettuce alone. So good you could drink it! I used an orange or tangerine that looks more like a blood orange that I bought at Wal-Mart. I can't remember what the label said they were but it said they were supposed to have the hint of raspberry with a blushed skin. Whatever they are, they are really good but not neccessary for this recipe. It works equally well with a lemon, tangerine or orange. <br />
<br />
After a good mix:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUKuhpLqCmM-gUtyz3Zl1HZAAqpEn38gMEOdaZs7Vc_pejbgomvBl2Vg7dxdzuc47FT1qpVNsPnG3Ftfi-EtCTq_1c4J7PP4dIS1wo-6Psz6TbShOcWM2WL9dnaBi-dH5dv6gWETLZbg/s1600/me+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUKuhpLqCmM-gUtyz3Zl1HZAAqpEn38gMEOdaZs7Vc_pejbgomvBl2Vg7dxdzuc47FT1qpVNsPnG3Ftfi-EtCTq_1c4J7PP4dIS1wo-6Psz6TbShOcWM2WL9dnaBi-dH5dv6gWETLZbg/s320/me+010.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">On top of my salad. Romaine lettuce with orange wedges.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NI3pyXJJTe8932qObgRboqVfTBArjGG5Shf57LLY9C7elzyvirx3AyWhLv8qR5X4lFEWASbNfQ_vJNXg-_W6_OuINy-Z-k5i3zbcAUBz-n-f1Xo3cgElKnPme-iwRGEZX1Kp0glYD8M/s1600/me+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NI3pyXJJTe8932qObgRboqVfTBArjGG5Shf57LLY9C7elzyvirx3AyWhLv8qR5X4lFEWASbNfQ_vJNXg-_W6_OuINy-Z-k5i3zbcAUBz-n-f1Xo3cgElKnPme-iwRGEZX1Kp0glYD8M/s320/me+001.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-41928245330422533972012-01-06T16:08:00.002-06:002012-01-20T16:11:31.005-06:00Homemade Fajita SeasoningStop buying those expensive packages of fajita seasoning and make your own! Most people have all of the following spices in their cabinets already so put them to use.<br />
<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1/4 to 1/2 teaspoon cayenne<br />
1/4 teaspoon cumin<br />
1 teaspoon paprika<br />
1 teaspoon salt<br />
2 teaspoons chili powder<br />
1 teaspoon sugar<br />
<br />
Mix together and rub on your meat. Let meat marinate for at least an hour before cooking. I have used this with beef and pork with great results and to make it even better I place the meat (beef or pork roast or skirt steak, whatever I'm using) in a ziplock bag. Pour mixed seasoning over meat and add 1/2 to 2/3 cup Italian dressing, seal the bag and move the meat around to get good coverage. Place in the fridge overnight or at least a few hours. Remove from bag and place in crockpot on high until it is done, this will depend on the size of roast you are using. To shorten the crockpot cook time you can cube the roast first. Meat should pull apart easily when done. If you are using steak you can grill or pan saute. The Italian dressing really helps breakdown the meat making it super tender. I haven't tried it with chicken yet, but its sure to be good!aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-87016619919779552302011-12-31T12:51:00.004-06:002012-01-20T16:11:51.523-06:00Crockpot Marinara Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9LP4UwcSMTKmCHFGXdAd8lmXNpTWBjwZo3RMF_jttOq44jhRubM6nfcTTf-DUMgqGhcBLGFP0CdWBuJEB9SEMAuK3Bsj4f7iKfH2jaBX25W9RoTWdy5fIZsjc4q4RjyUEQlvoVyajik/s1600/sauce2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9LP4UwcSMTKmCHFGXdAd8lmXNpTWBjwZo3RMF_jttOq44jhRubM6nfcTTf-DUMgqGhcBLGFP0CdWBuJEB9SEMAuK3Bsj4f7iKfH2jaBX25W9RoTWdy5fIZsjc4q4RjyUEQlvoVyajik/s320/sauce2.jpg" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAr73ba1KMf31QDfCYtpivuvUd8rIsvDkI_TGHI9Q44dXGjjE0o0dG1pSQrAKMYSwLMLi4z2lOrLtvtmVQqZahfRvIHqwBgWSLWQfNI7eNCtQkJxNaw_F0veYOp9TwiZJ1xZTV-MPOX4/s1600/sauce1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAr73ba1KMf31QDfCYtpivuvUd8rIsvDkI_TGHI9Q44dXGjjE0o0dG1pSQrAKMYSwLMLi4z2lOrLtvtmVQqZahfRvIHqwBgWSLWQfNI7eNCtQkJxNaw_F0veYOp9TwiZJ1xZTV-MPOX4/s320/sauce1.jpg" width="320px" /></a></div>Crockpot Marinara Sauce<br />
<br />
This is an adapted recipe from Giada De Laurentis' "Everyday Italian" cookbook.<br />
<br />
2 to 3 Tablespoons olive oil<br />
2 small onions, finely chopped<br />
2 garlic cloves, finely chopped<br />
2 celery stalks, finely chopped<br />
2 carrots, finely chopped<br />
1/2 teaspoon salt or to taste<br />
1/2 teaspoon pepper or to taste<br />
2 (32 ounce) cans crushed tomatoes<br />
2 dried bay leaves<br />
<br />
In a small pot or skillet, heat oil and add the onions, garlic, celery, carrots, salt and pepper and saute until translucent. Plug in your crockpot and turn on high. Add the canned crushed tomatoes to the crockpot along with the bay leaves. When your veg is translucent add to crockpot. At this point I also add more salt and pepper. Stir to mix well, cover and let cook on high 1 to 2 hours. I usually stir mine once or twice during the cooking time. Remove bay leaves when done. Freezes wonderfully!<br />
<br />
Freezing Celery! I generally hate celery so when I buy it for this recipe I have a lot leftover, but I have found that celery freezes very well. Wash and finely chop, lay on a baking sheet and place in the freezer. Wait about 15 minutes, then move the celery around on the baking sheet with a spoon or spatula. Freeze for 20 minutes more then place in a freezer safe container.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHJw6Pu_4_A8bLGdHYIQ_X2q4-NNiFgc3R4QXEU-T9bZZfDaWk_pbNZ12wSpdm-sUbZzBOFbh5TU1Szrw2SCGbVbNPusrezn4h3BRYJbHBut6FeiX9vjSCI04Xm5iBNggqnJEwN9T4WY/s1600/celery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHJw6Pu_4_A8bLGdHYIQ_X2q4-NNiFgc3R4QXEU-T9bZZfDaWk_pbNZ12wSpdm-sUbZzBOFbh5TU1Szrw2SCGbVbNPusrezn4h3BRYJbHBut6FeiX9vjSCI04Xm5iBNggqnJEwN9T4WY/s320/celery.jpg" width="320px" /></a></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-88175373870746425502011-12-29T09:46:00.012-06:002012-01-20T16:12:45.499-06:00Hummingbird Bundt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQGXPy9UvbILSrVWzi_mHXRo0Pk4MLdqCQBclr2qNUw1_zuxHFg-Ua2S3jz9uyU5d6rnoe4bbkz3kIDRiguJEsY1LR8FhydMkYJWal7kx51ORoHxkrnOH5y1EEu4CzDDlARY_1TPxTn0/s1600/cake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5691577425185650338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQGXPy9UvbILSrVWzi_mHXRo0Pk4MLdqCQBclr2qNUw1_zuxHFg-Ua2S3jz9uyU5d6rnoe4bbkz3kIDRiguJEsY1LR8FhydMkYJWal7kx51ORoHxkrnOH5y1EEu4CzDDlARY_1TPxTn0/s320/cake.jpg" style="cursor: hand; display: block; height: 223px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Hummingbird Bundt Cake - last slice pictured above!<br />
Cake:<br />
<ul><li>1 - package yellow or white cake mix</li>
<li>1 cup crushed pineappel with the juice</li>
<li>1 cup mashed banana </li>
<li>1/2 cup water </li>
<li>1/2 cup oil </li>
<li>3 large eggs</li>
<li>1 teaspoon vanilla</li>
<li>1 teaspoon cinnamon</li>
<li>1 cup chopped pecans - toasted or not</li>
</ul>Preheat your oven to 350 degrees. Grease and flour your bundt pan, you could do two layers if you don't have a bundt pan.<br />
<br />
<div>On medium speed, mix the cake mix, pinapple, bananas, water, oil, eggs, vanilla and cinnamon for 2 minutes. By hand, stir in the pecans. The batter will be thick. Pour into your bundt pan and bake for 45 minutes to an hour unitl golden and it will spring back when you touch it. Remove from oven and cool for 15 to 20 minutes. Invert cake from pan and cool completely before frosting.</div><br />
<div> Frosting: </div><ul><li>1 - 8 ounce package of creame cheese, room temp.</li>
<li>1 stick of butter, room temp.</li>
<li>3 3/4 cup sifted powdered sugar</li>
<li>1 teaspoon vanilla</li>
<li>1/2 to 1 cup pecans, whole or chopped</li>
</ul>Mix the cream cheese and butter on low/med until well blended. Begin adding the powdered sugar gradually until all is added. Add vanilla and mix on med/hi for about a minute. Frost cooled cake and top with whole or chopped pecans.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-46965455623007838022011-06-06T10:07:00.009-05:002012-01-20T16:13:27.001-06:00Yogurt Marinated Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7odPyZc3AtkienzFJnPmneypbRN111gfLrUmQX68FoR46E7vcIBs-PUOEQwRDEwym9bfGzXXa2epC-9s4reTDoj_qsKsy0_CLn3fgTkIH8mZG3FNud014XwRCnNiYldF6iEfRI1T-Lc/s1600/chicken.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5615126073080202162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7odPyZc3AtkienzFJnPmneypbRN111gfLrUmQX68FoR46E7vcIBs-PUOEQwRDEwym9bfGzXXa2epC-9s4reTDoj_qsKsy0_CLn3fgTkIH8mZG3FNud014XwRCnNiYldF6iEfRI1T-Lc/s320/chicken.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxLfynz9uJINcLC9PTsnFb0jf2fKP6iEgYll53KBdf1tX59GlzwygG0vWjSPpu8gyJo9HXMDjiehyj4UV_jJp7nq6bqRsZqg7vx4JZs9WwHwIV97PrTbLRH3vq829Y2OFGmdNX779qRI/s1600/chicken2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5615123703876156450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxLfynz9uJINcLC9PTsnFb0jf2fKP6iEgYll53KBdf1tX59GlzwygG0vWjSPpu8gyJo9HXMDjiehyj4UV_jJp7nq6bqRsZqg7vx4JZs9WwHwIV97PrTbLRH3vq829Y2OFGmdNX779qRI/s320/chicken2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Ingredients:<br />
<br />
<ul><li>1/2 cup plain yogurt, I used Greek, but you can use regular even fat-free</li>
<li>1 teaspoon garlic powder</li>
<li>Juice of one lemon (you can also use lime)</li>
<li>Zest of one lemon (optional) </li>
<li>1 Tablespoon oil</li>
<li>1 teaspoon chili powder</li>
<li>3/4 teaspoon ground ginger</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon ground cumin</li>
<li>4 to 6 bonless chicken breasts (I used tenders)</li>
</ul>In a ziploc bag, combine the first 9 ingredients. Add the chicken to the bag, seal and move the bag around to make sure all of the chicken is covered well. Let marinate in the fridge for 8 hours or overnight. Broil, rotisserie or grill till done.<br />
<br />
This marinade make the chicken very moist and tender. I always marinate it overnight for best results. Good hot and cold.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-81852314915781034962011-04-14T19:32:00.009-05:002012-01-20T16:13:27.001-06:00*Honey Lime Turkey Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEy0BvPd08-RUR6Htz9cZSW3sJj_7gv_RgNkn7R9EWm54M7416GKQVWCXz5wHrzjNXA72BQBA0bMG-VL0MMQTd0F2tt-R3elNW5cYlEwf9WdKBRW3QTWajj7nupQcjNKVqZ1zQNuOMt4/s1600/honeylime.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595601958606491170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEy0BvPd08-RUR6Htz9cZSW3sJj_7gv_RgNkn7R9EWm54M7416GKQVWCXz5wHrzjNXA72BQBA0bMG-VL0MMQTd0F2tt-R3elNW5cYlEwf9WdKBRW3QTWajj7nupQcjNKVqZ1zQNuOMt4/s320/honeylime.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<ul><li>3 tabelspoon honey</li>
<li>2 tablespoons lime juice</li>
<li>1/2 tablespoon chili powder</li>
<li>1/4 teaspoon garlic powder</li>
<li>1/2 lb cooked turkey, shredded (or chicken)</li>
<li>8 to 10 flour tortillas</li>
<li>1 cup Colby or Monterey jack cheese, shredded</li>
<li>10 oz. can green enchilada sauce</li>
<li>1/4 cup sour cream</li>
<li>1/4 cup half n half or whole milk</li>
</ul>Mix first 4 ingredients together in a bowl and add shredded chicken. Let it marinate for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish. Fill flour tortillas with chicken and shredded cheese. Mix together the leftover marinade, the enchilada sauce, the sour cream and milk and pour over the enchiladas. Top with remaining shredded cheese. Bake at 350 for 30 minutes. <br />
Double recipe for a larger crowd.aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-75050741756194051072011-01-22T13:52:00.009-06:002012-01-20T16:32:58.964-06:00Baked Cheesecake using just one 8 oz. pkg. cream cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYu16LEmrZ6AnwJNZOzbkqwD1w3M5tcHdqOt7tY2qcnFHgoFEhOH6-5b7oGcRISjdPqzA7cBPUMNzZWAbJ8-i_3xjnFWi-N2-BEwKj8WR2RoLVQ-ToAxuhsmC8OaABp0dll1tOLHSK2I/s1600/cake3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5565101165963116754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYu16LEmrZ6AnwJNZOzbkqwD1w3M5tcHdqOt7tY2qcnFHgoFEhOH6-5b7oGcRISjdPqzA7cBPUMNzZWAbJ8-i_3xjnFWi-N2-BEwKj8WR2RoLVQ-ToAxuhsmC8OaABp0dll1tOLHSK2I/s320/cake3.jpg" style="cursor: hand; display: block; height: 257px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> I searched the web high and low for a recipe for a baked cheesecake that used just one 8 oz. package of cream cheese and no sour cream and there just aren't many to choose from. Most traditional recipes call for a minimum of 3 packages of cream cheese and the one's that do call for just one are usually no-bake or contian sour cream. I combined a couple of recipes and came up with this one. This recipe makes a small cheesecake that is just the right size and is nice and creamy and not too dense.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnUjzxyfp3rt7Mw6pbdA0JN6nVzPbV0UV3NLvo3w-5-d_eqtetQuJCwb0cJKp9KeFzftBZ0LQnK7ExZ_fCZpo3tHCMDXt8zNgDxtReZo7n8kZ9YAx8JY3Up2acaE6PJoH-rq0ww8pXRo/s1600/cake2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5565101106978443890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnUjzxyfp3rt7Mw6pbdA0JN6nVzPbV0UV3NLvo3w-5-d_eqtetQuJCwb0cJKp9KeFzftBZ0LQnK7ExZ_fCZpo3tHCMDXt8zNgDxtReZo7n8kZ9YAx8JY3Up2acaE6PJoH-rq0ww8pXRo/s320/cake2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Preheat oven to 350 degrees. </div><div>Crust:</div><div>1.5 cups of graham cracker crumbs or ritz cracker crumbs </div><div>1/2 stick of butter or margarine, melted</div><div></div><div>Combine crumbs and butter and press into a buttered 8 inch pie plate or a small spring form pan. If you use the spring form pan, line the bottom with parchment or wax paper first.</div><div>You could also use a store bought graham cracker crust.</div><div></div><div></div><div>Cake:</div><div>1 - 8 ounce pkg. cream cheese - room temp.</div><div>1 tablespoon lemon juice</div><div>1/2 teaspoon vanilla</div><div>1/8 cup corn starch</div><div>1/2 cup sugar</div><div>1/2 cup half n half or milk</div><div>2 eggs - room temp.</div><div>dash of salt</div><div></div><div>In a medium or large bowl beat cream cheese till fluffy. Add lemon juice, vanilla and salt and mix till blended. Add corn starch, sugar and half n half and mix well. Add eggs one at a time until well blended. Pour into crust.</div><div></div><div>If you are using the spring form pan, wrap the bottom of the pan in foil and place into a baking dish, then add hot water to the baking pan till about half way up the side of the cake pan. If you are using a regular pie pan place a pan of water in the oven with your cake when you bake it and it will less likely crack when baking.</div><div></div><div>Bake in a 350 degree oven for 35 to 45 minutes until golden on top. Your cake should not jiggle when done. Set cake on wire rack and allow to cool for one hour, then cover with foil and refrigerate at least 4 hours, but best over night.<br />
If you are using the spring form pan refrigerate the cake in the pan. Do not remove from the pan while the cake is still warm.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk31e6FO7BWU7kHiSombY_eodmO1tJlbhjllqTYUQ-0hexFcW9keJbR461jKsOuhZyPUATyuKnZdHdxS4AJNYX5wXeWF1t7VnZtC_ZxCSTcIjimhz0z6Z_ls7Y0Vv3o8f6OHZwVnSAjpE/s1600/cake1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5565101023544422994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk31e6FO7BWU7kHiSombY_eodmO1tJlbhjllqTYUQ-0hexFcW9keJbR461jKsOuhZyPUATyuKnZdHdxS4AJNYX5wXeWF1t7VnZtC_ZxCSTcIjimhz0z6Z_ls7Y0Vv3o8f6OHZwVnSAjpE/s320/cake1.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 140px;" /></a><br />
<br />
<br />
<div></div></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com45tag:blogger.com,1999:blog-1216502732963170100.post-9491536762782513452010-10-25T15:38:00.007-05:002012-01-20T16:34:15.260-06:00Brioche French Toast....taste almost like a donut!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-Dk0Y04u0VUs0sRQtZ2rg_Dj3GEhgwpVPmGL9ZmiG9TS6-Ch2b_QJHGcMb6heKIMWS2dSFiyJM6wyR_qUo3b3oRuuS8MKsXCY2DWQtwpvlfXdZFppO7N649ErzMBvQO8Ry8yTBYjSpM/s1600/bread4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532086233730824290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-Dk0Y04u0VUs0sRQtZ2rg_Dj3GEhgwpVPmGL9ZmiG9TS6-Ch2b_QJHGcMb6heKIMWS2dSFiyJM6wyR_qUo3b3oRuuS8MKsXCY2DWQtwpvlfXdZFppO7N649ErzMBvQO8Ry8yTBYjSpM/s320/bread4.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Brioche French Toast....the best French Toast EVER! And it kinda taste like a warm donut.<br />
*see my previous post for the recipe to make Easy Brioche using your bread machine. You'll be glad you did!<br />
<br />
what you need:<br />
<br />
2 thick slices Brioche bread, cut in two<br />
You could also use regular bread. Texas toast would probably work well.<br />
1 egg<br />
2 tablespoons milk or half and half<br />
1/2 to 1 teaspoon vanilla<br />
1 tablespoon butter<br />
1 tablespoon olive or veg. oil<br />
1 tablespoon granulated sugar mixed with 1/2 to 1 teaspoon cinnamon<br />
<br />
In a shallow bowl, mix the egg, milk and vanilla until well combined. Add your bread and allow to soak while you are heating your butter/oil mix in a pan on medium heat. Turn bread to coat both sides. Place bread slices into the hot butter/oil mix and cook on both sides until golden brown. Remove to a plate and sprinkle both sides with the sugar/cinnamon mixture then top with your favorite syrup if you like and enjoy.<br />
*You do not want your butter/oil mixture to get too hot. The bread needs to cook slowly so keep it to a medium low heat.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8yM2jtYngLsbmmrVaFUks2R8ffwrV4M6Ofy3F_4z-r9xiJy2OTX3RCq2QDeJe7jkcoAV_BH5VtX07dAIIDy2CJNbTDjjuTJV5kKR52ZzDSs8pVvO48BpGWwphx6TMYpQyP8qvBXttIM/s1600/bread3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532086153103939394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8yM2jtYngLsbmmrVaFUks2R8ffwrV4M6Ofy3F_4z-r9xiJy2OTX3RCq2QDeJe7jkcoAV_BH5VtX07dAIIDy2CJNbTDjjuTJV5kKR52ZzDSs8pVvO48BpGWwphx6TMYpQyP8qvBXttIM/s320/bread3.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvs_BvHqrF598L2PnfkIXWv6YT2AjCLx5ZCaL45kBgk7kjnwb44LFuNlpt9mdSGzSq4i-VDt0ZyxosPvpjkziDPiyLofi-Ok6U6hXPKFemXg14k7Sudp7dY2HN5nzvSp1U_5N0vla_nPI/s1600/bread2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532085995537959954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvs_BvHqrF598L2PnfkIXWv6YT2AjCLx5ZCaL45kBgk7kjnwb44LFuNlpt9mdSGzSq4i-VDt0ZyxosPvpjkziDPiyLofi-Ok6U6hXPKFemXg14k7Sudp7dY2HN5nzvSp1U_5N0vla_nPI/s320/bread2.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div></div></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-84563990806511961702010-10-25T15:21:00.005-05:002012-01-20T16:16:06.771-06:00Easy Brioche using your bread machine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHqgM6TamLDFOZrEPKhyphenhyphen74T3DmGa4nFrMt32aLRF3lIkzRUySTH-txByGKDGmt4srFNedFv1wCr78yXEpmpYyABDw7NLX5WLWtYKfAt0oehlpaxcDsvyaZHNNBFu9mnD9xrAiidGg73g/s1600/bread4.jpg"></a><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxGBqV4b0FVvcR1HXdaXsihF4sa1hdXV6BQNQeijAQnykcp0y2BDP2ItsproiFL2fKWty6R8PeFLxE9VG7_Okd4zp3P6B6BhUAYNugHR0TB54kFRXEzlDNglDXHIlr1NhY0XWRALP7Yk/s1600/bread1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532085003853799282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxGBqV4b0FVvcR1HXdaXsihF4sa1hdXV6BQNQeijAQnykcp0y2BDP2ItsproiFL2fKWty6R8PeFLxE9VG7_Okd4zp3P6B6BhUAYNugHR0TB54kFRXEzlDNglDXHIlr1NhY0XWRALP7Yk/s320/bread1.jpg" style="cursor: hand; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Easy Brioche<br />
<div>This recipe comes from the book <em>Breaking Bread with Father Dominic 2 by Father Dominic Garramone, OSB. </em>This recipe is so easy it's stupid.</div><br />
<div>You will need a bread machine.</div><br />
<div>1/2 cup half and half or milk</div><div>2 eggs</div><div>1 egg yolk</div><div>1/4 cup (1/2 stick) butter or margarine</div><div>1/2 teaspoon salt</div><div>2 1/4 plus 1 tablespoon bread flour</div><div>2 tablespoons granulated sugar</div><div>1 1/2 teaspoons active yeast</div><div>1 egg white beaten with 1 tablespoon water</div><div>Granulated sugar for dusting</div><br />
<div>Add the milk, eggs, egg yolk, butter, salt, flour, sugar and yeast to your bread machine pan in the order suggested by the manufacturer. </div><div>Here is how I added mine.</div><div>1. milk, eggs, egg yolk</div><div>2. flour, sugar, salt</div><div>3. made a small indention in the flour and added yeast</div><div>4. cut butter into 4 pieces and placed at the corners</div><br />
<div>Select dough/manual cycle. When the cycle is complete, mine takes 1 hour 20 minutes, remove dough from machine and place in a greased medium to large bowl and cover with plastic wrap. Refrigerate 2 to 24 hours.</div><br />
<div>Remove dough from the fridge and place on a floured surface. Cut into four equal portions and shape each portion into a ball. Place dough into a greased bread pan, cover with plastic wrap and let rise until doubled in size.</div><br />
<div>The recipe tells you to gently brush your dough with the egg white/water mixture and sprinkle with sugar, but I didn't do this step.</div><br />
<div>Bake in a pre heated 375 degree oven for 15 to 20 minutes until golden brown. Remove from pan and allow to cool on a rack.</div><br />
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</div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-62103662129997076182010-09-29T09:11:00.010-05:002012-01-20T16:16:37.224-06:00Rustic Dutch Oven Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbolOT8L1EDerCt4EfcW_nxj5yvek73dZLenroqOktgQR1MZtLi4vK8FN5Gx8OdL8er1Komf7zJzo7ZUlWxFveGKrDyjsJVbEePb3GBQUtXmG9nP6PdRHgXoAouWWWV2t0Ukg9dnlhjPo/s1600/cooled.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 190px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522343864648765026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbolOT8L1EDerCt4EfcW_nxj5yvek73dZLenroqOktgQR1MZtLi4vK8FN5Gx8OdL8er1Komf7zJzo7ZUlWxFveGKrDyjsJVbEePb3GBQUtXmG9nP6PdRHgXoAouWWWV2t0Ukg9dnlhjPo/s320/cooled.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ34JfVdqpPAMTg8Q2z3oIRRXGP8KYu1LZaKCd6ZYb6oy2t4503LRfqVafafD8xVNfB1MJInCraYxZXF0Q8i3TWgNbPmIBeNIwaAjqnsBGDvPgT5A__QdPDYGI0xh1TGwlpjXq72_r3w/s1600/donebread.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 230px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522338425631788098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ34JfVdqpPAMTg8Q2z3oIRRXGP8KYu1LZaKCd6ZYb6oy2t4503LRfqVafafD8xVNfB1MJInCraYxZXF0Q8i3TWgNbPmIBeNIwaAjqnsBGDvPgT5A__QdPDYGI0xh1TGwlpjXq72_r3w/s320/donebread.jpg" /></a> Rustic Dutch Oven Bread<br />**Some recipes call this no-knead bread, but you do have to knead it.<br />This is a crusty bread that would go nicely with soup or chili. I mixed mine up to let it rise after dinner one night and baked it the next day when I got home from work, letting it rise for 18 hours. I saw no difference in the dough from that morning to that evening, so I could have baked it earlier and next time I will. Don't be afraid of this dough either, when I put mine into the hot pan I just plopped it in there. I baked mine for 20 minutes more after removing the lid and it could have used a few more minutes, but yours may vary depending on your oven. I've included another recipe at the bottom that is very similar except it also uses beer. I will be trying it next.<br /><br />what you need:<br />1/4 teaspoon active dry yeast<br />1.5 cups warm water<br />3 cups all-purpose flour, plus more for dusting (I used unbleached AP flour)<br />1.5 teaspoons salt<br /><br />In a large bowl, dissolve the yeast in the warm water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover with plastic wrap and let dough rise for at least 8 hours, best 12 to 18 hours, at room temp.<br /><br />When you are ready, after at least 8 hours, lightly flour a work surface and place dough on it. Sprinkle the top with flour and knead it 15 times. This means folding it over on itself. Shape dough into a ball, cover with plastic wrap and let rise for 2 hours.<br /><br />After 1 and a half hours of rising, put your dutch oven, with the lid on, in your oven and set the temp. to 450 degrees. Allow to heat for 30 minutes. Gently pick up your dough and place it into your hot dutch oven....I used olive oil to grease mine first....you can turn the dough upside down if you want, I did. Use a sharp knife to cut a few slits along the top of the dough, put the lid on the dutch oven. Return to oven and bake for 30 minutes, then remove the lid and bake 20 to 30 minutes more.<br /><br />Remove dough from pan and allow to cool for at least 2 hours. The bread will snap, crackle, and pop while it is cooling!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCig2cxexZGFIL1_rNsji7Qqy7tT9wbG_mYVo-yqlYVeKdI43llza5avb-7buB0F2fkxhvWdnpGpazjm1ORfhdOEqmmahyphenhyphen8nSmxXMlMJ_VmWnE6cRA2ON2KVmCWz6xhG9hpJt47Ohi10/s1600/bake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522338358910915250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCig2cxexZGFIL1_rNsji7Qqy7tT9wbG_mYVo-yqlYVeKdI43llza5avb-7buB0F2fkxhvWdnpGpazjm1ORfhdOEqmmahyphenhyphen8nSmxXMlMJ_VmWnE6cRA2ON2KVmCWz6xhG9hpJt47Ohi10/s320/bake.jpg" /></a> Baking and oh did it smell GOOD!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHZnUVq683SzJyWrjMmWyAomBvX0VHhTIP6sC0TSHbaujBIJL5UJf9qm8zdPjY7cAmre3fpEkjJjYU7gloHB8BVZz70bmYtje5W2TBd2KPRgRd-RDOnaspCpyWv8q-I7cNy7s4eBQPGM/s1600/knead.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522338301472718626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHZnUVq683SzJyWrjMmWyAomBvX0VHhTIP6sC0TSHbaujBIJL5UJf9qm8zdPjY7cAmre3fpEkjJjYU7gloHB8BVZz70bmYtje5W2TBd2KPRgRd-RDOnaspCpyWv8q-I7cNy7s4eBQPGM/s320/knead.jpg" /></a><br />After kneading.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqYoxleDHnCz2CMGHSmR6IbBrI9o_LjPZmVmJ0hbhLhhl5hTUF02ygFo8eA-qDxHgYO1qszJnwlid6X1MzZbKEQMtI4gfh-ijgXRseHl8DrD1REWfku9R5R3y0IAlinyaeHlKUWkOpQU/s1600/rise.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522338227583229026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqYoxleDHnCz2CMGHSmR6IbBrI9o_LjPZmVmJ0hbhLhhl5hTUF02ygFo8eA-qDxHgYO1qszJnwlid6X1MzZbKEQMtI4gfh-ijgXRseHl8DrD1REWfku9R5R3y0IAlinyaeHlKUWkOpQU/s320/rise.jpg" /></a> After an 18 hour rise.<br /><br />Alternate Recipe using beer:</div><div></div><div>3 cups all purpose flour</div><div></div><div>1/4 teaspoon instant yeast</div><div></div><div>1.5 teaspoons salt</div><div></div><div>7 ounces water, room temp.</div><div></div><div>3 ounces mild beer</div><div></div><div>1 tablespoon white vinegar</div><div></div><div>Whisk the dry ingredients together in a large bowl. Mix in the wes with a spatula. Cover and let rise for 8 to 18 hours.</div><div></div><div>Line a 10 to 12 inch skillet with parchment paper sprayed with a non-stick spray. On a floured surface knead the dough 10 to 15 times. Form the dough into a ball and place on the parchment paper; loosley cover with plastic wrap and let it rise for two more hours.</div><div></div><div>When you have 30 minutes of rise time left pre-heat your oven to 450 degrees and place your dutch oven, with the lid on, in the oven. After 30 minutes, remove dutch oven from the pre-heated oven and lift the dough ball, parchment paper and all, and place it in the dutch oven. Cover with lid and bake for 30 minutes. Remove the lid and bake an another 15 to 30 minutes until the loaf is a deep golden brown. Allow to cool.<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwA88JPSiCHzkahzRP0WxgYwl2qkict5jLsQVUuqnDtbP0USm8O5OsT-pGDYDY8ht71tzSj6dZBJ5YEn8x_dWeW7gpYp76m94kg80KA5O_tRfVUTKUW0UMSyCSgW1O_-YgyJ3rqIs74w/s1600/donebread.jpg"></a><br /><br /><br /><br /><br /><br /><div></div></div></div></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0tag:blogger.com,1999:blog-1216502732963170100.post-59777580446826583112010-08-03T14:57:00.006-05:002012-01-20T16:15:46.911-06:00Aimee's Rib Rub<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyts1O1Z0Kgs4JKK4AwwBKeRZP8THIoNbdbInf6SpFbOWcW-KSO7yy93qVtBMF89bjA4Td0Y2xFDVAr5hazoBRZsUpzw8Mo-55enSyytfs-729LeFVg0mBWMDcRhU5qwtO6PRUOI9x_Fk/s1600/rib3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501276034711210690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyts1O1Z0Kgs4JKK4AwwBKeRZP8THIoNbdbInf6SpFbOWcW-KSO7yy93qVtBMF89bjA4Td0Y2xFDVAr5hazoBRZsUpzw8Mo-55enSyytfs-729LeFVg0mBWMDcRhU5qwtO6PRUOI9x_Fk/s320/rib3.jpg" /></a>Rib Rub<br /><br />1/2 cup brown sugar<br />1/4 cup paprika<br />1 Tablespoon black pepper<br />1 Tablespoon salt<br />1 Tablespoon Chili powder<br />1 Tablespoon Garlic powder<br />1 Tablespoon Onion powder<br />1 teaspoon cayenne pepper<br />1 teaspoon unsweetened cocoa powder<br />*you may not need all of this rub for one rack. I cooked two racks and had rub left over. You will need leftover rub if you plan to use the BBQ sauce for basting. I still have some left. I stored it in a mason jar in a cool dry place for next time.<br /><br />Place all ingredients into a bowl or pint mason jar and mix well. Rub onto your pork or beef ribs, both sides. Take care to remove the membrane from the rib rack on the back first. Grill ribs on a hot gas or charcoal grill about 7 minutes each side. Remove to a pan and wrap in foil. Cook in oven at 225 to 250 degrees about 3 to 4 hours till meat is tender.<br /><br />BBQ Sauce for basting<br />1 cup Cattelman's bbq sauce, or your favorite<br />2 Tablespoons rub mix<br />1 to 2 Tablespoons red wine vinegar<br /><br />Mix well and baste before wrapping your ribs in foil and again when they are done.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinGIw75ISKrm7kqGpc8u_3MRUcVYOb6OroUs0IaxgNz25aqc2l_cGviEESoDT37np5X6jTunZxTB6bJ6a39Uwjy9u8xN5m1UCRGb-nU_DSxdSeXVkuJrrkqOpqCX0LC7I0qBHypkKQgE/s1600/ribs2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501275962210982162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinGIw75ISKrm7kqGpc8u_3MRUcVYOb6OroUs0IaxgNz25aqc2l_cGviEESoDT37np5X6jTunZxTB6bJ6a39Uwjy9u8xN5m1UCRGb-nU_DSxdSeXVkuJrrkqOpqCX0LC7I0qBHypkKQgE/s320/ribs2.jpg" /></a> This rub could also be used on a pork or beef roast.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3_pQGP_rPokKJ1Rc-4EG5bydGRz-nIt7oL83fByGM90nAFi5B11dL4fYWBhmjVzepbz9EV1-MMiUNzNm95d9GB6-vivUYv5Sx0X4H_kca_utqXZyBOiRtwSZ6x6YQ2rYmF-ei6iuFXg/s1600/rib3.jpg"></a><br /><br /><br /><div></div></div></div>aimeehttp://www.blogger.com/profile/12964460917414432355noreply@blogger.com0