tag:blogger.com,1999:blog-72565180651767859862024-02-08T00:53:42.514-05:00Supermarket SerenadeVeronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-7256518065176785986.post-48112828912560890272011-02-04T16:43:00.007-05:002011-02-05T08:18:29.138-05:00#FranksRedHot Pigskins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPUzphe4_0UGkJrUrR_qth63d1zajFYL9e1J_Uil5nTyRBdQmWmBnnhNfg5t4ImhWlOdEG-10pSxRzQxeNA6ItALwdwZ5FhKP30vZd2ZG1W4emVa1vsyRisUdfQNzUuoclnS-3lzZJYI/s1600/030.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 347px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPUzphe4_0UGkJrUrR_qth63d1zajFYL9e1J_Uil5nTyRBdQmWmBnnhNfg5t4ImhWlOdEG-10pSxRzQxeNA6ItALwdwZ5FhKP30vZd2ZG1W4emVa1vsyRisUdfQNzUuoclnS-3lzZJYI/s400/030.JPG" alt="" id="BLOGGER_PHOTO_ID_5569954031432712594" border="0" /></a>I have never really been a huge football fan but I can certainly bandwagon with the best of them. <span style=""> </span>Truthfully for non-fans such as myself, the Super Bowl is all about the commercials (here’s hoping there are some good ones) and of course about the food (Here’s hoping that is good too). <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">This year without any obvious team for me to root for at my Super Bowl Party, such as a New York team or a New England team, I have decided to use food as my guide in choosing my bandwagon designee. I am going with the team that has fans that wear cheese on their heads (you may know them as cheeseheads): The Packers. (Go Pack Go!)</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">So the team is selected and now the decision turns to what food to bring to the party. That decision is actually easier-I am bringing Frank’s RedHot to my Super bowl party. Frank’s RedHot is searching for the <a href="http://franksredhotbowl.com/">ultimate Game Day Party recipe using Frank’s RedHot</a> sauces. And for your efforts, they are generously offering a fine selection of prizes:</p> <p class="MsoNormal"><span style="line-height: 115%;">Grand Prize Winner: $500 gift card and assorted Frank’s RedHot products.<br />First Prize Winner: $250 gift card and assorted Frank’s RedHot products.</span><br /><span style="line-height: 115%;">Second Prize Winner: $125 gift card and assorted Frank’s RedHot products.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLg1uMShYIO1Rs7BC_CaLYxcwtcjKAdmhVUd8Ydj4QihG1RM0p0mSDlVSuozYBxmOj3qb0ilszl955YpgEpY433q4-vi8p4mYtmpQlBor3FGc2Tpmdd3Ak46Q2oihMxC7ePvplLlh2sY/s1600/015.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 164px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZLg1uMShYIO1Rs7BC_CaLYxcwtcjKAdmhVUd8Ydj4QihG1RM0p0mSDlVSuozYBxmOj3qb0ilszl955YpgEpY433q4-vi8p4mYtmpQlBor3FGc2Tpmdd3Ak46Q2oihMxC7ePvplLlh2sY/s400/015.JPG" alt="" id="BLOGGER_PHOTO_ID_5569954009997143250" border="0" /></a><o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;">My entry: Frank’s RedHot “Pigskins” is a spicy twist on an appetizer favorite: potato skins. (Did you get the football reference I snuck in?) Baked potato skins are smothered with</span><span style="line-height: 115%;"> RedHot spiced ground pork and topped with a cheesy nod to Wisconsin. (Go Pack Go).</span></p> <p class="MsoNormal"><span style="line-height: 115%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;">Even if my last minute adopted team doesn’t come through with the big pigskin win, I’m hoping to score big at my Super Bowl party with a tasty Frank’s RedHot Pigskin(s) win.<o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;"><o:p> </o:p></span></p> <p style="font-weight: bold; font-style: italic;" class="MsoNormal"><span style="font-size:130%;">Frank’s RedHot “Pigskins”</span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">6 medium Russet potatoes</p> <p class="MsoNormal">1 pound ground pork (ground beef or chicken may be substituted)</p> <p class="MsoNormal">2 tablespoons butter, melted</p> <p class="MsoNormal">1/2 cup Frank’s Original RedHot</p> <p class="MsoNormal">1 cup shredded Wisconsin sharp white cheddar cheese</p> <p class="MsoNormal">2 tablespoons chopped chives</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Preheat oven to 400 degrees. Using a sharp knife, “stab” each potato 1 or 2 times. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Place the potatoes on a rimmed baking sheet and bake 45-50 minutes or until tender to touch. </p> <p class="MsoNormal">Allow the potatoes to cool slightly. Slice each potato in half and scoop out the filling leaving a shell with about 1/4 inch of potato in each. (Reserve the filling for another use). </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">While the potatoes are cooking, heat a non-stick skillet over medium heat. Crumble the ground pork into the pan and cook until browned. Drain the pork and return to the pan. Whisk together the melted butter and the Franks RedHot then stir mixture into the pork. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Preheat broiler. Divide the pork between the potato shells.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAi0AetPsf2SL_JbGnIBY92lmoyNLq1hWwe7iBOj7lde77vs8rsG7p3Pwe0JZcXoG3m5R1ZZEw5gwCaNad7oIexvXoQTIjUyQxCLzEXxACN7NGpkVvJPrh5MVGG1Yzu3heVUbxN8MaiVU/s1600/022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 336px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAi0AetPsf2SL_JbGnIBY92lmoyNLq1hWwe7iBOj7lde77vs8rsG7p3Pwe0JZcXoG3m5R1ZZEw5gwCaNad7oIexvXoQTIjUyQxCLzEXxACN7NGpkVvJPrh5MVGG1Yzu3heVUbxN8MaiVU/s400/022.JPG" alt="" id="BLOGGER_PHOTO_ID_5569954025863625538" border="0" /></a> Sprinkle each with the cheese, evenly dividing. Arrange shells on a baking sheet and place under the broiler for 2-3 minutes until brown and bubbly. Remove from the oven and garnish with the chives.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Makes 12 skins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWbVzE3V3GX8SMdW644eRJfapSZLDtE4e5img0PmKPgbXX5vmHW_dueOSzo8Wro_I4ygPTGAqWj9cKbgViET8NRz4xbPJaHj-cb0ElA0UCdv0xX0AyMeUI6_kbF12sbPcAzCY3kfGgQE/s1600/028.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 348px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWbVzE3V3GX8SMdW644eRJfapSZLDtE4e5img0PmKPgbXX5vmHW_dueOSzo8Wro_I4ygPTGAqWj9cKbgViET8NRz4xbPJaHj-cb0ElA0UCdv0xX0AyMeUI6_kbF12sbPcAzCY3kfGgQE/s400/028.JPG" alt="" id="BLOGGER_PHOTO_ID_5569954026670718674" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Post Script: The more observant among you may notice in my photos that instead of chives, as called for in the recipe, the skins are garnished with chopped parsley. I realized when getting ready to garnish that I had forgotten to buy chives at the supermarket. So like a good quarterback I had to think on my feet and I substituted something on hand…I still would recommend the chives though.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com1tag:blogger.com,1999:blog-7256518065176785986.post-57841596429673147222010-01-05T21:59:00.005-05:002010-01-06T08:29:58.762-05:00Roasted Chicken and Brie Panini with Hot Raspberry Jam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWOC250PDO4WDztT6KWoZyLpOdqID0Erlt8MAkVWhcpiXrlxVV3HN0zQ0iVgS9ZWtqZKDJLXVrivwt2qmSHh3HPrHIiK3Z0kjk5MH4bDIwh45YvPd7OJV61aBiwbrwdGraxpDZjm5wyI/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5423615288921278434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 368px; CURSOR: hand; HEIGHT: 283px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWOC250PDO4WDztT6KWoZyLpOdqID0Erlt8MAkVWhcpiXrlxVV3HN0zQ0iVgS9ZWtqZKDJLXVrivwt2qmSHh3HPrHIiK3Z0kjk5MH4bDIwh45YvPd7OJV61aBiwbrwdGraxpDZjm5wyI/s400/018.JPG" border="0" /></a> <div><div><div><div><div><div><div><div>I cannot stop making panini.</div><div></div><br /><div>Without question my favorite thing in the new year is my shiny new panini grill. Oh I know...panini are so last decade. I don't care-I'm late for the party and now I'm hooked.</div><div></div><br /><div>My first panini were basically "clean out the fridge panini". I used supermarket deli sliced chicken breast and brie. While I chose to use deli sliced because it was what I had on hand, feel free to substitute leftover roasted chicken or store bought rotisserie.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5423615079884714130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxlzekc1cJo-BZwwldJAlJwIxcHfpDirrfutV8uhtm8FPDy_sthcahH0XL7Ka6IwrUbpM6c7QzNS_Yb-KyQUuF1XIMg_zWh4FgydVjwCs1S_N8mL9zwCumehJvvK-TYNqc5U5UuibHHw/s400/009.JPG" border="0" /></div><div>The spinach was really an afterthought. One of my New Year's resolutions is to each some sort of fruit or vegetable with every meal (OK I know I should have been doing that last decade too, but what can I say?). As it turns out the spinach worked perfectly. The jam was a holiday leftover. Purchased at my local Homegoods, the hot pepper raspberry jam was delicious. I may run out tomorrow and see if I can find a few more jars...it was really good-not too hot, in fact barely warm...but really wonderful tasting.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5423615062656665458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 238px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JSog9oAeVC9mRwwS4o_BSMoqEw2oIcpPJHFDYkg_UyaNoudB1ekpT262CyKfxS-M_dZpjVsfrhLXu7mZX2rEVlsna9FNUoZqqoUpfoCNU9ISIcbHbZpHym6mbO7LSSYK1ao005uelAU/s400/007.JPG" border="0" /></div><div></div><br /><div>The most important part of making good panini is your bread selection. A soft regular bread just won't hold up with too many fillings. I chose a sprouted whole grain bread from the bakery section at Whole Foods that was both sturdy and flavorful. Firm rolls also work incredibly well. </div><div> </div><div></div><img id="BLOGGER_PHOTO_ID_5423615056491458642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 325px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxzVIs8Njs9rezcE_7SnY73bI_w9PYxnyO_Kh36AiUM1rTb84CDMBdCzNH0OE8CUM2BXml5uPjYhOkXYp2AuhxHbeF0Fd7294Xqd3-C7mTuqwk8QoMdvmtXGFpJ_gJslNEu-zomh7hnk/s400/004.JPG" border="0" /><br /><div><strong><em>5 Tips for Perfect Panini:</em></strong></div><div><strong><em></em></strong></div><br /><div><strong><em>1. Choose a firm, sturdy bread</em></strong></div><div><strong><em>2. Divide the cheese between both slices of bread for best "melting together"</em></strong></div><div><strong><em>3. Preheat your panini grill</em></strong></div><div><strong><em>4. Experiment with different flavored oils brushed on the outside of the bread.</em></strong></div><div><strong><em>5. For best melting without leaking, do not over stuff with cheese and/or other fillings.</em></strong></div><div></div><div></div><br /><div><span style="font-size:180%;">Roasted Chicken and Brie Panini with Hot Raspberry Jam</span></div><img id="BLOGGER_PHOTO_ID_5423615281334841378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 373px; CURSOR: hand; HEIGHT: 264px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP3MJf3w3aCyzEXvD7TJx7Ba9-AC0olDRcz7AaWYcm3fQy6CwyozKnY021hUQe7QKwrxj0vAh72sJQF0cJwnxXWnEi-75D6ZUl9-Gy3Dr7eCtBAWabrWk-pT4GZSN1e8XSEzBiuG3yjs/s400/015.JPG" border="0" /> <div></div><div>4 slices sturdy whole grain bread cut 1/4-1/2 inch thick</div><div>4 teaspoons hot pepper raspberry jam</div><div>2 ounces sliced brie, rind removed</div><div>1/4 lb. deli roasted chicken breast</div><div>1/2 cup (packed)baby spinach leaves</div><div>2 teaspoons crushed raw almonds</div><div>2 teaspoons red pepper flavored olive oil</div><div></div><br /><div>Preheat your panini grill according to manufacturers directions.</div><div></div><br /><div>Arrange your bread on a work surface. Spread 1 teaspoon of the jam over each slice of bread.</div><div> </div><img id="BLOGGER_PHOTO_ID_5423615066196968770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jDg2_7T8LGJZHxSZrH5ByS-9ID-SD7fI5rg1ZwnUzp-cszYlaVUBhFsigSbRpcFKkb0jtdzxnF8pIQ_rzYc2vogHbaWHB7YsoM8Ve2cnQ2a2SPYbeXfSwR8Eicd2YxKA3we8qhMUnxs/s400/008.JPG" border="0" /> <div></div><div>Divide the brie between the bread slices spreading gently over the jam. Stack the chicken, spinach and almonds on 2 of the bread slices then top with the remaining bread slices. <img id="BLOGGER_PHOTO_ID_5423615082977045426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 373px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbETMeh4LUwyB2agFqUQOBSCTnVOkCObjd9risFN95YmuSsp6ZF3KuJH4ZFAFvuF4qbD1PKf6n83H9u8z3iBrCe8_AjDa-IEgKfUQCv4tGxSob0t3isKOOIXB016fmNURToVQEb3NSfUc/s400/010.JPG" border="0" />Brush the sandwiches with the oil and place on the grill; close the grill and cook until golden brown, about 3 minutes.<img id="BLOGGER_PHOTO_ID_5423615275560086866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaxGq2QZnDzAPdNYQ4q02_DolpSV_zuPjlGs0EXbB1F3_JKKTXmv94fe40qvPFKJcN6zoIzoq5_aTvjg10M0SfL-z1Om-fHm7XN_ihg29jxRDyiDBrYVvEliT3ODwp8xbVtp96peFpXI/s400/012.JPG" border="0" /></div></div></div></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com15tag:blogger.com,1999:blog-7256518065176785986.post-46542446515824203782009-12-09T09:57:00.004-05:002009-12-09T10:58:52.641-05:00Quick Sour Cream Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfD-u4ZIWPmErtv1bS0bpg9_W0oZO3iPEUoGiQnCGqQzoRkx2e_XW0suvQ7yyugmTpiTIFKn-gQBRSiRamMo8ymQluiuNPHbfXlAMTbgVabsixUZXELP5u1EY-IqiZYD-DdxOXaFOvb0/s1600-h/059.JPG"><img id="BLOGGER_PHOTO_ID_5413265106720524466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 318px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfD-u4ZIWPmErtv1bS0bpg9_W0oZO3iPEUoGiQnCGqQzoRkx2e_XW0suvQ7yyugmTpiTIFKn-gQBRSiRamMo8ymQluiuNPHbfXlAMTbgVabsixUZXELP5u1EY-IqiZYD-DdxOXaFOvb0/s400/059.JPG" border="0" /></a> <div><div><div><div><div>A few weeks ago I spent a rainy afternoon in New York City on a shopping trip. Albeit very wet, the shopping trip was a lot of fun, I found some wonderful deals at Century 21 (cool, cool store), scouted out some future purchases at Saks Fifth Avenue (i.e. stuff I hope will one day soon appear on the racks of Marshalls or TJ Maxx given that their SFA prices were a little too steep for my budget). But without question the highlight of my my trip was a little detour into the Magnolia bakery for cupcakes.</div><br /><div></div><div>I love cupcakes. Cupcakes are usually smaller than a slice of cake so I don't feel too guilty indulging (at least that's my rationalization). This particular day, rainy as it was, I waited on the relatively short line for a (famous) Magnolia cupcake. I ordered two. I know I should only have had one but the pressure of the line behind me made it impossible for me to make a quick decision and choose between a snickerdoodle cupcake and a red velvet one. Once outside I huddled with my friends under an umbrella and ate the snickerdoodle one; not quite satisfied I greedily ate the red velvet one. The red velvet one wins...both were fabulous, but boy that red velvet one..mmmmm.</div><div></div><br /><div>Since the trip I have been obsessed with all things cupcakes. I will admit that I am really not much of a baker and I seem to have difficulty finding a home made cake/cupcake recipe that produces a light, fluffy cake/cupcake as opposed to a heavy dense one. Any suggestions?? As a result of my baking deficiencies I have turned to box mixes with a few alterations to make them more homemade tasting.</div><div></div><br /><div>One of my favorite boxed mixes is the Ghiardelli chocolate cupcake mix. The mix which I purchased at a big warehouse store included two bags of mix, two bags of frosting mix and cupcake wrappers. The first time I made the cupcakes I made it just as directed, but found it to be just too chocolaty and the frosting to be way too thick. So second time around I decided to make some slight changes. I replaced the oil called for in the recipe with 3/4 cup of sour cream and instead of using the frosting mix (I'll save it for something else...maybe sandwich cookie filling?)I made a quick sour cream butter cream. The results were fabulous! The cupcakes were tender and fluffy and the creamy vanilla frosting was just the contrast the chocolaty cupcakes needed. <img id="BLOGGER_PHOTO_ID_5413265092753281218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEice2NCVIdyW9NkZDikkS1Dpzqlhh3cf6ASBCWFRvS-UzqPY39dcxkIxeX7N2uCnUTe46TzPencZ_2dmKsX_Oh7MVqwcXwOsKyCawj65YDk9jvUalczupnzL4mkr0TbwflJd7kwA4auRjk/s400/052.JPG" border="0" /></div><div></div><br /><div><span style="font-size:180%;">Quick Sour Cream Cupcakes</span></div><br /><img id="BLOGGER_PHOTO_ID_5413265106323901554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 381px; CURSOR: hand; HEIGHT: 241px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLA_RqIwQbJ2kL7xE_60m6h1xxbmB_kTDvvxIYsfwr61shkrqi7j4qZ49OmGeOPkHJcHEgMOOVFKJdah7GCf5-BkKNQbn_u2B2gnkosIvrUSj5rd7nsSAQigUQ5yx_ltdsXptwGzMN18/s400/055.JPG" border="0" /> <div></div><div>1 pouch of Ghiardelli cupcake mix</div><div>2 eggs</div><div>3/4 cup water</div><div>3/4 cup sour cream</div><div></div><br /><div>Preheat oven to 350 degrees. Stir ingredients in a large mixing bowl until well combined. Line 12 muffin cups with the foil liners. Divide the batter between the liners and bake for 18 minutes. Cool completely before frosting.</div><br /><br /><img id="BLOGGER_PHOTO_ID_5413265083835153634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvzRo1yf20O5PnrjM_DSPBIi4NU9L1YFlNcaaAZsAqwPU5SH8VXHnhXbiZMYh5lSEamuhzYPdQJ7vvPjcxX-MALLwwzA_3YMmHFBlGt5DqI76N0Md_UGOViaAAX8mg-t9F1pysBuML3k/s400/050.JPG" border="0" /> <div></div><div><span style="font-size:180%;">Sour Cream Butter Cream Frosting</span></div><br /><img id="BLOGGER_PHOTO_ID_5413265097604611714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7iKs93ysBbhVbU_ahFc69hTWVxXrhQY2KH6b1jXiQF1SMBnDz2c1a3mCfF82wdwaib6UYSjBPOll11xO67WN8AMF7L29eUbhBVE1GhINujMV_JLWuPtkZAFytqjfHSWKncBFxDfs1qJI/s400/053.JPG" border="0" /> <div></div><div>1/2 cup butter, room temperature</div><div>2 cups powdered sugar</div><div>1/4 teaspoon vanilla extract</div><div>1/4 cup sour cream</div><div></div><br /><div>Beat the butter with an electric mixer until light and fluffy. Gradually add the sugar, beating to combine. Add the vanilla and sour cream, beat for 3-4 minutes. </div><div> </div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com5tag:blogger.com,1999:blog-7256518065176785986.post-33537828094613060792009-11-09T13:44:00.006-05:002009-11-09T14:26:39.533-05:00Tasty Buttermilk Tilapia Toes<img id="BLOGGER_PHOTO_ID_5402185989392115138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0BQx-bwYPtXBH-oUS89MgDPgdTezNqhaSLiBnezmRWifxdJa91rL6oHB-KvYstQOLz27dyBcwp-k_b8z-nmLmIb4D5l5nCFzqi_k0PVUPfcqL2i0FplrY0hUAkCbo-ySbdNAH8UAOjM/s400/007.JPG" border="0" /> <div><div><div><div><div><div>You read it right. I said Tilapia toes. Why is it that it is perfectly acceptable to say chicken fingers...fish fingers...lady fingers? What about toes? Is the word toes that unappealing? Perhaps. </div><div></div><br /><div>Call them what you would like, but today I've prepared some tasty morsels of the trendiest fish in supermarkets these days: Tilapia. Tilapia are fish from the Cichlidae family found typically in fresh water ponds, lakes and streams and in the supermarket can usually be found fresh in the fish market area or frozen in the freezer section. </div><div></div><br /><div>Tilapia's flavor is quite mild making it an appealing choice to families with children. I dare say even the staunchest fish stick hater (I happen to be one of them) will not mind the almost poultry-like flavor of Tilapia. I suppose it is very cliche to say "it tastes like chicken", but it almost does taste like a very tender chicken. The mild flavor makes Tilapia a perfect ingredient for so many dinner recipes...tacos, sandwiches, stews or one of my favorites-"Tilapi-joes".</div><div></div><br /><div>Today I've marinated the fish in a mixture of buttermilk and hot sauce, cut them into bite-sized pieces and coated with fresh bread crumbs. The bites or "toes" are then fried in a bit of butter and oil and served with your favorite ranch dressing. They're Toe-riffic...sorry I couldn't resist!</div><br /><img id="BLOGGER_PHOTO_ID_5402185983331791106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUEGA4SSomryq-KC9IqEDsaXeoYSx2mQexuNjm7YNrXTyue-IEHwQv9A1J8cwB5pZiQJzNIy6xGzlgZWI_CGi8lmf_7VNGfN_9Yx8TglOssuujfgKBw0BKMW8OasQsvvz1v5a5SlskTA/s400/005.JPG" border="0" /><br /><div></div><div><span style="font-size:180%;">Tasty Buttermilk Tilapia Toes</span></div><br /><img id="BLOGGER_PHOTO_ID_5402185993506548786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9mXliOHfM8cszBaIrVbEeCylUitRgeJC0yuWfskmLOxgLwxQIGCpQBX5suwUrfjPbvuBChcc8vvnBpsYPPL7hj5OWYKuVueS5Rb7czG4PlKljI-_u-Ls3Vk9jda4nVBfH7PyJgApmLo/s400/012.JPG" border="0" /> <div></div><div>4 Tilapia fillets, thawed if frozen, cut into bite sized pieces</div><div>1 cup buttermilk</div><div>1 1/2 teaspoons hot sauce</div><div>2-3 small whole grain rolls (I used Pepperidge Farms Hearth Baked 7 Grain Rolls)</div><div>1/2 teaspoon red pepper flakes</div><div>1/2 teaspoon kosher salt</div><div>1 tablespoon butter</div><div>2 tablespoons extra virgin olive oil</div><div></div><br /><div>Place thawed Tilapia fillets in a shallow dish. Whisk together the buttermilk and the hot sauce; pour over the fillets. Let Tilapia marinate for 15-20 minutes.</div><div> </div><img id="BLOGGER_PHOTO_ID_5402185977687546594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEOJRe49FqckKX2vFku0dOm6zttrS9u4KCUBa-ezwyGEyQLuDIFCCozKZgN3TwLmlpDkzvWiNjkit_aZyXBFj1WJ8O610ZvRTm__4pw0qs37uiuwqd3siqnKQVuPOjgDZjbeivbDwkdc/s400/002.JPG" border="0" /> <div></div><div>In a small food processor, combine the rolls, red pepper flakes and salt; process until fine crumbs. Transfer crumbs to a plate. Take one piece of the Tilapia from the marinade and coat with the bread crumbs. Repeat with remaining pieces.</div><br /><img id="BLOGGER_PHOTO_ID_5402185986300376914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1nBLNX-qs1rNsaI_6VmNKcWOeH848wV9arIFNdpM2E9Wt8JCbqD6lQZ-bCMhJ1BgNfA0wJa3Tms7vIG9wFMHZ6q31qCONo8Eiunhr-ovlbvIET_fGoggtvgdUp4stxJNfTQtW_VGT-0/s400/006.JPG" border="0" /> <div></div><div>Heat the butter and oil in a large non-stick skillet over medium high heat. When the pan is hot, add Tilapia pieces and cook 2-3 minutes per side or until golden brown outside and flaky tender inside. Drain Tilapia pieces on paper towels. Serve immediately with your favorite ranch dressing to dip.<br /></div><div><img id="BLOGGER_PHOTO_ID_5402186086895300098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDe2PKWkyIzyTji8d0oNtzlPbg95FbZnGbxFxuom9BHbqqzU9hlvm0VjaL4zvNpnvFu9GEN3kN6Q78BMNOcV-1oD_UhYPF11kKuEFu5nWQWNK5M7rnBqigKW15UuYd8r4iVqUdGZr-nW0/s400/014.JPG" border="0" /></div></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com7tag:blogger.com,1999:blog-7256518065176785986.post-87228453796516195492009-10-21T13:49:00.002-04:002009-10-21T14:04:09.287-04:00Island Style Banana Cream Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmWm9KpUC0sqMDLwN1TFcVaU6f0LzhgIOb_7j8XYV__YcV1TQe4lBpJozqv5eqwfooHBnbTQF2Bm6ZiqU3CaO1ARylSqMvkYRMR7Qi8286HieQOFdeZpC7lUxQHua6uIGiciJ2BXP9Rc/s1600-h/036.JPG"><img id="BLOGGER_PHOTO_ID_5395115502362517650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmWm9KpUC0sqMDLwN1TFcVaU6f0LzhgIOb_7j8XYV__YcV1TQe4lBpJozqv5eqwfooHBnbTQF2Bm6ZiqU3CaO1ARylSqMvkYRMR7Qi8286HieQOFdeZpC7lUxQHua6uIGiciJ2BXP9Rc/s400/036.JPG" border="0" /></a><br /><div>For me the Pillsbury Bake off has always been elusive...I just can't seem to figure out what they're looking for. Sadly I did not make the cut for the 2010 bakeoff however, they are running an alternate contest on their web site called the "Monthly challange" where each month they have a recipe "theme" and consumers can enter recipes for the chance to win $2500. This month's theme was homemade pies.</div><br /><div></div><br /><div>Well...they picked my pie as a finalist!! I need your votes...I need your friends' votes...I need any kind strangers' votes!! My recipe is for <strong>Island Style Banana Cream Pie</strong>!</div><br /><div></div><br /><div><a href="https://generalmills.promo.eprize.com/bakeoff/gallery">Vote here</a>!</div><br /><div></div><br /><div>The pie is a luscious banana cream pie laced with toasted coconut and topped with a creamy mango whipped cream....it is divine!</div><br /><div></div><br /><div><span style="font-size:180%;">Island Style Banana Cream Pie</span></div><br /><div><br />Filling</div><br /><div>1 package (8 oz) cream cheese, softened</div><br /><div>1/2 cup sour cream</div><br /><div>1 1/2 cups cold milk</div><br /><div>2 boxes (4-serving size each) vanilla instant pudding and pie filling mix</div><br /><div>4 medium bananas, cut into 1/4-inch slices</div><br /><div>1/2 cup shredded coconut, toasted<br />Topping:</div><br /><div>1 ripe mango, seed removed, peeled and cut up</div><br /><div>1 cup frozen whipped topping, thawed</div><br /><div><br />DIRECTIONS</div><br /><div>1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.<br />2. In large bowl with electric mixer, beat cream cheese and sour cream until smooth and fluffy. Gradually add milk, 1/2 cup at a time, beating until smooth. Add pudding mixes and beat until well blended.<br />3. Spread 1/3 of the pudding mixture into bottom of cooled pie crust. Top with half of the banana slices. Spread another 1/3 of the pudding mixture over the bananas covering completely. Sprinkle with 1/3 of the toasted coconut. Top with the remaining banana slices. Spread remaining pudding mixture over bananas. Sprinkle with another 1/3 of the toasted coconut.<br />4. Using the food processor, puree mango. In small bowl, fold together the mango and whipped topping. Spread mango topping over top of pie. Sprinkle with remaining coconut. Refrigerate at least 2 hours to chill. Cover and refrigerate any remaining pie.</div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com4tag:blogger.com,1999:blog-7256518065176785986.post-49180907653406444132009-10-19T09:49:00.005-04:002009-10-20T12:02:46.129-04:00Avocado Party!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdW2-BVZWvkV34vcAy4g9aIckXdOs-UnTNrxVnm2Zk5sSlehef9G8SD52wiyqDuUXINGyeI6nWyav-IjbaEc4knJd7EmI_ORuqJsQu_1d_IBbVwm9ObxY8RTHTODnWOswlzCaj4uZ_gE/s1600-h/009.JPG"><img id="BLOGGER_PHOTO_ID_5394309878664622402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdW2-BVZWvkV34vcAy4g9aIckXdOs-UnTNrxVnm2Zk5sSlehef9G8SD52wiyqDuUXINGyeI6nWyav-IjbaEc4knJd7EmI_ORuqJsQu_1d_IBbVwm9ObxY8RTHTODnWOswlzCaj4uZ_gE/s400/009.JPG" border="0" /></a> <div><div>I have previously established that I think that avocados are quite possibly the world’s most perfect food. Compact, nutrient packed, avocados are a portable nutrient powerhouse and I love them. So it should come as no surprise that I decided to host an avocado party.<br /><br />I decided to go with an Avocado Luncheon where each course included avocados. I had nine guests and it was a lot of fun!<br /></div><div>First up was (of course) guacamole. Served with multigrain corn chips, my guacamole is laced with diced tomatoes, jalapeno and cilantro. Instead of the typical garlic-which I often find harsh-mine includes finely minced shallot. For an impressive presentation I highly recommend purchasing a molcajete (mohl-ka-hey-te) which is basically a giant mortar and pestle. Ingredients are combined and served right in the molcajete…it looks so rustic.<br /><img id="BLOGGER_PHOTO_ID_5394309893775713218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrOmEeoY8REILMzM0VkenHaC5vnJMegHR-ZAxBZ-8vXZMQ8XcimX67XJt2bwtSaoVYWFUj-D7aBvV-rbOZ2hNqDEL7q9rlecOwbPAKoh50GYHjclGtxI6AxvhBC8m-cVR5fmn8cqFmg0/s400/010.JPG" border="0" /><span style="font-size:130%;"><strong>Quick Guacamole</strong></span><br /><br />2 ripe avocados, peeled, seeds removed, diced<br />1/4 cup finely diced grape or plum tomatoes<br />2 tablespoons finely chopped shallot<br />1 teaspoon finely chopped jalapeno pepper, seeds removed<br />2 tablespoons finely chopped cilantro<br />Juice of 1 lime<br />1/2 teaspoon kosher salt<br />Freshly ground black pepper<br /><br />Combine all ingredients in molcajete or medium sized bowl; mash to combine.<br /><br />Lunch was an avocado and citrus salad with a jalapeno vinaigrette. On the side were Avocado, Bacon and Sprout Sandwiches with Lemon-Pepper Crème Fraiche. Sandwiches were served on small Ciabatta rolls. </div><div><br /><strong><span style="font-size:130%;">Avocado Citrus Salads with Jalapeno Avocado Oil Vinaigrette<br /></span></strong></div><img id="BLOGGER_PHOTO_ID_5394309884370007650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKICiQ9pHSMXn0xryE0CQSjlEyDGYDLMuW1cHiBU90Zzh3kqXGCj1nv1XyTPvel9lr6SPcWAAnvLIwh8WFv456L4tkUMTpGCBhjWoamlfhABx3be41dPL8ZxlLhGxS23RoTPFrKRB9fVQ/s400/012.JPG" border="0" /><br />8 cups mixed greens<br />2 seedless oranges, peeled and coarsely chopped<br />1 large red grapefruit, peeled and coarsely chopped<br />2 ripe avocados, peeled, seed and coarsely chopped<br />Jalapeno Vinaigrette:<br />1/4 cup Avocado oil<br />2 tablespoons champagne vinegar<br />2 tablespoon lime juice<br />1 tablespoon finely chopped shallot<br />1 teaspoon finely chopped jalapeno<br />1/4 teaspoon kosher salt<br />1/4 teaspoon freshly ground black pepper<br /><br />Arrange greens on a large serving platter. Scatter the oranges, grapefruit and avocado over the greens.<br /><br />In a small food processor combine the avocado oil, vinegar, lime juice, shallot, jalapeno, salt and pepper; process until smooth.<br /><br />Drizzle vinaigrette over the salad.<br /><br /><strong><span style="font-size:130%;">Avocado, Bacon and Sprout Ciabatta Sandwiches with Lemon Pepper Crème Fraiche</span></strong><br /><img id="BLOGGER_PHOTO_ID_5394309903899859394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZXyO4P-qspXdcRjl-orXG7YVZBwKUTj9irmJUgq8xbOsrct7DBNv3z87vH6XjT9aqFkqpoqKSFiExMvkpIojHl4ns6c_dQ1k5AFO26rvsUyj89qmkoSLpPI8cTPx9qyIY6Cv89JDrt0/s400/014.JPG" border="0" /><br />Lemon Pepper Crème Fraiche:<br />1 cup crème fraiche<br />1 tablespoon finely chopped lemon zest (about 2 lemons)<br />2 teaspoons lemon juice<br />1 teaspoon freshly ground black pepper<br />1/4 teaspoon kosher salt<br />Sandwiches:<br />1 lb. thick sliced maple flavored bacon<br />2 cups sprouts, rinsed and patted dry<br />3-4 avocados, peeled, seeds removed, mashed<br />10 Ciabatta rolls, split<br /><br />In a small bowl stir together the crème fraiche, lemon zest, lemon juice, pepper and salt; set aside.<br /><br />Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Arrange the bacon in a single layer on the baking sheet and bake until crisp, about 10 minutes. Drain bacon on paper towels.<br /><br />Spread the crème fraiche on the bottom half of each roll, top with the sprouts, followed by the bacon. Spread the mashed avocado on the top half of each roll and arrange on top of sandwiches.<br /><br />Makes 10 sandwiches<br /><br />Dessert was my favorite part of the party! I debated on how to serve the avocado for dessert-I had read online that in some countries avocados are mashed and sprinkled with sugar to be eaten as dessert. That was not particularly appealing to me. I love the combination of avocado and mango so I decided to go with those flavors in a sundae. Edy’s (Dreyers in some parts of the country) makes a Tart Mango Frozen Yogurt that is absolutely amazing!<br /><br /><strong>Tart Mango Frozen Yogurt with Avocado-Coconut Sauce and Toasted Coconut</strong><br /><div></div><img id="BLOGGER_PHOTO_ID_5394309998515265922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 373px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qITBFur5RJjSK9rKcByKGQnvOrTh0K-34Z7yOSDU3m7BBz5GmmkCUvORb92uXdycu3k1Jrh3AB9dJQyQ_Ouhfw-kepub6vCXAgu7KjwnnaiXJE2LovQf3OTnxm_s8skJiR6G_ftrbGg/s400/017.JPG" border="0" /><br />1/2 avocado<br />1/4 cup Crème de Coconut (such as Coco Lopez)<br />1/2 cup heavy cream<br />5 cups Edy’s Tart Mango Frozen Yogurt<br />1 cup flaked coconut, lightly toasted<br /><br />In a blender (Magic Bullet works great here) combine the avocado, Crème de Coconut and heavy cream and blend until smooth.<br /><br />Place 1/2 cup of frozen yogurt into each 10 serving bowls. Drizzle the Avocado-Coconut cream over frozen yogurt and sprinkle with the toasted coconut.<br /><br />Makes 10 servings </div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com4tag:blogger.com,1999:blog-7256518065176785986.post-57205271857606574852009-10-06T07:43:00.007-04:002009-10-06T08:26:37.105-04:00Peanut Butter Lover's Cookie<img id="BLOGGER_PHOTO_ID_5389459064091387186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLu-dDXVsq6x3Wm4e2KOB4su_5VMhXEquRQq5_hw_FlNrXdPhyWm6FJ-nU65i0SafDcb4BF5tlv7FsKwV7Q2KiXIqtTcww3iHEKf4q1UpZA0lIKoIjxlgQZPfSsaiviJO0wSD5T-WVD4/s400/050.JPG" border="0" /> <div><div><div><div><div>I wish that I was one of those people that could eat anything. I wish also that when I baked cookies or cakes or even purchased them from the supermarket that I had that innate something that allowed you to perfectly portion treats without over indulging. What I am trying to say is that I have no self control...no ability to stop. An open package of Oreos (my true cookie love) can without much thought become an empty package. A plate of neatly stacked, homemade brownies, still warm from the oven, can become a plate of crumbs without as much as a second thought. It is for that reason that I seldom bake.<br /><br />While creating irresistible treats is one of the pitfalls of baking for me, I do still enjoy baking. I love the feeling of success felt when a batch of cookies comes out just how it is supposed to. It is a great feeling when a pie recipe, once only made perfectly by my mother, comes out just how she would have made it (well, almost).<br /><br />This past weekend I felt what I like to refer to as “the pull of the oven”. Not unlike the gravitational pull of the moon, the pull of the oven is the season, time of day or time of year, when for the taste of, the accomplishment of, or simply the smell of sweet “somethings” you are compelled to bake.<br /><br />Given my temptation shortfall, I decided that I would bake something but it would be something that I probably would not eat. Consulting my (short) list of less-preferred baked goods, I fell upon peanut butter cookies. Not that I have anything against peanut butter-nothing tastes better on a Ritz cracker-I just for whatever reason, have never enjoyed peanut butter in baked goods. My other reason for choosing peanut butter-less self deprecating-is that I have a humongous jar of “natural” peanut butter that I purchased for my daughter to make peanut butter sandwiches for school which she has since decided is too “liquidy” and she would not use it (apparently she’s a Jif or Skippy only girl-who knew?). </div><div></div><img id="BLOGGER_PHOTO_ID_5389459095419074610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 225px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOE88KtMCAAvpaNNk0PLf4inpggzXfQs6YGR2cykLW-sDE0cAs35jxf5IDDjNOcKSVDgP0vGbIUAm3MlvqHZ_tRmTRv87OlaIYh6M3dVG0H0mJEhfhPSbtVsBYOyNjNnCabNDygoOIEKA/s400/060.JPG" border="0" />Spatula in hand, I googled for peanut butter cookies looking for one that would use the most peanut butter. I found cookies that ranged from using as little as a 1/4 cup to as much as an entire jar of peanut butter. I ultimately settled on a recipe using an entire jar from AllRecipes.com. This cookie-not for the peanut butter faint of heart-packs a real peanutty flavor. Knowing that my kids would not like the crunch of added peanuts, I left out the listed 1 cup replacing it with milk chocolate chips for a “Reese’s-peanut-butter-cup-like” flavor. They came out so beautifully that yes… even I could not resist trying them. I really liked the texture; they were fluffy in the centers but slightly crisp at the edges. The taste was too peanut buttery for a non-peanut butter person such as me, but my kids really enjoyed them and recommend them highly.<br /><br />My only critique of the preparation of these cookies is that when I went to make the cross marks using a fork, the fork kept sticking. Not being a regular peanut cookie baker I don't know if that's normal or not...anyway, just watch out for that! Also I followed the suggestion of one commenter on the Allrecipes site to chill the dough in a log that way you can slice and bake. It's a lot of dough though so you might want to make a few logs. <div></div><div></div><img id="BLOGGER_PHOTO_ID_5389459072078144770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hMCtYRD6u6Ep8gl_b6uTC5hbRRhpavYlhZYyUJpek-fnKtMbm_AP1PJgPnOpCLvDcAJT_4aZ99pRgkY-IszWI9O5BcN5ZyaAUAWOL1feu-XDeqfJQgfArOcHEtbC8WUz9MpxKAQC1NA/s400/055.JPG" border="0" /><br /><div><strong><span style="font-size:130%;">The Whole Jar of Peanut Butter Cookies</span></strong></div><div>from Allrecipes.com Submitted by Kevin Ryan</div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5389459277679515106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdWQUUmRe7Clp97pcXn0nwWoPwR56N0ZkEtFxs51IplMg47vY7ltJ89fvFlPulwK9ZakCiMIJIpQYHMDlEVvtbSBmbvVESKAs6FbQe7cP2pf_gMJxxTtOOahEJjFwI8_pztN8sMOzQSY/s400/061.JPG" border="0" /><br /><div>1 cup butter, softened</div><div>1 cup white sugar</div><div>1 cup packed brown sugar</div><div>2 eggs</div><div>1 egg yolk</div><div>1 teaspoon vanilla</div><div>1(18 ounce) jar Peanut Butter*</div><div>2 cups all-purpose flour</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>1 cup chopped peanuts (which I replaced with milk chocolate chips)</div><div></div><br /><div>*Since I was using the "natural" kind of peanut butter which is very liquidy, I only used about 16-17 ounces of peanut butter.</div><div></div><br /><div>In a large bowl cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in the peanut butter. Sift together the flour baking powder and salt; stir into the peanut butter mixture. Finally stir in the peanuts (or chocolate chips). Refrigerate dough for at least 2 hours.</div><div></div><br /><div>Preheat oven to 350 degrees. Lightly grease a baking sheet. (I chose to line baking sheets with parchment paper-much easier!)</div><div></div><br /><div>Roll dough into walnut sized balls. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5389459079306405362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbGNF14bvJ-U-UIg7mZxL6bU1FJWfvn6x5iN_0woKP8ai0S9j6RhpoZc9tBApbU7Ht4Qc0E22fa14Z2y9G_Sm0Ll9RfboThFV__73BV5psrMilK5Hq2VyXeXs3qVYrnc2PT_5xsW4v-Y/s400/056.JPG" border="0" />Place on prepared baking sheet and flatten slightly with a fork. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5389459094265788578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 381px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNJmmbURtA14vfiK8k0FxqlN76rtlxAFIP2MSUqvCffH8zYWSGh3TlC0LaRqwE1wX-9DlJO-tHqNdkAue2kOIs_gj5-IQlCGXxGjOrh4wizUAE4wVK1mMb-iuK88MqyVZ9Jc7wM193CM/s400/057.JPG" border="0" />Bake for 12-15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.</div><div></div><br /><div>Makes about 5 dozen cookies.</div><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5389459280873828466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoxU-Sk1yzBM1qycmSDPdI2Xz6yZ2oALAE0wPHJWC-2Ikvb2CCd2hhV0PnGtvCBAYvwVvPBwJvhBTfilGw3hZMCr4d7gAHlvNsJ0nejZUDB3vgUvC7dX1eZUGFlDixkT2am0KuwGeSxc/s400/062.JPG" border="0" /></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com9tag:blogger.com,1999:blog-7256518065176785986.post-14403185460425322132009-09-28T20:48:00.006-04:002009-09-28T22:50:47.564-04:00Grilled Steak and Plum Pizzettes (and How I Lost The National Beef Cook Off)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeTZFy1DUwxsPItKqkrcDwx3dnW8JwZLCLOHBzvhzAx3k4zb5qs5LLw0X_41wBZhtyq1dDRY0K7Xmqi-ahrNNMPnlfrNf6j97-BDnA8PcrsorFjrat6GWFDllTkU8ov5862gpRzCoRGE/s1600-h/006.JPG"><img id="BLOGGER_PHOTO_ID_5386705300988715986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 146px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeTZFy1DUwxsPItKqkrcDwx3dnW8JwZLCLOHBzvhzAx3k4zb5qs5LLw0X_41wBZhtyq1dDRY0K7Xmqi-ahrNNMPnlfrNf6j97-BDnA8PcrsorFjrat6GWFDllTkU8ov5862gpRzCoRGE/s400/006.JPG" border="0" /></a>A few days have passed since the 2009 National Beef Cook Off in Sonoma, California. I was very fortunate enough to have been selected to participate. A few days have gone by...and I think I may be finally finished with beating myself up over my dish. Well, almost. <div><div><div></div><br /><div>The theme this year was "Sonoma Style" - meaning healthful beef dishes paired with fresh ingredients typical of Sonoma, CA. The categories were Living Well with Grilled Beef, Lean Beef in Nutrient Rich One Dish Meals, and Teens Cooking With Beef. You can see all the finalists <a href="http://www.beefcookoff.org/winningrecipe/default.aspx">here</a>. </div><div></div><br /><div>My dish was Grilled Steak and Plum Pizzettes. It is a grilled pizza with a whole grain crust topped with grilled, sliced N.Y. Strip Steak, grilled plums, Point Reyes Blue Cheese, a drizzle of honey and topped with coarsely chopped pistachio nuts. I have eaten this pizza more times than I care to share (my family has eaten this pizza more times than they care to remember) and truthfully every time I made the pizza it came out just right; the plums had beautiful grill marks, the steak was a fabulous shade of pink, the crust tender-crisp. So why when it counted did I crumble like a dried out shortcake biscuit??</div><div></div><br /><div>It was all going very well. I was confident. It was my third time at the National Beef Cook off. I knew the drill. I was even cooking on the very same grill I have at home. There was no excuse. My crust grilled better than I had anticipated given that it was not the same brand I had been practicing with. The plums? Not a problem, grilled up fine. I put my steak on the grill and watched the grill smoke up while arranging the plums and honey on the crust. I flipped the steaks, closed the grill and watched it smoke up and heard the grill flare. I panicked. It was too smoky. My meat would be overcooked. "These people have good palates..." I thought to myself, "they don't want to be eating overcooked meat." Then I made the fatal mistake. I took the steaks off the grill to rest knowing full well my carefully set timer had not gone off. I had practiced. I knew exactly how long those steaks had to grill. But I panicked. </div><div></div><br /><div>The steaks were rested for about 5 minutes (they continue cooking, right??) I carved. They sliced well, smooth, probably more an indication of a good cut as opposed to good cooking. The cook off timer announced I had 5 minutes remaining. I looked at the meat as I nervously continued to cut. I knew it was undercooked, but I had to slice it and arrange it on the pizza then grill again to melt the cheese-surely it would brown up then. I fanned the steak, crumbled the cheese and added the nuts. I slid the pizzas back onto the grill. The cook off timer announced that I had 1 minute remaining. I peeked in...still raw. I had no more time. I transferred the (mooing) pizzas to my elegant white serving platter. </div><div></div><br /><div>The emcee for the afternoon, chef <a href="http://www.chamberlainsrestaurant.com/main.html">Richard Chamberlain of Addison Steakhouse</a>, one of Dallas' top restaurants, came over to see my entry. Our eyes met. I saw his horror. I hope he saw mine-I hope he knew that I knew my steak wasn't cooked. He kindly commented on the beauty of the rustic crust, the delicious smell of the plums. But guess what? It was not a dough or plum cook off. As I watched with horrified regret and visions of judges spitting pizza into their napkins, my entry went to the judges. My husband and my assigned cattlewoman hostess, Lisa, tried to reassure me. But I knew. I only hope for the judges' sakes my dish was quietly disqualified so they did not have to eat my raw entry. I am so sorry judges.</div><div></div><br /><div>I hope you will try making my recipe-it actually <em>is</em> tasty when properly cooked.</div><div></div><br /><div>I really don't mind losing. The other entries looked delicious and I could very well have not won with a perfectly cooked entry. But it would be so much easier to lose if I felt that I sent to the judges the best possible Grilled Steak and Plum Pizzettes that I could have.</div><br /><img id="BLOGGER_PHOTO_ID_5386705290876668370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSARMvPhz-BjNsjGG1XUVKTaWgDaAemdIKFjpcZyGLUmvkgtSpoiPf7zjf_JezTJHx8C4CTgfLhxJ-bRUHQHyennGKs5L2_1CVomWPd6_EylPKCItB09dCSL_Qn4DNVkDIBrykYFYi1eU/s400/023.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5386705285783806898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2Gb6qA-EEmogQ5wq-eruBCjEtPVcV8wr9rNsX8NWc0FTPfyoHG-wQiKqXOOSwVCrK_qsH4Sazsscqw6cuyTIsNq8acxfY7EJXnxWscKGGkCuUuKsg90N8CJncy3ll07eYETPSU_m8Zo/s400/022.JPG" border="0" /><span style="font-size:85%;">(My compliments to the professional food stylists at the Cook Off-you made it almost look edible)</span><br /><div></div><br /><div><strong><span style="font-size:130%;">Grilled Steak and Plum Pizzettes</span></strong><br /><br />1 pound whole wheat pizza dough<br />1 tablespoon extra virgin olive oil, plus additional to brush the grill<br />2 boneless beef loin strip steaks (about 1 1/4 pounds)<br />2 red plums, each cut into 12 slices<br />2 tablespoons Wildflower Honey<br />1 cup crumbled Pt. Reyes blue cheese<br />2 tablespoons coarsely chopped pistachio nuts<br />1 teaspoon Salt<br />1 teaspoon pepper<br /><br />1. Divide the dough into 4 equal pieces and flatten each into a 6-8 inch disc; brush both sides of each disc lightly with the olive oil and grill on a medium-hot grill just until grill marks appear, about 2 minutes per side and then set aside. Grill steaks 9-11 minutes over medium-hot grill (turning occasionally), remove to cutting board and let rest for 5 minutes.<br /><br />2. Lightly (and carefully) grill plums on both sides on a well oiled grill then fan 6 slices over each grilled crust; drizzle the plums with the honey. Carve the steaks into 1/4 inch thick slices and fan over and/or between the plums, season with the salt and the pepper, evenly dividing.<br /><br />3. Crumble the blue cheese over the sliced steak and sprinkle with the pistachio nuts, evenly dividing. Return pizzettes to the grill, close the cover and cook until the cheese is melted about 2 minutes. </div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com7tag:blogger.com,1999:blog-7256518065176785986.post-43134069210853885182009-09-15T07:23:00.004-04:002009-09-15T08:14:21.148-04:00Grilled Guajillo Chicken<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4_-4NKcVK1N1-hR1t8P-ocH1ytNOIOIcwa1Cq2zjmp6LaWOOt1yrgoebORLMwTmW_GYWDVpwdMC4BqV_w78AYFmSB5cgujWHqNifn_-rRPbe1-swM3uQerVlT9ZxDHCeam9WfJBYfes/s1600-h/021.JPG"><img id="BLOGGER_PHOTO_ID_5381665737190458018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4_-4NKcVK1N1-hR1t8P-ocH1ytNOIOIcwa1Cq2zjmp6LaWOOt1yrgoebORLMwTmW_GYWDVpwdMC4BqV_w78AYFmSB5cgujWHqNifn_-rRPbe1-swM3uQerVlT9ZxDHCeam9WfJBYfes/s400/021.JPG" border="0" /></a> <div><p>Guajillo. Don't you just love saying it? Gwah-Hee-yo.<br /><br />I have never actually worked with dried peppers before. I've worked with dried mushrooms (which I love), but I have always been rather intimidated by dried peppers. But on a recent trip to the supermarket I threw caution to the wind and decided to buy a package of guajillo peppers and a package of ancho peppers. </p><p><img id="BLOGGER_PHOTO_ID_5381665730172634258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfowbZvbCDd748RkOhLc1rRs_7TtvTXB6XdePafrI5XdG0k2fKOKXWk417fiG2NwNcLQL0Mi6R892wyR9uV4lk_k1DNJg7snxQ0X1i7om4lh-XJAvV1ipekc5xnRDozY-6SEOD0CzKLL0/s400/024.JPG" border="0" /><br />First up are the guajillos. Easier to use than I had thought, they are an inexpensive way to provide some great flavor to your dishes. They are a mild pepper rating about 2 or 3 on the hot scale-with 10 being super hot, so if super hot is what you're looking for these are not the peppers you want. But if you're looking for a nice smoky flavor, a hint of spice, and some nice color, these peppers deliver on all counts.<br /><br />The peppers have a leathery skin and need a bit of soaking to reconstitute. Be sure to wash before using and trim the stems before placing in boiling water to reconstitute.<br /><br />I had an abundance of thin sliced chicken cutlets in my freezer and decided to make use of them, so I thawed and marinated them in a guajillo based marinade then grilled them. Paired with yellow rice and sauteed peppers they made a quick tasty dinner. I also shredded one and added cheese and green onion placed between two whole wheat tortillas for a tasty quesadilla for one of my picky eaters...yummy.<br /><img id="BLOGGER_PHOTO_ID_5381665748141416722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 282px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfvLY4uEpPce9HyGmz1GKLQdQ1vPlr6p44KjAyXSCYnU3ZF5yh9INWqGYs9ck7Wmj0z6TJjnbRRPsDjvKbMymLbaKwJapPwDb7UKYF9Jui2H0zU-DdcU57dUCe7nqYzjYI0JbrcrY6v8/s400/007.JPG" border="0" /><br />Guajillo Grilled Chicken<br /><br />4 dried guajillo peppers, washed<br />1 cup boiling water<br />2 tablespoon extra virgin olive oil<br />1 tablespoon tomato paste<br />2 teaspoon honey<br />2 tablespoons balsamic vinegar<br />1/4 teaspoon ground cumin<br />1 teaspoon salt<br />6 boneless, skinless thin sliced chicken cutlets<br /><br />Place the guajillo peppers in a small bowl and cover with the boiling water. Cover the bowl and let peppers sit for 15-20 minutes, until tender.<br /><br />Transfer the peppers and 1/4 cup of the water to a food processor (reserve the remaining water). Add the oil, tomato paste, honey, vinegar, cumin and salt; process until smooth. Place the paste and the remaining water into a zipper top plastic bag along with the chicken; shake well to combine. Let the chicken marinate for at least 30 minutes.<br /><br />Preheat a grill to medium high heat. Remove the chicken from the marinade and place on the hot grill, discard marinade. Grill chicken 2-3 minutes per side.<br /><br /><img id="BLOGGER_PHOTO_ID_5381665740522548930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 385px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZQkH2cZE7EN7c2fvm5tJhJbr8WAE3iC8HQ8IyHm0-G12FJaBDpqHlv1t2E1q6jlVTzGe5U126gBZmeU6tjkSS5U-Km9y3fGgQp1jGrTPhyX2p8zC_RNc6UuV3yxC1_-Yw_1ikCSJMxo/s400/010.JPG" border="0" /></p></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com4tag:blogger.com,1999:blog-7256518065176785986.post-79164457586553188562009-09-02T17:11:00.007-04:002009-09-02T17:37:32.003-04:00Lunchboxes Filled with Love<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9DnDu4COZdgH9w3qrfodp9lnIlxXM24btG068Fzb4m0bJYTPTxcRq4DijkEdYZDt4YdKFk46NBzMlekOvib1JDmCrEx5UW4mSFEuz5Emcfec9cutGawnlj07Tt9AA0Lz_WMujMjtAyw/s1600-h/030.JPG"><img id="BLOGGER_PHOTO_ID_5376984302135771170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9DnDu4COZdgH9w3qrfodp9lnIlxXM24btG068Fzb4m0bJYTPTxcRq4DijkEdYZDt4YdKFk46NBzMlekOvib1JDmCrEx5UW4mSFEuz5Emcfec9cutGawnlj07Tt9AA0Lz_WMujMjtAyw/s400/030.JPG" border="0" /></a><br /><div><div><div><div><div>I know the Staples commercial with the Dad dancing gleefully down the aisle of a Staple’s store tossing back to school supplies into a shopping cart would lead one to believe that most parents cannot wait for their kids to go back to school, but you know what? I’m not all that gleeful about it.<br /><br />I really miss my kids when they go back. And now as they are getting older they are often seldom home because of assorted activities, friend gatherings and now my oldest has a job. So truthfully I really kind of like summer when they are around just a little bit more. But like it or not it is time to send them back to school. Two of my kids have already started and one starts next week.<br /><br />When I was a kid my mother made bologna and American cheese sandwiches on soft white bread on Sunday nights. Helping her, I would usually slice the bologna into quarters so it could be arranged on the bread in a square (I hated cold cut overhang-is that obsessive compulsive?) She tucked the sandwiches in plastic bags and tossed them in the freezer and each morning, assembly line style, we would grab our sandwich, an apple and a small package of pretzels (sometimes we got cookies) then toss it all in a brown paper bag (I tossed it in my Brady Bunch Lunchbox in the early years). </div><div></div><div></div><div>I don’t quite have the assembly line system my mom had and truthfully my kids do not always like to take their lunch…and certainly only my youngest has a lunchbox (albeit a Vera Bradley one which really looks more like a purse). But lunch usually is not too much different than what I got: a sandwich-but now it is turkey and American cheese on wheat, an apple, pretzels and the occasional treat. Today I have made two treats which I will likely slip into plastic bags and freeze for lunches. Whether I toss these treats into a lunchbox or simply serve them up <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">after school</span>, hopefully my kids will get the message that in school or out of school I love them.<br /><br /><span style="font-size:180%;">Maple Almond Cinnamon Chip Banana Bars</span><br /><br />2 1/4 cups all purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />3/4 cup butter<br />1/2 cup sugar<br />1/4 cup brown sugar, light, firmly packed<br />1/4 cup maple syrup<br />2 medium bananas, peeled and mashed<br />1 egg<br />1/2 cup sliced almonds<br />1/2 cup Cinnamon chips<br /><br />Preheat an oven to 350 degrees. Line a rimmed 15 ½ x10 ½ inch baking pan with parchment paper.<br /><br />In a large mixing bowl whisk together the flour baking powder and salt. In another large mixing bowl beat together the butter and sugars with an electric mixer until light and fluffy, about 3 minutes. Add the maple syrup, bananas and the egg, beating until combined. Add the flour mixture a little bit at a time, beating after each addition until combined. Stir in the almonds and cinnamon chips.<br /><br />Spread the batter evenly over the prepared pan, don’t worry if it’s not perfect just spread it as evenly as possible. </div><img id="BLOGGER_PHOTO_ID_5376984260490046914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oda8nj_Bb5HTyAnVALt_eVehIhZTUaxR_xO0Fulssqb_ktkGiBICA67WITbx8_TgQ9zvAhxGZj_NfJwPnOC3ZrEDFE4xvAJHJA6-kk1rpks66RhaWaj7fmLANSSznUM0H7nrI-lQa4c/s400/020.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5376984269825884130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7Qixnd0Cuv7g7zSwN4hR0wQu5AE4a6J1yaqbXverrmxEL0BcEUylkTgFn8dWzrfjc7i-S71NnxDI3DFhSefYq4PXDuCnjc1CqofPQUuKYMWUCaZH0PkCiy3lu4w9SznCY1QR3LfFS_U/s400/021.JPG" border="0" />Bake 15-20 minutes or until golden brown. Cool completely before frosting or cutting into squares. Store bars in a covered container.</div><div></div><div><em>Note: bars are very thin...if you would prefer slightly thicker bars, bake them in a 13x9 inch pan.<br /></em><br />Brown Sugar Cream Cheese Frosting (optional)<br /><br />1(8 ounce) package of reduced fat cream cheese<br />1/3 cup brown sugar<br />1 teaspoon maple syrup<br /><br />Combine all ingredients in a mixing bowl and beat until smooth.<img id="BLOGGER_PHOTO_ID_5376984283709858546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 381px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9cxdHDBI9jWPyw5amsBsXGHbJRjhS3rNkKvFWEJSSIyWTxOMLDFq_PQkC246wDA-3aRvVADSwhNGqmvHXjgq6p6RDcEH-Xq8rr2H5BW8Vk0EyPfW4VNHoyyhmKSR5PR8egLxFsfo2Jo/s400/025.JPG" border="0" /> <div></div><div></div><br /><div><span style="font-size:180%;">Crispy Peanut Butter Lunchbox Bars</span></div><br /><img id="BLOGGER_PHOTO_ID_5376984290597719954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOw7tlQypCSXjb264mScd0vLvx2aHT0P9bNYcmg_r_X48xLBa-RnVKAIsKfyxqMNyM-tVDspTBi9481cXo4KCKC6BvTqD-wURrjB8h6Oi2aI0j8S7bAbCe5SgbCis_GJNjT9x9UfcGdk/s400/029.JPG" border="0" /> <div></div><div>1 cup creamy peanut butter</div><div>1 cup marshmallow topping</div><div>4 tablespoons butter</div><div>3 cups puffed rice cereal</div><div>4 ounces dark chocolate</div><div></div><br /><div>Lightly spray an 8x8 square dish with cooking spray.</div><div></div><br /><div>In a large saucepan melt the butter, marshmallow topping and butter, stirring to combine.</div><div></div><br /><div>Stir in the puffed rice cereal. Press the mixture into the prepared dish. Let cool completely before cutting into squares.</div><div></div><br /><div>Melt the chocolate in a glass bowl placed over a pot of simmering water. Using a knife, drizzle the chocolate over the squares. Let the chocolate firm before eating (unless you really can't wait). </div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com5tag:blogger.com,1999:blog-7256518065176785986.post-395937659425126132009-08-27T20:39:00.005-04:002009-08-27T21:48:20.753-04:00Barefoot Contessa White Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSuqnuRvoySWYQK1_j4_ofM4-L_vSLosRpDAdBrl-DZXRmKDfKf1txJpGchiYXSYGR45WF8UKfvoBlaxuYbK9CxclQ4wgDlzTBvI-BWSmRKbKEsm7g6pWs0pJPKJOfh9piVdWJu2M8ug/s1600-h/010.JPG"><img id="BLOGGER_PHOTO_ID_5374823520112079538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 397px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSuqnuRvoySWYQK1_j4_ofM4-L_vSLosRpDAdBrl-DZXRmKDfKf1txJpGchiYXSYGR45WF8UKfvoBlaxuYbK9CxclQ4wgDlzTBvI-BWSmRKbKEsm7g6pWs0pJPKJOfh9piVdWJu2M8ug/s400/010.JPG" border="0" /></a>It's Barefoot Thursday! <a href="http://barefootbloggers.wordpress.com/">Barefoot Thursday </a>is the day when a group of food bloggers (known as <a href="http://barefootbloggers.wordpress.com/">"Barefoot Bloggers") </a>with deep admiration for the Barefoot Contessa-Ina Garten, all prepare a delicious recipe from one of her many cookbooks. This week's recipe was chosen by Andrea of <a href="http://nummykitchen.blogspot.com/">Nummy Kitchen</a>. <div><div><div><div></div><br /><div>We are a pizza family. Some of my best memories involve pizza. The very first "meal" I ever purchased with my very own money was a slice of cheese pizza and an icy cold coke from Salvatore's pizza in East Northport, New York; I was eight and I remember feeling incredibly proud when I dropped the crumpled bills on the counter to pay. My favorite college meal was a (huge) slice of Rocco's pizza and 1/2 chicken Parmesan hero that I would split with my roommate Ginger in the Bronx, New York. After getting engaged my now husband and I grabbed two slices of Sicilian from Umberto's on Long Island before heading to a friend's baby shower (that remains my favorite slice of pizza to this day).</div><div></div><br /><div>Last summer when I was getting my new kitchen put in I experimented a lot with cooking my own pizzas on the grill. I burned quite a few, but all in all they came out great. (In fact one of the pizzas I came up with then was a steak pizza which I will be preparing at The National Beef Cook off in Sonoma in a few weeks...so I was happy to make this barefoot blogger pizza in order to have a little bit of practice with dough stretching!) </div><div></div><br /><div>I was actually a little skeptical about this recipe which is essentially salad on a pizza but I must say it was fabulous! I made a few changes...I did not have arugula so I substituted fresh baby spinach and I just cannot stomach goat cheese so I substituted Manchego cheese-not really the same texture as the goat cheese, but I was happy with the results. The lemon vinaigrette was an absolutely wonderful complement to the cheeses on the pizza. I added some thin slices of plum tomatoes from the local farm stand to one of the pizzas and that was delicious too. Making pizza at home has really never been easier...while making a homemade crust is wonderful, I am grateful that most well stocked supermarkets carry ready to stretch doughs to make pizza creation at home a snap!</div><img id="BLOGGER_PHOTO_ID_5374823526230354722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCi4D_2qbvhV8M9BDpGwzhgoxSVp5bfffHIO6Wf8O088znA-Czip42RJs3xWJBLRD-Enr6RoL4qunI2zcnjARsZSHcM2w7GEHzLm483PB3hHK3vd525KgQq8tadEBnPqtOHbd4IyCkQ2s/s400/014.JPG" border="0" /> <div></div><br /><div><span style="font-size:180%;">Barefoot Contessa's White Pizza</span></div><br /><img id="BLOGGER_PHOTO_ID_5374823511700930082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 365px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfzu5_oPPlszeOr_JqprmxMOBaETKOV_bbl7AUt7KEQB55__OVSv7fakGcgGdoeLK651muRgWtXaOGGEg8zp7NsmCMfhyphenhyphenP5zuBBQI56ElbAZ1Iu_1VZLfOg50a40_RJLtXFOA_2pPvAw/s400/007.JPG" border="0" /> <div></div><div>Ingredients<br />For the dough:<br />1 1/4 cups warm (100 to 110) water<br />2 packages dry yeast<br />1 tablespoon honey<br />Good olive oil<br />4 cups all-purpose flour, plus extra for kneading<br />Kosher salt<br />4 cloves garlic, sliced<br />5 sprigs fresh thyme<br />1/4 teaspoon crushed red pepper flakes<br />For the topping:<br />3 cups grated Italian fontina cheese (8 ounces)<br />1 1/2 cups grated fresh mozzarella cheese (7 ounces)<br />11 ounces creamy goat cheese, such as Montrachet, crumbled<br />For the vinaigrette:<br />1/2 cup good olive oil<br />1/4 cup freshly squeezed lemon juice<br />Freshly ground black pepper<br />8 ounces baby arugula<br />1 lemon, sliced<br /></div><br /><div>Directions:<br />Mix the dough.<br />Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.<br /></div><br /><div>Knead by hand. </div><div><br />When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. </div><div><br />Let it rise. </div><div><br />Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.<br /></div><div>Make garlic oil. </div><div><br />Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.<br />Preheat the oven to 500 degrees. (Be sure your oven is clean!)<br />Portion the dough. </div><div><br />Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.<br />Stretch the dough. </div><div><br />Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) </div><div><br />Top the dough. </div><img id="BLOGGER_PHOTO_ID_5374823491811870818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdGRK3VhfhP3Qgm8gR1Gwa6XeofJur8rRPuwJkFZT5KRxT0thXAEfDFjDCdeyBvWsj_-WXLfTXc80lNL0FSK1Li7zijsH5GUwiJmRq0xs1vmkyLm3aFz6TgjM0a-kMVsf66vNXwO-vJE/s400/002.JPG" border="0" /> <div>Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. </div><div><br />Make the vinaigrette. </div><div><br />Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. </div><div><br />Add the greens. </div><br /><img id="BLOGGER_PHOTO_ID_5374823503796904146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 356px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxYdyQFAsiID0WlmI3lbC8JrssTfrir8Y_ICoAK3MQrR1xCZzjqt_jBXKMFG_Wch01RXiQoiXrFvhoQGxXEAXHwDdAsWaAp94QBmzKEPMP5aQioc3Y8PBgQDrS0Op4UEfeFhxtXSmQ0c/s400/003.JPG" border="0" /> <div>When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately. </div><div><br />TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop. </div><div>TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.<br />TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active. </div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com8tag:blogger.com,1999:blog-7256518065176785986.post-12529500488125668042009-08-25T23:02:00.004-04:002009-08-27T20:38:16.084-04:00Quick Beach Tortellini Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSie9DVTSdsg_0wAVZqe3RbyDRD31orOXnWKDoL26YTH4gZT8ph32DnnT_CLgLJpQXtyKfRaDWbRdhLZG_quVbRBZXTTPWs5oP-g_S7-ETE60r_I5CRIJ-cxmzrLUFujK-SbuThShArAE/s1600-h/033.JPG"><img id="BLOGGER_PHOTO_ID_5374111767119564658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSie9DVTSdsg_0wAVZqe3RbyDRD31orOXnWKDoL26YTH4gZT8ph32DnnT_CLgLJpQXtyKfRaDWbRdhLZG_quVbRBZXTTPWs5oP-g_S7-ETE60r_I5CRIJ-cxmzrLUFujK-SbuThShArAE/s400/033.JPG" border="0" /></a> <div><div><div><div>As summer eases to its inevitable end, I find myself rushing to squeeze in the forgotten fun things I had placed on the summer bucket list. This past weekend my daughter danced at a Celtic festival in Mystic, CT which I'm thrilled to report allowed us to sneak over to my very favorite summer eating place: Abbott's Lobster in the Rough. </div><div></div><br /><div>Nestled on Connecticut's shoreline in cozy Noank, CT, Abbott's is a true summer treat...they serve assorted seafood including my "dream about it all winter long" favorite meal: Hot lobster rolls on toasted buns with melted butter...mmmmm. Maybe we can squeeze one more trip in before they close in the fall...</div><div></div><br /><div>We made one last trip to the beach before school starts...just the sound beach-I was too afraid of hurricane waves to go to the ocean beach...I know, wimpy. I tossed together a tortellini salad to use up some tasty summer plum tomatoes and some Avocado oil from the supermarket. I think you'll love the rich flavor the avocado oil gives the salad-but if you can't find it in your supermarket olive oil would make a good substitute.</div><br /><img id="BLOGGER_PHOTO_ID_5374111773905165954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4nlqd6pzXwkntLXi6Up8ZdgWQEhVi0JlrEqx4dmuORIWoSPp9DIQUsPZMjPSrnn5HpOYChj42EZ35tzdFN70jA0G7ONEWvwWJczGrMV44YCXwipbZpgizGIY_iyMnyXL8Vp-oG6VJb8/s400/035.JPG" border="0" /> <div></div><div><span style="font-size:180%;"></span></div><div><span style="font-size:180%;">Cracked Pepper Avocado Lime Tortellini</span></div><div><img id="BLOGGER_PHOTO_ID_5374111744510319154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaEfEUA0uE1UfoeDo1mbw3keeaRl-2qr7pr039YjOB2-r5Pkd3W3cnriuVgWHjbTA8MuFTeB-b7i1AizC5u-wT5zAH1pcHT8HHYpmvKebt3O0BctgndMW1N2vz42sHEpdrrZHQ-lwp-8/s400/028.JPG" border="0" /><br />4 plum tomatoes</div><div>2 cups coarsely chopped baby spinach leaves, packed</div><div>1 lime</div><div>1 teaspoon kosher salt</div><div>3/4 teaspoon freshly ground black pepper</div><div>9 ounces cheese filled tortellini</div><div>1/2 cup small diced cooked chicken</div><div>1/4 cup avocado oil</div><div>1 avocado, diced</div><div></div><br /><div>Dice the tomatoes and place in a large bowl with the spinach.</div><img id="BLOGGER_PHOTO_ID_5374111737371586130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53_tkaLd2FAxh3qv_Mz-sab0KABwZ7U_8uJSGDxMmiboXySBPMvIICPkdmjg4_qJtgPscYEujJb0YsdI-et7kZSlshW_web6O6iYooxTAYDrrf3mw3RjYIXIOS8HfigQa_ID_EtYyAnY/s400/025.JPG" border="0" /> <div></div><div>Remove the zest from the lime and finely chop; add to the bowl with the tomatoes. Squeeze in the juice from 1/2 the lime. Stir in 1/2 teaspoon of the salt and the 3/4 teaspoon of pepper.</div><div></div><br /><div>Cook the tortellini according to package directions just until tender, drain and stir into the bowl with the tomatoes and spinach. Stir in the chicken, avocado oil and the remaining salt. Gently stir in the avocado and squeeze in the juice from the remaining lime half. Serve at room temperature.</div><div></div><br /><div>Yield: 6 servings<img id="BLOGGER_PHOTO_ID_5374111758148453634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Md7C0PqgdjoBe1wvZ4lhJ9T2nVIl972yK1k5YdQsSlOJCwnM_TCzlUcXty_k9P2mBr4S-JmvWxpDYL4BPq7suQWWN7Bt900pV_U9nUZ0afXn4XZi2slB25og3O2gwTIsbtkVx0Np1HI/s400/031.JPG" border="0" /></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com7tag:blogger.com,1999:blog-7256518065176785986.post-25678961723268655512009-08-13T07:36:00.000-04:002009-08-13T07:37:05.636-04:00Barefoot Bloggers...Mango Banana Daiquiris<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGb1bl-a-PrnemoVBuYSEp4N8nDOykjUrSaKD3hXBQ45RXkfxJao8sgcQ9SHz11Ha7P-Tm1kbXzE8XF2zRKcriSbmmsqtbMsnQbfoSHEopvBBCBtDrAvnUGOqzfYxoOIDpfOHh9TWItg/s1600-h/041.JPG"><img id="BLOGGER_PHOTO_ID_5366932839083978466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 363px; CURSOR: hand; HEIGHT: 285px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGb1bl-a-PrnemoVBuYSEp4N8nDOykjUrSaKD3hXBQ45RXkfxJao8sgcQ9SHz11Ha7P-Tm1kbXzE8XF2zRKcriSbmmsqtbMsnQbfoSHEopvBBCBtDrAvnUGOqzfYxoOIDpfOHh9TWItg/s400/041.JPG" border="0" /></a> Today is Barefoot Thursday! That day when food bloggers near and far all prepare a delicious recipe created by the beloved Barefoot Contessa herself, Ina Garten. Why don't you <a href="http://barefootbloggers.wordpress.com/">join us</a>?<br /><br />Not sure if anyone noticed but in bit of overzealous excitement (it was my turn to choose) I posted this last Thursday. Then I surfed around fellow barefoot bloggers blogs and noticed not a single one posted. Why? Because I was a week early!! Ooops! This week's recipe is for Mango Banana Daiquiris and they were just the island treat I needed. I am a mango freak...I love them! I could eat them breakfast lunch and dinner and now I can drink them in between.<br /><br />When I selected this week's recipe (yes! it was my turn to choose) I knew that I would just be getting back from our Caribbean cruise and I just knew I would need a little something to bring me back to the islands if only for just a few moments! It was unfortunate that my drink was not served to me as I lounged on my deck chair by the pool or that I didn't have fabulous Daiquiri glasses to serve them in, but they were nevertheless delicious. I prepared one batch with the rum for the adults and one batch sans liquor for the kiddies. I have to say I would love to drink one of these every morning (without the rum of course!).<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5366932833054561922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheo8OiKDau5uVhz7Ia4cioQX94prhSJ8w0C6ytinb6PfT8weLkTSK1hyphenhyphen8rB2YlFTXZ-guShPIfh-GADg1oxs3c1udzm1LnzZEybPVwVXtL_mifoqV8eLxzAESLtgPqLNdW9FQL9LIQ7P4/s400/036.JPG" border="0" /><br />Here's a few super tips on selecting mangoes from your supermarket:<br /><br /><p align="left"><em>Look for mangoes with multiple colors-reds, yellows and a touch of green on<br />them.<br />Mangoes should give slightly when you press on them...not too much<br />though as you don't want them to be mushy.<br />Avoid mangoes with blemished skin, try to find smooth, undented fruit.<br /></em></p><strong><span style="font-size:180%;"></span></strong><p><strong><span style="font-size:180%;">Mango Banana Daiquiris</span></strong></p><strong>By Ina Garten</strong><br /><br /><img id="BLOGGER_PHOTO_ID_5366932841906819330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnU5JmmrFIolKq_D8zhp2ZSOcItFl53-16OzsGnHvSWgollvbTPHJ5Pnt_kOuBwdlr4hwxd7lDDm5w4UhBOuzc2GO1gtXazQrgOrGNnWy0XGyxrmDmQrYJiYOZjmcSngUANxSoWJNLZFI/s400/044.JPG" border="0" /> <strong></strong><br />2 cups chopped ripe mango (1-2 mangos, peeled and seeded)<br />1 ripe banana, chopped<br />1/2 cup freshly squeezed lime juice (4 limes)<br />1/4 cup sugar syrup*<br />1 1/4 cups dark rum<br />Mango slices for serving<br /><br /><br />Place the mango, banana, lime juice, sugar syrup and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice cold in high ball glasses with mango slices.<br /><br /><br />*to make simple syrup, heat 1 cup of sugar and 1 cup of water in a small saucepan until the sugar dissolves. Chill.<br /><br />Here's a little St. Thomas shot...ahhhhh...I need to go back...<br /><br /><img id="BLOGGER_PHOTO_ID_5366932849826646514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 373px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymPYKhFjOYhUGLO3EZgyIv788dZoxI12v6Nev-heYBE1bk4hCL4aacP_CfUBCUQMdDPLDPUNVsBf3aozW0ITQ_2tppt_ATWqYcBrm4E9ZRzIokOzC35PPQcOq08l6TizUFYGFtw5QaoE/s400/024.JPG" border="0" /> </div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com21tag:blogger.com,1999:blog-7256518065176785986.post-74357405932456483072009-08-06T22:43:00.006-04:002009-08-07T19:49:51.993-04:00Chicken and Potatoes from The Next Food Network Star<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT8m0NlAEAI-erSMMoTubi54gsZ9dKDAb6RYQzf7-3HSuZOlGEhQNLutHZaMT9RmtUGkwS6ng0511syPy-u7bZw5D3LsljUGkLahx8dkMg1fm3aot4RSfe7ki0YZ21T8n6V4AxZdufCA/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5367367835339857538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvT8m0NlAEAI-erSMMoTubi54gsZ9dKDAb6RYQzf7-3HSuZOlGEhQNLutHZaMT9RmtUGkwS6ng0511syPy-u7bZw5D3LsljUGkLahx8dkMg1fm3aot4RSfe7ki0YZ21T8n6V4AxZdufCA/s400/004.JPG" border="0" /></a>Sadly I am back from vacation and I am seriously resenting not being waited on hand and foot. What I would give right now for a friendly fellow to walk by and offer me a drink in a coconut shell...ah well...I guess my cup of green tea will have to suffice.<br /><div></div><br /><div>I spent the morning at the supermarket restocking and I spent last night catching up on my Tivo. I was excited to see that the contestant I was rooting for on The Next Food Network Star, Melissa, took home the title. Aside from being impressed with the fact that she has 4 children under 4 and she still has the energy to <em>want</em> to be the Next Food Network Star I just really like her-she has a very friendly personality.</div><div></div><br /><div>For her pilot show on the finale she created a "four step chicken" with some rather tasty looking potatoes that I just had to try. The chicken is really just your basic sauteed chicken with a pan sauce so that wasn't what attracted me to her dishes it was the potatoes. She made some delicious looking mini gratins in a muffin tin that I just had to taste.</div><div> </div><div>I only made two slight changes to the chicken recipe: shallots instead of red onion and rosemary instead of thyme. For the potatoes I followed exactly except I did not peel the potatoes...I'm a skin girl. Melissa served the chicken on a bed of spinach-which I love, but I happened to have some beautiful summer squash from the farmer's market so I made that instead.</div><div></div><br /><div>I could not believe how simple and how delicious the potatoes were.(The chicken was good too, but I sure did love those potatoes). I know that I will be making these potatoes a lot...there are just so many ways that you could change them up: cheddar and a little Southwest seasoning for a Tex-Mex version, perhaps some blue cheese and walnuts to pair with a nice steak.</div><img id="BLOGGER_PHOTO_ID_5367367843814387042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9oJebEKIMnqgBUR8Ct8nx1Q9JPVZZjtLvfhGizGLjNtHoIxMCZf8jEL8FxYyE865pxSiG7XTlIkYw5kLJawckYa17474BpBp9n3D93ME5kx3diM4dlIv9V21afMYUVDz9fRSlPyPlS4/s400/006.JPG" border="0" /> <div></div><div>Delicious!</div><br /><img id="BLOGGER_PHOTO_ID_5367367838175459122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPScdX3Bw0Y5LY3WU-DgbuOVMP9-FPIc5dRXUyFFSHRYh6a97QS9p6c1J9lhahKZ3Eum7DJfw76cLQIHZAIIP4RsRPzp0jeupNk6TBo7bMXpk7-k1PPxNTS9wecHOrc0FyV0wAVyfoS8/s400/009.JPG" border="0" /></div><div> </div><div><span style="font-size:180%;">Rustic Lemon Onion Chicken</span></div><div>by Melissa D'Arabian</div><div><br />4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)<br />1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped<br />Salt and freshly ground black pepper<br />4 tablespoons olive oil<br />1/4 cup all-purpose flour<br />1 red onion, thinly sliced<br />1/4 cup white wine, optional<br />1 cup chicken broth<br />3 lemons, juiced<br />1 to 2 tablespoons butter<br />Spinach "bed", recipe follows<br />Directions<br />Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.<br />In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.<br />In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.<br />Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.<br />Arrange the chicken on serving plates; Spoon the sauce over the chicken and serve.<br /></div><div></div><div><span style="font-size:180%;">5-Minute Individual Potato Gratins</span></div><div>by Melissa D'Arabian</div><div><br />Vegetable spray<br />2 large russet potatoes, roughly peeled and thinly sliced<br />1/2 cup grated Swiss cheese<br />2 green onions, finely chopped<br />Salt and freshly ground black pepper<br />3/4 cup heavy cream<br />Directions<br />Preheat oven to 375 degrees F.<br />Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.<br /><br /><span style="font-size:180%;">Quick and Easy Sauteed Summer Squash</span></div><div>by me!</div><div> </div><div>2 teaspoons extra virgin olive oil</div><div>2 teaspoons butter</div><div>1 teaspoon minced shallot</div><div>1 small yellow summer squash, cut into 1/4 inch thick slices</div><div>1 small zucchini, cut into 1/4 inch thick slices</div><div>1 tablespoon finely chopped fresh rosemary</div><div>1/4 teaspoon kosher salt</div><div>1/4 teaspoon freshly ground black pepper</div><div> </div><div>Heat the oil and the butter in a 12 inch non-stick skillet over medium high heat until sizzling; add the shallot and cook until tender.</div><div> </div><div>Stir in the squash, zucchini and rosemary and cook for 2 minutes, using a spatula turn squash over and cook for an additional minute or two, making sure to not let the squash get soft. </div><div> </div><div>Season squash with the salt and pepper. Serve immediately.</div><div> </div><div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com13tag:blogger.com,1999:blog-7256518065176785986.post-47506057398708623102009-07-23T19:40:00.004-04:002009-07-23T20:20:34.064-04:00Peach & Blueberry (or Raspberry) Crumbles<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDETtEWvswf0stJgL0ruQ9Ml5sVrrITSamFhDCGDDC_CeNQ9C0ag71_8NXzkm-c40nqbRC_5bTYaefjj-mP0-Icl7RhmIsNGIcqYHuxWLTJOXBI5GrZlOWvQj3YlQ26eW07t0zY-FODps/s1600-h/022.JPG"><img id="BLOGGER_PHOTO_ID_5361814028433678562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDETtEWvswf0stJgL0ruQ9Ml5sVrrITSamFhDCGDDC_CeNQ9C0ag71_8NXzkm-c40nqbRC_5bTYaefjj-mP0-Icl7RhmIsNGIcqYHuxWLTJOXBI5GrZlOWvQj3YlQ26eW07t0zY-FODps/s400/022.JPG" border="0" /></a> <div>Do you ever have one of those days when you just get something in your head and that's just it-it's stuck there? I had one of those days today. </div><div></div><br /><div>Before I left for the supermarket I looked over the recipe for today's Barefoot Blogger recipe not once but twice just to be sure. But for some reason once I got to the store I just had it in my head that we were making Peach and Raspberry Crumbles. It didn't matter that my list said blueberries...I <em>knew </em>it was raspberries...I <em>knew</em> I simply wrote blueberries by mistake. Guess what? The list was right.<br /></div><div> </div><div>As I am sure you may have surmised today is <a href="http://barefootbloggers.wordpress.com/">Barefoot Thursday</a>, the day when countless food bloggers across the blogosphere prepare a delicious recipe created by the infamous Ina Garten-a.k.a. The Barefoot Contessa. Today's recipe was selected by <a href="http://www.aggieskitchen.blogspot.com/">Aggie of Aggie's Kitchen</a>-she selected (as you already know) Peach and Blueberry Crumbles. Why don't you <a href="http://barefootbloggers.wordpress.com/">join us </a>next month preparing a <a href="http://barefootbloggers.wordpress.com/">Barefoot Blogger </a>recipe?</div><div></div><br /><div>I made only one change and that obviously would be that I used raspberries instead of the called for blueberries. But I have to say...raspberries worked out just grand. Not to sound like sour grapes (or blueberries as the case may be) but I like raspberries better anyway.</div><div></div><br /><div>The recipe was delicious...peaches are so tasty right now so it could not have been a more timely selection-Thanks, Aggie.</div><br /><img id="BLOGGER_PHOTO_ID_5361814035150904610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAjnEc-VX-cK6Mlopcmdds3_hzCny63sVSvTLll1XgkDbP6eTPNXsl7vnjDOESMIw2VD8ckEDm64QosQt793mIFVCAO5doh6l8o889IY5zGfcVRy0RuyCfCQzysTnHtsIPiK518EppnQ/s400/027.JPG" border="0" /> <div></div><div><span style="font-size:180%;">Peach & Blueberry Crumbles</span></div><div><em>Ina Garten from The Barefoot Contessa at Home</em></div><div><em></em></div><br /><div>For the fruit:</div><div>2 pounds firm, ripe peaches (6-8 peaches)</div><div>2 teaspoons grated lemon zest</div><div>2 tablespoons freshly squeezed lemon juice</div><div>1/2 cup granulated sugar</div><div>1/4 cup all-purpose flour</div><div>1 cup fresh blueberries (1/2 pint)...or you may use raspberries!</div><div> </div><div>For the crumble:</div><div>1 cup all-purpose flour</div><div>1/3 cup granulated sugar, lightly packed</div><div>1/2 teaspoon kosher salt</div><div>1/4 teaspoon ground cinnamon</div><div>1/4 pound (1 stick) cold unsalted butter, diced</div><div></div><br /><div>Preheat the oven to 350 degrees.</div><div></div><br /><div>Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. allow the mixture to sit for 5 minutes. spoon the mixture into ramekins or custard cups.<br /></div><div>or the topping, combine the flour, granulated sugar, brown sugar, salt cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. serve warm or at room temperature.</div><div></div><br /><div>If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.<br /></div><div><img id="BLOGGER_PHOTO_ID_5361814043413735218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBgr1nyyrGFhQkdogVrOAoRT-vgs-91yhwcC7ye-p0Ay5mfOyFsL6ZPumCVkYlb7tFa0550qmuAWrCfCP-akN8W2Wlc9CxYJnjus9mbUzdn8damooJ-z4Uf8uCiLmNrO1KsEXROFec70/s400/028.JPG" border="0" /></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com21tag:blogger.com,1999:blog-7256518065176785986.post-4483204311606326662009-07-20T15:01:00.007-04:002009-07-23T21:30:36.521-04:00What can I bake with surplus M&M's?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkksBmeW-PrCzGRF0zaqkvY-b-k8wKyROvJ6OfizgQTSlGNyoE5qH7kdB8NJa5PhQoam1siVvpz3vIbd3alDCgrHOnkHs2Q54nk4mWUC5KN-iz1frt5c1wOZzVZ5R5Pr-zZ3fxpni3ipQ/s1600-h/013.JPG"><img id="BLOGGER_PHOTO_ID_5360623397344049490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkksBmeW-PrCzGRF0zaqkvY-b-k8wKyROvJ6OfizgQTSlGNyoE5qH7kdB8NJa5PhQoam1siVvpz3vIbd3alDCgrHOnkHs2Q54nk4mWUC5KN-iz1frt5c1wOZzVZ5R5Pr-zZ3fxpni3ipQ/s400/013.JPG" border="0" /></a> <div><div><div><div>I love it when a new movie comes out and candy companies like M&M/Mars roll out collector edition versions of their candies. While I am a big movie goer (and proud to say a charter member of Netflix) I am not what you would call a collector of movie paraphernalia so it’s not for that reason that I get excited; but rather it is because 9 times out of 10 a few weeks down the road when the movie is but a distant memory and the American consumer has moved on to the next big thing the collector packages go on clearance.</div><div><br />Such is the case with my recent purchase of M&M’s Transformer’s Revenge of the Fallen (was that really a movie? No one in my house cared) I was able to nab a few bargain bags of half priced Transformer M&M’s! </div><div><br />While I easily could have inhaled each bag, (I am in fact an M&M addict-plain not peanut…sometimes almond…never dark and certainly never those over-priced M&M premium flavors.) I showed constraint and decided to look for some recipes that used M&M’s. (Yeah that’s it"…kids don’t eat them, Mom bought them to bake with.") </div><div></div><br /><div>As luck would have it my cooking contest/blogger friend Anna from <a href="http://www.cookiemadness.net/">Cookie Madness </a>had a yummy (easy) recipe on her blog for Chocolate Chip Pretzel Bars so I gave them a go. I made one slight alteration-I replaced half of the semi-sweet chocolate chips with butterscotch chips (I sure do love those butterscotch chips). Not surprisingly the bars were loved by all. My daughter thought that they would make a delicious base for an ice cream sundae while they were still warm…unfortunately we only had mango sorbet in the fridge…ahhh..next time. OK so that takes up about 1/2 cup of M&M’s any suggestions on things to make with remaining? (I bought 3 bags...c'mon...they were on sale!!)</div><div><br /><span style="font-size:180%;">Chocolate Chip Pretzel Bars</span> </div><div><em>by Anna at <a href="http://www.cookiemadness.net/">Cookie Madness</a> (from Food & Wine)</em></div><div><em></em></div><em></em><img id="BLOGGER_PHOTO_ID_5360623401629614562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFtPmlhqhcpVi79VSO5fW0WPGXYKIrUiPVAQB5tRCAPDuQW07U5XHOgkR9CmIqExVsuQ565KnxsidUZyIpIV7dhQ26ucke9jhISUfwGK9fQMtCXofkWCLsIgs2EvSibNL-bx_88w7T8o/s400/016.JPG" border="0" /> <div>1 cup all purpose unbleached flour (135 grams)</div><div>1/2 teaspoon baking soda (2 ml)</div><div>1/4 teaspoon salt (1 ml)</div><div>6 tablespoons unsalted butter (85 grams)</div><div>1/2 cup light brown sugar (110 grams)</div><div>1/4 cup granulated sugar (48 grams)</div><div>1 teaspoon vanilla (5 ml)</div><div>1 large egg</div><div>3/4 cups pretzels, broken </div><div>1 cup semi- sweet chocolate chips</div><div>1/3 cup M&Ms (plain) – more if you want</div><div><br />Preheat oven to 350 degrees F. Line an 8 inch metal pan with foil and spray with cooking spray (or use parchment).</div><div><br />Mix together the flour, soda and salt; set aside.</div><div><br />Beat the butter and both sugars in a mixing bowl. When light, beat in the vanilla. Add the egg and beat until it’s mixed, then gradually stir in the flour mixture, followed by the pretzel pieces, chocolate and M&Ms. </div><div></div><div>(I don't normally like to eat cookie dough because my mom warned me about the raw eggs and all, but this m&m studded dough was pretty darn tempting)</div><div></div><img id="BLOGGER_PHOTO_ID_5360623375962820130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROZbyXvL-rKSNFFl487pHZHD_R90ZtNQq9uilJXl7Fb_pwILEjtS5zhULaAB5nh9lLWXntt7aPqvvcINordxOpnSnD-Qdeek9Gp4r_o0PlQAt7H0Q5WIEAjVOkqAGooLeG48IhcDBncA/s400/003.JPG" border="0" /> <div>Spread mixture evenly in pan and bake on center rack for about 25 minutes or until golden brown. Let cool completely. Lift from pan and cut into bars. </div><div></div><div><img id="BLOGGER_PHOTO_ID_5360623475255230818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBtsQ20Rnh3-Lm8IDN_qCdtPvGhWQmh_ne9pO11SapLa9e6NJWM8TuLPYCIZDibhFoqrVHExEH1kal4EFqQD1_H2bUuhVGBj9Wj2WyMrZSkIC2aZZIlMojlu1fbCa69Jw4HfuWIgIl6A/s400/017.JPG" border="0" /></div></div></div></div><img id="BLOGGER_PHOTO_ID_5360623385508499042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QzWZNG67G9d3ej9AU9FTd_suEihDWfhwtq7aDyXCqAVwXwlhGbc7mrioHq_u0yLALth-7ju0cGeUs3G2kgaf86EU7aDlxnZ6bLN9i55XF3pgmgZSz56L8cL1eNEJcV4t5Up_R1TTCtc/s400/007.JPG" border="0" />Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com12tag:blogger.com,1999:blog-7256518065176785986.post-84099976615318023512009-07-13T17:00:00.005-04:002009-07-14T17:41:24.980-04:00Roasted Two Pepper Orzo and My Very Favorite (easy) Grilled Steak<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CD9wIyHqx6EIdtWEdRmflaNP9QRiC1RSNQs2FkFexucTsilrhwTGcZBrXUofSFQSLCME0zeNr3GaPfXDIz4Iw5jOHTdMIcZ3g9Jq0yEcePkshbNg-0X3przSxOvkcHpOrn6-d5ATFfg/s1600-h/028.JPG"></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qrMGz85KTIPYNTxXZehADvm_a5GhBWLvUzsRO7MeOSKMySHWoPJ6ZrDomTzqLbPS5K7j-GMQCd6-qHsJvBMf9jJiDcUUm9XZrCRwCJ0vIQSVb8HumqUpkMoyu85cn69pQk6a4l2go6U/s1600-h/026.JPG"><img id="BLOGGER_PHOTO_ID_5358309846727304610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qrMGz85KTIPYNTxXZehADvm_a5GhBWLvUzsRO7MeOSKMySHWoPJ6ZrDomTzqLbPS5K7j-GMQCd6-qHsJvBMf9jJiDcUUm9XZrCRwCJ0vIQSVb8HumqUpkMoyu85cn69pQk6a4l2go6U/s400/026.JPG" border="0" /></a><br /><div><div><div><div><div><div><div>Just about every woman I know has a go-to little black dress hanging in her closet. I have a fabulous black satin trimmed sheath dress that I like to think of as my dress-up, dress-down, never let <em>me </em>down stand by. </div><div><br /> </div><div></div><div>Well, I like to think of skirt steak as the <em>little black dress of beef.</em> Always tasty, always easy to cook with it never lets me down; it's the one meat I always keep in the freezer for that "just in case" moment. You can dress it up with a fancy blue cheese sauce or dress it down and serve it in a casual fajita, but tender skirt steak, fancy or casual, completes a menu much like your little black dress completes your wardrobe.</div><div></div><br /><div>I've gone casual in my steak prep today, using a tasty marinade found in your supermarket: Durkee Grill Creations Black Peppercorn Marinade. Quick and easy, this ready to mix marinade gives your steak a nice, peppery kick; it's my very favorite supermarket marinade mix. </div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5358309547558213026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqs6_PmZ_HUM8fagucgj6G_uIJZwlopd8Tr9Y6sKnL0GwXj6RvcB5IsW_AMlSpXpvac9eoQjjkpEe3CEhCdOOa0vPioP0fF4E3WbOF_E59wv1jkvgdnIAtC7bkDQjXMvy3u-QXdgh1nQ/s400/017.JPG" border="0" /><br /><div>Keeping the pepper theme going, I paired the steak with a spicy Roasted Two Pepper Orzo that's equally easy to make and a perfect complement to the peppery steak. Don't be intimidated by roasting the peppers yourself-it could not be easier and the fresh roasted flavor is worth the effort. Use extra care when removing the skins from the jalapeno peppers-they're very hot and if you're not wearing gloves, be sure to wash your hands before touching your eyes...I can tell you from experience...it will burn!</div><div></div><br /><div><span style="font-size:180%;">Roasted Two Pepper Orzo with Charred Lime<img id="BLOGGER_PHOTO_ID_5358309840290695794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsqYU6bxFPM_kJmmz1eBmBXcvWQbrFiPYk5_bXOHQ69QXEhdOoGvW6IvhXgK897zw6zz2_n_nClf-xeGUCv-xqKToH93n6tuVNeoM8ycP3P7T-VZ_sgKojveN4mzBAmAffobmmOqe9TY/s400/022.JPG" border="0" /></span></div><div></div><div></div><div>1 red pepper</div><div>2 jalapeno peppers</div><div>1 lime, thinly sliced</div><div>32 ounces chicken broth</div><div>4 cups water</div><div>1 1/2 cups orzo</div><div>1/4 cup extra virgin olive oil</div><div>2 tablespoons finely chopped cilantro</div><div>1 teaspoon kosher salt</div><div>4 ounces fresh mozzarella cheese, cut into small dice<br /></div><div>Preheat a grill to medium high heat.</div><div></div><br /><div>Place the peppers directly on the grill rack and cook, turning occasionally, until charred on all sides. Place the charred peppers in a bowl and cover with plastic wrap; let peppers sit for 10 minutes to allow the skin to loosen slightly.<img id="BLOGGER_PHOTO_ID_5358309532187563426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrS1vBvO7yQLb__RSDYL5K8Gx0VxZmuJaBhml-lLhtax2ryUtLZvTbHRiaD-rp0lr4R4-TIwwsFzcQd3_WCy4e9_BgWTcFH7xOkmTDv-JUWLbUalJTrD6koi405K7saGGceetmSDdEujQ/s400/012.JPG" border="0" /></div><div></div><div></div><div>Carefully grill the lime slices 1-2 minutes per side until grill marks appear.</div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5358309541829788978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpD0WHtV3pNjbzcWYgKHm6azSyEOZvDE4L-UQSYxdaWAxHVAqR5aw-nH-l_3b35fFelXYgezGsU0nwd2Vl2vGO1wQvXkx9VjSdcpHL2W0jC3LKH55MxNZMVq83XORSsYUedQaSSZ6j-c/s400/014.JPG" border="0" /> <div>Bring the chicken broth and water to a boil in a large pot; add the orzo and cook for 7 minutes or until tender. Drain the orzo and transfer to a large bowl; toss with the oil, cilantro and salt. </div><div></div><br /><div>Carefully remove the skins, seeds and membranes from the peppers. Finely chop the peppers and stir into the orzo along with the mozzarella and the limes.<img id="BLOGGER_PHOTO_ID_5358309550933932866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3_CHakY8cENOrJa1UNHEbba6EOiZ2LnOlIjDQ5wadKudZotYeP5ymKgIOfmtsl3fhZ5D9Rwd01KfDxtbFeV8OimAZVUBjJnCxZCIjiBsOIuLScKiZjRpBo55TJFHQ91ED1X5IAn6GUg/s400/020.JPG" border="0" /></div><div><span style="font-size:180%;"></span></div><br /><div><span style="font-size:180%;">My Very Favorite (easy) Grilled Steak</span></div><div></div><br /><div>1 1/2 pounds skirt steak</div><div>1 packet Durkee Grill Creations Black Peppercorn Marinade</div><div>1/4 cup extra virgin olive oil</div><div>1/4 cup water</div><div>1/4 cup balsamic vinegar</div><div>1 teaspoon kosher salt</div><div></div><br /><div>Place the skirt steak in a marinating bowl or large zipper top plastic bag. Whisk together the Durkee marinade, oil, water and vingear; pour over the steak. Allow steak to marinate for at least 15 minutes.</div><div></div><br /><div>Preheat a gas grill to medium high heat. Remove steak from the marinade and place on the grill rack; grill steak 3 minutes per side for medium rare or continue grilling until desired doneness. Transfer steak to a cutting board, season with the kosher salt then allow the steak to rest for 5-8 minutes. Carve the steak diagonally into 1/4 inch thick slices.<img id="BLOGGER_PHOTO_ID_5358309856835016578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 318px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCyL1yjg0Z79apaI5FU_kqf8H4bD790N2jdqXR5rmayqrAwbDbdUpVq9oa9qA_-VigyqElAnmCeA13I_bgq3a5mdb7JbSZ-YqIBM5SyAgEbNfadzKA2nRKN6-hsHGcj1ebBo4vPxuHyg/s400/027.JPG" border="0" /></div></div></div></div></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com9tag:blogger.com,1999:blog-7256518065176785986.post-76275434553278312012009-07-09T22:47:00.004-04:002009-07-14T09:50:40.066-04:00Barefoot Pasta with Sun-Dried Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyjgkacWPGwmtV9y6XuOLAB6uthOTjJtU7hhl3xH4_fxDNDomAk-k7vQkw5wO6YnNjv5qekGQqk9l3drNVydO4Gy60wkaB_-G9hyFTdrPYCs2j4sXtp7cyMWc6tfkzHLYBozrTBwKUAU/s1600-h/010.JPG"><img id="BLOGGER_PHOTO_ID_5358312507132897474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyjgkacWPGwmtV9y6XuOLAB6uthOTjJtU7hhl3xH4_fxDNDomAk-k7vQkw5wO6YnNjv5qekGQqk9l3drNVydO4Gy60wkaB_-G9hyFTdrPYCs2j4sXtp7cyMWc6tfkzHLYBozrTBwKUAU/s400/010.JPG" border="0" /></a>Oh boy...this one is a keeper.<br /><br />Today is <a href="http://barefootbloggers.wordpress.com/">Barefoot Thursday </a>(barely...I'm squeaking it in at the last possible moment-I can't even use Pacific time as a cover-I'm east coast and it's pushing 11:00 p.m.) and as with all <a href="http://barefootbloggers.wordpress.com/">Barefoot Thursdays</a>, (Barefoot) food bloggers near and far prepare a delicious Ina Garten (aka: The Barefoot Contessa) recipe.<br /><br />Today's recipe selection was made by <a href="http://deltawhiskey.us/2009/07/09/barefoot-sun-dried-tomato-pasta-salad/">Cat of Delta Whiskey</a>. Cat, whose birthday just happens to be today (Happy Birthday!!); she selected Pasta with Sun-dried Tomatoes. This recipe was divinely easy and divinely tasty.<br /><br />I prepared this recipe for the Women's shelter that I cook for so I had to do a little doubling and tripling here and there. Ina Garten's original <a href="http://www.foodnetwork.com/recipes/ina-garten/pasta-with-sun-dried-tomatoes-recipe/index.html">recipe is here</a>. I'm sharing the recipe as I adapted it for 20. (Oh and I forgot to buy the olives...so it's sans black olives...sorry!)<br /><img id="BLOGGER_PHOTO_ID_5358312497398399490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQapjLNBeCjna0KlOie649BfwQzHvKGwexCebe71VAP0QvRERenh-FQ24qfdJaOJTNs2YYrjRHbskdLdl2SWH4MFta-dCJTgKj6KPcuPRDASyP0F7uITI_Sr_SzCY3SPiDOjRS46tGd0/s400/003.JPG" border="0" /><br /><span style="font-size:180%;">Pasta with Sun-Dried Tomatoes for 20</span><br /><em>adapted from Ina Garten from Barefoot Contessa Family Style</em><br /><em></em><br />1 1/2 pounds pasta (I used mini-penne)<br />kosher salt<br />Olive oil<br />3 pints grape tomatoes, quartered<br />2 pounds fresh mozzarella, medium diced<br />18 sun dried tomatoes in oil, drained and chopped<br /><em>for the dressing:</em><br />10 sun-dried tomatoes in oil, drained<br />4 tablespoons red wine vinegar<br />1/2 cup good olive oil<br />2 garlic cloves, diced<br />2 teaspoons capers<br />3 teaspoons kosher salt (I know, I know that's a lot...but it really tastes good)<br />1 teaspoon freshly ground black pepper<br />1 cup freshly grated Parmesan<br />1 1/2 cups packed basil leaves, julienned<br /><br />Directions:<br />Cook the pasta in two batches 3/4 lb. at a time in a large pot of boiling salted water. Boil for 12 minutes or according to the directions on the package. Drain well, toss with a bit of olive oil to keep it from sticking and allow to cool. Place the pasta in a large bowl and add the tomatoes, mozzarella, and chopped sun-dried tomatoes.<br /><br />For the dressing, combine the sun dried tomatoes, vinegar, olive oil, garlic capers, salt and pepper in a food processor until almost smooth.<br /><br />Pour the dressing over the pasta, sprinkle with Parmesan and basil and toss well.<img id="BLOGGER_PHOTO_ID_5358312495952477922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 367px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvoKL5uVKvtV4OgjfEuejAUn4Zq1XVAKUqLlNaa-1d_mtetMOeRHW3Fe5xUI4WCHpD-yjU-xE6l0PcDwLZh4xu9_a_KYJ_5SPKFg5loFxcN3HjJWoF6XgPlIXr-LORcv9S3ALymf036Y/s400/006.JPG" border="0" />Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com2tag:blogger.com,1999:blog-7256518065176785986.post-85207241282493100712009-07-06T12:55:00.004-04:002009-07-06T13:38:15.769-04:00Gazpacho and Avocado-lime Chicken Pitas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6Npye-4CTDfBYG9fti-c3ZhpS0h60YplgufpHJM1O-l5oE8uH_JnRKUvzNonBizRwa6K8owYa3STrG2qYOJdBwnybaNjlha_DzCcK_vw9KFpDRllOSuZBHey8lJJU_GnZeap-r7P68Q/s1600-h/014.JPG"><img id="BLOGGER_PHOTO_ID_5355401706404846642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 258px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6Npye-4CTDfBYG9fti-c3ZhpS0h60YplgufpHJM1O-l5oE8uH_JnRKUvzNonBizRwa6K8owYa3STrG2qYOJdBwnybaNjlha_DzCcK_vw9KFpDRllOSuZBHey8lJJU_GnZeap-r7P68Q/s400/014.JPG" border="0" /></a> <div><div><div><div><div>Well I had every good intention of posting my <a href="http://barefootbloggers.wordpress.com/">Barefoot Blogger's </a>Gazpacho before I left to go away, but you know how it goes...I mean I had to pack for everyone! So here it is now and as an added bonus I've included the recipe for a tasty little pita sandwich that I served with it.</div><div></div><br /><div>The Gazpacho, the second of the June recipes for the <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers </a>was selected byMeryl of <a href="http://www.mybitofearth.net/">My Bit of Earth</a>. Barefoot Bloggers are a group of bloggers that prepare two Ina Garten (aka: The Barefoot Contessa) recipes each month (unless you go away and then have to prepare 3 Ina Garten recipes in one month!).</div><div></div><br /><div>So yeah, Gazpacho...cold tomato soup...hmmm. Well, because it was an Ina Garten recipe the flavors were really delicious, but I've got to tell you I'm not much for the cold soup thing. Hot, steamy July day withstanding, I'd still rather have my soup hot (which truthfully I did! I warmed up my little bowl in the microwave and served it just warm...and you know what...it was great!) The recipe for Ina's Gazpacho is <a href="http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html">here</a>.</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5355401700102483650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 222px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3lAMrhWtoc6J_9iWa0zDP72yFujViEi-JACUsv5YxQnVU_oVSodOH205cJfMh_QowsP_Wd7qBas-wHQ8ObXIjo8z7hMDKZoFy-lcvjjTorGUkbbvRW0TaM-bonZyvltyZ5gYu9S_9I0/s400/007.JPG" border="0" /></div><div></div><div>On the side I served a tasty little pita stuffed with chicken, broccoli slaw, avocado and tomato...it was the perfect accompaniment. Broccoli slaw is a delicious (and healthful) convenience I found in the produce aisle of the supermarket. It is a combination of shredded broccoli, cabbage and carrots all conveniently packaged and ready to eat. </div><div></div><br /><div>I have long been a broccoli hater that has really wanted to be a broccoli at least liker, but I just haven't been able to stomach it. I know how good broccoli is for you and I really, really want to like it and this has made it almost possible! I love this stuff...it is fabulous tucked in a sandwich for a delicious, healthful crunch. I also love to quickly blanch it, season lightly with salt and pepper then serve it with grilled meats...simple and delicious!</div><br /><img id="BLOGGER_PHOTO_ID_5355401686481147506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNkuLCOkVKFMZ57DU9Ar75J6HzdNb2nury-Mjq-Bd_L1bkq2aOUa2lq-y89AmNAn6eZfccORR6v-cEx0NsdXqeJnh4HEhdN5YxGfbbdkCJvmo1uHlUuznzpadN7SN3gVgJzt1piDBdPs/s400/003.JPG" border="0" /> <div></div><br /><div><strong><em><span style="font-size:180%;">Avocado-lime Chicken Pitas</span></em></strong></div><img id="BLOGGER_PHOTO_ID_5355401704682086370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 370px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz3pPQuRDNN_mPnLIQs_G3Mef-VDWD9YODxUmEhFNJLqwQYni5_9uMfjeYfTLneagaaAB0OjC6lT4axpuH5_lx47oeJ7HFD3Pw5M_xeXJ2jUCHvywmjyuvq_WlBZBVZT03PtFTIGO_Yo/s400/008.JPG" border="0" /> <div><strong><em><span style="font-size:130%;"></span></em></strong></div><div>1 avocado, seed removed, diced</div><div>8 grape tomatoes, very thinly sliced</div><div>1 cup broccoli slaw</div><div>1 cup small diced cooked chicken (such as leftover grilled or store-bought rotisserie)</div><div>4 basil leaves, very finely chopped</div><div>1 teaspoon lime juice</div><div>2 teaspoons red pepper flavored olive oil </div><div>3/4 teaspoon kosher salt</div><div>1/2 teaspoon freshly ground black pepper</div><div>4 small whole wheat pitas, split open</div><div></div><br /><div>In a large bowl, combine the diced avocado, tomatoes, broccoli slaw, chicken, basil, lime juice, oil, kosher salt and pepper; stir gently to combine well.</div><div></div><br /><div>Using a small spoon, stuff the pitas with the filling, evenly dividing.</div><img id="BLOGGER_PHOTO_ID_5355401694761303666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 374px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR5IpvTdFd-yDCSNEYb_Hq0F7zT_HL-cF2J-geF_VqCOKwcmDHeu50tM9PinczN-fbf89UqG4_a8uahSDrulrVhWlkV1M7M6raPIPczCDum3nXRJscUkt8p3Khg0K3BWtyBx79aNNGR4/s400/004.JPG" border="0" /> <div></div><div>Yield: 4 pita sandwiches</div><div></div><div> </div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com7tag:blogger.com,1999:blog-7256518065176785986.post-36241745117453541912009-06-22T21:20:00.005-04:002009-06-22T23:01:40.697-04:00Ribeyes, Couscous and Carrots<div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQdye3vhe-qX1elIiOr5bB9ItsWMESqwnFWxCzXnA8aDRfBqtff2PnVlkdHKCTm9LhX5CqVBmIrgX53ncZwSoYYdf6M8Kwlh4NIiPC2C9x2MK56DXmamE9dbi-DJo-wbqEEnBOuH2SfI/s1600-h/022.JPG"><img id="BLOGGER_PHOTO_ID_5350350211495341554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 381px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQdye3vhe-qX1elIiOr5bB9ItsWMESqwnFWxCzXnA8aDRfBqtff2PnVlkdHKCTm9LhX5CqVBmIrgX53ncZwSoYYdf6M8Kwlh4NIiPC2C9x2MK56DXmamE9dbi-DJo-wbqEEnBOuH2SfI/s400/022.JPG" border="0" /></a> <div><div><div></div><div>One of the most economical ways to put a steak dinner on your table is to purchase the whole "roast" and have the butcher at your supermarket or meat market cut it into individual steaks. Typically rib eye steaks can cost anywhere from 7-9 dollars a pound and buying the roast will save you a few bucks-I have a supermarket nearby that periodically offers whole rib roasts for about $4.99/lb...nice deal!</div><div></div><br /><div>I recently purchased a whole rib eye roast, had the butcher cut it into 1 1/2 inch steaks, and today grilled them and served them with a tasty Caramelized Shallot Couscous and quick sauteed Rosemary Carrots.</div><div></div><br /><div>The creamy pungent flavor of blue cheese makes it a natural to pair with beef. I prepared the grilled rib eyes nice and pink and served it sliced with a creamy blue cheese sauce. No surprise here, but, the Barefoot Contessa has a recipe for a delicious blue cheese sauce that I often make for grilled steak. A word of caution here though...while this is an incredibly simple recipe-DO NOT LEAVE YOUR POT UNATTENDED!! Today I put the cream on the stove as directed and brought it to a boil forgetting about it while I was prepping the steaks until...I heard a "pst..sizzle" sound and saw a ton of steam. I ran to the stove and I watched in horror as a milk white waterfall of cream boiled over coating my glass cook top with a bubbling mess. Oh it will be a few weeks before that burns off or I can scrub it off and get it shiny again(any tips for cleaning glass cook tops would be greatly appreciated!)</div><div></div><br /><div>Couscous makes a quick simple side and is especially great when you are making other dishes for your meal that may need a bit more of your attention. Tasty all by itself, this couscous can be a meal by itself and is great to use up any leftover steak you may have from a barbecue (just stir in the steak with the beef broth).</div><div></div><br /><div>There are some days when you need to let your supermarket be your sous chef. A handy product I found recently in the supermarket fits that bill-premium Matchstix carrots. Being a home cook with limited knife skills, cutting carrots this small (and this uniform) would probably take the better part of an afternoon. These carrots saved time and actually had great flavor.</div><br /><img id="BLOGGER_PHOTO_ID_5350350206418225074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 390px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7xShNaxLz2I1kzsmmb1UFPcEAAWbtG5sbegbUfdVS38HdhzO3jtWNFii_u5C1bgAjkhWkDAiftP3VAFX2jfzv-k_Gttse2SSh9hf93YdSc5V_7fdQPded-kZAgqTnpD3UMCfxNCApQE/s400/020.JPG" border="0" /> <div></div><br /><div><strong><span style="font-size:130%;">Grilled Ribeyes with Blue Cheese Sauce</span></strong></div><div><strong></strong> </div><img id="BLOGGER_PHOTO_ID_5350350212288310418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaGxsC21NeBuWyb1fOghAwPi1MOC8g1NTNSP1h4CGdcPT8uQ3Zb2KAk7LGEeykcBvR3-g5ueoaN5xCOypNJN2MExLSiEkZrTeUWNZPFu9d8Pv13k2VNek7Rjo-osmfcMjBTfrwPhWZeg/s400/023.JPG" border="0" /> <div></div><div><em>Steaks:</em></div><div><em>4 boneless ribeye steaks</em></div><div><em>2 tablespoons salt</em></div><div><em></em></div><div><em>Blue Cheese Sauce (adapted from Ina Garten's Gorgonzola Sauce from The Barefoot Contessa Parties):</em></div><div><em>2 cups heavy cream</em></div><div><em>2 ounces blue cheese (I used a Danish blue cheese)</em></div><div><em>2 tablespoons freshly grated Parmesan cheese</em></div><div><em>1/4 teaspoon freshly ground black pepper</em></div><div><em></em></div><div><em>Salt and pepper to taste</em></div><div><em></em></div><br /><div>Arrange the steaks on a work surface and season both sides with the salt and let rest for 15 minutes.</div><div></div><br /><div>Bring the heavy cream to a boil in a medium sized sauce pan over medium high heat; let boil (watching!) for about 30 minutes. Stir in the blue cheese Parmesan cheese and the pepper.</div><div></div><br /><div>Preheat a gas grill to medium high heat. Gently rinse the salt from the steaks and pat dry. Lightly oil the grill rack and grill the steaks for 9-11 minutes for medium rare, turning halfway through cooking. Remove steaks from the grill and let rest on a cutting board for 8-10 minutes. Carve steak into 1/4 inch thick slices and season to tastse with additional salt and pepper.</div><div></div><br /><div><strong><span style="font-size:130%;">Caramelized Shallot Couscous</span></strong></div><div><strong></strong> </div><img id="BLOGGER_PHOTO_ID_5350350324385300962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 293px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJcJEI-wGRXsoBsgDLHjW2FHIbVCZwZo3bwVqEs2AiQchOIWQigwboXMY96UGuPIvIlTU-yx2ZhVwiLkJnVyf3w3w_n-PC_AriFgsC6OP0mLATrIaNcouGVp01GHje6CvcUFirpaCJDo/s400/027.JPG" border="0" /> <div></div><div><em>1 tablespoon butter</em></div><div><em>2 large shallots, peeled and thinly sliced</em></div><div><em>1 tablespoon brown sugar</em></div><div><em>1 tablespoon Worcestershire sauce</em></div><div><em>1 cup whole wheat couscous</em></div><div><em>1 cup beef broth</em></div><div><em>salt and pepper to taste</em></div><div></div><br /><div>Melt the butter in a 10 inch skillet over medium heat; stir in the shallots, brown sugar and Worcestershire sauce. Let the shallots cook, stirring occasionally, until tender. Stir in the couscous and toast lightly. Add the beef broth, bring just to a boil then remove from the heat, cover and let sit for 5 minutes. To serve, stir to combine the shallots and season lightly to taste with the salt and pepper.</div><div></div><br /><div><strong><span style="font-size:130%;">Quick Sauteed Rosemary Carrots</span></strong></div><div><strong><span style="font-size:130%;"></span></strong> </div><img id="BLOGGER_PHOTO_ID_5350350217051126834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g_CSP7kpHQqD0e4UVHtP_fP-FmlnHtcoSw-0jMuQtyArPjIKx8OS_vUKAo0oGT9usxsJcQ9QZ95rANXX3qEJaZsc_UqKZlhnh4756nYOCKjEmRCrb3DNy5e5bOwHKZ43B_DXEb_TIcg/s400/024.JPG" border="0" /> <div><strong></strong></div><div><em>1 tablespoon extra virgin olive oil</em></div><div><em>8 ounces Matchstix Carrots</em></div><div><em>1/4 teaspoon kosher salt</em></div><div><em>1/4 teaspoon crumbled dried rosemary</em></div><div></div><br /><div>Heat the oil in a 10 inch skillet over medium heat; stir in the carrots, salt and rosemary and cook for 3-4 minutes just until tender-crisp.</div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com10tag:blogger.com,1999:blog-7256518065176785986.post-83945187800544351822009-06-11T06:38:00.005-04:002009-06-11T07:47:36.538-04:00Curried Couscous<div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVOwe34jq0o55g9OklRqc0ta5P0QQ12-aMbcvyO-7509Bc_dOtzqWFFsBvVt8MrvkpEBFVDTnu78uhA1sME6Tiac7ePvLISpxQp5wYsN6EhXTEEYu1bTnNpwm5tOKSRy1ZJ80ds1tHYI/s1600-h/barefoot-bloggers.jpg"><img id="BLOGGER_PHOTO_ID_5346033785569513314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 128px; CURSOR: hand; HEIGHT: 94px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVOwe34jq0o55g9OklRqc0ta5P0QQ12-aMbcvyO-7509Bc_dOtzqWFFsBvVt8MrvkpEBFVDTnu78uhA1sME6Tiac7ePvLISpxQp5wYsN6EhXTEEYu1bTnNpwm5tOKSRy1ZJ80ds1tHYI/s400/barefoot-bloggers.jpg" border="0" /></a><br /><div>It's Barefoot Thursday!<br /></div><div><a href="http://barefootbloggers.wordpress.com/">Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bloggers</span> </a>are a group of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bloggers</span> that twice a month prepare a (almost always) delicious recipe from the Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Contessa</span> Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Garten</span>. This weeks recipe was selected by Ellyn of <a href="http://www.dnebunch.blogspot.com/">Recipe <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Collector</span> and Tester </a>. She chose Curried Couscous from the Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Contessa</span> cookbook. </div><div></div><br /><div>Well I'm going to be totally up front with you...I did not <em>want</em> to like this recipe. I have long turned my nose up at all things "curried"-and honestly only because of the smell; I just can't stand the smell of curry. But I made the recipe thinking Ina has never steered me wrong and why would I let my aberrant fear of curry stand in the way of a potentially delicious dinner? </div><div></div><br /><div>Well..she did it again-it was a fabulous recipe. I made one omission and one addition (and one little tweak-for personal taste). The omission was the raisins/currants. I only like raisins if they are covered in chocolate and since I did not think that chocolate would be a good addition omission seemed the only option-my kids were grateful for that. (And speaking of my kids, they don't really care for nuts so while I did add the almonds to the final dish I photographed the dish before stirring them in!)</div><div></div><br /><div>The addition was to take an entire rotisserie chicken, dice and toss in...it was delicious and made it a meal. </div><div></div><br /><div>And now for the tweak...I am almost embarrassed about the tweak. In my heart I knew that Ina would know just the right amount of each ingredient, but when it came to adding in the curry my olfactory receptors seemed to take over and <em>make</em> me decrease the curry to 1/2 teaspoon...it was curried enough.</div><br /><img id="BLOGGER_PHOTO_ID_5346033795853564402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL_UyR1b0BLrLW4c9JahSVki5BS_f5vtWFKYSpAEjFrfqBpos41iSk_mt5uvNVowKgXD201fSxuTy-o6VSMytgtzhPMYK5ZsI7i0ZEHPq8cd1KXfDbW2AFZXciRCeiK98xAXiV_wVTk4/s400/002.JPG" border="0" /> <div></div><div><strong><span style="font-size:130%;">Curried Couscous</span></strong></div><div><strong><em>Copyright, 1999, The Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Contessa</span> Cookbook</em></strong></div><div></div><br /><div>1 1/2 cups couscous</div><div>1 tablespoon unsalted butter</div><div>1 1/2 cups boiling water</div><div>1/4 cup plain yogurt</div><div>1/4 cup good olive oil</div><div>1 teaspoon white wine vinegar</div><div>1 teaspoon curry powder</div><div>1/4 teaspoon ground turmeric</div><div>1 1/2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">teaspoons</span> kosher salt</div><div>1 teaspoon freshly ground black pepper</div><div>1/2 cup small-diced carrots</div><div>1/2 cup minced fresh flat-leaf parsley</div><div>1/2 cup dried currants or raisins</div><div>1/4 cup blanched sliced almonds</div><div>2 scallions, thinly sliced (white and green parts)</div><div>1/4 cup small-diced red onion</div><div></div><br /><div>Directions:</div><div>Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous to soak for 5 minutes. Fluff with a fork.</div><div></div><br /><div>Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and the red onions, mix well and season to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">taste</span>. Serve at room temperature.</div><div> </div><div>(Sorry about this photo...it's been dark and rainy around here the last few days and so hard to get a bright shot!:))</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5346033791304701250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pqPuEiDDidBmW2rMnvJQCmBiMWx7FFNYcXzDRWB8UF62iwzCi5jgquA08HvI2R0Chd1WUxT4wF-LS-PbNdbdc3zWHHud87af5AXdLAyTvoss-7Y3k370ZCYoFhdIcHXW8BHh_BCIfl0/s400/001.JPG" border="0" /></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com9tag:blogger.com,1999:blog-7256518065176785986.post-31574671284532160652009-06-09T15:36:00.005-04:002009-06-09T16:42:13.712-04:00Avocado Oil and a Seductive Tomato<img id="BLOGGER_PHOTO_ID_5345429265242928370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yYyLhqzoYgyRPLAxO4CEX2x5lxgDnyhYdMHxRFjJNcjgIzyVp4oOLh5gn7931fSV5Hmywg_DwKD0qpV2ouMLfTOvsObQhzDOY3GUwTx07-M9qyR2f26bZ4_3wcHu1gQyeWiWl62Nfzc/s400/038.JPG" border="0" /> <div><div><div><div><div><div>I have made evident in the past my love of the <a href="http://www.supermarketserenade.com/2008/04/avocados-perfect-food.html">avocado</a>; so it should come as no surprise that the other day while I was perusing my supermarket for something interesting I was drawn to a bottle of avocado oil. </div><div></div><br /><div>Hmmm oil of an avocado...I knew it was "fatty" fruit (albeit the "good" kind of fat), but it honestly never occurred to me that there was such a thing as avocado oil; into the cart it went and off I went to find something to use it with.<img id="BLOGGER_PHOTO_ID_5345429262184473474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUzkGjeBLlIpDEREgoT7WFIw3pLSg2dzPOdxwFFz0opMbpBNdoLFivI8ntLHfOk8nSLXUQCvwov2i9NCKVU2FRKnCHMAqVgxhsvgTjgoJj0ms2oEp2XoQKsqcdyJpECdxR1tQquM8q1k/s400/021.JPG" border="0" /></div><div></div><div>During the "non-local-tomato-months" I am generally a purchaser only of those mini plastic containers of grape or cherry tomatoes since I often find the supermarket tomatoes to be gritty and flavorless. Well here we are June in Connecticut and obviously no one is harvesting tomatoes at any of the farms around here, but for whatever reason the Heirloom tomato selection at our local Whole Foods was looking rather seductive and quite honestly I could not resist a shapely and bright, yellow tomato. It was settled I would use my avocado oil for a salad using the yellow tomato, herb salad mix, and fresh mozzarella cheese.</div><img id="BLOGGER_PHOTO_ID_5345429265692931554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 382px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJq5SPucg3qQtYNzpZwL-r0hlcapl37BrnHQGGkaHyk2gvnuxw272D5lM20NYIkNmHTb2k6xCZG_qLAF06MGXCeuSdC4oTl6yEWEn103nQhUHzlzwhUWA4EKwMjVDxTbpgAiqWhwyRgHg/s400/029.JPG" border="0" /> <div></div><div>This past weekend my H and I enjoyed a few glasses of a tasty Argentinian Malbec, but (shockingly) did not finish the bottle. Not being one to let tasty wine go to waste I decided to make a reduction to add to my salad. I had about 2/3 of a cup left and reduced it down to a tangy little tablespoon and swirled in a touch of honey-it was a perfect accent.</div><img id="BLOGGER_PHOTO_ID_5345429262496591170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaf687QT0k6O36GsHVgvjk474YjAwDU6mGANla_H8t2DcSqN-71gSQQJJVjeCIEelQfzAR-CELfEP071QiEUczZbEE-zgG6WlMyE8YRi1lusG1543FuvOkn2qzZpYZa4aCtu6pGhNAgzc/s400/020.JPG" border="0" /> <div></div><div>The avocado oil gave a lovely essence of avocado flavor to the salad. I am certain that a diced avocado added to the salad would be over the top delicious so in the future that is the only change I will make. But for today I'm cutting a few calories at lunch so that I can enjoy the tasty Carvel Ice Cream Cake I bought for my DH for his birthday today! </div><div></div><br /><div><strong><span style="font-size:130%;">Heirloom Tomato and Mozzarella Salad with Avocado Oil and a Honeyed Malbec Reduction</span></strong></div><img id="BLOGGER_PHOTO_ID_5345429271958284050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 373px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaAl4X_dgwdHeZNOsPP-BGwGnSZGMzAihWj84Sn3bg7r6K7GslsYQNxOF9me4SP2cxh6-6kH719T2ilcufqSpGswUyz83GbxgyDVFxD-MfrI6s-hZG7w49vk4cwb8DJC2KfjZ0ZJRs5o/s400/039.JPG" border="0" /> <div><strong><span style="font-size:130%;"></span></strong></div><div>2/3 cup Malbec</div><div>1/4 teaspoon wildflower honey</div><div>8 cups mixed salad greens</div><div>1 small shallot, very thinly sliced</div><div>3 large yellow Heirloom tomato, each cut into 6 slices</div><div>4 ounces fresh mozzarella cheese cut into 8 slices</div><div>1/2 teaspoon coarse salt</div><div>1/4 teaspoon freshly ground black pepper</div><div>8 teaspoons Avocado oil</div><div>2 tablespoons finely sliced fresh basil</div><div></div><br /><div>In small skillet over medium high heat reduce the Malbec to 1 tablespoon; stir in the honey, pour into a small bowl and set aside to cool.</div><div></div><br /><div>Divide the greens between 4 serving plates. Scatter the shallots over the greens. Alternate the tomato and the cheese and fan over the greens on each plate. Season each salad with the salt and pepper.</div><div></div><br /><div>Drizzle each salad with a teaspoon of the Malbec reduction and two teaspoons of the oil. Garnish each with the fresh basil.</div><div></div><br /><div>Yield: 4 salads<img id="BLOGGER_PHOTO_ID_5345429347156534850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 381px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXbGeeQOqKkyRwlQyWc1xgyNmvbHDU8TmSImdxs-qauF6LZHymwZqhyyS0vKprHjNIi3EPVtyekOScYeycIPsX7FqFgP4rw4g9fZTd5olnpN-YowWHqjrhbrHSSzLxhu1g3-2MKh2qCc/s400/041.JPG" border="0" /></div></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com7tag:blogger.com,1999:blog-7256518065176785986.post-40580380223336666232009-05-28T08:46:00.006-04:002009-05-28T09:43:21.726-04:00Really Outrageous Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0-MbI35CoI7RlsWvZBQwN-rnXjPFVYR_cO0IazR-jcoWFBDNaPwJ7o46ZmWlLkdgotOLmUJ3kKiuqaF_PwPmvLkFozCyzLptDcXWPG3YMbVWc-_Mtj3FZVu_Q3Mt-gKckFbcC6ER1vs/s1600-h/012.JPG"><img id="BLOGGER_PHOTO_ID_5340869513787280338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0-MbI35CoI7RlsWvZBQwN-rnXjPFVYR_cO0IazR-jcoWFBDNaPwJ7o46ZmWlLkdgotOLmUJ3kKiuqaF_PwPmvLkFozCyzLptDcXWPG3YMbVWc-_Mtj3FZVu_Q3Mt-gKckFbcC6ER1vs/s400/012.JPG" border="0" /></a> <div><div><div><div><div><div>Never has a recipe, IMHO, had a more fitting title...this week's Barefoot Blogger recipe is Ina Garten's "Outrageous Brownies". And friends let me tell you...outrageous they indeed are. </div><div></div><div></div><br /><div>In my busy little corner of the world I am frequently able to convince myself that a boxed brownie mix delivers a "homemade", melt in your mouth chocolaty treat. That is until I make the effort to prepare a "from scratch" version and then I know I'm simply fooling myself...a boxed mix just can't compare to the results that a recipe like this gives you...fudgy, rich and <em>really</em> melt in your mouth chocolaty-ness.<br /></div><img id="BLOGGER_PHOTO_ID_5340867049322853586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYL9_U15fkc4b3OH-kRK1cV0xwC4cIwYRJmMht2tfIHrF-YlcXkYCL0I0vVYjXesVM5IOP-dI-2VXAXkEpHl3x4YuQRyYyJYZ5jyG_u9Wi1Lip0pi4pE3Uq6ACj5dP8NY2FGLjmiA7f4/s400/013.JPG" border="0" /> <div></div><div></div><div>I made only one slight alteration to the recipe and that was to use half semi-sweet chocolate chips and half bittersweet (60% Cacao) chips. The bittersweet chips give an extra richness. The hardest part about this recipe, which the Food Network classified as difficult, is melting the chocolate. Chocolate can be very temperamental...I have tossed many a bowlful of seized chocolate and let me tell you as delicious as correctly melting chocolate smells, burnt chocolate is a horrendous smell! In my opinion it's not worth the risk to melt (often expensive) chocolate in the microwave-make the extra effort and melt it over a double boiler or as I do in a bowl over a pot of simmering water.<br /><img id="BLOGGER_PHOTO_ID_5340867033219273410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 349px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QYJZ7UEpsfzzhZNDPAmyNbYXbRo_pk0a6w2PaMRgrZbPA5etfD864VaLzgzwSN5kEHgFeLfyvaAUQu2MV_Q6-m5IF6Q6p3rvJvghbwHbvlaz0UYRTFqHfhihQzMOOnVSbvNuAyGByvI/s400/002.JPG" border="0" /></div><br /><div>Stonewall Kitchen sells the boxed version of this recipe I would love to hear if anyone has ever tried both the boxed version and the homemade version...do they compare? Ina's recipe below says that it makes 20 large brownies, I usually cut them a great deal smaller for about 48 brownies.<br /></div><br /><div>FYI the <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers </a>are a group of bloggers devoted to preparing 2 of Ina Garten's (aka The Barefoot Contessa) recipes each month. </div><div></div><br /><div><span style="font-size:180%;"><strong>Outrageous Brownies<br /></strong></span>Copyright (c) 1999 by Ina Garten<br />Makes 20 Large Brownies <img id="BLOGGER_PHOTO_ID_5340867050048256082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 375px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCHGe2NGOPA0PxawyEubP5hmjaVjOxfetsqzxj546otuBxHhXNN3U1IlDtuYXseZfXQmmt2wGO5driHFaLXPwseqGCAfARJ7qrGDiCAuG9oGIZ-TjW2PzA_gQxS79M1YmSi3zJIqJP9k/s400/014.JPG" border="0" />“Inspiration for this recipe came from the Chocolate Glob in the SoHo Charcuterie Cookbook published by William Morrow in 1982. In its heyday, the SoHo Charcuterie was the cutting edge of New York restaurants. The giant confection was a blob of chocolate dough filled with chocolate chips and nuts. I though I could make a brownie with almost the same formula. They’ve been flying out the door for fifteen years!”<br />-Ina Garten</div><div><br />1 pound unsalted butter<br />1 pound plus 12 ounces semisweet chocolate chips<br />6 ounces unsweetened chocolate<br />6 extra-large eggs<br />3 tablespoons instant coffee granules<br />2 tablespoons pure vanilla extract<br />2 1/4 cups sugar<br />1 1/4 cups all-purpose flour<br />1 tablespoon baking powder<br />1 teaspoon salt<br />3 cups chopped walnuts </div><div><br />Preheat the oven to 350 degrees F. Butter and flour a 12 x 18 x 1-inch baking sheet. </div><div><br />Melt together the butter, 1 pound of the chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.</div><br /><div>In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet. </div><div><br />Bake for 20 minutes, then rap the baking sheet against the oven self to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.<br /></div><img id="BLOGGER_PHOTO_ID_5340867035730822866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z-FsuhE0Je_ypMuQmdrZvODq8Up_QEZuiI5Y95Er2LfFu0uABZBrgATaxLKqXym2Y2lnQ8i8E07U-svKcoptwThxOL4Ij3KPL7n3fm_hnGeWgxvO15-eDamOyOtO4xw9itLyD5ERvyw/s400/004.JPG" border="0" />Notes: Flouring the chips and walnuts keeps them for sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated. <img id="BLOGGER_PHOTO_ID_5340867045252072130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCHIl81ATSst-qTI6stRHCFaPKhEhS3uRvmjHORTZL8Wwdnc0cuoq5wW7Cb-ZsbV8kpDp-69GDRWOv-xW4hwNOmvRSqWLZ5tbMxwdtJNLZn-anUGeNjO_rekgSFQX1gLIyfjHwGLq6cw/s400/008.JPG" border="0" /></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com15tag:blogger.com,1999:blog-7256518065176785986.post-23361875160835625042009-05-26T20:23:00.005-04:002009-05-26T22:03:13.141-04:00Steak Tostadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WBtwS0MYr0OqXJzjynfF4wdSqojBY6D-YZWOllVetJUe8cQuu-6rBO35LjOUlvu9_VX2o-aONJFESNxuE_X0UOPIE4YvQqCmJR0-9VdsoobX_May2kS8hnroqfPLbmux-WeNL92lGs8/s1600-h/011.JPG"><img id="BLOGGER_PHOTO_ID_5340317732506132226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 257px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WBtwS0MYr0OqXJzjynfF4wdSqojBY6D-YZWOllVetJUe8cQuu-6rBO35LjOUlvu9_VX2o-aONJFESNxuE_X0UOPIE4YvQqCmJR0-9VdsoobX_May2kS8hnroqfPLbmux-WeNL92lGs8/s400/011.JPG" border="0" /></a>I am a steak girl. Steak is one of the few meats that everyone in my family will agree on. This past weekend we grilled just about every meal...today's recipe is one of those meals-it's quick and easy and you probably have most of the ingredients right in your fridge. Starting this past weekend (Memorial Day) I'm also a lobster roll girl...my very favorite restaurant opened for the season: Abbott's Lobster in the Rough in Noank, CT. (I'm going to make you very jealous right now) they have the ultimate lobster rolls: steamed fresh lobster piled high on a toasted roll drenched in hot melted butter! No globby mayo for the Connecticut style lobster roll-just lobster and butter.<br /><div><div><div><div><br /><div>Attention all of you Food Network Star wannabes!! World Harbors, makers of delicious sauces and marinades, is running a <a href="http://www.worldharbors.com/LookLocal.php">contest</a> right now that some of you may be interested in entering. It's called The <a href="http://www.worldharbors.com/LookLocal.php">World Harbors Look Local Video Contest</a>. The way it works is you make a short (2 minutes) video of a locally themed recipe that you created and you post it at the <a href="http://www.facebook.com/group.php?gid=69061595066&ref=ts">World Harbors facebook page </a>(there is a sample on their facebook page). If you are a little camera shy you may also enter a "print" recipe with a photo. World Harbors will be giving prizes for the best video and for the best print recipe. </div><div></div><br /><div>I have long been a fan of World Harbors sauces -I won a contest a few years ago using their <a href="http://www.worldharbors.com/recipe_winners.php#first">Chimichurri sauce and marinade</a>-why don't you give it a go and try to win a great prize for yourself! For a little inspiration I've made some steak tostadas (not very local for Connecticut this time of year...we can't grow avocados here ever and this time of year it's too early for tomatoes...I probably should have made something with asparagus since that's about the only local food right now, but I felt like making tostadas and I really didn't think asparagus tostadas would work.) Not to worry if there isn't too much coming out of your garden or Farmer's market right now because you have until July 15 to enter.</div><br /><img id="BLOGGER_PHOTO_ID_5340315843218179394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 364px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPoDTEpZJANgnH33xsaDtLttltboWhyphenhyphen-oIV-f01UWgKHdUVqsKEDe5W5jtiU8lFsKqsWrlv6Pl9ZUwRzzEkX66m2Ia4xvWS1-KDAGhZa4i_kjFrtZ_j6uGhOaGeMTJbFv9JFdqr-KUyw/s400/002.JPG" border="0" /> <span style="font-size:180%;">Quick Steak Tostadas</span><br /><div></div><br /><div>2 boneless strip steaks (cut 1 1/4 inches thick)</div><div>1 teaspoon kosher salt</div><div>1/2 teaspoon freshly ground black pepper</div><div>1/4 cup World Harbors Steak Sauce</div><div>1 avocado, peeled and diced</div><div>1 cup diced tomatoes</div><div>1 tablespoon finely chopped jalapeno pepper</div><div>1 tablespoon lime juice</div><div>2 teaspoons extra virgin olive oil</div><div>4 (6 inch) corn tortillas</div><div>2 cups shredded romaine lettuce</div><div>(you can add some shredded cheese if you would like...I decided to go cheeseless this time)</div><div></div><br /><div>Preheat grill to medium high heat.</div><div></div><br /><div>Grill steaks on preheated grill for 9-11 minutes, turning once. Transfer to a cutting board, season with the salt and pepper then let rest for 10 minutes.</div><div></div><br /><div>In a small bowl combine the avocado, tomatoes, jalapeno and lime juice.<img id="BLOGGER_PHOTO_ID_5340315848195283026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 374px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1m6KVUXaTS5LFWhV98sU20XT75HoOqdsn1ozpiYj06Dqcw9Gv2lsZbT3VdlGWywlO5qMmyHcBeq0e6QJj19jjuftbWPy-0bGXRYQEU5REllcXHrYUjfmG2Wes86MimIXCdsLAk9pY8g/s400/005.JPG" border="0" /></div><div></div><div>Heat 1 teaspoon of the oil in a large skillet over medium high heat, add two of the tortillas and cook until lightly browned on both sides; repeat with remaining teaspoon of oil and remaining tortillas.<img id="BLOGGER_PHOTO_ID_5340315853749528402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 378px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQL2qBACJcBm3PNns0rhJRHQ1psK2vxF0C3G1omG_XaQcDf8Mwhn0h4-8PbNor9YF1m5mSXXistx5TVRf3axYSrvSSEfZiH3s2Cu1YNaVeJt9pnHk5hfKg8u6fyWkLBEvVAdm9INoXrw/s400/008.JPG" border="0" /></div><div>Spread the avocado mixture over the tortillas, evenly dividing. Carve the steak into 1/4 inch thick slices and fan over the avocado mixture on each tortilla. Drizzle the steak sauce over the steak. Top with the shredded lettuce.<br /></div><div>Yield: 4 servings<img id="BLOGGER_PHOTO_ID_5340315852329681266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 364px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAK-gZlOOm_Ymdm4ZgaSt3Rvc0EUAQALBJFegCAgUANyKiHNIvHxrHDQRGQnLFU4EebqidESEb7B5tGvzoM1mPQ0WCq11L2CvPEpA6F9hR5lmA1XH_DRGwiiY4haFTiwagkENAjxTCW0/s400/011.JPG" border="0" /></div></div></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com5tag:blogger.com,1999:blog-7256518065176785986.post-62562545970770799702009-05-14T13:02:00.007-04:002009-05-14T21:03:07.648-04:00Barefoot Bloggers Wild Card<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsat87KmKeHK5bhUYwHBkjdHN5sVYjk5ycduOzWchpkzsxSQleMd608aiU9pNGtNVhaw-G1_TSOZShEMIxzqkrQVB4pDQRQopBYECpzeokqxEuu1Xy2exIBYD9T48pgotY3YfwYz6vwU/s1600-h/008.JPG"><img id="BLOGGER_PHOTO_ID_5335796669533903650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 376px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsat87KmKeHK5bhUYwHBkjdHN5sVYjk5ycduOzWchpkzsxSQleMd608aiU9pNGtNVhaw-G1_TSOZShEMIxzqkrQVB4pDQRQopBYECpzeokqxEuu1Xy2exIBYD9T48pgotY3YfwYz6vwU/s400/008.JPG" border="0" /></a> <em>Please if you haven't yet (and are so inclined) click on the Crisco link and vote for my Caribbean Chicken with Roasted Jalapeno Mango Sauce!! $25,000 is on the line!</em><a href="http://www.crisco.com/Promotions_News/Promotions/LiveSmartCookSmarter/Default.aspx"><img id="BLOGGER_PHOTO_ID_5335796671147963762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 291px; CURSOR: hand; HEIGHT: 252px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpKpl9NO-f2qUcLskn0VN8QlmM4gNEMNdV5T8DxFSZkqNJQufjljbK-quMCXx9Wu94qTNKew-3Lh1J8ZjGiZgPGScL4XkY67KZ6UN2Y230dO8EpS3Dtci3i6HYrHWy775NyaI1STnSlc/s400/promo_LiveSmartCookSmarterHomepage.jpg" border="0" /></a> <div><div><br /><div></div><div>This week for Barefoot Bloggers an interesting feature has been introduced. (BTW for anyone who does not know, <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers </a>are a group of food bloggers that prepare a delicious recipe created by Ina Garten-The Barefoot Contessa-on two Thursdays of each month). The new feature is a wild card of sorts or as the Barefoot blogger hosts call it <a href="http://barefootbloggers.wordpress.com/2009/05/05/new-bb-feature-barefoot-backtracking/">backtracking</a>...we're allowed to choose an alternate Barefoot Blogger) recipe as a substitute for one of this month's selections. </div><div> </div><div>I am sooooo relieved! This weeks selection was to have been <a href="http://www.foodnetwork.com/recipes/ina-garten/tuna-salad-recipe/index.html">Tuna Salad </a>(selected by Kate of <a href="http://www.warmolives.blogspot.com/">Warm Olives and Cool Cocktails</a>). There are only two thing I can absolutely not eat and they are Tuna and mayonnaise. This tuna salad does not call for mayonnaise but nevertheless I am using the wild card. I decided to select a recipe that was prepared before I joined the Barefoot Bloggers group-in fact, it was the very first recipe that the group prepared: Herbed Baked Eggs from Ina Garten's Barefoot in Paris Cookbook.</div><br /><img id="BLOGGER_PHOTO_ID_5335796666020938498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 379px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5TH4ONn8k8O3uVmhgikCV8QbWz_OlA_nCyPwk6n-kDBCvmxba5ml9C8Qa9D-ebRuu9Q1lD83lgAKfXuATQZTs1ux0bjLOHbHEnDLYBOz22m70bNf7gxgVBdTZ8ycvQzz6E7wjBIP5fU/s400/005.JPG" border="0" /> <div></div><div>The results were positively divine! What an absolutely elegant and delicious way to serve eggs. I was out of parsley so I substituted fresh sage for the parsley; I'm certain that any herb combination would be wonderful. I would love to try substituting different cheeses-I was thinking of perhaps a Cotija cheese with bits of jalapeno tossed in for a Tex-Mex version.</div><div></div><br /><div><span style="font-size:180%;">Herbed Baked Eggs</span></div><br /><img id="BLOGGER_PHOTO_ID_5335796664809381394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 380px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuqwQG-ydwvdhMRs4dkk5mIJ4ItBeh3JV6bboq56FgHpsaOeO2U_XJEb-SQDI_4ZrmXMz7w07gn5WP0UcxhN_pL6F6ePAldTbmv_zq1F4KTMIPS4L1KojUiF_gzAxfC1DdqqgJV8hNBE/s400/003.JPG" border="0" /> <div></div><div>1/4 teaspoon minced fresh garlic</div><div>1/4 teaspoon minced fresh thyme</div><div>1/4 teaspoon minced fresh rosemary</div><div>1 tablespoon fresh parsley</div><div>1 tablespoon freshly grated Parmesan cheese</div><div>6 extra large eggs</div><div>2 tablespoons heavy cream</div><div>1 tablespoon unsalted butter</div><div>kosher salt and freshly ground black pepper</div><div>Toasted French bread or Brioche for serving</div><div></div><br /><div>Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.</div><div></div><br /><div>Combine the garlic, thyme, rosemary, parsley and Parmesan cheese and set aside. Carefully crack three eggs into each of two bowls without breaking the yolks. (It's important to have all the eggs ready to go before cooking).</div><div></div><div></div><div>Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes until hot and bubbly. Quickly but carefully pour 3 eggs into each gratin dish and sprinkle with the herb mixture then sprinkle liberally with salt and pepper. Place under the broiler for 5-6 minutes until the whites of the egg are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly). The eggs will continue to cook once you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.<img id="BLOGGER_PHOTO_ID_5335796666600817506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 377px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxDR4CvliwYYzFzT9ov8slFYZDmikSRZtryOWqkrOSagxe2Ks9w5y19eJVIZPz-6g23to1m33kRoc7RIfsYJWZ5Pv3ruopwRU7nShCzZ-UUGJeaMUckfpOnxGhVoilbtv6cIN7entODM/s400/010.JPG" border="0" /></div></div></div>Veronicahttp://www.blogger.com/profile/10672799486603136520noreply@blogger.com16