tag:blogger.com,1999:blog-15287647924517116762024-03-13T15:53:12.265-06:00Weeknight Meals and MoreThis blog is for busy families who find that meal planning on a weekly basis is too time-consuming (or for those who simply don't like to do it!). Use the weekly recipes to have nutritious and easy-to-prepare meals on the table every night of the week!Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.comBlogger318125tag:blogger.com,1999:blog-1528764792451711676.post-70578535155718428832013-11-27T08:54:00.002-07:002013-11-27T08:54:15.233-07:00Turkey, gravy and leftover ideas!<span style="font-family: Georgia, "Times New Roman", serif;">See my post from </span><a href="http://www.weeknightmeals.blogspot.com/2012/11/thanksgiving-and-holiday-revisits.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">November of 2012</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> to get a great roasted turkey and gravy recipe and a few ideas for leftover turkey.</span><br />
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com1tag:blogger.com,1999:blog-1528764792451711676.post-21591924416693404512013-09-22T14:46:00.002-06:002013-09-30T09:24:57.092-06:00The Best of Fall<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Fall is here! The transition from summer to fall for me means turning the oven back on, making comfort foods, soups, and casseroles and baking again after a break during the hot months of summer. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Enjoy this list of fall favorites from previous posts. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">New recipes to come soon - stay tuned!</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Main dishes -</span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/12/week-27-recipes-shopping-list_18.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Lazy Lasagna</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (1st recipe that week) </span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/11/week-26-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Spinach and potato hash brown quiche</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (3rd recipe that week)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/11/week-24-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Taco pie with green chilies and black beans</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (1st recipe that week) </span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/11/week-24-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Pot roast</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (3rd recipe that week)</span><br />
<a href="http://weeknightmeals.blogspot.com/2012/03/week-54-recipe-5-baked-spaghetti.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Baked Spaghetti</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2010/04/week-14-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Beef Veggie and Tater Tot Bake</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (1st recipe that week) </span><br />
<a href="http://weeknightmeals.blogspot.com/2011/07/week-44-recipe-3-spinach-and-sausage.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Spinach and Sausage Calzones</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2013/01/week-61-recipe-1-easy-beef-bean-burritos.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Easy Beef and Bean Burritos</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2012/03/week-53-recipe-1-baked-pasta-with.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Baked Pasta with Chicken Sausage</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/12/week-27-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Deep Dish Pepperoni Pizza</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> - can make dough ahead of time<strong>! </strong>(1st recipe that week)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/09/week-50-recipe-1-roasted-tomato-basil.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Roasted Tomato and Basil Soup</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2013/01/week-61-recipe-3-make-ahead-sausage.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Sausage and Cheese Ravioli Bake</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/11/week-26-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Four cheese pizza with spinach</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (1st recipe that week)</span><br />
<a href="http://weeknightmeals.blogspot.com/2013/06/week-64-recipe-5-chicken-black-bean.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Chicken and Black Bean Enchilada Bake</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2011/01/recipe-3-week-31-ranch-beef-bean-chili.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Ranch Beef and Bean Chili</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2013/03/week-63-recipe-2-creamy-sausage-and.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Creamy Sausage and Tomato Pasta </span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Any of the soup recipes from my </span><a href="http://www.weeknightmeals.blogspot.com/2012/09/soups.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">soup post</span></a><strong><span style="font-family: Georgia, "Times New Roman", serif;">!</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Breads and breakfast -</strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/11/sweet-potato-waffles-with-sweet-nut.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Sweet potato waffles with optional sweet nut topping</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/09/overnight-oatmeal-pancakes.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Overnight oatmeal pancakes</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2011/02/baked-oatmeal.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Baked Oatmeal</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/11/week-24-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Pumpkin French Toast</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (extra recipes at the end of this week)</span><br />
<a href="http://weeknightmeals.blogspot.com/2010/11/week-24-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Waffles with caramelized apple topping</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (extra recipes at the end of this week)</span><br />
<a href="http://weeknightmeals.blogspot.com/2012/11/pumpkin-cream-cheese-filled-muffins.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Pumpkin Cream Cheese-Filled Muffins</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2012/11/pumpkin-pancakes.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Pumpkin Pancakes</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/09/heavenly-garlic-herb-rolls.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Garlic herb knots/rolls</span></a><br />
<a href="http://weeknightmeals.blogspot.com/2012/11/crusty-dutch-oven-no-knead-bread.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Crusty Dutch Oven No-Knead Bread</span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Dessert -</span></strong><br />
<a href="http://weeknightmeals.blogspot.com/2012/11/pumpkin-swirl-cheesecake-with-ginger.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Pumpkin Swirl Cheesecake with Ginger Pecan Crust</span></a>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-48546458147306717872013-06-11T16:26:00.000-06:002013-06-11T16:26:14.783-06:00Favorite Summer Grill Recipes<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Here is a selection of my favorite grilled recipes from past posts. Enjoy!</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Pork -</strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/06/week-21-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Pork Chops with Tomatillo, Corn & Avocado Salsa</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (recipe 1)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/06/week-20-meals-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">SWEET & SPICY GRILLED RIBS</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (recipe 2) </span><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/05/week-57-recipe-1-marinated-savory.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Marinated Pork Chops</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/06/week-58-recipe-4-marinated-grilled-pork.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Savory Grilled Pork Chops</span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wucqa6pV-u4/Ubei-vIoCAI/AAAAAAAABg0/KxOEjG8dVE0/s1600/IMG_1559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://2.bp.blogspot.com/-wucqa6pV-u4/Ubei-vIoCAI/AAAAAAAABg0/KxOEjG8dVE0/s1600/IMG_1559.JPG" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Chicken -</strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/06/week-21-recipes-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Asian Chicken with Ginger Rice</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (recipe 3)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/06/week-20-meals-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">GREEK GRILLED CHICKEN SALDAS</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (recipe 1)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/06/week-20-meals-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">SPICY PAPRIKA-RUBBED GRILLED CHICKEN</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (recipe 3)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/07/week-43-recipe-1-grilled-basil-chicken.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Basil Chicken Sandwich</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/08/week-49-recipe-3-greek-grilled-chicken.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Greek Grilled Chicken Pitas</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/05/week-57-recipe-5-grilled-chicken-pasta.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Chicken Pasta Salad</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/06/week-58-recipe-2-grilled-chicken-greek.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Greek Grilled Chicken Salads</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (a different recipe from 2nd one!)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_6TQzWXk4MI/UbejhI-p1FI/AAAAAAAABg8/7ohODwrUbMs/s1600/IMG_8067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://2.bp.blogspot.com/-_6TQzWXk4MI/UbejhI-p1FI/AAAAAAAABg8/7ohODwrUbMs/s1600/IMG_8067.JPG" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Vegetarian - </span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010/07/week-22-recipes-shopping-list-2-extra.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Veggie & Mozzarella on Ciabatta</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (recipe 3)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/06/week-42-recipe-1-black-bean-burgers.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Black Bean Burgers</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/07/week-46-side-summer-veggies-kabobs.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Summer Veggie Kabobs</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/07/week-45-recipe-4-pesto-roasted-red.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Eggplant, Pesto & Roasted Red Pepper Sandwich</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/07/weeek-43-recipe-3-grilled-vegetable.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Veggies with Feta on Ciabatta</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/08/week-48-recipe-1-grilled-zucchini-fresh.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Zucchini, Fresh Mozzarella & Tomato Sandwich</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/08/grilled-zucchini-squash-with-corn.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Zucchini & Squash with Corn & Tomatoes</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (side dish)</span><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/08/grilled-summer-veggie-pizza.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Summer Veggie Pizza</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/06/week-58-recipe-3-grilled-veggie.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Veggie Quesadillas</span></a><br />
<a href="http://www.weeknightmeals.blogspot.com/2012_09_01_archive.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Eggplant Sandwich</span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IXClSqAYjE0/UbejoBe-n6I/AAAAAAAABhE/wjwcU-kcCvY/s1600/IMG_2213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://3.bp.blogspot.com/-IXClSqAYjE0/UbejoBe-n6I/AAAAAAAABhE/wjwcU-kcCvY/s1600/IMG_2213.JPG" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Seafood -</strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2011/05/week-41-recipe-2-cajun-grilled-shrimp.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Grilled Cajun Shrimp & Scallops</span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Beef -</strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2012/09/week-59-recipe-3-marinated-steaks-with.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Marinated Steaks with Pepper Rub</span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2xjDit2cmTc/Ubej3u2jrCI/AAAAAAAABhM/ivU8Bqk_Yys/s1600/IMG_2005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://1.bp.blogspot.com/-2xjDit2cmTc/Ubej3u2jrCI/AAAAAAAABhM/ivU8Bqk_Yys/s1600/IMG_2005.JPG" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">While we're thinking of summer, don't forget about the </span></strong><a href="http://www.weeknightmeals.blogspot.com/2012/06/zucchini-recipes.html" target="_blank"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Zucchini Recipes!</span></strong></a><span style="font-family: Georgia, "Times New Roman", serif;"><strong> post for ideas on how to use this plentiful summer veggie.</strong> </span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-27215020940174368522013-06-08T22:07:00.002-06:002013-06-08T22:07:40.339-06:00Week 64, Recipe 1: Simple Beef Enchiladas<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--MMBQ3mpFt0/UbOcT8JS5HI/AAAAAAAABfg/guVN8UH6cBs/s1600/IMG_2848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" src="http://1.bp.blogspot.com/--MMBQ3mpFt0/UbOcT8JS5HI/AAAAAAAABfg/guVN8UH6cBs/s320/IMG_2848.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul>
<li>Recipe modified from The Food Network - The Pioneer Woman</li>
<li>Double this and freeze a pan for later!</li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sauce: </span><br />
<ul>
<li><div itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp canola oil </span></div>
</li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp all-purpose flour </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">28-oz can enchilada or Mexican red sauce </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">2 c. chicken broth </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp salt (or more, to taste)</span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp black pepper (or more, to taste)</span></li>
</ul>
<div itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Meat: </span></div>
<ul class="kv-ingred-list1">
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 lb ground beef </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 medium onion, finely chopped </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp salt </span></li>
</ul>
<div itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Other:</span></div>
<ul>
<li><div itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Canola oil, for frying </span></div>
</li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">10-14 corn tortillas </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">Two 4-oz cans diced green chilies </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 c. chopped green onions</span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">3 c. grated sharp cheddar cheese </span></li>
<li itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">Cilantro, for garnish</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;"><!--concordance-end--></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="fn_instructions" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"> For the sauce: </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. In a saucepan over medium-low heat, combine the canola oil and flour. Whisk and let simmer 1 minute.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Pour in the red sauce, chicken broth, salt and pepper and bring to a boil. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Reduce the heat and simmer while you prepare the other ingredients. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">For the meat: </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Brown the ground beef and onions in a large skillet over medium-high heat. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">For the rest: </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. In a small skillet over medium heat, heat a layer of canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat with all tortillas. Do not skip this step. It really makes a difference!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Preheat the oven to 350 degrees F. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Dipping the tortillas one at a time into the pan with the rest of the sauce, coating both sides and set the sauce-soaked tortillas in a pile on a plate. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. Working your way down the pile of tortillas one at a time, place on some of the meat mixture, chilies, & green onions. Top with a generous portion of cheddar. Roll up the tortilla to contain the filling inside. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions you have left over from the filling. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">7. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve with rice, chopped lettuce and tomato, sour cream, avocado slices, etc. </span></div>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-67485717664176572192013-06-08T22:07:00.001-06:002013-06-08T22:08:34.368-06:00Week 64, Recipe 2: Spicy Kale Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-c07KAOXgIcw/UbP7j_q5u4I/AAAAAAAABgk/W5Rsf7wHqLw/s1600/IMG_3138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="228" src="http://2.bp.blogspot.com/-c07KAOXgIcw/UbP7j_q5u4I/AAAAAAAABgk/W5Rsf7wHqLw/s320/IMG_3138.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe modified from Annie's Eats</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">I recently said on Facebook that I'd never made anything with kale that I would make again in a hurry. But this lasagna recipe is a keeper. I like that it's meat free but you could add some cooked sausage in with the kale layer if desired.</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Make the night before and leave in fridge until ready to bake. Or make and freeze, then put it in your oven frozen and set your timer before you leave. Make 2 pans while you're at it so you have one for later!</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">My kids ate this, kale and all, with no complaints and enjoyed it! It's not too spicy for kids. In fact, I increased the red pepper to 1 1/2 tsp to give the sauce a little more flavor. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">I'm not sure this would be as good with store-bought sauce. It doesn't take much to make this sauce and it's really good! Make it ahead of time if you want for a quicker prep later.</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 lb kale, spines removed</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 tbsp olive oil</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 cloves garlic, minced</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp red pepper flakes</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp Italian seasoning</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">28 oz can crushed tomatoes, (preferably with basil or herbs</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 small can tomato sauce</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Chopped fresh basil (a small handful will do), optional</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp salt, divided</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 c. cottage cheese (ricotta would also work well or you could use a mixture of both)</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">¾ c. grated Parmesan cheese, divided</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. shredded mozzarella cheese, divided</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">¾ tsp. pepper, or more to taste</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">16 noodles cooked al-dente and rinsed with cool water</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1.To prepare the kale, bring a large pot of salted water to boil. Add the kale to the pot and boil for 2 minutes then drain and rinse with cold water until cool enough to handle. Give the kale a spin in the salad spinner (if you do not have a spinner, wrap the kale inside a clean kitchen towel and wring out as much excess liquid as possible)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Chop the kale, season with salt and pepper, and set aside.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. To make the tomato sauce, combine the oil, garlic, red pepper flakes, Italian seasoning and 1 teaspoon of salt in a cold saucepan. Heat over medium-high, stirring frequently. Let cook for 30 seconds once bubbling then mix in the crushed tomatoes and tomato sauce, reduce heat and let simmer 15-20 minutes. Add more salt and pepper to taste and fresh basil, if using.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. To make the cheese mixture, strain all of the liquid out of the cottage cheese (use a fine mesh strainer and stir cottage cheese in strainer to let the liquid run out). Mix in ½ cup of the Parmesan, 1½ cups of the mozzarella, 1 teaspoon salt and the pepper.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. Preheat the oven to 375. To assemble the lasagna, spray a 9 x 13-inch baking dish and add a thin layer of the sauce to the bottom. Cover with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese mixture, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. Bake for 45 minutes, until bubbly and browned. Let stand at least 15 minutes before slicing and serving to let extra liquid absorb. </span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-58455660290718998572013-06-08T22:07:00.000-06:002013-06-08T22:07:11.019-06:00Week 64, Recipe 3: Creamy Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-O9aJJJCMd9g/UbOgFqr5_NI/AAAAAAAABfw/dlqItrKhqMo/s1600/IMG_2518+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-O9aJJJCMd9g/UbOgFqr5_NI/AAAAAAAABfw/dlqItrKhqMo/s320/IMG_2518+(2).JPG" width="239" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ex_sS_mtlGI/UbOgFzJhdkI/AAAAAAAABf4/Gki6jlzN9U8/s1600/IMG_2522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" src="http://3.bp.blogspot.com/-Ex_sS_mtlGI/UbOgFzJhdkI/AAAAAAAABf4/Gki6jlzN9U8/s320/IMG_2522.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Love this creamy chicken comfort food. I doubled the recipe and froze the filling in a quart-sized bag. Had every intention of making pot pie again but used it the following with my </span><a href="http://weeknightmeals.blogspot.com/2011/03/week-37-recipe-4-creamy-chicken.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">creamy chicken and biscuit recipe</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Both are so good!</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe modified from Pillsbury's Classic Chicken Pot Pie</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 pie crusts, frozen (and thawed for 10 minutes or so before putting top on), refrigerated or homemade</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/3 c. butter </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/3 c. chopped onion</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 c. chopped celery</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/3 c. all-p flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp pepper</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp celery seed</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 3/4 c. chicken broth</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. milk</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 1/2 c. shredded cooked chicken</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. frozen mixed vegetables, thawed</span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. <span class="recipePartStepDescription">Preheat oven to 425. </span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="recipePartStepDescription">2. In a large pot, melt butter over medium heat and a</span><span class="recipePartStepDescription">dd onion and celery. Cook 2 minutes, stirring frequently, until tender. Stir in flour, celery seed, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add more salt and pepper to taste.</span> </span><br />
<div class="recipePartStep" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="recipePartStepHeading">3. </span><span class="recipePartStepDescription">Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into bottom pie crust. Top with second crust; seal edges with fingertips. Cut slits in several places in top crust.</span></span></div>
<div class="recipePartStep" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="recipePartStepDescription">4. </span><span class="recipePartStepDescription">Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 10 minutes before serving.</span> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-24477253952102116142013-06-08T22:06:00.001-06:002013-06-08T22:10:45.137-06:00Week 64, Recipe 4: Taco Salad with Seasoned Ranch Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i_mrtvD4PK8/Uau2zrkPwtI/AAAAAAAABfA/BXBxuDD6eVg/s1600/IMG_2633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-i_mrtvD4PK8/Uau2zrkPwtI/AAAAAAAABfA/BXBxuDD6eVg/s320/IMG_2633.JPG" width="239" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong></div>
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">A quick, easy meal! I love this seasoned Ranch dressing I found on the neartonothing blog. It really makes the salad.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">No need to buy taco seasoning. Make your own and store in an airtight container: </span><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #506d43; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt, 1 tsp black pepper).</span></span></span></span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Lettuce (crisp kind is best)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 lb ground beef, seasoned with taco seasoning</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Chopped tomatoes, green peppers, red or green onions, black olives, etc.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Shredded cheese</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Avocado or guacamole</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Beans - black or kidney, drained & rinsed</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Tortilla chips, to crush in salad</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Dressing (mix all ingredients to combine and refrigerate until ready to use; make ahead of time if possible to flavors have time to combine) - </span></li>
<ul>
<li><div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">½ c. sour cream<o:p></o:p></span></div>
</li>
<li><div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c. ranch dressing</span></div>
</li>
<li><div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp taco seasoning</span></div>
</li>
<li><div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">Dash of hot sauce, to taste (optional)</span></div>
</li>
</ul>
</ul>
<div class="MsoNormal">
<o:p><strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong></o:p></div>
<ol>
<li><div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">Assemble the dressing (see above) and salads and serve dressing over the top. Enjoy!</span></div>
</li>
</ol>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-70878905022799559642013-06-08T22:06:00.000-06:002013-06-08T22:10:01.758-06:00Week 64, Recipe 5: Chicken & Black Bean Enchilada Bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-O-tyJoyMDJI/UbP2fZh5WpI/AAAAAAAABgI/opNvHLzm6K4/s1600/Enchilada-Bake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-O-tyJoyMDJI/UbP2fZh5WpI/AAAAAAAABgI/opNvHLzm6K4/s320/Enchilada-Bake-3.jpg" width="320" /></a></div>
<div align="center">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;">Didn't get my own pic of this one. Photo is from picky-palate.com, same place the recipe came from!</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>NOTES</strong></span></div>
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">A great casserole that's also freezer friendly. Double it and freeze a pan! </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">I used brown rice and it turned out great but I think white would be better. We left out black olives for our family's tastes but if using, add 1 15-oz can.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>INGREDIENTS</strong></span></div>
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 cups white long grain rice</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 1/2 cups cooked, shredded chicken breast</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">15-oz can mild green enchilada sauce</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">15-oz can diced tomatoes with green chiles or plain, if preferred</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. sour cream</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. salt</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp. freshly ground black pepper</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. ground cumin</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">15-oz can black beans, drained and rinsed</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. shredded cheddar cheese</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Cook rice according to package directions.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. In a large bowl, combine chicken, enchilada sauce, olives (if using - see NOTES), tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. To assemble, pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.</span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-73799150260028289632013-06-03T21:34:00.003-06:002013-06-03T21:34:56.399-06:00Cheesecake with Fresh Strawberry Topping<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--AJ1s6Dsr78/Ua1gJKdiJRI/AAAAAAAABfQ/BXts0d7Oy3U/s1600/IMG_3093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://1.bp.blogspot.com/--AJ1s6Dsr78/Ua1gJKdiJRI/AAAAAAAABfQ/BXts0d7Oy3U/s320/IMG_3093.JPG" width="320" /></a></div>
<br />
<br />
<strong>NOTES</strong><br />
<ul>
<li>The cake recipe is modified from Taste of Home. I labeled this recipe "gluten-free" because I actually made it g-free for a friend of mine who was coming for dinner. I simply used g-free grahams instead of regular and it turned out great! Regular grahams would also be just as good if you don't need it g-free. :)</li>
<li>You need to make the strawberry topping ahead of time (at least 2-3 hours before serving) so it has a chance to cool completely in the fridge. It does not taste good warm but tastes delicious once cooled and lasts for several days so use it on your waffles if you have extra!</li>
<li>The cake is GREAT for entertaining because it can be made ahead of time. It needs at least 24 hours to chill in the fridge so make it the day/night before you need it.</li>
</ul>
<br />
<strong>INGREDIENTS</strong> <br />
<br />
CRUST:<br />
<ul>
<li><div class="ingredient">
3/4 cup ground pecans</div>
</li>
<li><div class="ingredient">
3/4 cup graham cracker crumbs</div>
</li>
<li><div class="ingredient">
3 tablespoons butter, melted</div>
</li>
</ul>
<div class="ingredient">
FILLING:</div>
<ul>
<li><div class="ingredient">
4 packages (8 ounces each) cream cheese, softened</div>
</li>
<li><div class="ingredient">
4 eggs</div>
</li>
<li><div class="ingredient">
1 1/4 c. sugar</div>
</li>
<li><div class="ingredient">
1 tbsp lemon juice</div>
</li>
<li><div class="ingredient">
2 tsp vanilla extract</div>
</li>
</ul>
<div class="ingredient">
SOUR CREAM TOPPING:</div>
<ul>
<li><div class="ingredient">
2 c. (16 oz) sour cream</div>
</li>
<li><div class="ingredient">
1/4 c. sugar</div>
</li>
<li><div class="ingredient">
1 tsp vanilla extract</div>
</li>
</ul>
STRAWBERRY TOPPING (modified from <a href="http://theshiksa.com/2010/05/21/strawberry-topping/" target="_blank">The Shiksa</a>):<br />
<ul>
<li><span class="amount">2 c.</span> <span class="name">chopped fresh strawberries</span></li>
<li><span class="amount">1/3 c.</span> <span class="name">sugar</span></li>
<li><span class="amount">1/2 tsp.</span> <span class="name">vanilla</span></li>
<li><span class="amount">1 tbsp.</span> <span class="name">cornstarch</span></li>
</ul>
<strong>DIRECTIONS - Cake</strong><br />
<br />
1. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. <br />
2. For filling, beat the cream cheese in a stand mixer with the paddle attachment until smooth. Add eggs, sugar, lemon juice and vanilla. Beat well. Spoon over crust. <br />
3. Bake at 350° for about 50 minutes or until filling is almost set. Let stand for 15 minutes. Meanwhile, for sour cream topping, combine the sour cream, sugar and vanilla. Spread over cheesecake and return to the oven for 5 minutes. Cool to room temperature and refrigerate 24 hours. <br />
4. Just before serving, loosen and remove sides of springform pan and serve with the strawberry topping (see instructions below) on the side.<br />
<br />
<strong>DIRECTIONS - Strawberry topping</strong><br />
<br />
1. Put chopped strawberries and sugar into a small saucepan. Add 1/3 cup water and stir. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium. <br />
2. Mix cornstarch with 2 tbsp of water until a thick liquid forms. Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. <br />
3. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla. Leave as is or puree if you want a smoother topping. Chill in fridge until ready to use (chill at least a few hours).Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-84418480620755883472013-06-03T21:08:00.001-06:002013-06-03T21:08:41.198-06:00Buttermilk Waffles (or Pancakes) with fresh Strawberries & Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lM53yaINoA8/Uau0aZYifiI/AAAAAAAABew/q8Eqxd_WLw4/s1600/IMG_2645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" src="http://2.bp.blogspot.com/-lM53yaINoA8/Uau0aZYifiI/AAAAAAAABew/q8Eqxd_WLw4/s320/IMG_2645.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">This is my go-to recipe for waffles and pancakes. Its my grandmother's recipe. </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">I often substitute half of the all-purpose flour for whole wheat pastry flour. Regular whole wheat will also work fine but I have found they are lighter if you use the whole wheat pastry flour. </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add a touch a cinnamon if desired. </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">The recipe below will make approximately 4-6 regular sized waffles so double as necessary.</span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. flour (see NOTES above)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 tbsp. sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp baking powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp baking soda</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. buttermilk</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 tbsp. oil</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 eggs, lightly beaten</span></li>
<li>Fresh, sliced strawberries or other topping as desired</li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">Sweet Cream topping:</span><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">1 cup </span><span class="name">heavy whipping cream</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">3 tablespoons </span><span class="name">confectioners' sugar (or more, to taste)</span>
</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">1/2 teaspoon </span><span class="name">vanilla extract</span></span></li>
</ul>
<span style="font-family: Georgia;"><strong>DIRECTIONS</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>1. Preheat waffle iron and combine all dry ingredients for waffles/pancakes in a large bowl and whisk.<br />
2. In another medium-sized bowl, combine wet ingredients. <br />
3. Add wet ingredients to dry and stir with a wood spoon or spatula until just mixed and no dry flour remains.<br />
4. For topping, whip cold heavy whipping cream with the whisk attachment on your stand mixer until starting to become stiff. Add sugar and vanilla and continue to whisk until hard peaks form (when you lift whisk attachment up out of the cream, a peak of the whipped cream forms and stays). <br />
5. Serve warm waffles with a large dollop of cream and sliced strawberriesAnniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-90109756501150769392013-06-03T20:58:00.000-06:002013-06-03T20:58:08.771-06:00Strawberry Dream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nLfGoGBLtb8/UauyVLvYiFI/AAAAAAAABeY/o0NH5n1fyoE/s1600/IMG_2872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="235" src="http://1.bp.blogspot.com/-nLfGoGBLtb8/UauyVLvYiFI/AAAAAAAABeY/o0NH5n1fyoE/s320/IMG_2872.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES:</span></strong><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">I looked and looked for a strawberry cake that didn't use strawberry Jell-O for flavoring. This one did the trick and was delicious! </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Since strawberries are in season, freeze your own fresh ones by hulling them with a hard straw (something similar to the hard straws used in those reusable cold beverage containers like Starbucks) then washing the strawberries. Pat them dry then arrange in a baking dish top side down and freeze until frozen through, about 2 hours. If freezing more than what you need for the cake, store the frozen strawberries in a ziplock bag until ready to use for smoothies, shakes, etc. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>INGREDIENTS</strong></span><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">10 oz frozen whole strawberries (about 2 c.)</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3/4 c. whole milk, room temp</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">6 large egg whites, room temp</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp vanilla extract</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 1/4 c. cake flour</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 3/4 c. granulated sugar</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 tsp baking powder</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp salt</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">12 tbsp. unsalted butter, cut into 12 pieces and softened</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<span style="font-family: Georgia, "Times New Roman", serif;">Frosting - </span><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">10 tbsp. unsalted butter, softened</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 1/4 c. confectioner's sugar</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">12 oz cr. cheese, cut into 12 pieces and softened</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">pinch salt</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">8 oz fresh strawberries, hulled and sliced thin</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. For the cake: adjust oven rack to middle position and heat to 350. Grease two 9-in round cake pans with butter or shortening (use a LOT) and then flour them really well. You want to be sure the cakes won't stick. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Transfer frozen strawberries to a bowl, cover, and microwave until they are soft and have released their juice, about 3 minutes. Place in a fine-mesh strainer set over a small saucepan and firmly press fruit until you have at least 3/4 c. juice. Reserve the strawberry solids for the frosting.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Bring the strawberry juice to a boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, about 6-8 minutes. Cool a few minutes then whisk in milk until combined.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Whisk strawberry milk with egg whites and vanilla in a bowl. Using a stand mixer fitted with the paddle, mix flour, sugar, baking powder, and salt and low speed until combined. Add butter, 1 piece at a time, and mix until one pea-sized pieces remain, about 1 minutes. Add half of milk mixture, increase speed to medium-high and beat until light and fluffy, about 1 minutes. Reduce speed to medium-low, and remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter a final stir by hand. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out almost clean, 20-25 minutes (do NOT overbake), rotating pans halfway through baking. Cook in pans on wire rack for 10 minutes before removing cakes (loosen any stuck edges and gently turn pans upside down) from pans and cooling completely, about 2 hours.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. For frosting, use the stand mixer and mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined. Refrigerate until ready to use, up to 2 days.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">7. To assemble cake (do this right before serving or up to 2 days ahead of time and refrigerate but bring to room temp before serving): pat sliced strawberries dry with paper towels. When cakes are cooled, spread 3/4 c. frosting over 1 cake round. Press 1 c. strawberries in an even layer over frosting and cover with additional 3/4 c. frosting. Top with second cake round and spread remaining frosting evenly over the top and sides of cake. Garnish with remaining strawberries and serve. </span><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-82547137481388795192013-05-18T16:08:00.002-06:002013-05-18T16:08:30.584-06:00Got spinach?<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-iqh6g9JmgqY/UZf7xC-8jpI/AAAAAAAABeI/321nggUGEJQ/s1600/IMG_0259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iqh6g9JmgqY/UZf7xC-8jpI/AAAAAAAABeI/321nggUGEJQ/s1600/IMG_0259.JPG" /></a></div>
<br />
<br />
It's spring and spinach is plentiful! Here are some recipes to get you started:<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2011/03/week-36-recipe-3-spinach-cheese-lasagna.html" target="_blank">Spinach & Cheese Lasagna Rolls</a><br />
<br />
<a href="http://weeknightmeals.blogspot.com/2012/06/week-58-recipe-1-cheddar-bacon-spinach.html" target="_blank">Cheddar Bacon Spinach Quiche</a><br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/11/week-26-recipes-shopping-list.html" target="_blank">4 Cheese White Pizza with Spinach</a> (recipe 1 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2011/02/week-34-recipe-5-spinach-sausage-or.html" target="_blank">Spinach, Sausage & Red Pepper Frittata</a><br />
<br />
<a href="http://weeknightmeals.blogspot.com/2011/07/week-44-recipe-3-spinach-and-sausage.html" target="_blank">Spinach & Sausage Calzones</a><br />
<br />
<a href="http://weeknightmeals.blogspot.com/2013/02/week-62-recipe-2-creamy-tortellini.html" target="_blank">Creamy Tortellini & Spinach Bake</a><br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/05/new-meals-coming-today.html" target="_blank">Spinach and Ricotta Stuffed Shells</a> (recipe 3 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/04/week-13-recipes-shopping-list.html" target="_blank">Twice-baked Spinach Potatoes</a> (recipe 1 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/04/week-13-recipes-shopping-list.html" target="_blank">Bacon & Veggie Quiche</a> (recipe 2 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/02/week-6-recipes-shopping-list.html" target="_blank">Beef and Sweet Potato Turnovers</a> (recipe 1 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/02/week-6-recipes-shopping-list.html" target="_blank">3 Cheese & Spinach Calzones</a> (recipe 5 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2011/03/week-38-recipe-2-tortellini-with-tomato.html" target="_blank">Creamy Cheese Tortellini with Spinach</a><br />
<br />
<a href="http://weeknightmeals.blogspot.com/2010/11/week-26-recipes-shopping-list.html" target="_blank">Spinach & Hash Brown Quiche</a> (recipe 3 of that week)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2013/01/week-61-recipe-3-make-ahead-sausage.html" target="_blank">Sausage, Cheese & Ravioli Bake</a> (add spinach per my NOTES above recipe)<br />
<br />
<a href="http://weeknightmeals.blogspot.com/2011/07/week-43-recipe-4-spinach-mushroom.html" target="_blank">Spinach & Mushroom Lasagna</a>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-59540673595719521872013-04-15T14:58:00.001-06:002013-04-15T14:58:36.205-06:00Main dishes perfect for spring!<span style="font-family: Georgia, "Times New Roman", serif;">No time lately to post new recipes so in the meantime, I'm reposting from the month of April from 2010, 2011, and 2012 so you can find some great recipes for this in-between winter and summer transition. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eltO-IYm49Q/UWxp5mNqTmI/AAAAAAAABds/_Tlleh-KzRo/s1600/IMG_0384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eltO-IYm49Q/UWxp5mNqTmI/AAAAAAAABds/_Tlleh-KzRo/s1600/IMG_0384.JPG" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2010_04_01_archive.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">From April 2010</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> including shrimp, black bean & avocado salads, pita sandwiches with homemade falafel, slow cooker sloppy joes, strawberry pancake roll-ups, roasted eggplant and red pepper sandwich, strawberry pancake roll-ups and more!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2011_04_01_archive.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">From April 2011</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> including southwest shrimp salads with lime vinaigrette, pasta with asparagus and bacon (pictured above), calzones, smoked salmon egg salad, soup, pork tenderloin and more!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<a href="http://www.weeknightmeals.blogspot.com/2012_04_01_archive.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">From April 2012</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> including a few soups, parmesan crusted chicken, pot roast, muffin tin frittatas, chicken sesame stir fry, pesto pasta bake, pan-fried pork chops, and more!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy!</span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-14948189002286057002013-03-28T23:36:00.000-06:002013-03-28T23:48:15.130-06:00Scalloped Potatoes & Ham plus more ideas for leftover Easter ham<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rnjRDtBS6Zo/UVUmRt_abHI/AAAAAAAABdY/HS9ZLeqtgFA/s1600/6912505464_3539d2012e_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="213" src="http://3.bp.blogspot.com/-rnjRDtBS6Zo/UVUmRt_abHI/AAAAAAAABdY/HS9ZLeqtgFA/s320/6912505464_3539d2012e_z.jpg" width="320" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Photo from The Pioneer Woman</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>NOTES</strong></span></div>
<ul>
<li><div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Made this last year with leftover Easter ham and it was DELICIOUS. We will make again next week for sure!</span></div>
</li>
<li><div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Recipe is from The Pioneer Woman</span></div>
</li>
<li><div style="text-align: left;">
<span style="font-family: Georgia;">Other good ideas for ham leftovers:</span></div>
</li>
<ul>
<li style="text-align: left;">Either <a href="http://weeknightmeals.blogspot.com/2013/01/week-61-recipe-2-hashbrown-crust-quiche.html" target="_blank">this</a> or <a href="http://weeknightmeals.blogspot.com/2011/03/week-38-recipe-1-hash-brown-quiche-with.html" target="_blank">this</a> ham & cheese quiche recipe with a hash brown crust.</li>
<li style="text-align: left;"><a href="http://weeknightmeals.blogspot.com/2011/05/week-41-recipe-3-frittata-with.html" target="_blank">Frittata with ham & asparagus</a> or <a href="http://weeknightmeals.blogspot.com/2012/03/week-53-recipe-2-potato-ham-cheese.html" target="_blank">frittata with ham, potatoes & cheese</a></li>
<li style="text-align: left;"><a href="http://weeknightmeals.blogspot.com/2011/03/week-37-recipe-3-quick-grilled-ham.html" target="_blank">Grilled ham & cheese sandwich</a>
</li>
<li style="text-align: left;"><a href="http://weeknightmeals.blogspot.com/2012/09/week-59-recipe-5-ham-mushroom-quiche.html" target="_blank">Ham & mushroom quiche</a> with traditional pie crust</li>
</ul>
</ul>
<ul>
</ul>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>INGREDIENTS</strong></span></div>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">3 lbs r</span><span itemprop="name">usset or yukon gold potatoes, washed thoroughly</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">2 tbsp</span><span itemprop="name"> butter</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 whole</span><span itemprop="name"> yellow onion, diced</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">3 cups</span><span itemprop="name"> diced ham</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 1/2 c.</span><span itemprop="name"> half-and-half</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 1/2 c.</span><span itemprop="name"> heavy cream</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1/4 c.</span><span itemprop="name"> all-p flour</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name"><span style="font-family: Georgia, "Times New Roman", serif;">Black pepper to taste</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 c.</span><span itemprop="name"> grated cheddar cheese</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 c. g</span><span itemprop="name">rated Monterey Jack cheese</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span style="font-family: Georgia, "Times New Roman", serif;">chopped parsley (optional)</span></span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>DIRECTIONS</strong></span></span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 350 degrees. Butter or grease a large casserole dish.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Then add ham and cook for 3 to 4 minutes until starting to brown a little. Remove from heat and set aside. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Combine half-and-half and cream in a microwave-safe container and cook for a minute or so, until no longer cold. Whisk in flour and black pepper and set aside. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Combine the two grated cheeses and set aside.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. Using a mandoline or slicer, slice potatoes into very thin 1/8-inch slices. To assemble: layer 1/3 of the potato slices in the buttered casserole dish, sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until bubbly and hot. Let sit 5 minutes before cutting into squares. Sprinkle with chopped parsley if desired. </span></span></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-71195001651906952902013-03-27T22:17:00.000-06:002013-03-30T14:28:55.261-06:00Carrot Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-u0OaWinQRfQ/UVPBi59_ZXI/AAAAAAAABdA/Ild_8McR6f0/s1600/IMG_4714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="263" src="http://2.bp.blogspot.com/-u0OaWinQRfQ/UVPBi59_ZXI/AAAAAAAABdA/Ild_8McR6f0/s320/IMG_4714.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Just in time for Easter, this dessert will impress all. It's so good!</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">The pic is of Oren's 1st birthday carrot cake (which Nana made!) but <strong>I usually make it as a sheet cake in a 13x9 inch pan which is what the recipe below is for</strong>. Should you want to make a layered cake in round cake pans, I would at least double the recipe below, using any leftover batter and frosting for cupcakes. </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe is from Cooking Light.</span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Cake (for a 13x9 inch pan, see notes above if you want to do the 3-layer like in the picture):</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Cooking spray</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">9 tbsp butter, softened</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2/3 c. packed brown sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. granulated sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 large eggs - 2 egg whites & 2 entire eggs</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. all-p flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp baking soda</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3/4 c. lowfat buttermilk</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. finely shredded <span class="il">carrot</span></span></li>
</ul>
<span class="il"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Frosting:</span></strong></span><br />
<span class="il"></span><br />
<ul><span class="il">
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. (4 oz) block-style cream cheese (low fat is fine), softened</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 c. butter, softened</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 3/4 c. powdered sugar, divided</span></li>
</span></ul>
<span class="il">
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
</span><br />
<div>
<span class="il"><span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 350 degrees.</span></span></div>
<span class="il">
</span><span class="il"><span style="font-family: Georgia, "Times New Roman", serif;">2. To prepare <span class="il">cake</span>, coat pan(s) with cooking spray and line bottom with wax paper (you only need to use the wax paper if you are doubling the recipe to do the layered cake; for the 13x9, just grease it well). Coat wax paper with cooking spray, set aside.</span></span><br />
<span class="il">
</span><br />
<div>
<span class="il"><span style="font-family: Georgia, "Times New Roman", serif;">3. Place 9 tbsp softened butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 min or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in vanilla extract.</span></span></div>
<span class="il">
</span><br />
<div>
<span class="il"><span style="font-family: Georgia, "Times New Roman", serif;">4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in <span class="il">carrot</span>. Spoon batter into prepared pan(s). Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes (that's for a 13x9 so less for a round <span class="il">cake</span> pan). Cook until toothpick in center comes out clean or almost clean. Cool in pan 10 min on a wire rack then remove from pan (if doing the 3 layers; otherwise leave in the 13x9 inch pan). Carefully peel off wax paper; cool completely on wire rack. Freeze cake for 30 minutes before frosting to reduce the amount of crumbs that come loose while you frost.</span></span></div>
<span class="il">
</span><div>
<span class="il"><span style="font-family: Georgia, "Times New Roman", serif;">5. To prepare frosting, place the cream cheese, butter, vanilla, and salt in a large bowl. Beat with a mixer at medium speed until smooth. Gradually add 2 c. powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining powdered sugar, 1/4 c. at a time, until desired thickness is reached. Cover and chill 30 minutes. Spread frosting over top (and sides if doing layers) of <span class="il">cake</span>. Garnish with orange sprinkles if desired. Store leftover cake in the fridge.</span></span></div>
<span class="il">
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong></strong><br />Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-13411549817607255872013-03-27T22:16:00.000-06:002013-03-27T22:23:48.518-06:00Egg Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mot44mT0WtM/UVPFcJBJc4I/AAAAAAAABdI/_ZgX24VpDzU/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mot44mT0WtM/UVPFcJBJc4I/AAAAAAAABdI/_ZgX24VpDzU/s1600/IMG_0301.JPG" /></a></div>
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Great for an Easter brunch or for breakfast/dinner this week, click </span><a href="http://weeknightmeals.blogspot.com/search/label/Eggs" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">here</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> to find delicious recipes for frittatas, quiche, muffin cup eggs, breakfast burritos, and more.</span> Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-85454817107632379752013-03-05T15:56:00.003-07:002013-03-05T15:56:38.784-07:00Week 63, Recipe 1: Crispy Chicken Salads<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9cMLqP92oRY/UTZm3nhWqPI/AAAAAAAABb4/FPH0Mxk-d4s/s1600/IMG_2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" src="http://3.bp.blogspot.com/-9cMLqP92oRY/UTZm3nhWqPI/AAAAAAAABb4/FPH0Mxk-d4s/s320/IMG_2294.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Yum! An easy filling dinner and the kids ate up their crispy chicken strips with veggies and dip instead of on a salad.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">I found a copy cat recipe for Shake n Bake, modified it a bit, and used that as my seasoning.</span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Chicken breasts - about 1 lb or 2 large</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 eggs, beaten</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Stuff for salads - crispy lettuce, tomatoes, cubed cheese, chopped green or red onions, croutons, cooked and crumbled bacon (optional), yellow/red/orange peppers, etc.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Homemade Shake n Bake coating (combine in a ziplock bag and toss to mix):</span></li>
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. panko bread crumbs</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp vegetable oil</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tbsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tbsp paprika</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tbsp celery salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp pepper</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp garlic powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp onion powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp dried basil</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp dried parsely (I left this out because I didn't have any)</span></li>
</ul>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Mix all ingredients for the coating in a ziplock bag and toss to mix.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. If your chicken breasts are thick or are thick just on one side, pound to an even thickness by placing under plastic wrap on a cutting board and using the flat side of a mallet to pound to an even thickness throughout. Season with salt and pepper.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. Place beaten egg into one shallow bowl and the coating in another.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Dip chicken breasts into egg then the coating and fry the chicken over medium high heat oil in a large sauce pan (enough oil to coat the bottom of the pan with a thin layer) until browned on one side. Turn, and cook the other side. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. Remove breasts to a cutting board and let cool a few minutes before slicing them at the diagonal into thin strips. Serve over your salad with dressing of choice.</span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-74847588781894237392013-03-05T15:56:00.002-07:002013-03-05T15:56:33.039-07:00Week 63, Recipe 2: Creamy Sausage and Tomato Penne<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BQ6NEoFBGxk/UTZttqZai0I/AAAAAAAABcQ/mCZkt93-XPc/s1600/IMG_2322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="234" src="http://1.bp.blogspot.com/-BQ6NEoFBGxk/UTZttqZai0I/AAAAAAAABcQ/mCZkt93-XPc/s320/IMG_2322.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe modified from the blog From the Girl Who Ate Everything</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">My husband asked me to make this again soon!</span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 lb ground sausage (regular Italian or spicy would be fine - turkey or pork)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 c. chopped onion</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">3 cloves garlic, minced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 16 oz can Italian style diced tomatoes</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 8 oz can tomato sauce</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">1 c. heavy cream</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">5-6 big leaves of fresh basil, chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">12 ounces penne pasta</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">Grated Parmesan for topping</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper to taste</span></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong></div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">1. Cook the pasta in salted water just until al dente, according to package directions.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">2. While pasta is cooking, cook the sausage in a large skillet until starting to brown, breaking it up and stirring every so often. Then add 1/4 c. water and cover the skillet until the water starts to simmer. Turn down heat a bit and stir every so often until the water has evaporated and the sausage is cooked through. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">3. Add the onions and garlic to the sausage and saute for a few minutes.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">4. Add the can of diced tomatoes and the tomato sauce and bring to a low simmer.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">5. Add in the cream and bring to a low simmer for a few minutes.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">6. Stir in the fresh basil and then mix the pasta in with the sauce. Top each serving with some Parmesan cheese if desired.</span></div>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-5600048353727906812013-03-05T15:56:00.001-07:002013-03-05T15:56:29.046-07:00Week 63, Recipe 3: Sunday Short Ribs with Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5jKl56a6cS8/UTZwtOBEKII/AAAAAAAABcg/4dqqgtiV95k/s1600/IMG_2171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" src="http://4.bp.blogspot.com/-5jKl56a6cS8/UTZwtOBEKII/AAAAAAAABcg/4dqqgtiV95k/s320/IMG_2171.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe modified from The Pioneer Woman blog</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">I call them Sunday Short Ribs because they seem fancy although the recipe is really easy and could be made any day of the week! They bake on a low heat in the oven for 3 hours hours so you will need to plan ahead.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">These are sooooo good. Fall off the bone, tender, tasty beef with a light cream sauce. YUM.</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span><br />
<ul><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">12 whole</span><span itemprop="name"> shortribs</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount"> s</span><span itemprop="name">alt and pepper, to taste</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">3 tbsp</span><span itemprop="name"> olive oil</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 cup</span><span itemprop="name"> red wine (something you'd drink, not cooking wine)</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">32 oz be</span><span itemprop="name">ef broth or stock</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">2 tbsp</span><span itemprop="name"> minced fresh rosemary</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">2 tbsp</span><span itemprop="name"> grainy mustard</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="amount">1 c.</span><span itemprop="name"> heavy cream</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span style="font-family: Georgia, "Times New Roman", serif;">16 oz mushrooms, sliced</span></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp butter</span></span></span></li>
</span></span></ul>
<h4 class="recipe-sub-head">
<span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></h4>
<span style="font-family: Georgia, "Times New Roman", serif;">1. Heat olive oil in a heavy pot (Dutch oven works great) over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and place in the oven at 300 degrees for 2 1/2 - 3 hours.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard and cream, then raise the heat and allow it to bubble up and gently simmer for a few minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Meanwhile, melt the 1 tbsp of butter in a skillet and saute the mushrooms, adding a little olive oil if necessary. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. To serve, place a mound of mushrooms on a place, then shortribs on top of the mushrooms, then drizzle with cream sauce. </span><br />
<div style="display: none;">
<span style="font-family: Georgia, "Times New Roman", serif;">Posted by <span itemprop="author">Ree</span> on <span datetime="2009-11-15" itemprop="published">November 15 2009</span></span></div>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-60096354763768044182013-03-05T15:56:00.000-07:002013-03-05T15:56:23.473-07:00Week 63, Recipe 4: Quick Baked Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YI-S29QBPsE/UTZqlxKzrJI/AAAAAAAABcI/OYRbwZdF7zo/s1600/chicken+parm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="http://2.bp.blogspot.com/-YI-S29QBPsE/UTZqlxKzrJI/AAAAAAAABcI/OYRbwZdF7zo/s1600/chicken+parm.jpg" /></span></a></div>
<div align="center">
<span style="font-family: Georgia, "Times New Roman", serif;">Photo from Joyful Mama's Kitchen blog</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">NOTES</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe modified from Joyful Mama's Kitchen blog.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">That was quick and really good! The picture doesn't do it justice (and Joyful Mama says so herself). I wish I would've gotten my own photo but it was a Saturday night and we were all hungry!</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Serve with these </span><a href="http://weeknightmeals.blogspot.com/2010/06/week-20-meals-shopping-list.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">delicious soft Italian breasticks</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (ready for the oven in just 30 minutes!) from an earlier post (the recipe is within Recipe 1 of that week). </span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 thin chicken breasts or 2 large, sliced crosswise in half to thin</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp red pepper flakes</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic,
minced or finely shredded</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 (5 oz) bag butter and garlic croutons</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. marinara sauce</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp dried basil</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 c.
mozzarella cheese, shredded</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 c. parmesan cheese, grated</span></li>
</ul>
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Spray a 13x9 inch baking pan or casserole dish with oil. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Sprinkle
with red pepper flakes and place the minced/shredded garlic evenly over the olive oil.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3.
Layer the chicken breasts in the bottom of the pan then pour the marinara
sauce over top and sprinkle with the dried basil.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Sprinkle half of the mozzarella cheese and parmesan cheese over top of the chicken then top with the croutons followed by the rest of the cheeses. salad and
breadsticks.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. Bake for about 40-50 minutes (cooking time will vary depending on the thickness of your chicken breasts) at 350. Check chicken temp at 35 minutes and do so every 10 minutes until chicken is 160 degrees. If desired, serve with the quick Italian breadsticks (see link above in NOTES). </span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-15230928193310770222013-03-05T15:55:00.000-07:002013-03-05T15:55:11.263-07:00Week 63, Recipe 5: Cheesy Chicken & Wild Rice Bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-r5ULofOazdc/UTZ0X2334MI/AAAAAAAABcs/uAyFqrXXueA/s1600/Cheesy-Chicken-and-Wild-Rice-Casserole-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-r5ULofOazdc/UTZ0X2334MI/AAAAAAAABcs/uAyFqrXXueA/s320/Cheesy-Chicken-and-Wild-Rice-Casserole-21.jpg" width="270" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Photo from A Picky Palate blog</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="paper-text">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>NOTES</strong></span></div>
<div class="paper-text">
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">A great dish! I made two and froze one and we just ate it last week - it freezes nicely! Recipe below makes one 13x9 inch pan so double if desired.</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Recipe modified from A Picky Palate.</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Buy a large whole chicken, roast and then shred and chop to make 2 13x9 inch pans. See how to roast a whole chicken </span><a href="http://weeknightmeals.blogspot.com/2012/05/week-57-recipe-2-perfect-roast-chicken.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">here</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. You can also bake some chicken breasts, boil some chicken breasts, or buy a whole roasted chicken at your grocery store. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
</div>
<div class="paper-mid">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="paper-mid">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>INGREDIENTS</strong></span></div>
<div class="paper-mid">
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Cooking oil</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 medium onion, finely diced</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 stalks celery, finely diced</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 carrots, peeled and diced</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 cloves garlic, minced or finely shredded</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. shredded, cooked chicken breast (see ideas for getting the chicken in NOTES above)</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 c. dry white rice, cooked according to package directions</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 c. wild rice, cooked according to package directions</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp salt</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp black pepper</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">For cheese sauce:</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;"> 2 tbsp butter</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 c. all-p flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp black pepper</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. chicken broth</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 c. shredded cheddar cheese, plus additional for topping casserole</span></li>
</ul>
</ul>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>DIRECTIONS</strong></span><br />
<strong><span style="font-family: Georgia;"></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. Preheat oven to 350 degrees. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Heat a little oil into a medium dutch oven or pot over medium-low heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both of the cooked rices, salt and pepper. Transfer rice mixture to a large bowl.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3. To prepare cheese sauce, melt the butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thickened a bit and nearly boiling then stir in cheese until melted. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Pour cheese sauce over rice mixture in a large bowl then transfer to a lightly greased 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.</span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-62126735509068298402013-02-17T21:19:00.003-07:002013-02-17T21:19:32.263-07:00Week 62, Recipe 1: Quick Fried Rice<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ANT_6eggiqM/USGnwdYu9PI/AAAAAAAABaU/Av8urFA0Yeo/s1600/IMG_2218+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="239" src="http://2.bp.blogspot.com/-ANT_6eggiqM/USGnwdYu9PI/AAAAAAAABaU/Av8urFA0Yeo/s320/IMG_2218+(2).JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">NOTES</span></b><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Make your rice the night or day before you want to make fried rice. Freshly cooked rice is too wet. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">This is quick, flavorful and makes great leftovers so double the recipe below to have lunch for the next day!</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTS</b></span></div>
<div>
<div style="background-color: white; margin-bottom: 1em; margin-top: 0.5em;">
</div>
<ul>
<li><span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">2 eggs, beaten</span></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">2 cups cooked leftover rice, white or brown</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">1 1/2 c. frozen mixed diced vegetables (or just corn & peas or whatever you have on hand), cooked according to package directions</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">1 bunch green onions, chopped</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">3 tbsp soy sauce, more to taste (I like the Tamari brand)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">1/2-inch chunk of ginger, grated</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">3 cloves garlic, minced or grated</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">Splash (1-2 tsp) sesame oil</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><b>DIRECTIONS</b></span></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">1. Heat a skillet to medium-high heat and add a tbsp of oil. Add rice, making sure all grains are coated with a little oil then spread into a thin layer across the bottom of the pan. Let the rice cook for a few minutes then stir and spread out again. Continue until rice is starting to brown a bit. </span></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">2. Push rice to the sides of the pan and spray a little oil or add a little oil to the center of the pan. Pour in eggs and let cook 30 seconds before stirring. Let sit again and stir, until just barely scrambled. Mix them into rice.</span></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">3. </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">Add soy sauce, ginger, and garlic then stir. Add the cooked diced veggies, cooking until they are warmed through. Stir in the green onions and a tsp or 2 of sesame oil.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">4. </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">Taste and add more soy sauce if needed before serving.</span></div>
</div>
Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-61534513199841982682013-02-17T21:19:00.002-07:002013-02-17T21:19:16.533-07:00Week 62, Recipe 2: Creamy Tortellini & Spinach Bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-D3h0lFMcIEQ/USGg4b_9aPI/AAAAAAAABZM/4mXFnjjweHo/s1600/tort5W.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="251" src="http://4.bp.blogspot.com/-D3h0lFMcIEQ/USGg4b_9aPI/AAAAAAAABZM/4mXFnjjweHo/s320/tort5W.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">Photo from What a Dish!</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>NOTES</b></span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">This was really good. The creamy sauce bakes into the pasta and the bacon adds a nice flavor. We all ate it up! Double the recipe below for sure as a 8x8 inch casserole was NOT enough! </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Modified from What a Dish! website</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTS</b></span><br />
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 pkg (16 oz) cheese tortellini </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4 strips bacon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3 cloves garlic, minced or finely grated</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 c. milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">¾ tsp salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">⅛ tsp black pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp
dry basil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">¼ tsp red pepper flakes </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">juice of half a lemon - about 1 1/2 - 2 tbsp</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 package frozen spinach, cooked according to package directions and squeezed of excess liquid once cooled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">¾ c. grated mozzarella cheese, divided</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">¾ c. grated Parmesan cheese,
divided</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>DIRECTIONS</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">1. Preheat oven to 350. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Cook tortellini according to package
instructions and drain. Do not over cook or it will get mushy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Cook bacon until crisp in a skillet at medium-high heat. Remove bacon from pan with slotted
spoon and set on paper towels to drain then crumble when cooled. Reserve two tablespoons bacon drippings
in pan and discard the rest. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Reduce heat to medium low and add garlic to pan. Cook until fragrant and
tender, about 1 minute. Add flour to pan and stir with a whisk for about 1
minute. Slowly add milk and continue to stir with whisk until smooth. Add salt,
pepper, basil, and red pepper flakes and bring sauce to a simmer. Add lemon juice to sauce and c</span><span style="font-family: Georgia, 'Times New Roman', serif;">ontinue to stir until
thickened, 2-3 minutes. Remove from heat.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. In a large pot or bowl, gently mix </span><span style="font-family: Georgia, Times New Roman, serif;">the cooked tortellini, half of the crumbled bacon, spinach, 1/2 cup mozzarella
cheese and 1/2 cup Parmesan cheese with the sauce. Place pasta mixture in an 8×8 or 9×9 (or similar sized) baking dish and top with
remaining 1/4 cup mozzarella and 1/4 cup Parmesan and extra crumbled
bacon.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Cover the dish with foil and bake for 20 minutes. Remove foil and
bake for an additional 5-10 minutes, until cheese on top is melted and pasta is
bubbly throughout. Remove from oven and cool for 10 minutes before serving.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-18172923243302777492013-02-17T21:19:00.001-07:002013-02-17T21:20:13.864-07:00Week 62, Recipe 3: Chicken & Wild Rice Soup<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-o5oI-Qp7nX0/URQrUy2qSzI/AAAAAAAABYk/9TejRVt_0LA/s1600/530_X_IMG_2127_creamy_turkey_or_chicken_wild_rice_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-o5oI-Qp7nX0/URQrUy2qSzI/AAAAAAAABYk/9TejRVt_0LA/s1600/530_X_IMG_2127_creamy_turkey_or_chicken_wild_rice_soup.jpg" /></span></a></div>
<div align="center">
<span style="font-family: Georgia, Times New Roman, serif;">Photo & recipe from afarmgirlsdabbles.com</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>NOTES</b></span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Recipe modified from afarmgirlsdabbles.com</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">LOVE this soup. We've made it several times now and I've taken it to a friend of mine who'd just had a baby. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Double it!</span></li>
</ul>
<b style="font-family: Georgia, 'Times New Roman', serif;">INGREDIENTS</b><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1 c. uncooked wild rice</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">5 tbsp unsalted butter</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1 medium onion, chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">2 celery stalks, chopped</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">4 carrots, sliced into 1/4'' thick circles</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">8 oz. mushrooms, sliced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">2 garlic cloves, minced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1/2 c. all-purpose flour</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">8 c. (2 boxes) chicken broth</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">2 c. half and half (or a mixture of half and half & milk)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp soy sauce</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp salt, plus more to taste</span></li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp black pepper</span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1 bay leaf</span></li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp finely chopped fresh thyme (or 1/2 tsp dried)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">1/4 c finely chopped fresh parsley (or 2 tsp dried)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">4 c cooked and coarsely shredded turkey or chicken</span></li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients"><span style="font-family: Georgia, Times New Roman, serif;">2 tsp fresh lemon juice</span></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>DIRECTIONS</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1. Cook wild rice (ahead of time if you want). Mine takes 45 minutes so plan accordingly.</span><span class="instructions" id="zlrecipe-instructions-list" style="font-family: Georgia, Times New Roman, serif;"></span><br />
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span class="instructions" style="font-family: Georgia, Times New Roman, serif;">2. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Melt the butter over medium heat in a large soup pot or Dutch oven. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Blend in flour, stirring and cooking it for bit. Gradually add the broth, stirring constantly.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Turn up the heat and bring the soup to a simmer for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme,</span><span style="font-family: Georgia, 'Times New Roman', serif;"> parsley, and turkey or chicken. Simmer slowly for 20 minutes or until thoroughly warmed. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5. Stir in the fresh lemon juice and add more salt and pepper if needed. </span></div>
<span class="instructions" id="zlrecipe-instructions-list">
</span>Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0tag:blogger.com,1999:blog-1528764792451711676.post-15963241353271720972013-02-17T21:18:00.004-07:002013-02-17T21:18:51.774-07:00Week 62, Recipe 4: Baked Pork Chops in Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2-FD2S8-whk/URQqCRYrE9I/AAAAAAAABYc/IDd-kmhJ-yc/s1600/IMG_2382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-2-FD2S8-whk/URQqCRYrE9I/AAAAAAAABYc/IDd-kmhJ-yc/s320/IMG_2382.JPG" width="240" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">NOTES</span></b><br />
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">These were tender and flavorful!</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">The pork chops take an hour or so to cook so plan ahead if needed by setting out all ingredients and the utensils you will need to get them in the oven as quickly as possible. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Recipe modified from Taste of Home</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTS</b></span></div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">8 pork chops (1/2 inch thick)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 c. seasoned bread crumbs (or use Panko and add 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 can condensed cream of mushroom soup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 can condensed French onion soup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 c. Parmesan cheese, grated</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mashed potatoes (optional)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>DIRECTIONS</b></span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1. </span><span style="font-family: Georgia, 'Times New Roman', serif;">In a shallow bowl, beat egg and water. Dip pork chops in egg mixture, then coat with bread crumbs. </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">2. In a large skillet, brown chops in oil. Transfer to a greased 13-in. x 9-in. baking dish. </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">3. Combine the soups; pour over chops. Sprinkle with cheese. </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">4. Cover and bake at 325° for 1 - 1 1/2 hours or until meat is tender. Serve with mashed potatoes if desired.</span></div>
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<br />Anniehttp://www.blogger.com/profile/12728641650271169791noreply@blogger.com0