tag:blogger.com,1999:blog-59939906523124995192024-03-13T15:44:48.424-04:00Shosh's yummy food...Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-5993990652312499519.post-64384516268476160302013-09-16T16:11:00.001-04:002013-09-16T16:13:25.798-04:00Chicken parm meatballs<div style="text-align: center;">
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This is one of those recipes that for once I didn't have to change the main ingredient, see I stopped eating red meat oh about 3-4 years ago. I did it for health reasons and do feel much better but.... since I can't have a big ole juicy steak I try to replace meat with say chicken or turkey whenever I can to get my fix. Ya know, turkey tacos, turkey lasagna, turkey meatloaf, turkey stuffed peppers, seeing a trend here. Me too!! I guess I tend to gravitate more towards turkey then chicken, not sure why really but it seems there are more recipes out there with turkey as a meat substitute then chicken. I must say<br />
that over the past few weeks I have been using more ground chicken and darn it what have I been missing.</div>
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Until I came across this little gem of a recipe by Jenny Rosenstratch from <a href="http://www.dinneralovestory.com/chicken-parm-meatballs/" target="_blank">Dinner a Love Story </a> over on Pinterest, yes my obsession with Pinterest has only increased. This is a great blog by the way so go check her out! This is a great recipe when you are craving chicken parm with out all the fuss.. The dipping, the breading, the mess!! Oh my! None of that here with these yummy Chicken Parm Meatballs. <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Or should we call them chicken balls, since really they are not meat.. Hmmmm I think we shall!! I</span> am a huge fan of chicken parm, and it happens to be one of families favorites. Maybe it's the ooey gooey cheese or the sauce whatever it is I love it and this was a great substitute for it! I of course made some changes when do I not! I used gluten free breadcrumbs and NO fennel seed, just not a fan. I also think next time I will grate the onion and garlic, for textural reaaons. I felt that the onions were to big chopped in the balls. They were sooooo good and a definite keeper recipe!!<br />
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Chicken Parm Meatballs</div>
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Adapted from Dinner a Love Story </div>
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Preheat oven to 400 </div>
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Foil lined baking sheet </div>
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Baking dish </div>
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1 1/4 pounds ground chicken </div>
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1/2 cup breadcrumbs **</div>
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2 tbs chopped onion**</div>
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1 tbs chopped parsley**</div>
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1/2 cup Pecorino or Parm, more for topping </div>
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Salt & pepper to taste</div>
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1 clove garlic, minced</div>
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1 tsp fennel seeds* *</div>
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1 egg, whisked</div>
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Zest of half a lemon</div>
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3 tbs olive oil</div>
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1 14oz can pizza sauce, I used Targets new Simply Balanced Tomato Sauce </div>
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About 4 oz fresh mozzerella, a dozen slices</div>
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Set oven rack to upper third partof oven </div>
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In a large bowl using your hands ( ok a little messy) gently mix together the first 11 ingredients. Shape into lacrosse size balls.. (For those not in the know its between a golf and tennis ball, I had no clue lol) and place a few inches part on a foil lined baking sheet </div>
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In a small bowl mix your tomato sauce and olive oil and brush on top of each meatball. Bake for 15 minutes. </div>
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Remove meatballs from the oven and spoon some sauce over each meatball and cover each ball with mozzarella cheese. Broil another 3-5 minutes until cheese is bubbly and starting to brown a bit.</div>
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You can heat the remaining sauce and serve each ball with some sauce and a sprinkling of Parmesan cheese.</div>
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*** I will next time grate the onions and garlic</div>
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**** didn't have fresh parley so used dried</div>
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*** I used gluten free breadcrumbs </div>
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<span style="color: purple;">Eat and enjoy! </span></div>
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What's your favorite way to switch up a classic like meatballs? </div>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com7tag:blogger.com,1999:blog-5993990652312499519.post-70754519802825114272013-09-01T23:11:00.000-04:002013-09-02T09:23:19.213-04:00CSA Living- Quick Pickled Cucumbers <div>
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We are loving the variety of the CSA, every week when we get the email letting us know what is in this weeks bounty I try to plan our meals. I love that it forces me to think about the weeks meals ahead of time. I also have to figure out how I'm going to use all the vegetables up before the next weeks share. Some weeks it's easy and some not to so much! When we were getting lots of lettuce I could bring a salad to work everyday.</div>
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Well we have now moved on to Cucumbers! We have been on the receiving end of this bounty via the farm share and some awesome friends!! I love cucumbers, I love them with dip,I love them without dip, I love them with hummus, I love them in a salad, I ok so I'm running out of loves.. So now what? </div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">What does one do with Cucumbers galore!!!! The thing with cucumbers is that as delicious as they are it's is not as easy as having a bunch of say zuchini.. You can throw zuchini into anything.. Cukes eh.. </span></div>
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Cue Mom.. She's always good for giving me ideas/recipes to use up my leftovers whether it's last nights dinner or my overstock of veggies!! Mom is always saying how much she loves pickled cucumbers and guess what I have a bunch of... CUCUMBERS!!!! </div>
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So here it goes... </div>
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<i>Quick Pickled Cucumbers and Red Onion </i></div>
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<i>Adapted from Martha Stewart</i></div>
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<i>2 large Cucumbers- peeled and sliced thin I used a mandeline</i></div>
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<i>1/2 Red onion- thinly sliced- I used a mandeline for these too </i></div>
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<i>1 tsp sugar </i></div>
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<i>1/4 c rice vinegar </i></div>
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<i>Coarse salt and pepper</i></div>
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<i>Combine cucumbers, red onion, sugar and vinegar. Add salt and pepper to taste. I also added a little more sugar. Use your own taste to guide you. You could also add more vinegar if you like it a bit more tart. </i></div>
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<i>Eat and Enjoy!! </i></div>
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<i>What's your favorite way to use up your cucumber bounty? </i></div>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com0tag:blogger.com,1999:blog-5993990652312499519.post-24637361237785560402013-07-18T08:50:00.001-04:002013-07-18T08:50:40.805-04:00CSA living... Week 1<div style="text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;">Some time last year or so I had wanted to join a CSA, we had a few local ones that I had heard/read about but I could never pull the trigger. See we live down the street from a farm stand which is great and known for its native sweet corn. My problem is I would go and get the same thing every week, corn, potatoes, zucchini, and maybe some non local fruit. Not much in the unusual department or "new" but if I joined a CSA I'd be forced to experiment and try new vegetables. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">So this year I did my research and had narrowed it down to two... And then the choice was made easy by my brother in laws girlfriend ( ya get all that ) who works at our local hospital. I conveniently work across the street from said hospital. She received an email from the hospital saying that they were joining forces with one of my top choices of CSA's to be a pick up location. I was sold,we decided to split a full share with my BIL and his GF. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">It works out great every Sunday we receive an email from the farm with the list of goodies for this weeks bounty, great for menu planning. Then on Thursday afternoon between 3-6 the farm sets up shop right on the hospital lawn and we go reusable bags in hand and pick up our bounty. They set up tents and display there goods, so anything <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;">extra you need you can pick up right there, and if your going on your 3rd week of turnips in your basket you can trade them in for say some sweet delicious corn easy peasy! </span></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;">So this starts my weekly blog round up of our beautiful bounty!! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;"> Week ones' bounty included: </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Wow!!!!!!! So because this was week one we got lots of surprises!! They did say upon sign up that occasionally there would be surprises, and boy oh boy did they ever come thru week one!</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> Show offs ;) </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">The jam was to die for and with only 4 ingredients!! </span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Super yummy green onions and spinach. </span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">I've been picking off the basil and got some more week 2 </span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">The strawberries were so fresh and juicy we ate them all in one sitting! </span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">The greens mostly went into salads we were going thru a heat wave!! </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;">And this is what you do at the end of the week when you need to make room for week two's bounty!! </span></span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;"><a href="https://lh5.googleusercontent.com/-MAdMjqlJ8xE/UeVDrQoWm2I/AAAAAAAABDE/KpHB30W2BV8/s640/blogger-image--1091689437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh5.googleusercontent.com/-MAdMjqlJ8xE/UeVDrQoWm2I/AAAAAAAABDE/KpHB30W2BV8/s320/blogger-image--1091689437.jpg" width="320" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;">Farm Fresh Frittata </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); font-family: 'Trebuchet MS', sans-serif;">( say that 5 times fast.. Pheeew! ) </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Items needed: </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Heavy duty frying pan able to go in the oven </span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Pre heat oven to 350*</span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
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<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">1cup or 1-2 Handfuls of spinach </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Leftover roasted potatoes, turnips and onions</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> ( 6 smallish Yukon gold potatoes 1 sml onion, 2 sml turnips )roasted the night before @ 425 for 1hr ish... </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Cooked bacon, crumbled</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">6 eggs, I used 5 full eggs 2 egg whites</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Cheese, 1/2 c or so we love cheese so we definitely used more. </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Salt/ pepper to taste</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> </span></span></li>
</ul>
<ol>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Heat heavy duty frying pan with oil and lay sliced potatoes, turnips and onions heat 3-5 minutes</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Then throw spinach on top, let wilt for about 2-3 minutes </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Sprinkle with salt and pepper </span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Add eggs, bacon and cheese and cook until egg almost set 2-3 minutes (no stirring)</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Place in oven until eggs are set completely and top is browned slightly. </span></span></li>
</ol>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Eat and Enjoy!!! </span></span></div>
Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com0tag:blogger.com,1999:blog-5993990652312499519.post-76533140606894872222013-06-09T23:14:00.001-04:002013-06-09T23:39:07.010-04:00Getting back into the swing of things...<div style="text-align: center;"><br></div><div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-uB9i-seDS2A/UbVKWR8pIgI/AAAAAAAABCA/m3fYt8Ln6FE/s640/blogger-image--1261611902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-uB9i-seDS2A/UbVKWR8pIgI/AAAAAAAABCA/m3fYt8Ln6FE/s640/blogger-image--1261611902.jpg"></a></div><br></div></div></div>
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<span style="font-family: Verdana,sans-serif;">So once again I went missing... Lets see the holidays (ya know way back in November and December) of course came rolling in... first a big family Thanksgiving at our house and then Chrismakuahh for us in early December. Then of course New Years and a few days after that we were off to Walt Disney World for a fantabulous vacation! Which we each came home from with nasty colds ya know with all those pesky kid germs flying around.. fast forward a few weeks..Blizzard of 2013 hit New England. Fast forward a few more weeks stomach flu... Fast forward to end of March.... Elbow & Hand surgery.... Ouch.. Owie... Yowzers... Did ya get all that? There is going to be a quiz after this!!</span><br>
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<span style="font-family: Verdana,sans-serif;">Sooooo that means I wasn't really cooking or typing which is still a pain in the you know what!!! The hubs was great and did most of the cooking while I was laid up... I am pretty much back in the kitchen but need him to do the lifting..but it was a nice break for me. This is one of those recipes that was so delicious you would never now it took 5 minutes to throw together. </span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">I once again have to give credit to my new obsession Pinterest which is where I found this <a href="http://whatscookingintheburbs.blogspot.com/2012/12/slow-cooker-buffalo-chicken-chili.html" target="_blank">recipe</a>.. OMG how does anyone get anything done with Pinterest around. Thanks to the silly site I found Bridget's <a href="http://whatscookingintheburbs.blogspot.com/" target="_blank">Blog</a> <b><i><span style="color: purple;">Whats cooking in the Burbs</span></i></b> and lots of other great recipes of hers to try. So thank you Pinterest for this recipe and a new blog to follow. </span><br>
<span style="font-family: Verdana,sans-serif;"><br></span>
<span style="font-family: Verdana,sans-serif;">Slow Cooker Buffalo Chicken Chili</span><br>
<span style="font-family: Verdana,sans-serif;">adapted from Whats Cooking in the Burbs </span><br>
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<span style="font-family: Verdana,sans-serif;">Items needed: </span><br>
<span style="font-family: Verdana,sans-serif;">Slow cooker </span><br>
<span style="font-family: Verdana, sans-serif;">I did change the amounts of a few things I will note with an * </span><br>
<span style="font-family: Verdana, sans-serif;"><br></span>
<span style="font-family: Verdana, sans-serif;">3 boneless skinless Chicken breasts* </span><br>
<span style="font-family: Verdana, sans-serif;">3/4 bottle Franks Buffalo Sauce (12 oz bottle)*</span><br>
<span style="font-family: Verdana, sans-serif;">1 15.5 oz can Great Northern beans , rinsed</span><br>
<span style="font-family: Verdana, sans-serif;">1 lg sweet onion, chopped </span><br>
<span style="font-family: Verdana, sans-serif;">3/4 c tomato sauce* </span><br>
<span style="font-family: Verdana, sans-serif;">1 can creamed corn*</span><br>
<span style="font-family: Verdana, sans-serif;">3/4 jar salsa *</span><br>
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<span style="font-family: Verdana, sans-serif;">Dump everything into the slow cooker and stir well, cook on low 5-6 hours. </span><br>
<span style="font-family: Verdana, sans-serif;">Shred chicken** and stir to combine</span><br>
<span style="font-family: Verdana, sans-serif;"> </span><br>
<span style="font-family: Verdana, sans-serif;">Serve with crushed or not tortillas, blue cheese and a dollop of sour cream if too spicy or just cause ya feel like it!</span><br>
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<span style="font-family: Verdana, sans-serif;">*** Now for my changes I uped it to 3 breasts that's how many came in the package didnt want to have 1 left over, made great leftovers for another recipe Ill post about later. Now because of this I upped the hot sauce, tomato sauce and salsa and we just dumped the whole can of corn because well we love corn..</span><br>
<span style="font-family: Verdana, sans-serif;">I did not add the jalapeno, not because we are afraid of spice, but because I forgot to grab it at the store. I made up for it with the extra hot sauce. </span><br>
<span style="font-family: Verdana, sans-serif;"><br></span>
<span style="font-family: Verdana, sans-serif;">I also just shredded the chicken right in the crock pot, the original recipe called for taking it out.. I'm too lazy I'll admit it! </span><br>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #134f5c;"><i>Eat and Enjoy!!</i></span> </span><br>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com0tag:blogger.com,1999:blog-5993990652312499519.post-33057921843060278512012-11-11T13:58:00.000-05:002012-11-11T14:05:15.384-05:00Pesto Crusted Fish <div style="text-align: center;">
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<a href="http://3.bp.blogspot.com/-tX96KPqRPxo/UJ_vZ3aXJTI/AAAAAAAAA1o/P1F2DPkoslg/s1600/12+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-tX96KPqRPxo/UJ_vZ3aXJTI/AAAAAAAAA1o/P1F2DPkoslg/s320/12+-+3" width="240" /></a></div>
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">This is another one of those recpes that once I make it I ask my hubby why I don't make it at least once a week. Ahhhh just another one to add to the rotation, which makes me think I need to make a master rotation list so that when I am in a dinner slump I can look at the list and bam Dinner Idea!! Sounds simple enough to do but its sticking with it that's the tough part. Not that I am admitting to starting things and not finishing them.. no not me (cough, cough) like this blog for instance. We are talking about a list, ya know keep it with all the recipes that need to be files away, oh wait there I go again not finishing things bahahaha.. </span></span></div>
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Ok so where was I oh yay my Pesto Crusted Fish recipe, so it is so delicious and like I said should go into the weekly rotation. There is no scientific recipe here basically 3 ingredients, fish of course , pesto and breadcrumbs now do you see why I want it in the weekly rotation soooo easy. </span></span><br />
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<a href="http://3.bp.blogspot.com/-O9bs0tZ-DqE/UJ_vZzRy_nI/AAAAAAAAA1Y/TSz-O5parsI/s1600/12+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-O9bs0tZ-DqE/UJ_vZzRy_nI/AAAAAAAAA1Y/TSz-O5parsI/s320/12+-+2" width="240" /></a></div>
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Pesto Crusted Fish </span></span><br />
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"> Items Needed:</span></span><br />
<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Baking Dish </span></span><br />
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<span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Preheat oven to 500 </span></span><br />
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<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">2 Cod filets, or other white flaky fish </span></span></li>
<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"> 1 small container Pesto, or fresh if ya have it, I did not.... </span></span></li>
<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;"> Bread crumbs, why no measurement well you'll see </span></span></li>
<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">2 tbsp Butter (YUMMMM) cut up </span></span></li>
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<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Sprinkle fish with pepper no salt I find the pesto salty enough if you think it needs it then sprinkle with salt too</span></span></li>
<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Now this is when it gets tricky.... The pesto to breadcrumb ratio is really a personal one I think. If you love pesto then I would say use the whole container... if you are unsure then start with 3-4 tbsps of the pesto and about 2-3 tbsp breadcrumbs and continue until you get a stiff consistency that tastes good for you, now gently place enough mixture on top to form a nice thick crust. We love pesto so I usually use a lot of pesto : ) </span></span></li>
<li><span style="color: #0b5394;"><span style="font-family: Verdana,sans-serif;">Place your butter in the baking dish and put in the oven to melt, once melted place your fish on top and bake for about 15 minutes or until flakes with a fork.</span></span></li>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com2tag:blogger.com,1999:blog-5993990652312499519.post-75957555730156792302012-07-14T21:14:00.000-04:002012-07-16T21:10:31.413-04:00Back at it again Spinach Lasagna Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-G3BdFUUO6-4/T9FR_I0FB7I/AAAAAAAAAyI/zJ8eusqM7Kk/s800/0.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh3.googleusercontent.com/-G3BdFUUO6-4/T9FR_I0FB7I/AAAAAAAAAyI/zJ8eusqM7Kk/s500/0.jpg" id="blogsy-1342314446632.2837" class="aligncenter" alt="" width="500" height="375"></a></div><p style="text-align: center;"><font class="Apple-style-span" face="Verdana"><br></font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana">Ok so once again I have been MIA... I am not going to lie this blogging thing is tough to keep up with...but I am back and ready with lots of recipes.. I might have been MIA from blogging but Not from the kitchen, I have diligently been taking pictures and documenting my cooking endeavors. First up is one of those recipes that I have probably pulled out of magazines a gajillion times.. And of course never made! Story of my life...no really if you could see the piles and piles of recipes ripped out of mags..my nemesis! Ok back to the recipe drum roll please....</font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana"><br></font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana"></font><font class="Apple-style-span" face="Verdana">Spinach Lasagna Rolls....</font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana">I love lasagna as it is but I loved the idea of how portable these were.. Because they are rolled up they are easier to pack up for lunch or to bring over to my parents house. ( I'm a good doobie and cook for them often.. I realized that after all this time saving the recipe it was pretty much the same as my regular lasagna so I dumped all that paper lol and winged it.</font></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-qN_QvEeyFzI/T9FSGgnysjI/AAAAAAAAAyo/L6J2UV0tkPs/s800/4.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-qN_QvEeyFzI/T9FSGgnysjI/AAAAAAAAAyo/L6J2UV0tkPs/s500/4.jpg" id="blogsy-1342314446607.8125" class="aligncenter" alt="" width="500" height="375"></a></div><font class="Apple-style-span" face="Verdana"><br></font><br/><br/><p style="text-align: center;"><font class="Apple-style-span" face="Verdana">Spinach Lasagna Rolls </font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana">Preheat oven to 350'</font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana">Items </font><font class="Apple-style-span" face="Verdana">needed: </font><font class="Apple-style-span" face="Verdana">Baking Dish 9 x 13</font></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana"><br></font></p><font class="Apple-style-span" face="Verdana"></font><font class="Apple-style-span" face="Verdana">10 lasagna noodles, only need 8, 2 extra just on case, cooked per directions </font><font class="Apple-style-span" face="Verdana">1 </font><br/><br/><font class="Apple-style-span" face="Verdana">10 oz pkge spinach, thawed and completely drained** very important to drain well</font><br/><br/><font class="Apple-style-span" face="Verdana"></font><font class="Apple-style-span" face="Verdana">1 15 oz container fat free ricotta cheese</font><br/><br/><font class="Apple-style-span" face="Verdana">1 c Mozzarella cheese</font><br/><br/><font class="Apple-style-span" face="Verdana">1/2 c Parmesan cheese </font><br/><br/><font class="Apple-style-span" face="Verdana">1 egg </font><br/><br/><font class="Apple-style-span" face="Verdana">32 oz jar of tomato sauce of choice </font><br/><br/><font class="Apple-style-span" face="Verdana">Salt and pepper </font><br/><br/><font class="Apple-style-span" face="Verdana">Pour 1 cup sauce in baking dish </font><font class="Apple-style-span" face="Verdana">In a large bowl mix the ricotta, 3/4 cup of the mozzarella, 2 tbs of the Parmesan, salt, pepper and the spinach, mix well. </font><br/><br/><font class="Apple-style-span" face="Verdana">Lay a nice size piece of wax paper ( I didn't have any so I used parchment paper worked well but wax is probably better. Lay lasagna noodles down on the paper and pat dry </font><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/--5wx4aCsS00/T9FSC9voEYI/AAAAAAAAAyY/1EglJI3VTMg/s800/2.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh5.googleusercontent.com/--5wx4aCsS00/T9FSC9voEYI/AAAAAAAAAyY/1EglJI3VTMg/s500/2.jpg" id="blogsy-1342314446634.651" class="aligncenter" alt="" width="500" height="375"></a></div><font class="Apple-style-span" face="Verdana">Take 3/4 c of the ricotta mixture and spread onto the noodle evenly, roll each one carefully not gonna lie some will come out the sides... But do your best to keep all in there </font><font class="Apple-style-span" face="Verdana">lol</font><br/><br/><font class="Apple-style-span" face="Verdana"><br></font><br/><br/><font class="Apple-style-span" face="Verdana"><font class="Apple-style-span" face="Verdana">Place each noodle seam side down in the baking dish </font><font class="Apple-style-span" face="Verdana">Repeat with remaining noodles and ladle sauce over them and sprinkle with the rest of the cheese</font><br></font><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-wK1tpAOzmsA/T9FSE2Lp0aI/AAAAAAAAAyg/GfXquoh-qiU/s800/3.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://lh6.googleusercontent.com/-wK1tpAOzmsA/T9FSE2Lp0aI/AAAAAAAAAyg/GfXquoh-qiU/s500/3.jpg" id="blogsy-1342314446645.3704" class="aligncenter" alt="" width="500" height="375"></a></div><font class="Apple-style-span" face="Verdana"><br></font><br/><br/><font class="Apple-style-span" face="Verdana">Cover with foil and bake about 40 minutes until cheese is bubbly then remove foil and just slightly brown the cheese yummy!!</font><br/><br/><font class="Apple-style-span" face="Verdana"><br></font><br/><br/><font class="Apple-style-span" face="Verdana">Ladle some sauce on a plate to serve and enjoy!!</font><br><br/><br/><p style="text-align: center;">****To drain the spinach really well place in a kitchen towel and squeeze until ya can't squeeze no more!!!<br></p><p style="text-align: center;"><font class="Apple-style-span" face="Verdana"> </font></p> <br/><br/> <br/><br/> <br/><br/><div style="text-align: right; font-size: small;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com0tag:blogger.com,1999:blog-5993990652312499519.post-27713933783406747972011-10-06T10:35:00.002-04:002011-10-06T16:48:02.332-04:00Hot Bacon and Crab Dip<div style="color: #073763; font-family: Verdana,sans-serif; text-align: center;">
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One of my favorite parts of subscribing to The Food Network magazine is the 50 Things to Make with ( fill in the blank...) section. Well September's issue did not disappoint, "Bacon" was the topic and of course I wanted to make all 50 right then and there, but come on that would be bacon overload... or would it?? Because really what can’t you do with bacon remember my post about <a href="http://shoshsfood.blogspot.com/2010/09/big-e-new-englands-great-state-fair-and.html">The Big E</a>, and the chocolate covered bacon, Bacon really does make everything better!! I had made this in August for a family dinner when my brother and his family were visiting from New York. It was a big hit along with some other dips that I made, and so we decided to make it again for Sunday Funday. It is not only easy peasy but absolutely delicious and would be great for a party. I made mine with Flatouts cut up, and baked in the oven and they are so good. You could use any type of scooper you wanted really or even some French bread sliced and baked lightly. Either way it is so good that there won't be any leftover ( boooo) which was sad but that just means we will have to make it again!!</div>
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<i style="color: #20124d;"><b><span style="font-family: Georgia,"Times New Roman",serif;">Hot Bacon and Crab Dip <a href="http://www.foodnetwork.com/recipes-and-cooking/50-things-to-make-with-bacon/page-4.html"><span style="font-size: xx-small;">slightly adapted from Food Network # 31 on the list</span></a></span></b></i><br />
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Items Needed</div>
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Prep time: 10 mins </div>
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Cook time : 5-7 mins Flat outs </div>
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30 mins dip </div>
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<li>8 oz cream cheese</li>
<li>8 oz canned crab meat, drained and gone over for shells </li>
<li>1 c crumbled bacon</li>
<li>1/2 c mayoniase </li>
<li>juice of 1 lemon</li>
<li>1 pkge Flat Outs </li>
<li>olive oil</li>
<li>seasoned salt </li>
<li>cayenne pepper</li>
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<li>Cut the flatouts into triangles and brush with the olive oil then sprinkle with the seasoned salt and the cayenne pepper bake for 5-7 mins until crisp </li>
<li>Mix the first 5 ingredients together and spread into a baking dish and bake until bubbly about 30 mins </li>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com3tag:blogger.com,1999:blog-5993990652312499519.post-67591543118131783372011-09-29T15:12:00.001-04:002011-10-02T16:13:29.903-04:00Another year another Birthday……<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr style="color: #20124d;"><td class="tr-caption" style="text-align: center;">My beautiful flowers that were waiting for me when I woke up!!</td></tr>
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So I am now officially on the wrong side of 30… half way to 40 really…I celebrated yet another year yesterday! This can’t be happening.. I remember thinking how old that must be and now I am here. Its been downhill all month too.. First it was the eyes, I had to get new glasses, as if I didn’t feel old enough the doc said “ wow your eyesight has definitely changed since your last visit." Thanks Doc.. Are you trying to tell me I’m getting old??? I also had to have hernia surgery two weeks ago and have been walking around like an old hunched over lady.. so of course my friends and family had to rub it in that I was getting old… So because of the surgery and the fact that I am still a hurting unit, we didn’t do anything crazy to celebrate just a nice breakfast and a relaxing drive, the weather was beautiful and I haven't really been to of the house much lol </div>
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We went to breakfast at a local spot and of course I made sure what we ordered we could split, and they were oh so yummy!! </div>
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<span style="color: #20124d;">Baked Apple and Chunky Monkey Pancakes!! </span></div>
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Oh my these were good!! The Baked Apple is so delicious and was a huge portion so of course what does a birthday girl do? Bring the leftover Baked Apple home and had it for dessert with some ice cream YUMMY!!!</div>
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<span style="color: #741b47; font-family: Verdana,sans-serif;">All in all it was a great birthday!! I am also officially counting backwards starting with the next birthday, who's with me??!!??!!??</span></div>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com1tag:blogger.com,1999:blog-5993990652312499519.post-80501748935852790692011-09-24T13:10:00.000-04:002011-09-24T13:10:30.141-04:00Taco Turkey Burger<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">With the summer winding down, and the colder weather coming in we have been trying to grill as much as possible. This is one of those oh my gosh what are we going to eat for dinner type of recipes, and since I had some turkey on hand it was really a no brainer. Well the burger idea was a no brainer but what kind of burger was another story. We had just had Teriyaki Burgers so that was out, and I was craving Mexican so why not a taco burger. And boy am I glad I made these yummy burgers definitely a keeper recipe. Here's a little secret to getting your burgers seasoned right; test them by making a tini tiny burger and cooking it in a frying pan and tasting it because really how else can you tell if the seasoning is right.. Well besides eating raw meat.. yuck... I do this with meatballs too, I was always under seasoning them and now that I think about it not a bad idea for meatloaf either. After tasting my tini tiny sample I decided it needed a little something.. I decided on two spoonfuls of salsa added to the meat micture. Ah perfect! </span></span><br />
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Taco Turkey Burger </div>
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Grill</div>
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Serves 2 </div>
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Prep time 5 mins</div>
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<li>2-3 tbsp taco seasoning </li>
<li>1/2 pkg. ground Turkey</li>
<li>salt/pepper</li>
<li>Wholly Guacamole,optonal</li>
<li>2 spoonfuls salsa </li>
<li>Salsa Topping,optional</li>
<li>Cheese,optional</li>
<li>Banana Peppers, optional </li>
<li>Sour Cream, optional</li>
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<li>Season turkey with the taco seasoning, salt and pepper, and two spoonfuls of the salsa then lightly mix it all together and form 2 patties and press a thumb print in the middle (so it doesn't puff up)</li>
<li>Now make your tini tiny burger and fry it up.. give a taste, is it ok or does it need more? Add more if it needs if not head out to the grill</li>
<li>Grill patties over medium high heat for 5-8 minutes per side, depending on desired doneness </li>
<li>I added a slice of Monteray Jack cheese 1 minute before pulling off the grill </li>
<li>Top with your favorite fixin's </li>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com3tag:blogger.com,1999:blog-5993990652312499519.post-2251277940223010032011-09-21T17:22:00.000-04:002011-09-21T17:22:41.895-04:00Potato Au Gratin<br />
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I am a big fan of comfort food, as you may have gathered from some of the recipes on this blog. One of my favorite comfort foods is pretty much anything to do with a potato really, because lets be honest they are just so fluffy and creamy and of course yummy! Now as a kid I remember my mother making this dish but mostly for special occasions and I can see why as it is a bit labor intensive. Now if you have mandolin its easy peasy, which I did, so this went by pretty quick. But it is oh so worth it with this creamy, cheesy bubbly goodness. I found <a href="http://www.foodnetwork.com/recipes/b.-smith/potatoes-au-gratin-recipe/index.html">this recipe</a> on Food Network and pretty much followed it to a T, except some extra cheese for the top to get that crispy, bubbly, gooey, cheesy top.</div>
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<a href="http://www.foodnetwork.com/recipes/b.-smith/potatoes-au-gratin-recipe/index.html"><i>Potatoes Au Gratin</i></a></div>
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Items Needed:</div>
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Baking Dish</div>
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Preheat oven to 350 degrees</div>
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Prep Time 15</div>
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Cook Time 1 hr 30 mins </div>
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<li>1/3 c. unsalted butter, softened </li>
<li>1 1/2 lbs potatoes peeled and sliced, 1/4 in thick ( I used a mandolin) </li>
<li>1/2 c. plus extra for top, grated Gruyere cheese </li>
<li>1/2 c. plus extra for top,freshly grated Parmesan cheese </li>
<li>1 c. heavy cream </li>
<li>1 tsp. salt </li>
<li>1/2 tsp. black pepper </li>
<li>1/8 tsp. paprika </li>
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<li>Grease the baking dish with about 1 tbsp of the softened butter.</li>
<li>Arrange a layer of potatoes in the baking dish and sprinkle the cheeses over them. Continue layering potatoes and cheeses until you've used them all ending with a layer of potatoes. </li>
<li>In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Sprinkle some more cheese on top to finish it off.</li>
<li>Bake for 1 to 1 1/2 hours, or until the potatoes are tender and golden brown on top.</li>
<li> Let stand for 5 minutes before serving.</li>
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Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com2tag:blogger.com,1999:blog-5993990652312499519.post-29572865361641299442011-09-18T16:45:00.001-04:002011-09-18T16:45:59.779-04:00Clam Boils, White Water Rafting, Camping oh my….<div style="color: #0c343d; text-align: center;"><span style="color: #073763;">Back in July my hubby and I went up to Maine for a wonderful weekend of camping , filled with good food, great new and old friends, and lots of adventure. My bff and her hubby had invited us to a weekend at the <a href="http://www.neoc.com/">New England Outdoor Center</a> in Millinocket, Maine, never heard of it… its a tiny town 5000 strong, with beautiful mountains, lovely lakes, and some pretty amazing white water rafting. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-W9MMuXzJWY0/TmljWjyo5aI/AAAAAAAAAp0/tJI69_BJjVI/s1600/new+stuff+140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-W9MMuXzJWY0/TmljWjyo5aI/AAAAAAAAAp0/tJI69_BJjVI/s320/new+stuff+140.JPG" width="320" /></a></div><div style="text-align: center;"> <i><span style="color: #20124d;">The drive up...</span></i></div><div style="text-align: center;"><span style="color: #073763;">The drive there was half the fun, lots of scenic views along the way, we started out early on a Friday morning and managed to get </span><span style="color: #073763;">there in the early afternoon. We set up camp.. we actually stayed in shack/cabins..explained in the brochure as four wood walls, tin roof, steel door you get my drift, and boy were they spot on in description. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vX1XmnCz9hA/TmlwtYYXL9I/AAAAAAAAAqA/52XbGFOBkHI/s1600/Maine+2011+254.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-vX1XmnCz9hA/TmlwtYYXL9I/AAAAAAAAAqA/52XbGFOBkHI/s200/Maine+2011+254.JPG" width="150" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-FJYzLFRo3sk/TnYqSdM3pLI/AAAAAAAAAqo/iKCaPuGNPKM/s1600/Maine+2011+253.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-FJYzLFRo3sk/TnYqSdM3pLI/AAAAAAAAAqo/iKCaPuGNPKM/s200/Maine+2011+253.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #073763;">While the boys set up camp the girls went exploring, and found this little cove at the lake..</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V-e8zabbkyE/TmlizEPVU5I/AAAAAAAAApw/PkxzkL6RSEo/s1600/Maine+2011+284.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-V-e8zabbkyE/TmlizEPVU5I/AAAAAAAAApw/PkxzkL6RSEo/s200/Maine+2011+284.JPG" width="200" /></a><span style="color: #073763;"> </span></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-0aRXeUIKuKo/TnYqh14wz5I/AAAAAAAAAq4/TqEOVPXsy5Y/s1600/Maine+2011+285.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0aRXeUIKuKo/TnYqh14wz5I/AAAAAAAAAq4/TqEOVPXsy5Y/s200/Maine+2011+285.JPG" width="200" /></a><span style="color: #073763;"><br />
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<span style="color: #073763;">Then onto the clam boil, a New England tradition and one we do every summer. We got some amazing clams and of course some chorizo ( a staple where we are </span><a href="http://www.chourico.com/">from</a><span style="color: #073763;">) potatoes, onions and sausage. Luckily we had a propane fueled burner to put a </span><span style="color: #073763;">big ole pot of boil up. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="color: #073763;">After fueling up on food and having some nice campfire talk, it was time to go to bed and get a good nights sleep for our adventure the next day. I will not lie, I was nervous about the white water rafting, first off I wear glasses, never contacts, and I had to wear contacts that day so that was a lot to get used to on a fast moving raft. We woke up that morning to some rain, well more like sporadic downpours, but we realized we were going to get wet anyway so did it really matter?? We went thru the "rafting talk " with the instructors and were then brought by school bus, ( haven't ridden in a big ole yellow bus in quite some time) to the Penobscot River and met our instructor and carried our raft into the water. Once we hit the water the skies opened up and it turned into a beautiful sunny day!! They don't waste any time once your it in the water, this picture below was oh about 3 minutes after we hit the water.. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i style="color: #4c1130;"><b>Holy Smokes...</b></i></td></tr>
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</div><div style="color: #073763;">That is our guide "Rabbit" in the back and then me with the look of shear terror on the left and my hubby on the right. In front of us our our friends Amy in front of me ( who stated she wasn't going to paddle when we first got in the raft lol) and Karen ( you can only see her helmet) on the right, oh and their husbands in front of them, well you can't really <i><b>see</b> </i>them you can only see the hand of Zack on the right....But I swear they are there...</div><div style="color: #073763;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a5I1Os8fAqA/TnYqFqWO-lI/AAAAAAAAAqc/V45Ah7_U43E/s1600/_IGP6283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-a5I1Os8fAqA/TnYqFqWO-lI/AAAAAAAAAqc/V45Ah7_U43E/s400/_IGP6283.JPG" width="400" /></a></div><span style="color: #073763;">There they are... after we popped up...</span><br />
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</div><div style="color: #073763;">This was probably one of the most exhilarating things I have ever done, oh yeah and the girl that said she wasn't going to paddle( too nervous she said) had an amazing time and after our first Class V could not wait to do it again!!! I am so glad that I did it and we are already planning our next trip for next summer! </div><div style="color: #073763;"><br />
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</div><div style="color: #073763;"></div><div style="color: #073763;">I guess you guys are waiting for a recipe huh.. ok here ya go </div><div style="color: #073763;"><b><br />
</b></div><div style="color: #073763;"><b>New England Clam Boil </b></div><div style="color: #073763;">Serves 15</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">Items needed:</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">Big ole pot.. or <a href="http://www.bedbathandbeyond.com/product.asp?SKU=13118833">Steamer Pot </a>(like this one)</div><div style="color: #073763;">Long tongs</div><div style="color: #073763;">Red clam boil bags, seafood nets?? Not sure what they are called</div><div style="color: #073763;"></div><div style="color: #073763;"><br />
</div><div style="text-align: left;"><ul style="color: #073763;"><li>15 quarts Steamer Clams, cleaned**** <i>see below</i></li>
<li>30 sausages links</li>
<li>30 hot dogs</li>
<li>30 chorizo links</li>
<li>3 lbs potatoes, whole</li>
<li>2 lbs onions, peeled</li>
<li>2 bottles beer</li>
<li>water </li>
<li>5 cloves garlic, peeled left whole </li>
<li>salt and pepper</li>
<li>red pepper flakes</li>
<li>Butter </li>
</ul><div style="color: #073763;"> </div><ul><li style="color: #073763;">We placed each item in its own red bag, and then placed in order potatoes, onions, chorizo, hot dogs, then sausage in the pot. </li>
<li style="color: #073763;">Add the 2 beers, and extra water to cover the potatoes and onions, garlic, salt, pepper ,and pepper flakes </li>
<li style="color: #073763;">Let boil/steam for about 40 minutes, sticking a knife or long wooden skewer into the potatoes to check for doneness </li>
<li style="color: #073763;">Add the clams after about 40 minutes and continue cooking for another 20 minutes until the clams start to open</li>
<li style="color: #073763;">Remove the bags and dig in!!!</li>
<li style="color: #073763;">Put 1 tbs of butter each into small bowls or cups and pour the broth from the pot over to melt and dunk the clams in before eating YUMMY!!! </li>
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</ul><i><span style="color: #351c75;"> ***** Cleaning Clams: Here is a <a href="http://www.thekitchn.com/thekitchn/tips-techniques/how-to-clean-the-sand-out-of-clams-058389">link </a>to explain how to clean them, this is pretty much what we did. As it says you can use pepper which we did, the clams don't like pepper (remember they are still alive) and it makes them spit out the pepper and sand.*****</span></i><br />
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<div style="text-align: center;"><i><b><span style="color: #20124d;">Eat and Enjoy!! </span></b></i></div></div><br />
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</div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com3tag:blogger.com,1999:blog-5993990652312499519.post-64452384684692933182011-08-29T22:48:00.000-04:002011-08-29T22:48:19.158-04:00Aren’t they cute!?!?!?<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; color: #0b5394; text-align: center;"><a href="http://4.bp.blogspot.com/-k0HK1RRxGFs/Tk1eHycYaPI/AAAAAAAAApE/a3QStuANkeo/s1600/new+stuff+081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-k0HK1RRxGFs/Tk1eHycYaPI/AAAAAAAAApE/a3QStuANkeo/s320/new+stuff+081.JPG" width="320" /></a></div><div style="color: #0b5394;"><br />
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</div><div style="color: #0b5394; text-align: center;">I am extremely lucky I live right down the street from a wonderful Farmers Market that I frequent often, from its opening in April until pumpkin season in November. I love picking out potatoes that still have the dirt on them, and the oh so delicious butter sweet corn, that grows 1/2 mile down the road from my house in their corn patch. I love going without much of a plan to see whats good that day, and when we pulled up these were right up front. OK so I’ll admit it, half of the reason I got these at the Farmers Market was there cute factor. I couldn’t help myself, I was sent for veggies and veggies I bought. Just real cute ones so much so that I almost didn’t want to cook them up. I did and they were delicious! They look great and grilled up nicely. These are great simply dressed with salt, pepper and some olive.</div><div style="color: #0b5394;"><br />
</div><ul style="color: #0b5394;"><li>Green Zucchini</li>
<li>Yellow Squash</li>
<li>Olive Oil</li>
<li>Salt</li>
<li>Pepper </li>
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<ul><li style="color: #0b5394;">Slice veggies in 1/4 thick slices, salt both sides to remove some of the moisture. </li>
<li style="color: #0b5394;">Brush with olive oil and sprinkle with pepper, adding a pinch more salt</li>
<li><span style="color: #0b5394;">Grill over medium high flame for about 4-5 minutes or until grill marks appear and Zucchini gets slightly limp. </span></li>
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</div><div style="text-align: center;"><span style="color: #0b5394;">I served these with the </span><a href="http://shoshsfood.blogspot.com/2011/08/lime-marinated-shrimp.html" style="color: #0b5394;">Lime Marinated Shrimp</a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HCmGWW3oZ0Y/Tkw4mVNGDKI/AAAAAAAAAoQ/2cXjk5i8qo0/s1600/IMAG0105%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-HCmGWW3oZ0Y/Tkw4mVNGDKI/AAAAAAAAAoQ/2cXjk5i8qo0/s320/IMAG0105%255B1%255D" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ytm5RSoosO4/Tk1eGgvpP4I/AAAAAAAAApA/kvTljag3_AE/s1600/new+stuff+080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ytm5RSoosO4/Tk1eGgvpP4I/AAAAAAAAApA/kvTljag3_AE/s320/new+stuff+080.JPG" width="320" /></a></div><div style="text-align: center;"><i style="color: #20124d;"><b> Eat and Enjoy !!!</b></i></div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com2tag:blogger.com,1999:blog-5993990652312499519.post-64940751115835348762011-08-17T20:21:00.002-04:002011-08-18T14:41:13.266-04:00Lime Marinated Shrimp<div class="separator" style="clear: both; color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://4.bp.blogspot.com/-2F3P7Fiac4Q/TksjBWQ-MQI/AAAAAAAAAoE/JmfNTABjevQ/s1600/IMAG0110%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-2F3P7Fiac4Q/TksjBWQ-MQI/AAAAAAAAAoE/JmfNTABjevQ/s400/IMAG0110%255B1%255D" width="400" /></a></div><div class="separator" style="clear: both; color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Summer time to me means grillin and chillin! When of course its not 100 degrees and humid out…One of our favorite things to grill is shrimp, it’s so fresh and light on hot summer days. There are so many great recipes for grilled shrimp it was hard to decide which one to make. Since I was going to make grilled veggies I wanted something light to go along. I walked into the kitchen and the limes were singing to me. You know that Lime song they sing. So Lime Marinated Shrimp it was. While listening to my limes sing, my hubby brought me a cold beer. This summer my hubby and I have been experimenting with summer brews and have found some great ones. My new favorite and a great pairing with this Shrimp is <a href="http://leinie.com/summer_shandy.html">Summer Shandy!! </a><br />
Its like Lemonade Beer so good!! </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Lime Marinated Shrimp </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HCmGWW3oZ0Y/Tkw4mVNGDKI/AAAAAAAAAoQ/2cXjk5i8qo0/s1600/IMAG0105%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-HCmGWW3oZ0Y/Tkw4mVNGDKI/AAAAAAAAAoQ/2cXjk5i8qo0/s320/IMAG0105%255B1%255D" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="color: #351c75; text-align: center;">Grilled Shrimp </div><div style="color: #351c75; text-align: center;">Serves 2</div><div style="text-align: center;"><br />
</div><div style="color: #0b5394; text-align: center;">Items need : </div><div style="color: #0b5394; text-align: center;"><br />
</div><div style="color: #0b5394; text-align: center;">Tuperware with cover</div><div style="color: #0b5394; text-align: center;">Metal Skewers</div><div style="color: #0b5394; text-align: center;">Grill or Grill pan</div><br />
<ul><li style="color: #0b5394;">20 uncooked shrimp, shelled and deveined </li>
<li style="color: #0b5394;">2 limes, also use for zesting zest </li>
<li style="color: #0b5394;">salt </li>
<li style="color: #0b5394;">pepper</li>
<li style="color: #0b5394;">cayenne</li>
<li style="color: #0b5394;">olive oil</li>
</ul><br />
<ul><li style="color: #0b5394;">Zest lime or limes... really depends on how much you want , I zested one lime and that was great for us. </li>
<li style="color: #0b5394;">Place shrimp in a Tupperware with salt, pepper, dash of cayenne, and the juice of 1 1/2 limes, lime zest and then sprinkle with olive oil. Seal with cover and give a good shake or two. Refrigerate for 30 minutes removing them from the fridge about 15 minutes before you want to grill them. </li>
<li style="color: #0b5394;"> Heat grill or grill pan over medium high flame/heat, set the shrimp on a paper towel lined plate to absorb some of the excess marinade, a little tip I learned from the O Magazine. </li>
<li style="color: #0b5394;">Skewer shrimp.. 5 per skewer .. </li>
<li style="color: #0b5394;">Grill Shrimp for 2-3 minutes on each side until pink in color and slightly curled. </li>
<li><span style="color: #0b5394;">Serve with lime wedges and some yummy beer.</span></li>
</ul><ul></ul><div style="color: #20124d;"><b><i><br />
</i></b></div><div style="text-align: center;"><b><i><span style="color: #20124d;">Eat and Enjoy!</span></i></b></div><br />
Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com3tag:blogger.com,1999:blog-5993990652312499519.post-21484742637922252532011-08-14T20:59:00.000-04:002011-08-14T20:59:22.109-04:00Chicken Pot Pie<div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://4.bp.blogspot.com/-WCUNM8JzO8E/TkhfDcqgC6I/AAAAAAAAAnM/oNK72i9KDNA/s1600/new+stuff+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-WCUNM8JzO8E/TkhfDcqgC6I/AAAAAAAAAnM/oNK72i9KDNA/s320/new+stuff+049.JPG" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #134f5c; font-family: Georgia,"Times New Roman",serif;">This has got to be one of my favorite comfort foods, and if I could I would probably eat it at least once a week. My mother used to make it all the time growing up maybe that's why I love it so much. We have had some very rainy days around here and this is one of those comfy yummy recipes that is easy to make for a weeknight meal. This is also one of those recipes that you can play around with in the veggies department. When I have lots of chicken leftover I make some pies for my parents.. that’s right I said pies (plural) When I make this for my parents.. well I have to make two… see my father doesn't likes peas and well mom and my brother do so that means two pies…So you get my drift you can change it to suit your needs. </div><div align="center" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/-Rh9p4s8zJtA/TkhgaNhzW1I/AAAAAAAAAnc/Uiz9Z3MgWeY/s1600/new+stuff+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Rh9p4s8zJtA/TkhgaNhzW1I/AAAAAAAAAnc/Uiz9Z3MgWeY/s400/new+stuff+038.JPG" width="400" /></a></div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><b>Chicken Pot Pie</b></i></span></div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;">Items Needed:</div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;">2 qt sauce pan </div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;">Pie Plate</div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;">Ramekins if making small one</div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Pre heat Oven to 425 degrees </span></div><div align="center" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><ul style="color: #134f5c; font-family: Georgia,"Times New Roman",serif;"><li>1 box Pillsbury® refrigerated pie crusts, softened as directed on box ( I only use one pie crust for the top no bottom but if you do use two follow the instructions for a 2 crust pie ) </li>
<li>1/3 cup butter or margarine </li>
<li>1/3 cup finely chopped onion </li>
<li>1/3 cup all-purpose flour </li>
<li>1/2 teaspoon salt </li>
<li>1/4 teaspoon pepper </li>
<li>1 3/4 cups chicken broth (from 32-oz carton) </li>
<li>1/2 cup milk </li>
<li>2 1/2 cups shredded cooked chicken or turkey </li>
<li>2 cups <i>cooked</i> veggies = carrots, peas, corn, potatoes what ever you have on hand</li>
<li>1 egg, beaten </li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fPDcQF4wqzA/Tkht3FGWk7I/AAAAAAAAAng/Lqam_rqxQQo/s1600/new+stuff+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fPDcQF4wqzA/Tkht3FGWk7I/AAAAAAAAAng/Lqam_rqxQQo/s320/new+stuff+041.JPG" width="320" /></a></div><br />
</div><ul style="color: #134f5c; font-family: Georgia,"Times New Roman",serif;"><li><span class="RecipeMethodStep instruction">In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender</span> </li>
<li>Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.If needed use a whisk to make sure all the flour is incorporated </li>
<li>Stir in chicken and mixed veggies. Remove from the heat. Spoon the chicken mixture into a buttered pie plate. </li>
<li>Place the pie crust on top of filling and press and flute the edges. Cut slits in several places in top crust. Brush crust with the egg. </li>
<li> 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 or one of <a href="http://www.amazon.com/Mrs-Andersons-Pie-Crust-Shield/dp/B00004S1BU/ref=sr_1_1?ie=UTF8&qid=1313366338&sr=8-1">these </a>to prevent excessive browning. Let stand 5 minutes before serving.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jf-viEvsuIo/Tkht5K7xLgI/AAAAAAAAAnk/0RDejbZ-Rt0/s1600/new+stuff+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-jf-viEvsuIo/Tkht5K7xLgI/AAAAAAAAAnk/0RDejbZ-Rt0/s320/new+stuff+050.JPG" width="320" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #134f5c;">We serve ours with Cranberry sauce.. not sure if it is a New England thing... but it is oh so yummy!! </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><br />
Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com4tag:blogger.com,1999:blog-5993990652312499519.post-75406922762345382132011-06-11T09:42:00.000-04:002011-06-11T09:42:09.872-04:00Quick Chicken Parm<div style="color: #0b5394;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8iN7nWvTy7Y/TfLAfx7HdLI/AAAAAAAAAmM/YJ8wKDKIjzM/s1600/parm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-8iN7nWvTy7Y/TfLAfx7HdLI/AAAAAAAAAmM/YJ8wKDKIjzM/s320/parm.jpg" width="320" /></a></div><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: #0b5394; font-family: "Trebuchet MS",sans-serif; text-align: center;">Things have been a bit hectic over here so dinner has either been throwing something on the grill or something quick in the oven. Of course with all this crazy weather ( tornadoes 50 miles away in Western Mass) that we have been getting as soon as you decide to grill, a freak storm comes in and bam... Thunderstorms. So this night was no different, we made sure we had charcoal and were all set to grill when the skies opened and guess what no grilling. So I had to rethink dinner and quick, since we were going to grill chicken and I had been having a craving for Chicken Parm, I went with that. But who feels like doing the whole breading thing not this girl, not after I thought Hubby was cooking dinner ie the official griller in the fam. So I figured I would throw them in a skillet and voila Chicken Parm for dinner. Honestly this took about 20-30 minutes tops from start to finish. </div><div style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;"><br />
<div style="text-align: center;">Chicken Parm </div><div style="text-align: center;">Items needed:</div><div style="text-align: center;">Skillet</div><div style="text-align: center;">Baking Dish</div></div><div style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;"><br />
</div><ul style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;"><li>5 skinless Thin sliced Chicken Breast<br />
</li>
<li>salt<br />
</li>
<li>pepper<br />
</li>
<li>garlic powder<br />
</li>
<li>Angel Hair Pasta, Half a box<br />
</li>
<li>Tomato sauce </li>
</ul><div style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;"><br />
</div><ul style="font-family: "Trebuchet MS",sans-serif;"><li style="color: #0b5394;">Bring a pot of water to a boil and drop angel hair cooking per box instructions, drain set aside<br />
</li>
<li style="color: #0b5394;">Heat skillet to medium heat and give a few swirls of olive oil, place chicken in pan, brown chicken 2 minutes, cooking in batches so you dont over crowd the pan<br />
</li>
<li style="color: #0b5394;">Place Chicken in baking dish spread a spoonful of tomato sauce enough to cover nicely then sprinkle a good helping of cheese on top<br />
</li>
<li style="color: #0b5394;">Bake until cheese is bubbly and melted </li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9IXpcxJxws8/TfNwkIN4YCI/AAAAAAAAAmc/tvAzkvUIIhY/s1600/parm+again.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-9IXpcxJxws8/TfNwkIN4YCI/AAAAAAAAAmc/tvAzkvUIIhY/s320/parm+again.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><ul style="font-family: "Trebuchet MS",sans-serif;"></ul><div style="color: #073763; font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><b>eat and enjoy! </b></i></div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com4tag:blogger.com,1999:blog-5993990652312499519.post-19774779490404375082011-06-06T20:20:00.000-04:002011-06-06T20:20:37.525-04:00Shepherd’s Pie stuffed Potatoes<div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hA3CHu9U4CI/Tezfl5dZynI/AAAAAAAAAlo/C7V7sCE6cwc/s1600/chicli+and+potatoes+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-hA3CHu9U4CI/Tezfl5dZynI/AAAAAAAAAlo/C7V7sCE6cwc/s320/chicli+and+potatoes+009.JPG" width="320" /></a></div><br />
</div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;">Once again back to the Rachel Ray’s Look and Cook book, I think this has been our most used cookbook this month. This is at least recipe number 2 or 3 from this book, our first one was the awesome <a href="http://shoshsfood.blogspot.com/2011/05/spinach-and-artichoke-mac-and-cheese.html">Artichoke and Spinach Mac and Cheese</a>.<br />
</div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;">The weather last week was awful for Spring with quite a chill in the air like a cool crisp fall morning. So that meant a toss up on what to make except it had to be something warm and comfy of course. I asked the hubby what he was in the mood for and of course got the “ It’s 8 in the morning how can I think dinner??” So I broke out the Look and Cook book because like the title says you can look and then cook, aka it has pictures. I started to flip thru it and bam, he stopped me at this recipe, well the picture of it. And voila dinner recipe is chosen. Of course you know we changed it up a bit, this time because well that’s what we do. Hubby doesn’t like mushrooms, so out they went, and we’re off beef, so sub in Turkey, and we ended up going for a more traditional shepherds pie sub in corn and peas**. These were so delicious that we ate them right away and then I gave some to my parents so I didn't get a melted cheese picture but you get the idea. Of course got this recipe got the wheels turning.. You could stuff potatoes with so many things.. Check out my Shrimp Stuffed Potatoes <a href="http://shoshsfood.blogspot.com/2011/01/shrimp-stuffed-potatoes.html">here</a><br />
<br />
So here is our version of <a href="http://www.rachaelray.com/recipe.php?recipe_id=2624">Rachel’s Shepard's Pie Potatoes recipe.</a></div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
<div style="text-align: center;"><i><b>Shepard's Pie Potatoes </b></i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Items Needed:</div><div style="text-align: center;">Skillet</div><div style="text-align: center;">Baking Sheet</div><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>8 Russet Potatoes, scrubbed clean</li>
<li>3 tbsp EVOO</li>
<li>salt </li>
</ul><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>1 lbs ground turkey</li>
<li>2 tbsp soy sauce</li>
<li>2 tbsp Worcestershire sauce</li>
<li>1/4 c ketchup more to taste</li>
<li>garlic powder</li>
<li>salt</li>
<li>pepper</li>
<li>1 package Steamfresh frozen corn, <i>prepared according to package directions </i></li>
</ul><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>1/4 c milk</li>
<li>2 tbsp margarine </li>
<li>1/4 c sour cream </li>
<li>6 slices bacon, cooked and crumbled </li>
<li>Cheese, shredded </li>
</ul><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Rub potatoes with the EVOO, and sprinkle with salt than place the potatoes on a foil lined cookie sheet, bake for one hour ten minutes. Remove the potatoes and allow them to cool</li>
<li>When the potatoes are cool enough to work with using a sharp knife carefully cut a thin top slice off each one and scoop out the potato flesh, set aside to whip up later. Place shells back on cookie sheet and set aside </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VOW5MmE1ja4/TezfgVPNjnI/AAAAAAAAAlU/9hNIc6qs6FM/s1600/chicli+and+potatoes+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-VOW5MmE1ja4/TezfgVPNjnI/AAAAAAAAAlU/9hNIc6qs6FM/s320/chicli+and+potatoes+004.JPG" width="320" /></a></div><br />
<ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>In a mixing bowl add the sour cream, milk, and margarine with a hand mixer set on 3 whip the potatoes until a creamy consistency </li>
<li>Meanwhile brown the turkey in a large skillet over medium high heat with 2 tbsp EVOO for about 5-6 minutes, breaking up the lumps as it cooks, add the Soy sauce and Worcestershire and cook another minute than add the ketchup. Adding more or less depending on your preference remove from heat and set aside wiping the skillet clean to use for the bacon </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U_ja7cisHYI/TezfjD9FlGI/AAAAAAAAAlg/so82flOW7F0/s1600/chicli+and+potatoes+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-U_ja7cisHYI/TezfjD9FlGI/AAAAAAAAAlg/so82flOW7F0/s320/chicli+and+potatoes+007.JPG" width="320" /></a></div><br />
<ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Heat up the skillet to medium high and cook bacon until just crisp ( dont over cook it will cook more in the oven) </li>
<li>Fill the potato shells with the turkey and corn mixture and then top with the whipped potatoes and pop back in the oven for 8-10 minute and than remove to put on topping</li>
<li>Top the potatoes with the bacon then pile on the cheese and put back in the oven until cheese is bubbly </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8VwcjSyqYwE/TezfkDNPoeI/AAAAAAAAAlk/STp9YL86J00/s1600/chicli+and+potatoes+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-8VwcjSyqYwE/TezfkDNPoeI/AAAAAAAAAlk/STp9YL86J00/s320/chicli+and+potatoes+008.JPG" width="320" /></a></div><br />
<span style="color: #351c75;">Heres where we forgot to take a picture of the bubbly cheese.... They looked so yummy.. oh well next time! </span><br />
<ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></ul><span style="color: #20124d;">** Ok forgot about the peas... time just got away from me and for some reason I left them out.. guess that means we need to make this again since it was so yummy and try it with peas!! </span><br />
<ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></ul>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com5tag:blogger.com,1999:blog-5993990652312499519.post-91710008369370254882011-05-20T21:16:00.000-04:002011-05-20T21:16:43.646-04:00Spinach and Artichoke Mac and Cheese<div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://2.bp.blogspot.com/-y97h5zTYXUQ/TdMbddiLydI/AAAAAAAAAkA/Aku8PBNZoV8/s1600/more+stuff+391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dix9fZigOvo/TdcP-MwsV_I/AAAAAAAAAkg/2Xn4RLqCBm0/s1600/more+stuff+392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-dix9fZigOvo/TdcP-MwsV_I/AAAAAAAAAkg/2Xn4RLqCBm0/s320/more+stuff+392.JPG" width="320" /></a></div></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;">Over Chrismakuh I exchange gifts with the girls in my office, we do secret santa, and this year I lucked out, not only did I get a lot of cute little stuff I also received Rachel Rays cookbook, Look and Cook. I love it, there are so many great recipes, some that we have already made over and over again because we love them so much!! There are several recipes that we earmarked to make and this is one of them. We love all things Mac and Cheese and also love to experiment with different kinds, and this was one we hadn't made at home yet. So when I saw this easy to make and easy on the eyes recipe, I had to make it. In my version I used canned artichokes only because that was what I had on hand but it tasted great anyway. So once again use what have.... </div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UkuZpZb124c/TdcQDFRmAlI/AAAAAAAAAkk/hSjDCLb-p0Y/s1600/more+stuff+393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UkuZpZb124c/TdcQDFRmAlI/AAAAAAAAAkk/hSjDCLb-p0Y/s320/more+stuff+393.JPG" width="320" /></a></div></div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="ingredients recipe" id="WideColumn" style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b style="color: #20124d;"><i>Spinach and Artichoke Mac and Cheese </i></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b style="color: #20124d;"><i>ever so slightly adapted from :</i></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b style="color: #20124d;"><i><a href="http://www.rachaelrayshow.com/food/recipes/spinach-and-artichoke-mac-and-cheese/">Rachel Ray's Version </a> <br />
</i></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b style="color: #20124d;"><i><br />
</i></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b style="color: #20124d;"><i>Items Needed:</i></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b style="color: #20124d;"><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="color: #20124d;">Large Stock Pot</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="color: #20124d;">Large Saute pan </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="color: #20124d;">Casserole Dish </span></div><div class="ingredients recipe" id="WideColumn" style="color: #073763;"><br />
</div><div class="ingredients recipe" id="WideColumn"><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>salt</li>
<li class="second-child">1 lb Penne pasta</li>
<li class="third-child">2 tbsp EVOO – Extra Virgin Olive Oil </li>
<li>3 tbsp butter </li>
<li>1 med onion, finely chopped </li>
<li>3 cloves garlic, finely chopped </li>
<li>3 tbsp flour </li>
<li>1/2 c. white wine </li>
<li>2 c. milk </li>
<li>Freshly grated nutmeg, about 1/4 teaspoon or to taste </li>
<li>1 10-oz box frozen chopped spinach, defrosted and wrung dry in a kitchen towel </li>
<li>1 can quartered Artichokes, slice in half again if desired </li>
<li>pepper </li>
<li>1 1/2 c. Fontina cheese, shredded , plus additional for sprinkling on top </li>
<li class="last-child">1 1/2 c. Parmigiano cheese, grated, plus additional for sprinkling on top </li>
</ul><div style="text-align: center;"><br />
</div><div class="preparation-item " style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></div><div class="preparation-item " style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><ul><li>Bring a large pot of water to a boil for pasta, salt water and cook pasta to <i>al dente</i>.</li>
<li>Meanwhile, place a medium pot over medium-low heat adding 2 tbsp olive oil, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven. </li>
<li>Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol </li>
<li> Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.</li>
<li>Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes. </li>
</ul></div><div class="preparation-item " style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><ul></ul></div><div class="preparation-item " style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><ul></ul></div><div class="preparation-item " style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><ul></ul></div><div class="separator" style="clear: both; text-align: center;"></div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c3QtJlH-6Mw/TdcQTr4pWgI/AAAAAAAAAkw/TfV3i5D0dKU/s1600/more+stuff+396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-c3QtJlH-6Mw/TdcQTr4pWgI/AAAAAAAAAkw/TfV3i5D0dKU/s320/more+stuff+396.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i style="font-family: Verdana,sans-serif;"><b>Eat and Enjoy!!!!! </b></i></div></div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com4tag:blogger.com,1999:blog-5993990652312499519.post-29176628554358559612011-05-19T17:39:00.000-04:002011-05-19T17:39:50.418-04:00Fajita Seasoning Mix<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-j9CKAktSbIk/TdWN11hjdEI/AAAAAAAAAkY/PUXtUFHxUek/s1600/fajita-seasoning.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-j9CKAktSbIk/TdWN11hjdEI/AAAAAAAAAkY/PUXtUFHxUek/s200/fajita-seasoning.gif" width="200" /></a></div><br />
<br />
<div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;">I love making fajitas and tacos at home and of course would always reach for those already made kits. You know the ones.... shells, seasoning and taco sauce. How easy right? That is until you read or try to read the ingredients list... Half of the words are unpronounceable.. is that a word?? So I looked up a recipe and realized that it is so easy to make it at home and it tasted better go figure.... so this has become my go to recipe!! </div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #073763;"></div><li style="color: #073763;">1 tbsp cornstarch <a href="http://www.food.com/library/cornstarch-137"></a><br />
</li><br />
<li style="color: #073763;">2 tbsp chili powder <a href="http://www.food.com/library/chili-powder-719"></a><br />
</li><br />
<li style="color: #073763;">1 tbsp salt<br />
</li><br />
<li style="color: #073763;">1 tbsp paprika <a href="http://www.food.com/library/paprika-335"></a><br />
</li><br />
<li style="color: #073763;">1 tsp sugar <a href="http://www.food.com/library/sugar-139"></a><br />
</li><br />
<li style="color: #073763;">1/2 tsp onion powder <a href="http://www.food.com/library/onion-powder-502"></a><br />
</li><br />
<li style="color: #073763;">1/4 tsp garlic powder <a href="http://www.food.com/library/garlic-powder-501"></a><br />
</li><br />
<li style="color: #073763;">1/4 tsp cayenne powder <a href="http://www.food.com/library/cayenne-pepper-320"></a><br />
</li><br />
<li style="color: #073763;">1/4 tsp cumin </li><br />
<div style="color: #073763;"></div><div style="color: #073763;"><br />
</div><ul style="color: #073763;"><li>Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. </li>
<li>Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.</li>
</ul><a href="http://www.food.com/library/cumin-20"></a>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com0tag:blogger.com,1999:blog-5993990652312499519.post-47675407452142882752011-05-17T20:29:00.000-04:002011-05-17T20:29:29.654-04:00Crisis Averted!!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LxTK7WktwG0/TdMSu14KjBI/AAAAAAAAAj8/SqZPvP3cojk/s1600/HipHipHooray.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="http://1.bp.blogspot.com/-LxTK7WktwG0/TdMSu14KjBI/AAAAAAAAAj8/SqZPvP3cojk/s320/HipHipHooray.gif" style="color: #e69138;" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Ok so once again I have been MIA.... this time for good reason... trying to figure out this whole allergy thing. After lots of tests, lots of poking and lots of prodding.. I AM NOT ALLERGIC TO FOOD!! Well that is not to the extent that they thought I was, I am still sensitive to certain foods and still having some of the same symptoms but am able to control them and not feel like I am dieing.. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
I have cut beef out of my diet, and have not had any since February, and feel really good about it. I don't miss it and am not lacking in protein, I still eat chicken, fish and shellfish and have a new found love for turkey. Oh and we have joined the Meatless Monday crew and have found some great recipes. It is amazing that once you stop eating something you don't miss it much. I have pretty much been able to substitute a different protein for all my beef favorites!! So now that that's out of the way look for lots for new recipes coming your way!! </div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com0tag:blogger.com,1999:blog-5993990652312499519.post-16273061482416384992011-02-12T16:54:00.000-05:002011-02-12T16:54:57.014-05:00Your kidding right????? Allergic to food??!!??<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l7yNEiUwT44/TVcAIWJACmI/AAAAAAAAAj4/-tQ88GDHIAk/s1600/food+alleergiees.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://3.bp.blogspot.com/-l7yNEiUwT44/TVcAIWJACmI/AAAAAAAAAj4/-tQ88GDHIAk/s320/food+alleergiees.png" width="320" /></a></div><div style="color: #3d85c6; text-align: center;"><br />
</div><div style="color: #3d85c6; text-align: center;"><br />
</div><div style="color: #3d85c6; text-align: center;">So once again I have been MIA from the blogoshpere.... This time around it's because I haven't been able to eat that much lately...Over the past two weeks I have been having trouble swallowing, and extreme pain in my chest that I thought was heartburn. I have had heartburn forever and was diagnosed a long time ago with GERD, a hiatal hernia and a Schatzki's ring.. what ever that is... All things I have been able to deal with, by either staying away from triggers or using medication. That was until recently, when I started having the trouble swallowing, which got worse upon eating. So I went to the doctor explained my symptoms, and he immediately scheduled me for a scope and bam.... Eosiniphilic Esophagitis an allergic inflammatory condition of the esophagus, aka a rash on the esophagus... Kind of ironic since my dad is a Dermatologist and we work together... The condition is not well known and rare in women of course... but food allergy may play a significant role.</div><div style="color: #3d85c6; text-align: center;"><br />
</div><div style="color: #3d85c6; text-align: center;">What food allergy you ask.... they are unsure and I will probably have to go thru a whole bunch of skin prick tests along with the dreadful elimination diet. Yippe, take away all my food loves....Foods reported to be the cause of EE have included milk, eggs, peanuts, shellfish, peas, beef, chicken, fish, rye, corn, soy, potatoes, oats, tomatoes and wheat. Of these, the most common food triggers are milk, egg, wheat, rye and beef. One course of treatment is inhaled steroids much liked used in Asthma which I will start next week and start the removing certain foods from my diet.</div><div style="color: #3d85c6; text-align: center;"> </div><div style="color: #3d85c6; text-align: center;">I guess you take for granted what you can eat when the skies the limit... now the thought of not being able to eat certain foods is no picnic.... So bare with me as I navigate through these food issues and figure out what I am going to eat....</div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com1tag:blogger.com,1999:blog-5993990652312499519.post-3314631281047733812011-01-31T22:26:00.017-05:002011-01-31T22:46:18.815-05:00We've got a winner!!!!<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTsduvlhPEI/AAAAAAAAAi4/SrJ_JKjLUEU/s1600/progresso.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTsduvlhPEI/AAAAAAAAAi4/SrJ_JKjLUEU/s1600/progresso.JPG" /></a></div><br />
<br />
What a great response to the giveaway!!!! <br />
Congratulations to the winner Elisabeth over at <a href="http://foodandthriftfinds.blogspot.com/">food and thrift finds </a>a wonderful blog filled with fantastic recipes. Go check it out you won't be disappointed. <br />
<br />
<br />
Please email me your information so I can get you the fantastic cookbook and breadcrumbs. </div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com3tag:blogger.com,1999:blog-5993990652312499519.post-15672990634571262322011-01-25T10:00:00.001-05:002011-01-25T10:00:08.340-05:00Shrimp Stuffed Potatoes<blockquote></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTxuVEC133I/AAAAAAAAAjM/DRbUmXNCfKc/s1600/Karens+Wedding+disney+world+982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTxuVEC133I/AAAAAAAAAjM/DRbUmXNCfKc/s320/Karens+Wedding+disney+world+982.JPG" width="320" /></a></div><br />
<br />
<div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">I was once again trying to figure out what to make for dinner, when I did an inventory of what we had. Hmmmmm besides some leftovers that were going to be lunch for work the next day, I had frozen shrimp and two potatoes. So I hit goggle with a shrimp and potatoes search and the first to pop up was the queen of butter <a href="http://www.foodnetwork.com/recipes/paula-deen/shrimp-stuffed-potatoes-recipe/index.html">Paula Deans recipe</a> for Shrimp Stuffed Potatoes.Now the irony in this is that my hubby finds her quite annoying… her voice really and the laugh... Whenever he comes home and she is one bam channel change, I like some of her recipes but he does have a point who can be that jolly all the time. I was skeptical of the recipe I'll admit it, but than thought why not we eat shrimp and we eat potatoes all the time so why not together. I have to say it was sooooo good, and we were so glad we tried it. It was creamy and delicious and quite a comforting meal. This would also be great served as a surf and turf, you’ll also have your “side" with the potato. </div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center"><br />
</div><div align="center" style="color: #20124d;"><b><i>Shrimp Stuffed Potatoes </i></b></div><div align="center"><br />
</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Items Needed :</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Baking sheet</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Preheat oven to 350 degrees</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>2 large potatoes, washed and dried<br />
</li>
<li>Vegetable oil, for coating<br />
</li>
<li>2 tablespoons butter<br />
</li>
<li>3/4 cups grated cheddar cheese, plus more for sprinkling<br />
</li>
<li>3/4 cups grated Monterey Jack<br />
</li>
<li>3/4 cups sour cream<br />
</li>
<li>Salt and pepper<br />
</li>
<li>1 pound shrimp, peeled, and chopped </li>
</ul><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTxugG3dEXI/AAAAAAAAAjY/UtkDhcV5efo/s1600/Shrimp+Potatoes+007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> </div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.</li>
<li>Heat saute pan over medium heat, season shrimp with salt and pepper than saute until browned but not cooked all the way thru, set aside </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTxuam1zeYI/AAAAAAAAAjQ/k3lz5DNERu8/s1600/Shrimp+Potatoes+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTxuam1zeYI/AAAAAAAAAjQ/k3lz5DNERu8/s200/Shrimp+Potatoes+002.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTxugG3dEXI/AAAAAAAAAjY/UtkDhcV5efo/s1600/Shrimp+Potatoes+007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li> Remove the potatoes from the oven and slice in half, gently scoop out the potato and place the potato shells back in the oven to crisp up a bit about 5 mins or so </li>
<li> Meanwhile in a bowl place the potato with the butter, sour cream, salt, and pepper. Using a mixer on high, mix the potatoes than fold in the shrimp and both cheeses into the mixture. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTxudVgMTDI/AAAAAAAAAjU/ymZdid1uSzE/s1600/Shrimp+Potatoes+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTxudVgMTDI/AAAAAAAAAjU/ymZdid1uSzE/s200/Shrimp+Potatoes+003.JPG" width="200" /></a></div><br />
<ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTxugG3dEXI/AAAAAAAAAjY/UtkDhcV5efo/s1600/Shrimp+Potatoes+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTxugG3dEXI/AAAAAAAAAjY/UtkDhcV5efo/s200/Shrimp+Potatoes+007.JPG" width="200" /></a></div><br />
<ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Sprinkle each potato with cheese and bake in the oven for approximately 20 to 30 minutes until browned on top. </li>
</ul><i style="color: #134f5c;"><span style="font-family: Georgia,"Times New Roman",serif;">Disclaimer: Me and the hubby tried these with some BBQ sauce and they were oh so good!!! If you dare try it you wont regret!!</span> </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTxuVEC133I/AAAAAAAAAjM/DRbUmXNCfKc/s1600/Karens+Wedding+disney+world+982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTxuVEC133I/AAAAAAAAAjM/DRbUmXNCfKc/s400/Karens+Wedding+disney+world+982.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><i><span style="color: #20124d;">Eat and Enjoy!!! </span></i></b></div><ul></ul>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com4tag:blogger.com,1999:blog-5993990652312499519.post-77652014118517124412011-01-22T13:39:00.002-05:002011-01-23T11:03:12.981-05:00My 1st giveaway.... Progresso® Lemon Pepper Panko Breadcrumbs and Cookbook Giveaway<div style="color: #073763; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTsduvlhPEI/AAAAAAAAAi4/SrJ_JKjLUEU/s1600/progresso.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_fXCDzYMuvWk/TTsduvlhPEI/AAAAAAAAAi4/SrJ_JKjLUEU/s1600/progresso.JPG" /></a></div><div style="color: #073763; text-align: center;"><br />
</div><div style="color: #073763; text-align: center;">I am so excited to be hosting my first giveaway, thanks to the great folks at MyBlogSpark and General Mills for providing me and a lucky reader with this great prize pack (below) consisting of one package of Progresso® Lemon Pepper Panko and an autographed copy of<a href="http://www.amazon.com/Bottega-Italian-Flavors-Californias-Country/dp/0811875393?ie=UTF8&tag=chefdmusin-20&link_code=btl&camp=213689&creative=392969" target="_blank"> Michael Chiarello's Bottega cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=chefdmusin-20&l=btl&camp=213689&creative=392969&o=1&a=0811875393" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. It's a fantastic cookbook filled with dozens of dishes to help you start cooking healthy Italian food. Chef Chiarello loves to cook with panko and uses it in a lot of his recipes like this one for <a href="http://www.progressofoods.com/?View=CelebrityChef/SignatureRecipes&SubGroup=Signature&RecipeId=45">Crab Cakes </a>or this one for <a href="http://www.progressofoods.com/?View=CelebrityChef/SignatureRecipes&SubGroup=Signature&RecipeId=1015">Angry Shrimp.</a> Both recipes a must try for us!!</div><div style="color: #073763; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTsdtp9MlCI/AAAAAAAAAi0/v0BCmbeBANU/s1600/Lemon_Pepper_Panko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTsdtp9MlCI/AAAAAAAAAi0/v0BCmbeBANU/s320/Lemon_Pepper_Panko.jpg" width="320" /></a></div><div style="color: #073763; text-align: center;"><br />
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</div><div style="color: #073763; text-align: center;"><br />
</div><div style="color: #073763; text-align: center;">Here are some of Chef Chiarello's Must Have Items:</div><div style="color: #073763; text-align: center;"><br />
</div><i><span class="highlight"><b>Ten Must-Have Pantry Items:</b></span></i><br />
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For a taste of the good life at a moment’s notice, Chef Michael Chiarello keeps a few key ingredients on hand.<br />
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<ul><li>Salt-Gray Sea Salt or other sea salt</li>
<li>Canned Beans</li>
<li>Dijon Mustard</li>
<li>Extra Virgin Olive Oil</li>
<li>Olives: brine cured or salt cured</li>
<li>Dry Pasta, Rice, and Polenta</li>
<li>Peperoncini- Dried Chili Flakes</li>
<li>Canned Tomatoes</li>
<li>Vinegars: balsamic, red-wine, and white wine</li>
<li>Bread Crumbs</li>
</ul><div style="text-align: center;"><i>And here is a link to Chef's <a href="http://www.progressofoods.com/?View=CelebrityChef/PankoTips">Panko Tips </a></i> </div><div style="color: #073763; text-align: center;"><br />
</div><div style="color: #073763; text-align: center;">We just used these super flavorful breadcrumbs to make these delicious <a href="http://shoshsfood.blogspot.com/2011/01/yummy-baked-fish-tacos.html">Fish Tacos</a>. They packed such a great punch of lemon flavor and a kick of heat from the pepper that I wish they had come out with these sooner. I have been using plain panko breadcrumbs for a while now for the extra crispiness they add, so I am super excited about the flavored versions. They make everything so crispy and crunchy I use them all the time for my Chicken Parmesan. They have a coarser texture which help make them so crispy, whether baking, frying or broiling. The Progresso Panko is available in Plain, Italian and the Lemon Pepper, can't wait to try the Italian!!<br />
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</div><div style="color: #073763; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTseBWSZHrI/AAAAAAAAAi8/INe5sCZV4e8/s1600/Imported+Photos+00318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTseBWSZHrI/AAAAAAAAAi8/INe5sCZV4e8/s200/Imported+Photos+00318.JPG" width="200" /> </a><span style="color: #073763;">To enter to win, please go to the </span><a href="http://www.progressofoods.com/">Progesso®</a> <span style="color: #073763;">website and than leave me a comment about what recipe you would like to try using the panko breadcrumbs. I'll select the winner at random after midnight on Monday, January 31st.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #073763;">For extra entries</span></div><div style="text-align: left;"><span style="color: #073763;">1. Follow me on Twitter </span><a href="http://twitter.com/#%21/shoshsyummyfood"><span class="screen-name screen-name-shoshsyummyfood pill">@shoshsyummyfood</span><span style="color: #073763;"></span></a></div><div style="text-align: left;"><span style="color: #073763;">2. <a href="http://www.facebook.com/Progresso?v=wall">Like</a> Progresso on Facebook </span></div><div style="text-align: left;"><span style="color: #073763;">3. Follow this blog </span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #073763;"> </span><span style="color: #073763;">Please leave a comment for each entry and don't forget to leave your email address. </span></div><div style="text-align: center;"><span style="color: #073763;"> Giveaway open to U.S and Canada residents only. </span></div><div style="text-align: left;"><span style="color: #073763;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTsenTGx2kI/AAAAAAAAAjI/PoIw97zHqeI/s1600/Imported+Photos+00309.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTsenTGx2kI/AAAAAAAAAjI/PoIw97zHqeI/s200/Imported+Photos+00309.JPG" width="200" /></a></div><div style="text-align: center;"><span style="color: #073763;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="color: #073763;"> <span style="color: #20124d;"> </span></span></div><div style="color: #20124d; text-align: center;"> <i>Disclosure: General Mills provided me with the information above, the product sample and giveaway prize through <a href="http://www.myblogspark.com/" target="_blank">MyBlogSpark</a>.</i></div><div style="color: #20124d; text-align: center;"><br />
</div><div style="color: #20124d; text-align: center;"><i>I will pick the winner using <a href="http://www.random.org/">random.org </a> </i> </div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com27tag:blogger.com,1999:blog-5993990652312499519.post-63367227414449502292011-01-22T00:15:00.000-05:002011-01-22T00:15:03.246-05:00Yummy Baked Fish Tacos<div align="center"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTpl7SF6vgI/AAAAAAAAAik/_mOgYMJUCI0/s1600/Imported+Photos+00319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTpl7SF6vgI/AAAAAAAAAik/_mOgYMJUCI0/s320/Imported+Photos+00319.JPG" width="320" /></a></div> </div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">One of our new years resolutions was to eat healthier, not that we didn't before but you know how it goes.... So tonight was fish but I wasn't sure what to make, instead of doing the usual <a href="http://shoshsfood.blogspot.com/2010/07/baked-scrod-new-england-staple.html">Baked Cod</a> or <a href="http://shoshsfood.blogspot.com/2009/08/cod-in-parchment-paper.html">Cod in Parchment Paper</a> I decided to make some Fish Tacos. I love the freshness of these, and the flavor combo’s. Of course you can add or sub in what ever condiments you want, we used a Pineapple Salsa and of course some Guacamole. I bake instead of fry the fish to make them healthier, turning this into one of our favorite meals. </div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div align="center" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><i><b>Baked Fish Tacos</b></i></div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Items Needed:</div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Baking Sheet</div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Cooling rack placed inside baking sheet</div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Preheat oven to 400 degrees</div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><br />
</div><ul style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><li> <div align="left">1 lb or roughly 3 Pieces Cod Loin</div></li>
<li> <div align="left">Progresso Lemon Pepper Panko Breadcrumbs </div></li>
<li> <div align="left">2 eggs, beaten</div></li>
<li> <div align="left">soft taco shells </div></li>
<li>salsa<br />
</li>
<li> <div align="left">guacamole</div></li>
<li> <div align="left">shredded lettuce, tomato, optional </div></li>
</ul><div align="left" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTpl-paOoRI/AAAAAAAAAio/l7Ek4g5e5pc/s1600/Imported+Photos+00310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTpl-paOoRI/AAAAAAAAAio/l7Ek4g5e5pc/s200/Imported+Photos+00310.JPG" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTpmDWyqDLI/AAAAAAAAAis/7tZO7M9hp3w/s1600/Imported+Photos+00301.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTpmDWyqDLI/AAAAAAAAAis/7tZO7M9hp3w/s200/Imported+Photos+00301.JPG" width="200" /></a></div><br />
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</div><ul style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><li> <div align="left">Cut each piece of cod into about 3-4 piece, </div></li>
<li> <div align="left">Dip the fish into the eggs than bread each piece with the panko breadcrumbs lightly on each side and place on the cooling rack that has been placed in the baking sheet, don't they look so good.... </div></li>
<li> <div align="left">Bake the fish 5-6 mins then flip each piece and bake an additional 4 mins </div></li>
<li> <div align="left">Warm taco shells in a skillet or microwave, then add the fish and toppings of your choice. </div></li>
</ul><div align="left" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTpmLOwNb3I/AAAAAAAAAiw/Fp8ncVbvowA/s1600/Imported+Photos+00306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTpmLOwNb3I/AAAAAAAAAiw/Fp8ncVbvowA/s320/Imported+Photos+00306.JPG" width="320" /></a></div><br />
</div><div align="center" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Eat and Enjoy!!</div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com2tag:blogger.com,1999:blog-5993990652312499519.post-43884451377152294502011-01-17T22:45:00.000-05:002011-01-17T22:45:31.331-05:00Pumpkin Risotto with Pan seared Scallops<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqfOGI6MI/AAAAAAAAAic/w1LZt2KaVyk/s1600/Karens+Wedding+disney+world+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqfOGI6MI/AAAAAAAAAic/w1LZt2KaVyk/s320/Karens+Wedding+disney+world+063.JPG" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">We love Scallops but find them on the pricey side so whenever they go on sale we snatch some up. Lucky for us that was the case a few weeks ago. My method of cooking them is usually the same, pan seared and this night was no different. There is just something about the crusty outside and the soft pillowy inside when you pan sear them. YUM!! The last time we had them I made <a href="http://shoshsfood.blogspot.com/2010/02/pan-seared-scallops.html">Scallops with Couscous</a>, this time around I was looking for something a little richer. So while going thru my cabinets I noticed some leftover cans of pumpkin, and the wheels they were a turnin… It took me a while to get up the courage to make risotto, creamy but not mushy, al dente but not hard… But a few years ago after once again watching my mother I got the hang of it. I hadn't made it in a while though so I was excited to make it with the pumpkin. For this recipe I cooked the scallops right after I finished the risotto since they only take 5-7 minutes tops. I adapted <a href="http://www.foodandwine.com/recipes/pumpkin-risotto">this</a> recipe from Charlie Palmer not that it needed any changing but I just didn't have fresh pumpkin so I went with the canned and it was delish!! </div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Pumpkin Risotto</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqlK3qIVI/AAAAAAAAAig/b7csTWNjGTY/s1600/Karens+Wedding+disney+world+065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqlK3qIVI/AAAAAAAAAig/b7csTWNjGTY/s320/Karens+Wedding+disney+world+065.JPG" width="320" /></a></div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Items needed:</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Non stick skillet</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Skillet ( not non stick ) </div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li> <div align="left">12 Scallops*****</div></li>
<li> <div align="left">2 tbsp olive oil </div></li>
<li> <div align="left">6 tbsp butter </div></li>
<li> <div align="left">salt </div></li>
<li> <div align="left">freshly ground pepper </div></li>
<li>1 c pureed pumpkin</li>
<li>1 medium onions, finely diced </li>
<li>3/4 c dry Riesling </li>
<li>1 1/2 tsp freshly grated nutmeg </li>
<li>6 cups low-sodium chicken broth </li>
<li>1 1/2 c Arborio rice </li>
<li>salt/pepper to taste </li>
<li>1/2 cup freshly shaved Parmesan Cheese and more for serving </li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqH6Wd-2I/AAAAAAAAAiY/0LN2Ydpi5WA/s1600/Karens+Wedding+disney+world+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>In a medium saucepan bring the chicken stock to a boil over moderate heat. Reduce the heat to low and keep the stock hot.</li>
<li>In a medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add onions and cook over moderately high heat, about 3 minutes than add the rice and continue to cook until the onions are just translucent about 4 more minutes. Stirring frequently. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTTpXxJ_fyI/AAAAAAAAAiA/BVb-InfJbzI/s1600/Karens+Wedding+disney+world+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_fXCDzYMuvWk/TTTpXxJ_fyI/AAAAAAAAAiA/BVb-InfJbzI/s200/Karens+Wedding+disney+world+006.JPG" width="200" /></a></div><div style="text-align: center;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes. </li>
<li>Reduce the heat to medium low and add 2 more cups of the hot stock, one at a time until each one is absorbed about 10-12 minutes remember to keep stirring, add half of the Parmesan cheese </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTTpcDojYII/AAAAAAAAAiE/FNQYxDnD5FY/s1600/Karens+Wedding+disney+world+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/_fXCDzYMuvWk/TTTpcDojYII/AAAAAAAAAiE/FNQYxDnD5FY/s200/Karens+Wedding+disney+world+004.JPG" width="200" /></a></div><div style="text-align: center;"><br />
</div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><li>Add the pumpkin puree add the rest of the Parmesan cheese and then add the remaining 3 cups of hot stock one cup at a time stirring constantly until the rice is tender, cook about another 10 minutes than add the remaining butter and take off the heat </li>
<li>Meanwhile season scallops with salt, and pepper generously. In skillet, heat a mixture of 1 tbsp olive oil and 2 tbsp butter until a nice foam forms, add scallops in batches if needed so as not to over crowd pan </li>
<li>Sear on each side until a nice crust forms then flip and sear on other side until crust forms, quickly remove from pan so as not to over cook scallops.</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ul style="color: #073763; font-family: Georgia,"Times New Roman",serif;"></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqH6Wd-2I/AAAAAAAAAiY/0LN2Ydpi5WA/s1600/Karens+Wedding+disney+world+057.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_fXCDzYMuvWk/TTTqH6Wd-2I/AAAAAAAAAiY/0LN2Ydpi5WA/s320/Karens+Wedding+disney+world+057.JPG" width="320" /></a></div><div style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">***** Removing the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing this dish.*****</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">*****Another important tip: Once you've placed the scallops in the pan, <i>don't touch them!</i> If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong!***** </div><div align="center" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Eat and Enjoy!!!</div>Sharonhttp://www.blogger.com/profile/14623299788621979136noreply@blogger.com1