tag:blogger.com,1999:blog-78006574681676431542024-03-04T22:52:33.845-08:00Morgan Recipe CornerA place to share our favorite recipes and get new ideas.Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-7800657468167643154.post-68047351275620386092012-08-05T15:17:00.001-07:002012-08-05T15:18:34.281-07:00Grandma's Granola and Lara BarsYesterday I made Grandma's granola but changed a few things to cut back on sugar and use healthier fats. I used agave instead of brown sugar. (I only used a cup cause that's all I had.) I also used coconut oil instead of canola/vegetable. My oats were organic but that was by chance more than planned. Anyway it is really yummy and I hope Grandma will forgive me for messing with her recipe. <br />
<br />
So today used the granola and made Lara Bars. It's really simple...<br />
<br />
1 cup (cooked) granola<br />
1/2 cup pitted medjool dates<br />
1-2 T water<br />
<br />
Put it all in a food processor and mix until combined. Probably took me about 3 minutes to get to the consistency I wanted (you want to be able to make a big ball). Once it's the right consistency ball it up and then flatten it into a pan or cutting board. Cut the bars to the size you want - I got 8 (1 inch by 2 inch) rectangles. <br />
<br />
My kids LOVE them and they taste so much better than the store bought variety. Give them a try!Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-8584757692002470282012-06-25T08:39:00.000-07:002012-06-25T08:39:44.546-07:00Strawberry DressingI made this dressing last week and it is so yummy! My friend made this for a party a few months ago and it was a huge hit. Definitely worth a try. Enjoy!<br />
<br />
<br />
<div class="MsoNormal">
¾<span style="font-family: Bolton;"> cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
½<span style="font-family: Bolton;"> teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Bolton;">1/3 cup apple cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Bolton;">1 cup vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Bolton;">8 strawberries, stems removed<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Bolton;">Puree strawberries in food
processor or blender. Add remaining ingredients and blend (blending helps to
incorporate tehoil and makes the dressing a little creamier). Serve over a
delicious bed of greens and other slad trimmings (I like berries, nuts, feta,
goat cheese, bacon, chicken, other fruits etc.).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-8849576575748790822012-02-05T09:50:00.001-08:002012-02-05T09:53:13.872-08:00Cinnamon Roll CakeSome of you may have seen this floating around Pinterest. Well, let me tell you, it is Amazing. We have done this a couple of times for Sunday Brunch and everyone loves it. I altered the original recipe because it had a little too much butter and sugar, and I don't how the original is, but with the lower amounts it was still amazing and I don't think it was lacking in the least.<br /><br /><img src="file:///Users/tylerlarsen/Library/Caches/TemporaryItems/moz-screenshot.png" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn5N78ejnDJlLK8cyOFYVljETt7hVne_MNfrVIa8LCoL6pvk4ztXEZLfJG_fxk58OXIHVfe8RJMLiBnTU44HOjBY2fS4Fh9437wv3SIbKi54a9PF2_d3x_iyIxdXGxVmI38v5ON05nQk/s1600/73816881361956116_jzA45CoF_b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 192px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn5N78ejnDJlLK8cyOFYVljETt7hVne_MNfrVIa8LCoL6pvk4ztXEZLfJG_fxk58OXIHVfe8RJMLiBnTU44HOjBY2fS4Fh9437wv3SIbKi54a9PF2_d3x_iyIxdXGxVmI38v5ON05nQk/s400/73816881361956116_jzA45CoF_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5705711022696561298" border="0" /></a><br />Cake:<br />3 c. flour<br />1/4 tsp.salt<br />3/4 c. sugar<br />4 tsp. baking powder<br />1 1/2 c. milk<br />2 eggs<br />2 tsp. vanilla<br />1/2 c. butter, melted<br /><br />Topping:<br />1/2 c. butter, softened<br />3/4 c. brown sugar<br />2 Tbsp. flour<br />1 Tbsp. cinnamon<br /><br />Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.<br /><br />Glaze:<br />2 c. powdered sugar<br />5 Tbsp. milk<br />1 tsp. vanilla<br /><br /><br />While warm drizzle the glaze over the cake. <span class="post-author vcard"></span>Aliciahttp://www.blogger.com/profile/07320599815721663335noreply@blogger.com1tag:blogger.com,1999:blog-7800657468167643154.post-83632565247290823032012-01-23T12:48:00.000-08:002012-01-23T13:19:40.004-08:00Bacon Chicken Pasta<span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 18px; font-family:'Trebuchet MS', Trebuchet, Verdana, sans-serif;font-size:13px;">16 oz farfalle pasta (bow-tie)<br /><div>1 1/2 cup heavy whipping cream</div><div>4 chicken breasts<br /></div><div>3-4 cloves of garlic</div><div>1T pepper</div><div>3/4 cup butter</div><div>1 lb bacon (previously cooked and crumbled) **must be real, fresh cooked bacon. not "bacon bits or real bacon"</div><div>3/4 cup shredded Parmesan Cheese</div><div>1 120z lawry's mesquite marinade with lime juice</div><div><br /></div><div>In Crock Pot cook chicken in marinade on low for 6 hours. Pull marinated chicken out of the juices and allow to cool, shred. Set aside.</div><div>Half an hour before serving, boil pasta.</div><div>in a small sauce pan melt better. Then add garlic, whipping cream, pepper, cheese and bacon. Wisk together on low heat for 3-4 minutes. If the sauce is too thick, add some milk for desired consistency. In a large bowl pour sauce over cooked drained pasta. Add chicken, stir through. Sprinkle with a little bit more cheese for presentation on top. </div><div><br /></div><div>This is so good and so easy!</div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-85383968234679852322012-01-19T09:20:00.000-08:002012-01-23T12:54:53.631-08:00Thai-Style Chicken Soup2 onions, minced<div>6 garlic cloves, minced</div><div>2 T minced or grated fresh ginger</div><div>1 T vegetable oil</div><div>4 cups low sodium chicken broth</div><div>2 (14 oz) cans coconut milk</div><div>2 stalks lemon grass, bottom 5 inches only</div><div>2 carrots, peeled and sliced, 1/4 inch think</div><div>3 T fish sauce</div><div>10 cilantro stems, tied together with twine</div><div>1 1/2 pounds boneless, skinless chicken thighs, trimmed</div><div>Salt and pepper</div><div>8 oz white mushrooms, trimmed and sliced thin</div><div>3 T fresh lime juice from 2 limes</div><div>1 T sugar</div><div>2 tsp Thai red curry paste</div><div><br /></div><div>Garnishes</div><div>1/2 cup fresh cilantro leaves</div><div>2 fresh Thai, serrano or jalapeno chiles, stemmed seeded and sliced thin</div><div>2 scallions sliced thin</div><div>Lime wedges, for serving</div><div><br /></div><div>**This is a crock pot recipe. However, my friend Jamie recommended stove top, which is what I did. I just adapted the following recipe.</div><div><br /></div><div>1. Microwave onions, garlic, ginger and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.</div><div><br /></div><div>2. Stir broth, 1 can coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.</div><div><br /></div><div>3. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard lemon grass and cilantro stems. </div><div><br /></div><div>4. Stir in mushrooms, cover and cook on high until mushrooms are tender, 5 to 15 minutes. Microwave remaining can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar and curry paste to dissolve.</div><div><br /></div><div>5. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes. </div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-75117158700909999692011-10-15T14:09:00.000-07:002011-10-29T07:09:36.986-07:00Clam Chowder<span class="Apple-style-span" >This is the one Alicia sent me. I need it somewhere where I can always find it so I'm posting it here.</span><div><span class="Apple-style-span" ><br /></span></div><div> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><span style="color: black; " >Mom Morgan Boston Clam Chowda<o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" ><span style="color: black; "><o:p> </o:p></span><span class="Apple-style-span">2 cans chopped clams<br /></span><span class="Apple-style-span">1 cup onions, chopped fine<br /></span><span class="Apple-style-span">1 cup diced celery<br /></span><span class="Apple-style-span">2 cups diced potatoes<br /></span><span class="Apple-style-span">3/4 cup flour<br /></span><span class="Apple-style-span">1 cube butter<br /></span><span class="Apple-style-span">1 quart 1/2 and 1/2<br /></span><span class="Apple-style-span">1 1/2 tsp. Salt<br /></span><span class="Apple-style-span">Pepper<br /></span><span class="Apple-style-span">1/2 tsp sugar</span></span></p><p class="MsoNormal"><span style="color: black; " >Drain juice from clams and pour over veggies in medium saucepan. Add enough water to barely cover and summer until veggies are tender- about 20 min.</span></p><p class="MsoNormal"><span class="Apple-style-span" >In the meantime melt butter; add flour and cook for a minute or two. Add cream and cook and stir until smooth and thick using a wire whisk to blend.</span></p> <p class="MsoNormal"><span class="Apple-style-span" ><span style="color: black; "><o:p> </o:p></span><span class="Apple-style-span">Add cooked veggies and clams and heat through. Season with salt, pepper and sugar. Optional: add thyme and marjoram to taste.</span></span></p> <p class="MsoNormal"><span style="font-family:"Times New Roman""><o:p> </o:p></span></p> <!--EndFragment--></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-78155242007963752502011-09-12T17:47:00.000-07:002011-09-12T17:53:30.087-07:00Roasted Cauliflower Soup(I would double it next time for my family--as is it only makes about 3-4 good sized servings)<br /><br />1 head cauliflower, cut into small florets<br />2 Tbsp. roasted garlic olive oil<br />2 tsp. garlic powder<br />1 tsp. salt<br />1/2 tsp. black pepper<br />1 Tbsp. butter<br />1 onion, finely chopped<br />3 Tbsp. flour<br />14 oz. chicken broth<br />1 cup milk<br /><br />Preheat oven to 450 degrees<br />Place cauliflower in small roasting pan, drizzle with oil and season with garlic powder, salt & pepper, toss to coat<br />Roast the cauliflower, stirring frequently until golden brown and tender (20 min or so)<br />Melt butter in saucepan, add onion and brown (about 10 min.). Sprinkle with flour and add liquid, bringing to a boil while it thickens. <br />Turn down heat and add the roasted cauliflower. Blend half and add back in for thicker consistency.<br /><br />So yummy!!Sister Jenna Connellhttp://www.blogger.com/profile/18420235549517619296noreply@blogger.com1tag:blogger.com,1999:blog-7800657468167643154.post-73285905519345592192011-09-08T19:33:00.000-07:002011-09-08T19:40:53.679-07:00Pizza Wheels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWd5egdLkrtCbruhUTl0MrugD5s714lLXPbABkLbJgLDCbAgC5lzc98WIEot_g7Utl-XaRMuTdg5CTp6Jmk10GcDD3QdGOmXKA5xdwCVN59GxLdkx2IhA8v7Gm-Ia33XqxVIT2owOD54/s1600/photo%25283%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWd5egdLkrtCbruhUTl0MrugD5s714lLXPbABkLbJgLDCbAgC5lzc98WIEot_g7Utl-XaRMuTdg5CTp6Jmk10GcDD3QdGOmXKA5xdwCVN59GxLdkx2IhA8v7Gm-Ia33XqxVIT2owOD54/s400/photo%25283%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5650184077916914786" border="0" /></a><br />I made these the other day just to mix it up a little bit and I was so happy I did. These were delicious.<br /><br />1 recipe pizza dough (below)<br />1/2 cup pizza sauce<br />1 pkg pepperoni (I use turkey pepperoni)<br />1-2 cups mozzarella cheese<br />1 tbs. Johnny's Garlic seasoning (You can get this at Costco and will be glad you did, so good!)<br />1/4 cup grated parmesan.<br /><br />Make pizza dough and let it raise for 30 minutes. Roll it out into a long rectangle, like cinnamon rolls. Spread sauce (you want the sauce to be thin), layer pepperoni, and cheeses, then sprinkle with Johnny's. Roll it up lengthwise, so you have a long roll, again just like cinnamon rolls. Cut into 1 1/2-2 inch slices and lay on a greased cookie sheet. Let them raise for about 45 minutes, sprinkle with a little extra parmesan cheese, back at 375 for about 20-30 minutes or until it looks cooked and golden brown.<br /><br />Serve with marinara or ranch. So good!Aliciahttp://www.blogger.com/profile/07320599815721663335noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-50015899526605229802011-09-07T17:24:00.001-07:002011-09-07T17:30:00.136-07:00Flaxseed Apple Muffins<span class="Apple-style-span">Sorry! It's me again. I made these muffins this morning. So healthy and really yummy (just don't overcook them like I did - totally forgot they were in the oven). I am big fan of flaxseed and throw it in where I can. Give them a try!</span><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">1 3/4 cups whole wheat flour</span></div><div><span class="Apple-style-span">3/4 c ground flax seed</span></div><div><span class="Apple-style-span">2 tsp baking soda</span></div><div><span class="Apple-style-span">1/2 tsp baking powder</span></div><div><span class="Apple-style-span">1/2 tsp salt</span></div><div><span class="Apple-style-span">1/2 tsp cinnamon</span></div><div><span class="Apple-style-span">1/2 cup brown sugar</span></div><div><span class="Apple-style-span">1 large egg</span></div><div><span class="Apple-style-span">1/2 cup unsweetened applesauce</span></div><div><span class="Apple-style-span">1/2 cup plain nonfat yogurt</span></div><div><span class="Apple-style-span">1/2 tsp vanilla</span></div><div><span class="Apple-style-span">2 apples, peeled and cored</span><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><b style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">STEP 1:</b> Preheat the oven to 400 degrees. In a large bowl combine the dry ingredients (flour, ground flax seed, baking soda, baking powder, salt, and cinnamon).<br /><br /><b style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">STEP 2:</b> In a medium bowl, whisk together the wet ingredients (egg, brown sugar, yogurt, apple sauce, and vanilla). Core and chop the apples into small pieces.<br /><br /><b style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">STEP 3:</b> Pour the wet ingredients into the bowl of dry ingredients. Stir just until combined. Fold in the chopped apples just until they are evenly distributed. Try not to over stir the mixture or else the muffins may become tough or rubbery.<br /><br /><b style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">STEP 4:</b> Spray a muffin tin with non-stick spray or line with paper cups. Evenly distribute the muffin batter between 12 muffin cups. Bake in the preheated 400 degree oven until golden brown and a toothpick inserted in the center comes out clean (about 20-25 minutes). Remove the muffins from the tin and let cool on a wire rack.</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Originally posted <a href="http://budgetbytes.blogspot.com/2011/09/apple-flax-muffins-349-recipe-029.html">here</a>.</span></div></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-57179980686900667792011-09-06T19:21:00.001-07:002011-09-06T19:25:33.798-07:00Meal PlanningI'm sure no one else has a problem with meal planning (wink, wink) but it's something I dread and avoid. However, I need a schedule and I need to stop making quick trips to the grocery store. So I started thinking of ways to encourage meal planning. And I decided to do theme nights. Every week, each day has a theme and I try to find meals to fit that theme. I have all of September planned out - and I am super excited about it. Here are the themes for us for September (I may change them up in October - we'll see):<div><br /></div><div>Meatless Monday</div><div>Taco (or any Mexican) Tuesday</div><div>World (different ethnic foods) Wednesday</div><div>Throwaway (leftovers) Thursday</div><div>Italian (usually a carbo load) Friday</div><div>Soup/Salad Saturday</div><div>Home Cooked Sunday</div><div><br /></div><div>Of course you could change it up to meet your family's tastes, but so far, I really love the theme idea. I use foodgawker and pinterest for a lot of my ideas. Let me know what you think and what themes you come up with. Also if you are interested in any of the meals I have planned for the various nights, let me know and I'll send you my calendar.<span class="Apple-tab-span" style="white-space:pre"> </span></div><div><br /></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com2tag:blogger.com,1999:blog-7800657468167643154.post-83889966247878884032011-09-01T16:48:00.000-07:002011-09-01T16:57:00.598-07:00Chicken Gyros<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJtRLiuohKvq5DkbTqHv1_1CwKD06tMC95sY3iu3wjIgrM8ltesdw3LbilyuE-TR6AqLzbhqXs9syvDYc5KyNeGS0ppS2hohs4FNHZmT_jrKvS58gnqv8-BFsF1EPUcTw_bbA0W7Bmk1e/s1600/gyros.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" ><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJtRLiuohKvq5DkbTqHv1_1CwKD06tMC95sY3iu3wjIgrM8ltesdw3LbilyuE-TR6AqLzbhqXs9syvDYc5KyNeGS0ppS2hohs4FNHZmT_jrKvS58gnqv8-BFsF1EPUcTw_bbA0W7Bmk1e/s400/gyros.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5647544141390785714" /></span></a><div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span">photo from </span><span class="Apple-style-span"><a href="http://www.handletheheat.com/">Handle the Heat</a></span></span></div><div style="text-align: center;"><span class="Apple-style-span" ><i>{I wish I had taken a picture of mine because they really did look this good!}</i></span></div><div><span class="Apple-style-span" >
<br />I am so excited about tonight's dinner that I couldn't wait to post. Seriously, so yummy! I also found a new food blog that L.O.V.E. It's could <a href="http://www.handletheheat.com/">Handle the Heat</a> and it's definitely worth looking into. So onto tonight's meal...</span><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><span class="Apple-style-span" ><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.6em; "><u>For the tzatziki sauce:</u></div><div class="post-body entry-content" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; line-height: 1.6em; "><ul><li>16 oz. greek yogurt or plain yogurt</li><li>1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded</li><li><span class="Apple-style-span">2 cloves garlic, finely minced </span><span class="Apple-style-span"> <i>{I used the jar minced garlic and only did 1 tsp instead of 2}</i></span></li><li>1 teaspoon white wine vinegar</li><li>Salt and pepper</li><li>Squeeze of fresh lemon juice</li><li>Extra virgin olive oil</li></ul><u>For the chicken:</u>
<br /><ul><li><span class="Apple-style-span">4 cloves garlic, smashed </span><i><span class="Apple-style-span">{Again the jar garlic and only did 3 tsps instead of 4}</span></i></li><li>Juice of 1 lemon</li><li>2 tsp. red wine vinegar</li><li>2 tbsp. extra virgin olive oil</li><li>2 heaping tbsp. plain yogurt</li><li>1 tbsp. dried oregano</li><li>Salt and pepper</li><li>1 1/4 lbs. boneless, skinless chicken breasts, cut into strips or bite sized chunks<i></i></li></ul><u>To assemble:</u>
<br /><ul><li>Pita bread, whole wheat if possible</li><li>Fresh tomatoes, seeded and diced</li><li><span class="Apple-style-span">Red onion, sliced thin (I skipped this because I don't like raw onion</span><span class="Apple-style-span">) <i>{so did I}</i></span><span class="Apple-style-span"><i></i></span></li></ul><u>To make the tzatziki sauce</u><span class="Apple-style-span">:</span>
<br /><span class="Apple-style-span">If using plain yogurt, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. Note, if using lower fat yogurt there will be more liquid strained. If using Greek yogurt, skip this step.</span>
<br />
<br /><span class="Apple-style-span">Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.</span>
<br />
<br /><u>To prepare the chicken</u><span class="Apple-style-span">:</span>
<br /><span class="Apple-style-span">Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.</span>
<br />
<br /><span class="Apple-style-span">Preheat broiler. Cook chicken under broiler for about 2-4 minutes per side, depending on size of pieces. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. </span>
<br />
<br /><span class="Apple-style-span">Warm pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.</span></div><div class="post-footer" style="margin-top: 0.75em; margin-right: 0px; margin-bottom: 0.75em; margin-left: 0px; color: rgb(56, 48, 84); text-transform: uppercase; letter-spacing: 0.1em; font: normal normal normal 78%/normal 'Trebuchet MS', Trebuchet, Arial, Verdana, sans-serif; line-height: 1.4em; "></div></span></span><div><span class="Apple-style-span" >Copied from <a href="http://www.handletheheat.com/2011/03/take-out-at-home-chicken-gyros.html">here</a>.</span></div><div>
<br /></div></div></div></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-35037770843868469782011-09-01T15:57:00.000-07:002011-09-01T17:02:40.641-07:00Fruit and Spinach SaladThis has become my FAVORITE salad. I really love it. I try to have everything on hand so I can make it anytime. I don't use spinach (Matt can't eat it) so I used red and green baby romaine instead. Give it a try. So good!<div>1 head red leaf lettuce</div><div>1 bunch spinach</div><div>2 Johnny smith apples</div><div>2 cans mandarin oranges</div><div>1/4 red onion slices <span class="Apple-style-span"><i>{I leave these out}</i></span></div><div>1/2 c sugared almonds (see recipe below)</div><div>feta cheese to taste</div><div>poppy seed dressing <i><span class="Apple-style-span">{I either make my own - Alicia's recipe - or use Brianna brand}</span></i></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Sugared almonds</span></div><div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 20px; background-color: rgb(192, 161, 84); "><span class="Apple-style-span"><ul style="padding-top: 0px; padding-right: 2.5em; padding-bottom: 0px; padding-left: 2.5em; margin-top: 0.5em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.4; list-style-type: disc; list-style-position: initial; list-style-image: initial; "></ul><div></div><div></div><div>1 C chopped raw almonds</div><div>3 T sugar</div><div>
<br /></div><div>1. For the salad, just chop all the ingredients and toss together.</div><div>2. For the Sugared Almonds, place the nuts in a small skillet and sprinkle with sugar. As the sugar melts, stir the contents of the pan and let the sugar turn brown, being careful to not let it burn. When the sugar has reached the color of a paper sack place the nuts on a cookie sheet to cool. That's it!</div></span></span></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-89365816102686939052011-08-30T16:16:00.000-07:002011-09-01T16:50:53.392-07:00Chicken, Corn and Black Bean Quesadillas<div>
<br /></div>I made these tonight. I wasn't sure if my kids would eat it and Matt was still at work, so I invited some friends over. They were a hit! Everyone (except Ethan because he doesn't like anything!) loved it. And it was super fast. Probably 30 minutes start to finish...maybe less. I did a little less garlic and I used half pepper jack and half mild cheddar cheese. I also did butter instead of oil when cooking the quesadillas. I would really recommend these!<div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF_hChoYxEsD5urBnvSi4XTyqWUAP-KP42qYJd59sEBUWPHET2KDrPbxbhhTQFNnFndJP6j1dwhPfFbbLBSvtjP9lT4CmlDq1c-NRCZ4fFnQyggX8v5UoctbYY5t6znSHwzAUmKp61JVi/s1600/quesadilla.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF_hChoYxEsD5urBnvSi4XTyqWUAP-KP42qYJd59sEBUWPHET2KDrPbxbhhTQFNnFndJP6j1dwhPfFbbLBSvtjP9lT4CmlDq1c-NRCZ4fFnQyggX8v5UoctbYY5t6znSHwzAUmKp61JVi/s400/quesadilla.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646804623651606498" /></a><span class="Apple-style-span" style="color: rgb(70, 70, 70); background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><p style="text-align: center;margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; ">Photo by <a href="http://www.sugaredwhisk.com/">sugaredwhisk</a>.</p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; ">2 tablespoon canola oil, divided
<br />3 cloves garlic, minced
<br />1 1/2 cups corn kernels
<br />1 large chicken breast, cooked and shredded or cubed<em>*</em>
<br />1/3 cup water or broth
<br />1 teaspoon cumin
<br />1/2 teaspoon chili powder
<br />1/2 teaspoon oregano
<br />1 can black beans
<br />2 ounces cream cheese
<br />2 cups Mexican blend cheese (PepperJack would be great too)
<br />4 large (burrito sized) flour tortillas</p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><em>* I seasoned my chicken with salt, pepper, garlic powder, oregano, and chili powder and cooked it stove top.</em></p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><span style="text-decoration: underline; ">Directions</span>
<br />Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant. Add the chicken, water (or broth), cumin, chili powder, oregano, and black beans and bring to a light boil. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.</p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; ">Heat another large pan (grill pan, or cast iron skillet) over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter. Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.</p><p style="margin-top: 1em; margin-bottom: 1em; padding-top: 0px; padding-bottom: 0px; margin-right: 0px; margin-left: 0px; padding-right: 0px; padding-left: 0px; display: block; "><em>Originally posted here: <a href="http://www.sugaredwhisk.com/2011/chicken-corn-and-black-bean-quesadillas/">http://www.sugaredwhisk.com/2011/chicken-corn-and-black-bean-quesadillas/</a></em></p></span></span></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-66760303395548895742011-08-28T14:21:00.001-07:002011-09-01T08:29:38.904-07:00Chicken Cordon Bleu BitesIt has been a while since anyone posted and I am making this tonight so I thought I would share it. So good and so rich! I want to say Rachel gave me this recipe but now I can't remember.<div>Ingredients:</div><div>
<br /></div><div>1 egg</div><div>1/2 cup milk</div><div>
<br /></div><div>Mix these two together and set aside</div><div>
<br /></div><div>4-6 oz cubed swiss cheese (I buy slices and it does not make any difference)</div><div>8 oz cubed ham</div><div>
<br /></div><div>1 can cream of chicken soup</div><div>1 cup milk</div><div>Mix these two things together and set aside</div><div>
<br /></div><div>Bread crumbs</div><div>2 lbs chicken</div><div>
<br /></div><div>Drop bite size raw cubed chicken into milk and egg mixture. Roll in bread crumbs. Brown in a oil on stove. Place chicken in a baking dish with ham and cheese mixed throughout. Pour milk and soup mixture over chicken</div><div>
<br /></div><div>Bake for 30 minutes at 350 degrees. Very creamy and very delicious.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-39155024198588709792011-03-11T18:50:00.001-08:002011-03-11T18:51:00.688-08:00Tomato Basil Parmesan Soup<span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px; line-height: 20px; "><span class="Apple-style-span" >I got this from http://sisterscafe.blogspot.com/ and LOVED it. We all did. Enjoy!</span></span><div><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px; line-height: 20px; "><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px; line-height: 20px; "><span class="Apple-style-span" >2 (14oz) cans diced tomatoes, with juice<br />1 cup finely diced celery<br />1 cup finely diced carrots<br />4 cups chicken broth<br />1 cup finely diced onions<br />1/2 bay leaf<br />1 tsp dried oregano or 1 Tbsp fresh oregano<br />1 Tbsp dried basil or 1/4 cup fresh basil<br />1/2 cup butter<br />1/2 cup flour<br />1 cup Parmesan cheese<br />2 cups half and half, warmed<br />1 tsp salt<br />1/2 tsp black pepper<br /><br />In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.<br /><br />About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.<br /><br />Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.</span></span></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-68731247514703562532011-03-07T17:32:00.000-08:002011-03-07T17:41:16.211-08:00Boursin ChickenThis recipe it so yummy! I thought I had posted it here, but alas I have not, so here it goes.<br /><br />1 small onion diced<br />1 pkg mushrooms sliced<br />4 chicken breasts, sliced in strips (like for stir fry)<br />1 Tbs. olive oil<br />1 cup cream (or you can use milk or 1/2 and 1/2 or a combination of them all)<br />2 Tbs. sour cream<br />1 pkg Boursin Cheese<br /><br />Saute the mushrooms and onions in the oil. (You can of course, leave these out if you are not big fans, I however, love them in it.) Once the onions are translucent, add the chicken and cook over low heat until it is cooked through. Add the milk and sour cream and season with salt and pepper to taste. Crumble the Boursin into the sauce and slowly stir it in until melted and smooth. Bring to a low boil for just a second and then serve over rice, mashed potatoes, egg noodles or just eat it plain.Aliciahttp://www.blogger.com/profile/07320599815721663335noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-36093163044344964352011-03-06T17:23:00.000-08:002011-03-06T17:25:58.997-08:00Fish TacosTook some of the ingredients from another recipe and made them my way...EASY. Used fish sticks that I already had. This was really good its what we had for dinner tonight.<br /><br />Yummy white fish sticks<br />1 orange peeled and seperated<br />2 avocados<br />1 oz Lime juice<br />green onions (I used yellow because that is what I had)<br />salt and pepper<br />red pepper flakes<br />lemon pepper to taste<br />tortillas<br /><br />Cut up oranges and avocados into cubes. Mix in a bowl with lime juice, onions, and seasonings for salsa.<br /><br />Bake the fish sticks. And then put it all in a tortilla and eat....yummo and super easy.paulakhttp://www.blogger.com/profile/04296448744354544683noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-29845592710960422602011-02-12T17:34:00.000-08:002011-02-12T17:37:40.490-08:00Chicken Stir Fry<div class="Intro RecipeInfo"> <p style="padding-left: 1em; text-indent: -1em;">I do not contribute very often, and I am sick and tired of the same old foods and having stuff in my freezer that I never know what to do with. So, when I find a recipe, then I want to put it on here so that I can go back to it often. I really wish cooking was one of "my" things.</p>2 tablespoons cornstarch <p style="padding-left: 1em; text-indent: -1em;">1 3/4 cups Swanson® Chicken Broth <b>or</b> Swanson® Chicken Stock </p><p style="padding-left: 1em; text-indent: -1em;">1 tablespoon soy sauce <b>or</b> low-sodium soy sauce </p><p style="padding-left: 1em; text-indent: -1em;"> Vegetable cooking spray </p><p style="padding-left: 1em; text-indent: -1em;">1 1/4 pounds skinless, boneless chicken breast halves, cut into strips</p><p style="padding-left: 1em; text-indent: -1em;">5 cups cut-up fresh vegetables (broccoli florets, green <strong>or</strong> red pepper strips, sliced mushrooms, carrots, celery and green onions)</p><p style="padding-left: 1em; text-indent: -1em;">1/4 teaspoon ground ginger </p><p style="padding-left: 1em; text-indent: -1em;">1/4 teaspoon garlic powder <b>or</b> 1 clove garlic, minced</p><p style="padding-left: 1em; text-indent: -1em;">1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)</p> <ul><li>Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.</li><li>Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.</li><li>Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.</li><li>Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.</li></ul> </div>paulakhttp://www.blogger.com/profile/04296448744354544683noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-75568968004657592792011-01-27T10:23:00.001-08:002011-01-27T10:23:58.093-08:00Berry Quinoa Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaNecLiCCul6l6wmocEznMxn90BONok2WMfqDGIdSmnGaWRdPoOjwjjPeZqYSCM6CGBghg0QFWcp2u_kH95Tc4nfk4DKCupqhMPylFWDNRa6h0t8_fv0KudhDO3TFiF3bW2uuF-b8WOsg/s1600/DSCN0607.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaNecLiCCul6l6wmocEznMxn90BONok2WMfqDGIdSmnGaWRdPoOjwjjPeZqYSCM6CGBghg0QFWcp2u_kH95Tc4nfk4DKCupqhMPylFWDNRa6h0t8_fv0KudhDO3TFiF3bW2uuF-b8WOsg/s400/DSCN0607.JPG" alt="" id="BLOGGER_PHOTO_ID_5566306911700676402" border="0" /></a><br />This can be for breakfast or a side salad, or lunch or just a midnight snack.<br /><br />2 cups dry quinoa<br />4 cups water<br />1/2 tsp. salt<br />3 cups berries (any combination)<br />1/2 cup sour cream (can use fat free) or plain Greek yogurt<br />3-4 tbs. brown sugar<br /><br />Rinse dry quinoa, then add to salted water and cook until liquid is absorbed, about 15 minutes. Allow quinoa to cool completely. Add sour cream and sugar and mix thoroughly then toss in berries. You can always adjust amounts on everything to suit your liking.Aliciahttp://www.blogger.com/profile/07320599815721663335noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-58572324899294229382011-01-26T20:28:00.000-08:002011-01-26T20:37:47.614-08:00Quinoa Chicken Stew<div style="text-align: center;">Found this <a href="http://sisterscafe.blogspot.com/2010/03/healthy-and-hearty-chicken-quinoa-stew.html">here</a> and made it tonight for dinner. So good! I didn't have any peppers so I omitted those, but everything else was in there. However, if you don't love it all, you could just use the veggies you like. I think next time I would cut out the zucchini because no one (but me) in my family likes it. You could really vary this however you want. Definitely worth a try.</div><div><br /></div><div>Oh and it makes a TON! It fed my little family, plus my friend's family (4 people) and I still have at least two servings leftover. Not sure how well it freezes, so you might want to half the recipe.<div><br /></div><div>Also, Alicia, would you post some of your other Quinoa recipes on here? Jacque made a request for Quinoa yummies. Thanks!<br /><br />2 T extra virgin olive oil (I always skimp on this just a little)<br />1 large onion, chopped<br />5 stalks celery, chopped<br />4 large carrots, peeled and sliced<br />2 Cups sweet pepper, chopped<br />1 large zucchini, quartered and sliced<br />64 oz chicken broth<br />15 oz can diced tomatoes<br />5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars)<br />3 cups cooked quinoa<br />4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper<br />2 T Dijon Mustard<br />1 T Hot Sauce (Cholula brand is good)<br />Kosher Salt, fresh cracked black pepper, Garlic Salt (Lawry's is good), and Parsley to taste<br />1 1/2 cups fresh parsley chopped<br /><br />Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.</div></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-76541919178344990932010-12-10T10:21:00.000-08:002010-12-10T10:22:09.639-08:00Apple Dumplings--soooo good!!!Apple Dumplings<br />2 Granny Smith apples<br />2 cans crescent rolls (16 rolls)<br />2 sticks butter (not margarine!)<br />1 ½ cups sugar<br />1 tsp. vanilla<br />Cinnamon<br />8 oz. Mt. Dew<br />Peel and core apple. Cut apple into 8 slices. Roll each apple slice into a crescent roll. Place in a 9 x 13 buttered pan. <br />In a saucepan, melt butter, then add sugar and barely stir. The butter/sugar mixture should look grainy. Add vanilla, stir and pour over apple rolls. Pour Mt. Dew around the edges and down the center of the pan. Sprinkle with cinnamon. Bake @ 350 for 40 minutes, it should look really brown. Serve hot with vanilla ice cream. Spoon some of the sweet sauce from the pan over the top. ENJOY!Sister Jenna Connellhttp://www.blogger.com/profile/18420235549517619296noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-52936725547144886742010-12-06T09:58:00.000-08:002010-12-06T10:05:06.639-08:00Something German made American!!So, my German friend made lunch for us the other day and bragged about this "secret" sauce that I couldn't make because the main ingredient is a german sauce. Well, it was pretty stinkin' good. So I tried to make it with my own stuff and it tasted pretty close to hers and was also pretty stinkin' good. (It really doesn't seem very german, but she swore by this sauce and it was good, so I'll give her that, but it wasn't too hard to duplicate)<br /><br />Cook chicken pieces in a saucepan. Remove chicken from pan and add the following:<br />1 pint heavy cream<br />a little milk ??? (maybe 1/2 cup or so, doesn't really matter)<br />2 bouillon cubes (I used chicken but I think you could use beef as well)<br />Seasoning salt (who knows how much, whatever looks good to you)<br /><br />Let that mix and simmer and then add the chicken back in and simmer for whatever time you need! We put it on noodles, but I'm sure rice would be good too. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-69083940705985677932010-10-12T20:37:00.000-07:002010-10-12T21:02:18.235-07:00Turkey, Artichoke and Pesto Panini on Focaccio Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqyN1reKTJRtw0Z9wwNUh2fu3VX9nIALaSc2-5fsLexeOeKI2jtiJPwjmZ-2fzFTrV1XOM5H5PmwqjAJb_Ytrm8yS5ilHpFTKZl_hUSk38jqRj4t5_1yySIgHFP1MDLSRcXLm6vhKNw8/s1600/CIMG0014.jpg"><br /></a><br />I got this recipe from the Kneaders Bakery Menu in Provo, never eaten there, but this still sounded good, so I decided to try it. I called Rachel to get her focaccio bread recipe, so I will post that also. Great recipe Rachel and you can do so many things with it, kids loved it too.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Turkey, Artichoke and Pesto Panini</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqyN1reKTJRtw0Z9wwNUh2fu3VX9nIALaSc2-5fsLexeOeKI2jtiJPwjmZ-2fzFTrV1XOM5H5PmwqjAJb_Ytrm8yS5ilHpFTKZl_hUSk38jqRj4t5_1yySIgHFP1MDLSRcXLm6vhKNw8/s1600/CIMG0014.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqyN1reKTJRtw0Z9wwNUh2fu3VX9nIALaSc2-5fsLexeOeKI2jtiJPwjmZ-2fzFTrV1XOM5H5PmwqjAJb_Ytrm8yS5ilHpFTKZl_hUSk38jqRj4t5_1yySIgHFP1MDLSRcXLm6vhKNw8/s400/CIMG0014.jpg" alt="" id="BLOGGER_PHOTO_ID_5527375089981945730" border="0" /></a><br />Cut bread in half lengthwise and spread both top and bottom with pesto. Then on bottom layer;<br /><ul><li>sliced turkey</li><li>spinach</li><li>marinated artichoke hearts </li><li>tomato slices </li><li>red onion slices</li><li>mozzarella cheese (I used a little cheddar as well)<br /></li><li>salt and pepper</li></ul><br />Place in panini maker until cheese is ooey gooey and dripping out the side. So yummy!!!<br /><br />Variation: I haven't tried it yet, but I think it would also be really yummy to add thin granny smith apple slices as a layer.<br /><span style="font-weight: bold;"><br /><br /></span><div style="text-align: center;"><span style="font-weight: bold;">Focaccio Bread</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKpG3tqMcaV-0B6zcCXo6hCzgQFGejyNZPGUf5fX4_EaPMPQS7lANd9n7G_ZP3IxmQn4XSSGDHHrNiQeYb2rwQAge54aWiaPfn2hQEQ_nQAsqdEHjSsjVbGBzRpTNpEjpQ1n8QlspRBk/s1600/CIMG0013.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKpG3tqMcaV-0B6zcCXo6hCzgQFGejyNZPGUf5fX4_EaPMPQS7lANd9n7G_ZP3IxmQn4XSSGDHHrNiQeYb2rwQAge54aWiaPfn2hQEQ_nQAsqdEHjSsjVbGBzRpTNpEjpQ1n8QlspRBk/s400/CIMG0013.jpg" alt="" id="BLOGGER_PHOTO_ID_5527375081912923666" border="0" /></a>1 cup warm water<br />1 1/2 tbs. yeast<br />1 tsp. water<br />Combine and allow to proof, about 5 minutes<br />Then add:<br />2 1/4 to 2 1/2 cups flour<br />2 Tbs. olive oil<br />1 1/2 tsp. kosher salt<br /><br />Start with only 2 cups of flour and then add the remaining if necessary to get a light, airy and soft dough.<br /><br />Mix in mixer for 5-10 minutes allowing it to knead. Cover with a towel and let it double in size, about an hour. Punch it down and shape into a large ball. Spread into a pan, either in a circle about 12" in diameter or an oblong shape about a 1/2 inch thick. (Since I was making this into panini, I made to small rectangle shapes about 5x9 inches give or take. Don't roll it, as you want the air bubbles and you want it to stay light and airy.<br /><br />Cover with a towel and let raise about an hour, with your fingertips, gently tap small indents all over the dough, then brush with olive oil and sprinkle with 1/2 tsp. kosher salt. (I added some Rosemary on one of the loaves for kicks and giggles)<br /><br />Bake in a <span style="font-weight: bold;">preheated</span> 400 degree oven for 20-25 minutes. (I undercooked mine just a wee bit since I was using them for panini and would be cooking them again, so you might want to let them get a little more golden brown than the picture shows.Aliciahttp://www.blogger.com/profile/07320599815721663335noreply@blogger.com1tag:blogger.com,1999:blog-7800657468167643154.post-12126757364396040642010-09-18T11:26:00.000-07:002010-09-18T11:30:48.412-07:00Yummy BBQ marinade for Salmon1/4 cup pineapple juice<br />1/3 cup soy sauce<br />2 Tbl. white vinegar<br />2 Tbl. lemon juice<br />1 Tbl. olive oil<br />3/4 cup honey<br />1/4 cup packed brown sugar<br />1 tsp. black pepper<br />1/2 tsp. cayenne pepper<br />1/2 tsp. paprika<br />1/4 tsp. garlic powder<br /><br />Mix together and boil until reduced to syrupy consistency (about 15 min.) Brush salmon (seasoned with a little salt & pepper) with sauce and grill on cedar plank. Serve with remaining sauce. Yum!!!Sister Jenna Connellhttp://www.blogger.com/profile/18420235549517619296noreply@blogger.com0tag:blogger.com,1999:blog-7800657468167643154.post-38139724393705192502010-08-22T14:47:00.000-07:002010-08-22T14:56:36.323-07:00York Peppermint Patty Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-rxlw3Nxpc6RJN_Q69tO4BKOyKMkuGYqJ52fvWd9qExgIWr94njAKoQHrf4EAuhFKs96QD4v5kH0VmDdOA8VpHI8InTxLWcI3skn_XVSpGMfsJxlsbb4zzsWPNx0O1Lz5fsj8FgoX3I/s1600/DSCN0183.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-rxlw3Nxpc6RJN_Q69tO4BKOyKMkuGYqJ52fvWd9qExgIWr94njAKoQHrf4EAuhFKs96QD4v5kH0VmDdOA8VpHI8InTxLWcI3skn_XVSpGMfsJxlsbb4zzsWPNx0O1Lz5fsj8FgoX3I/s400/DSCN0183.JPG" alt="" id="BLOGGER_PHOTO_ID_5508356292189343458" border="0" /></a>I found this on a new recipe blog I ran across, so of course, I had to make them promptly as they seem to be the perfect dessert. They were really good, but definitely plan on a glass of milk and a small brownie. She recommends making 40 brownies from a 9x13 and that sounds about right.<br /><br /><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">1 C butter + 1T to coat the pan</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">8 -1 oz squares unsweetened chocolate<br /></span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">5 eggs</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">3 3/4 C sugar</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">2 t vanilla</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">1/2 t salt</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">1/2 t almond extract</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">1 2/3 C flour</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">1 C semi sweet chocolate chips</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">2 bags York Peppermint Patties (the generic brand has been known to make this recipe flop. I would advice buying the good stuff) <span style="color: rgb(153, 0, 0);">(I bought 2 bags and had almost an entire bag left over, so you could probably go with just one)</span><br /></span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><br /></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">1. Line the bottom of a 9x13 pan with tin foil and grease it with butter.</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">2. Microwave the unsweetened chocolate and butter for 30 seconds at a time, stirring after each cooking interval. Keep cooking and stirring until the chocolate and butter are melted. Set aside.</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">3. In a mixing bowl (or in your stand mixer) beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes. </span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">4. Add the melted chocolate mixture and flour. Mix until incorporated.</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">5. Stir in the chocolate chips.</span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">7. Spread half of the batter into the buttered pan. </span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter</span>.</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">9. Cover the patties with the second half of the batter.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOWtXrm48EBDn5QVY2AL-d9CWUbJtkwB_cYf7v8jME8jRBsMQhumeYTHUViM4gkr-uGwWmNys6WlTHVrGwtN62jTGCgKjIQBUeuCV9UeJAOjSspFRS4oqZve3VFIDFUCACy_n0jd_dR4/s1600/DSCN0178.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOWtXrm48EBDn5QVY2AL-d9CWUbJtkwB_cYf7v8jME8jRBsMQhumeYTHUViM4gkr-uGwWmNys6WlTHVrGwtN62jTGCgKjIQBUeuCV9UeJAOjSspFRS4oqZve3VFIDFUCACy_n0jd_dR4/s400/DSCN0178.JPG" alt="" id="BLOGGER_PHOTO_ID_5508356299256741954" border="0" /></a><span style="font-size:large;">10. Bake at 400 for 30 minutes. This part is a little tricky. Stick a knife in the top layer of brownie and be sure that it comes out clean before you take them out of the oven. </span></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);"><span style="font-size:large;">11. Cool on a wire rack and then refrigerate at least 6 hours or overnight.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMvwDaLugZQUELm4LUiadUOhUYvbihz9XRfegaLeBQyB3R-0ddh5-ijYo_Ba1J7rhEJdEdfi0AVCnU_YwkbOuxPnDTupFM0bt9yeQR4YZgq7wlBTS_3qINqHxWvOYPvt-dbYhJiUFLfg/s1600/DSCN0184.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMvwDaLugZQUELm4LUiadUOhUYvbihz9XRfegaLeBQyB3R-0ddh5-ijYo_Ba1J7rhEJdEdfi0AVCnU_YwkbOuxPnDTupFM0bt9yeQR4YZgq7wlBTS_3qINqHxWvOYPvt-dbYhJiUFLfg/s400/DSCN0184.JPG" alt="" id="BLOGGER_PHOTO_ID_5508356293922420770" border="0" /></a><br /></div>Aliciahttp://www.blogger.com/profile/07320599815721663335noreply@blogger.com0