tag:blogger.com,1999:blog-2978457041955859832024-03-04T23:18:25.690-06:00Fabulously Fun FoodMelaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-297845704195585983.post-10907234282949437912013-01-28T11:00:00.000-06:002013-01-29T12:35:47.627-06:00January Secret Recipe Club: Chocolate Chip and Heath Bit Oatmeal Jumbles (Cookies)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Salgz7-E4kMAh2LhAWxaayOBEQLSjNtuCAor9YG9EmB8-gR7_kC2PPoNfZ9yIs8W1wjl59U1yODDNnBNB_YNvG6ZbOHAPQ_K_24bQkFmJDpJ9Q-zxBGwPjp7N7kKV4Q5Y8SBdt_IIg/s1600/IMG_4270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Salgz7-E4kMAh2LhAWxaayOBEQLSjNtuCAor9YG9EmB8-gR7_kC2PPoNfZ9yIs8W1wjl59U1yODDNnBNB_YNvG6ZbOHAPQ_K_24bQkFmJDpJ9Q-zxBGwPjp7N7kKV4Q5Y8SBdt_IIg/s400/IMG_4270.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cookies!!</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">The end of January is upon us. It's the season of birthdays, and that calls for cookies! You all know how much I love cookies, so that is exactly what I went looking for when I got my January Secret Recipe Club assignment: <a href="http://www.lavenderandlovage.com/">Lavender and Lovage</a>! Karen has a lovely blog filled with herbs, seasonal cooking, and fabulous photographs. Oddly, I've missed having to make crazy conversions from American to European measurements now that I'm back in the States, so I was thrilled that her measurements were in grams. Of course, then I proceeded to break out Bender's scale for measuring hops and measured everything in grams instead of converting. Ah, the wonder that is my mind.</span><br />
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<span style="font-family: Verdana, sans-serif;">These cookies were delightful. I have changed a few things up from the original recipe, but that had more to do with my lack of all-purpose flour and a hankering for toffee than anything else!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE9dSHUMNZdRlNODZ-uvJtlD9TRYmvT0TEx7H2la7rr2ShgAw8SaYC5tTzn4CIfmdL509q0tw4Lc-oa5ZgXD_sdu_srFby0j5ZHU2ZKnoQGWjVVPQK3-BZenO4ld3xOQLm8Pc0-E7-A/s1600/IMG_4263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlE9dSHUMNZdRlNODZ-uvJtlD9TRYmvT0TEx7H2la7rr2ShgAw8SaYC5tTzn4CIfmdL509q0tw4Lc-oa5ZgXD_sdu_srFby0j5ZHU2ZKnoQGWjVVPQK3-BZenO4ld3xOQLm8Pc0-E7-A/s400/IMG_4263.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I used this baking opportunity as an excuse to break out my Christmas presents! </i></td></tr>
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<span style="font-family: Verdana, sans-serif;">Jumbles: Chocolate Chip and Oatmeal Cookies</span><br />
<span style="font-family: Verdana, sans-serif;">minimally adapted from <a href="http://www.lavenderandlovage.com/about-me">Karen</a> at <a href="http://www.lavenderandlovage.com/2012/11/a-cup-of-tea-and-a-biscuit-jumbles-chocolate-chip-and-oatmeal-biscuitscookies-recipe.html">Lavender and Lovage</a></span><br />
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<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Ingredients:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">125g
butter</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">75g caster
sugar</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">75g soft
brown sugar</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">1 large
egg (beaten)</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">1 teaspoon
vanilla extract</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">125g all
purpose flour</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">50g
self-rising flour</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">50g oats</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: small;">50g
chocolate chips and/or heath bits</span></div>
<div class="western" style="margin-bottom: 0in;">
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<span style="font-family: Verdana, sans-serif; font-size: small;">Directions:</span></div>
<div class="western" style="margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Pre-heat
oven to 375F. Grease and/or line two baking trays.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Gently
melt the butter in a large saucepan and then take off the heat and
add both the sugars, mix well before adding the rest of the
ingredients, stirring them well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Using a
large spoon, scoop the mixture into small mounds on the prepared
baking trays, making sure they are set well apart as they spread
during baking.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in
pre-heated oven for 10 to 15 minutes until JUST golden brown and just
firm, they firm up a lot on cooling.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Allow them
to cool for 2 minutes on the tray before carefully transferring them
to a wire rack to cool completely.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Store in
an airtight container for up to one week.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2r4MZDOadBEC4KNP_m2xpLO1xYsViExHcaAO9GBnkunVzBmpG0g7xv5Nl_q43mz0GjxxojVuqMtb5guYPuX8ICWKQVN_B28rsDKgvbdJxmY1ukgbbDM4JGX4kRhhpuHfB-7GZF8T50w/s1600/IMG_4261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2r4MZDOadBEC4KNP_m2xpLO1xYsViExHcaAO9GBnkunVzBmpG0g7xv5Nl_q43mz0GjxxojVuqMtb5guYPuX8ICWKQVN_B28rsDKgvbdJxmY1ukgbbDM4JGX4kRhhpuHfB-7GZF8T50w/s320/IMG_4261.JPG" width="320" /></a></div>
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Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com9tag:blogger.com,1999:blog-297845704195585983.post-55639265055693604022012-11-26T11:00:00.000-06:002012-11-26T11:00:06.756-06:00November Secret Recipe Club: Herb Seasoning<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgei3zAvjbIE5dX4yUWmU9vT1D2KrX3iyaKWv2AU1h_KdGN7MGI30gLw71iiuldiHMAanDHRJHpiR22zeo3cL3FBDRfAcS1c5SdOwFsJZYvZ04uUK8UgK3FO1JJerPgftzxMlbBvCUWsA/s1600/IMG_3891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgei3zAvjbIE5dX4yUWmU9vT1D2KrX3iyaKWv2AU1h_KdGN7MGI30gLw71iiuldiHMAanDHRJHpiR22zeo3cL3FBDRfAcS1c5SdOwFsJZYvZ04uUK8UgK3FO1JJerPgftzxMlbBvCUWsA/s400/IMG_3891.JPG" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">The holidays are upon us (can someone please tell time to SLOW DOWN!), the days are getting shorter, and I'm in the mood for a quick meal when I get home from work at dark:thirty. The first evening after the time change Bender and I resorted to ordering pizza just so we could get home and stay there. Though we are no longer living in Germany, we still acted that way during the summer and did the grocery shopping one day at a time. November has taught us that those days are over and we are trying to plan in advance and do the shopping less often. It's only Sunday night and I've shopped through Thursday! (Please ignore the fact that I will be eating out Tuesday and Thursday.)</span><br />
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<span style="font-family: Verdana, sans-serif;">While searching for recipes to reduce the effort I need to spend in the kitchen during the holiday season, I came across a fabulous Herb Seasoning recipe on my <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> assignment for the month of November. <a href="http://chocolateandchillies.blogspot.com/">Chocolate and Chilies</a> is chock full of recipes I can't wait to get my hands on when I'm not quite so depressed about how short the days are (read: February when I finally start noticing the days getting longer). In the meantime, I'll stick to quick, easy, and flavorful. And what better way to quickly add flavor than an herb seasoning? You know I love spice rubs, and this herb seasoning will be the perfect counterpoint to the thick, heavy seasonings filled with chili powders. A nice palate cleanser, indeed!</span><br />
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<span style="font-family: Verdana, sans-serif;">If you don't go all wonky when the time changes and the days are super short (or even if you do!), head on over and check out the fabulously fun Chocolate and Chilies! The <a href="http://chocolateandchillies.blogspot.com/2012/11/15-minute-creamy-avocado-pasta.html?utm_source=BP_recent">15 Minute Creamy Avocado Pasta</a> is on the calendar for Friday night when Bender's out.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMj7OQlWGriaAvyq0ahIBPb2zzLGk7LW8j6VTD9jcgXuhsjrj0MA0gZPHEMyar_hKRogqoMKdCj8CtmNA4CbwpbG1Decw7eCfh7eH-D87XR7Z3idD6UhXf47glm0z0GfqL2hhV5ICvQ/s1600/IMG_3889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMj7OQlWGriaAvyq0ahIBPb2zzLGk7LW8j6VTD9jcgXuhsjrj0MA0gZPHEMyar_hKRogqoMKdCj8CtmNA4CbwpbG1Decw7eCfh7eH-D87XR7Z3idD6UhXf47glm0z0GfqL2hhV5ICvQ/s400/IMG_3889.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Herb Seasoning</span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://chocolateandchillies.blogspot.com/2012/02/herb-seasoning.html">Chocolate and Chilies</a>, originally from <a href="http://www.eggs.ca/">Get Cracking!</a>!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2 tablespoons dried oregano</span><br />
<span style="font-family: Verdana, sans-serif;">4 teaspoons dried basil</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons onion powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 teaspoon dried thyme leaves</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 teaspoons (or to taste) crushed red pepper flakes (optional)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine herbs and spices in a clean, dry, airtight jar. Shake away, my friend!</span><br />
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<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">Oh dear, I'm completely out of garlic powder and oregano now. Guess I'll be adding those to my shopping list! But that let that distract you from the herb seasoning. It's great with chicken, and I'll be trying it on pork chops tomorrow night! I'm also seriously thinking about adding it to a pasta with white sauce just to change that up a bit. I thought about adding salt, but held back because I enjoy salting my meat before adding other seasonings so I can control the added salt more easily. I did add some heat with the crushed red pepper flakes, and I think the author of a blog named Chocolate and Chilies can't be too disappointed with that addition!</span><br />
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<span style="font-family: Verdana, sans-serif;">VERDICT:</span><br />
<span style="font-family: Verdana, sans-serif;">Yippee-a-change-from-the-same-old-spice-rub: 2 votes!</span><br />
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<!-- end InLinkz script -->Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com8tag:blogger.com,1999:blog-297845704195585983.post-30914618402687294552012-10-29T11:00:00.000-05:002012-10-29T11:00:03.551-05:00October Secret Recipe Club: Roasted Broccoli<span style="font-family: Verdana, sans-serif;">Hello October! Yesterday marked six years of marriage for Bender and me. We spent a lovely weekend in Chattanooga, catching all the big sights like <a href="http://www.rubyfalls.com/">Ruby Falls</a>, <a href="http://seerockcity.com/">Rock City</a>, and the Tennessee Aquarium. If you're a big fan of turtles and jellyfish, you must see the Tennessee Aquarium: they have tons of both!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTooVHYQsfYgwUCQljNV5kjoSQer6Bk2vEbxTY1JMJ1ZRKT4Png0NQp3PUDyoLUrEzbMjACXagk4LUta65e4HmMXbA6l6hT8aovqCeSDC_66n_zo9UzVH-RHluMMdizgjHMc67Qa53QA/s1600/IMG_3859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTooVHYQsfYgwUCQljNV5kjoSQer6Bk2vEbxTY1JMJ1ZRKT4Png0NQp3PUDyoLUrEzbMjACXagk4LUta65e4HmMXbA6l6hT8aovqCeSDC_66n_zo9UzVH-RHluMMdizgjHMc67Qa53QA/s400/IMG_3859.JPG" width="266" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Ruby Falls, Chattanooga, TN</span></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qhN66e1JyrUobCwswJMwfTnDq-GKeBLfNseQiZQiFOQ0X8VRfqkkoAC02TLYOHKCWIr9h-uPble8XAKWZ3_vA32EKFJG8mvp_IZQA08tEJFYgr5lMLv7X8sfGYaG0LQZ71o910LZxw/s1600/IMG_3875.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6qhN66e1JyrUobCwswJMwfTnDq-GKeBLfNseQiZQiFOQ0X8VRfqkkoAC02TLYOHKCWIr9h-uPble8XAKWZ3_vA32EKFJG8mvp_IZQA08tEJFYgr5lMLv7X8sfGYaG0LQZ71o910LZxw/s400/IMG_3875.JPG" width="266" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Have you seen Rock City? (Lookout Mountain, GA)</span></i></td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">We returned home during the late afternoon and I set about making dinner. On the drive back I found the absolute perfect recipe to make from my assigned blog for <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. We called our friend Goose to come join us, which automatically meant I would be serving Baconated Cheesy Chicken. Goose will eat a whopping two vegetables: broccoli and green beans. When I saw Roasted Broccoli on <a href="http://iamahoneybee.com/">I Am a Honey Bee</a>, I knew it was meant to be.</span><br />
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<span style="font-family: Verdana, sans-serif;">I Am a Honey Bee is a great site, full of recipes, crafts, restaurant, and city reviews. If you are looking for a restaurant in the Boston area, be sure to check out <a href="http://iamahoneybee.com/dining-out/">Nicole's reviews</a>!</span><br />
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<span style="font-family: Verdana, sans-serif;">But back to that yummy, crunchy, spicy, Roasted Broccoli.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcqPkHRdG2Xm_-Po4hAmnC_N2QpaFdlKE-4P0Gj9uke1Dq_Xoe-GjKUyU4qBfFt9008JutHl0_W6y4T7noiZCOM7f_S9-kOPkSbjmBdKTo_-0iV9zaExsnlYemlYy75neH3IUiYlaqg/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcqPkHRdG2Xm_-Po4hAmnC_N2QpaFdlKE-4P0Gj9uke1Dq_Xoe-GjKUyU4qBfFt9008JutHl0_W6y4T7noiZCOM7f_S9-kOPkSbjmBdKTo_-0iV9zaExsnlYemlYy75neH3IUiYlaqg/s400/IMG_3878.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Raw broccoli on a bacon-greasy pan.</i></td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<a href="http://iamahoneybee.com/2012/03/02/roasted-broccoli-the-perfect-side/"><span style="font-family: Verdana, sans-serif;">Roasted Broccoli</span></a><br />
<span style="font-family: Verdana, sans-serif;">minimally adapted from I Am a Honey Bee</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3 small broccoli crowns, cut into florets</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp red chile flakes (to taste)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp bacon grease</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 400F.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Toss together ingredients in a large bowl. Spread evenly on a baking sheet.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Bake for 15 minutes or until florets are browned and still retain a bite. Serve immediately.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">I've have roasted broccoli before, but this was the first time I felt like I nailed it. Yippee! For the bacon grease, I used leftover fat (and the pan so I got some crunchy brown bits too) from the bacon for the Baconated Cheesy Chicken. I roasted it alongside the chicken, for a low fuss, delicious, nutritious, side dish.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Nicole serves her roasted broccoli with fresh lemon juice. My gang tonight was not big on lemon, so I gave everyone the option to squeeze their own juice. No one took me up on it.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">VERDICT:</span><br />
<span style="font-family: Verdana, sans-serif;">Make-again: 3 votes</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">(Goose wanted me to let you know that he gives the dish 4.5 Geese out of a possible 5)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistqxteOfsXawgzFxRR7qOQ7hIGfu4TWDnhQc6_yLzzRSbXGD6fNME5U9bg2mYmEK6E8XuJZ87ii83zBe_RqDwlhs3QqfGkmNcm6lIZVnrNNXAIaaEyb0nTYjhKKbTyCdI2qoL3GzOfA/s1600/IMG_3883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistqxteOfsXawgzFxRR7qOQ7hIGfu4TWDnhQc6_yLzzRSbXGD6fNME5U9bg2mYmEK6E8XuJZ87ii83zBe_RqDwlhs3QqfGkmNcm6lIZVnrNNXAIaaEyb0nTYjhKKbTyCdI2qoL3GzOfA/s320/IMG_3883.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Nom nom nom.</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
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<!-- end InLinkz script -->Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com6tag:blogger.com,1999:blog-297845704195585983.post-22240261692114146672012-09-24T11:00:00.000-05:002012-10-28T21:58:25.964-05:00September Secret Recipe Club: Classic Foolproof Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54gHDmz1ezZkgKkfEU9ULYBMmy21oYe9rNxEFRtSVgHl_O6CHPShRTGjAPxq9ANWwDSKmwoTGaFk2KUT78bkEEYC8_zmjsHqHO-S-3tOc_OcgDbYdHJ59YI8ftSST_j8xFO5LjMPijQ/s1600/IMG_3848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54gHDmz1ezZkgKkfEU9ULYBMmy21oYe9rNxEFRtSVgHl_O6CHPShRTGjAPxq9ANWwDSKmwoTGaFk2KUT78bkEEYC8_zmjsHqHO-S-3tOc_OcgDbYdHJ59YI8ftSST_j8xFO5LjMPijQ/s400/IMG_3848.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">September is almost over. While I'm embracing fall completely, I'm going to the beach this weekend. Yep. That's right. I'm heading to the beach on Friday. Everyone else has made their summer vacations, but mine will start (and end) this weekend at the beach. It's why the recipe I chose for my <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> post fits perfectly this week! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I was assigned the blog Life and Kitchen, hosted by the fabulous <a href="http://www.lifeandkitchen.com/about-2/">Lindsay</a>. Her blog is definitely for her fans, but it's mostly focused as a resource for her daughter when she grows older. Like a journal through the kitchen. Very fun. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Lindsay posted fudge earlier this month to say goodbye to summer, the beach, and vacation. I'm posting it to say hello. Though this recipe is ridiculously simple, I found myself playing the fool in this Classic Foolproof Fudge. That's right. I overcooked the chocolate. I used baking powder instead of baking soda. I used Kosher salt instead of table salt. And ya know what. It was still awesome. I managed to pull out about half of the baking powder and replace it with baking soda and the big flakes of salt actually improved the fudge and made it more of a salted chocolate. Awesome. So yes, this fudge is indeed, foolproof. </span><br />
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSadkKoA7R34LgqptX0ipmc6IHJD8jdqFS0XDJdV5z8SJsFE5DEzMqP8OgNvtpvSS2LIy7V6eH4vgJoATL67bpPU2BSahvn8wUY-J3f0kpKOp9r1FwHERvbjPY4zZy1xNFIIq8oJWaKA/s1600/IMG_3839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSadkKoA7R34LgqptX0ipmc6IHJD8jdqFS0XDJdV5z8SJsFE5DEzMqP8OgNvtpvSS2LIy7V6eH4vgJoATL67bpPU2BSahvn8wUY-J3f0kpKOp9r1FwHERvbjPY4zZy1xNFIIq8oJWaKA/s400/IMG_3839.JPG" width="400" /></span></a></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Classic Foolproof Fudge</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">barely adapted from <a href="http://www.lifeandkitchen.com/classic-foolproof-fudge/">Lindsay at Life and Kitchen</a>, originally from <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=8022">Cooks Illustrated</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">14 oz. can sweetened condensed milk</span><br />
<span style="font-family: Verdana, sans-serif;">2 oz. unsweetened chocolate (chopped fine)*</span><br />
<span style="font-family: Verdana, sans-serif;">16 oz. semisweet chocolate, chopped fine</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon Kosher salt</span><br />
<div>
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Mix the chocolate with baking soda and salt. Add the sweetened condensed milk and vanilla. Melt the mixture in bowl over boiling water (or in double-boiler) until mostly melted. Stir frequently so as not to burn it. Take it off the heat and keep stirring until smooth. Pour into a greased baking pan and cool in the fridge for 2+ hours.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">*Okay, I need to tell you a story. A ganache story. The first time I made ganache I swore I'd never every make it again. I made ganache as an icing for Tabitha's birthday cake and painstakingly shaved every bit of chocolate. It took me two hours! Two hours! As I was complaining to her two days later (I couldn't complain about it the same day I served it to her!), she asked me why I used a knife instead of just throwing the chocolate into my food processor. I made up some excuse, probably saying I didn't want to dull the blades of my food processor. But honestly, it hadn't crossed my mind to use my mini food processor. The reason it took me so long is that I took the phrase "chopped finely" very seriously and made my chocolate pieces uber tiny. About a year later I had my mind blown when I watched a cooking show and saw someone actually make ganache. I don't remember who the host was, but their "chopped finely" in no way resembled my "chopped finely." Their pieces were way larger than the big Ghiradelli chocolate chips. Since then I have learned that chocolate will melt fairly easily, even if you don't get the pieces perfectly tiny. The moral of my story? Aim for chocolate chip size, but don't fret if your pieces are a little larger. </span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">As far as the recipe goes: Um, yes, please. I'll take more of that. Oh, and others too, yeah, they'll eat it!</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">VERDICT: </span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Two-thumbs-up: 6 votes!</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DzQ7U7S6TQkgy2m8259oopbXxn-g-rpbHxV75zYkLjn2o9ERGWUFYhe1AoZvz5BphODzf3raHbnuvaxH5aydBheNJgspATgm8O1fm7G2T9odnoCplbMlspUjKw8pDA03LHGWJKmvYA/s1600/IMG_3847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DzQ7U7S6TQkgy2m8259oopbXxn-g-rpbHxV75zYkLjn2o9ERGWUFYhe1AoZvz5BphODzf3raHbnuvaxH5aydBheNJgspATgm8O1fm7G2T9odnoCplbMlspUjKw8pDA03LHGWJKmvYA/s400/IMG_3847.JPG" width="400" /></span></a></div>
<div>
<br /></div>
</div>
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<!-- end InLinkz script -->Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com16tag:blogger.com,1999:blog-297845704195585983.post-38723338529108828912012-08-27T11:00:00.000-05:002012-10-28T22:00:17.892-05:00August Secret Recipe Club: Bacon Chicken Alfredo Pasta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMXsB5uhRc_83p9kYA-ULJzdpq035HGYKABupuIS2lSFe6-frucxk8u5tqsXP0uBkvVkUot2l-znVt4j4VWrlKpkgTnqKS19Bf36pgBkQquuqlmqsPNtT8MHJx0ZM-PcmkCV3R9MrZQ/s1600/IMG_3831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMXsB5uhRc_83p9kYA-ULJzdpq035HGYKABupuIS2lSFe6-frucxk8u5tqsXP0uBkvVkUot2l-znVt4j4VWrlKpkgTnqKS19Bf36pgBkQquuqlmqsPNtT8MHJx0ZM-PcmkCV3R9MrZQ/s400/IMG_3831.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">Bacon, cheese, tomatoes, pasta, and chicken. Did I mention the cheese sauce?</span></i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Hello August. Or should
I say goodbye? You've come and go so quickly. Is it really the fourth
Monday? It's a good thing I remember it was time to make my <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> pick last night!
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">I was tickled when I
got my assignment this month! I was assigned <a href="http://fantasticalsharingofrecipes.blogspot.com/">Fantastical Sharing ofRecipes</a> and she had me last month! Too fun! I perused her sight and
was immediately drawn to her Bacon Chicken Alfredo Pasta. It doesn't
hurt that I always put bacon in my alfredo! I did enjoy that she had
a different take and make it into a cheddar and parmesan sauce
instead of just a parmesan sauce! I added a twist and replaced the
parmesan with asiago. Feel free to use your favorite tomato as well. My cherry tomato plant is between batches at the moment, and yesterday morning I found this guy. Grr. It's going to be a bit longer before I have new tomatoes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hnmY5HEbunU/UDrpqYw23aI/AAAAAAAADIQ/bP1kjJ9lNUw/s1600/IMG_3823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-hnmY5HEbunU/UDrpqYw23aI/AAAAAAAADIQ/bP1kjJ9lNUw/s400/IMG_3823.JPG" width="266" /></span></a></div>
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<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">This recipe looks
complicated from its long ingredient list, but don't be discouraged.
It's easy to make and delicious!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span id="goog_1646040968"></span>Bacon Chicken Alfredo
Pasta<span id="goog_1646040969"></span></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">adapted from
<a href="http://fantasticalsharingofrecipes.blogspot.com/2011/06/bacon-chicken-alfredo-pasta.html">Fantastical Sharing of Recipes</a>, originally from <a href="http://www.justgetoffyourbuttandbake.com/?p=6859">Get Off Your Butt and Bake</a>!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">2 chicken bone-in chicken breasts, baked at 400ºF for 45 minutes or until done (or leftover rotisserie chicken)</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup diced ham</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tablespoon brown
sugar</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">4 slices of your
favorite bacon</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tomato of your choice</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 crown of broccoli</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">8 ounces pasta of your
choosing (elbow macaroni works well)</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Shaved or grated
parmesan cheese, for passing</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Sauce:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup milk</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup chicken broth (I
make mine with water and chicken bouillon)</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup whipping cream</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup shredded white
cheddar cheese</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 cup grated asiago
cheese</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">2 tablespoons butter</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">2 tablespoons flour</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">¼ teaspoon garlic
powder</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">¼ teaspoon onion
powder</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon red pepper
flakes</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon cracked
black pepper</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon salt</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Directions:
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">From a cold skillet
over medium heat, fry bacon until crispy (or your desired done-ness),
place on paper towels to drain and set aside. Remove all but one
teaspoon of bacon grease from the skillet and add diced ham. Sprinkle
a tablespoon of brown sugar on top of the ham, and toss until the ham
is golden and the brown sugar has caramelized. Remove ham from
skillet and set aside. Add broccoli and saute quickly until brown on
the edges. Chop or shred the chicken and chop the tomato. Set aside.</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Over medium heat, melt
2 tablespoons butter. Add 2 tablespoons flour, salt, pepper, garlic,
and onion powder and whisk together with the butter until bubbly.
Continue whisking, and slowly add the milk, cream, and the chicken
broth. Whisk constantly to prevent lumps. Continue whisking until the
sauce has thickened. Turn heat to low, and add the grated cheddar and
Parmesan cheese, one handful at a time, stirring constantly. Make
sure the cheese is melted before your next addition. Once melted and
mixed thorougly, turn your heat to the lowest temperature and cover.
Prepare your pasta until al dente. Drain well.</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Plate the pasta, and
serve the sauce over the top. Crumble your bacon on top of the sauce,
and also top with ham, broccoli, tomatoes and grated parmesan cheese.
</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomjVBX22Zm8i9oYGRPWiAs7srcQPoeXW84h1naSkFl64CIOf4VO3Vj5WUguT1KaJMCfQX9_Of0EFyxM-UlHRwgvx1X8egjg09K5L7yyjSO8tWoN4iYROC0Mhb58a6h7CAjZF4UT_TMQ/s1600/IMG_3829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomjVBX22Zm8i9oYGRPWiAs7srcQPoeXW84h1naSkFl64CIOf4VO3Vj5WUguT1KaJMCfQX9_Of0EFyxM-UlHRwgvx1X8egjg09K5L7yyjSO8tWoN4iYROC0Mhb58a6h7CAjZF4UT_TMQ/s400/IMG_3829.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">You can choose to serve it all in one dish or as a pasta with customizable toppings. </span></i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">My word I have a lot of
dirty dishes! Next time I'll combine it all into one dish (minus the
tomatoes) and serve it all mixed up to prevent the use of so many
bowls! In the meantime, it was easy and delicious! The sugared ham
was a nice foil to the broccoli and cheese. The tomatoes brightened
things up and kept the dish from being too heavy. Overall, it was
great!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">I have a lot of
leftovers, and I'm still debating what to do with them. I've combined
everything into one dish (except the tomatoes of course) and am
contemplating eating them cold for lunch tomorrow (yes, I like mac
and cheese cold). OR I could put it in a baking dish, crumble more
bacon on top with a bit more cheese and bake it for forty-five
minutes at 350. One pot mac and cheese! Many thanks to Fantastical
Sharing of Recipes for sharing this outstanding dish!
</span><br />
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">VERDICT:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Not-bad-and-very-filling:
1 vote*</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Hey-that's-pretty-good:
1 vote</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Verdana, sans-serif;">*Bender's vote changed the next day. Now it's more along the lines of Man-this-is-awesome-it's terrific-you-should-always-serve-it-all-mixed-up-after-the-sauce-has-thickened!</span><br />
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpzNN6tnSqy9SRowmWR2TTSG0B_H7C4JFIiP1eRz6Hc08VDfR6YfTvtpMAjCh3K6xIRIdNWYQhXG2pOg8BYPBnAA7yUzrOjwAtTm0pFpwsR0ouSH9bwm8_vZYzejH7dpXctEpf2-e9g/s1600/IMG_3830.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpzNN6tnSqy9SRowmWR2TTSG0B_H7C4JFIiP1eRz6Hc08VDfR6YfTvtpMAjCh3K6xIRIdNWYQhXG2pOg8BYPBnAA7yUzrOjwAtTm0pFpwsR0ouSH9bwm8_vZYzejH7dpXctEpf2-e9g/s400/IMG_3830.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">Yummy cheesy goodness!</span></i></td></tr>
</tbody></table>
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Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com8tag:blogger.com,1999:blog-297845704195585983.post-90095253267990946382012-07-30T11:00:00.000-05:002012-07-30T11:52:46.485-05:00July Secret Recipe Club: Baked Caprese Salad<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-y35zSmgDieU/UBX1kk3vd5I/AAAAAAAADGY/3V225aitvKw/s1600/IMG_3818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-y35zSmgDieU/UBX1kk3vd5I/AAAAAAAADGY/3V225aitvKw/s400/IMG_3818.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Baked Caprese Salad</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">You'd think I wouldn't be surprised when the fourth Monday of the month rolls around these days. I should be accustomed to how fast months go by. But I'm not. And I got caught off guard. Again. But never fear! This delightful Baked Caprese Salad came together in no time flat and totally hit the spot!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nRlYGLAe905Jk4Akftz5dBY5daKcvqe2gyOT5c98Kn23toFtnIX7WTT2T0Mj_o1738NxIui2XAzY018ib7l6tH_2j7aTWcR6bEsY4QYB8Bs8y5EiKeOQp3p2JxeVS-1qIhlpVax-aw/s1600/IMG_3804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nRlYGLAe905Jk4Akftz5dBY5daKcvqe2gyOT5c98Kn23toFtnIX7WTT2T0Mj_o1738NxIui2XAzY018ib7l6tH_2j7aTWcR6bEsY4QYB8Bs8y5EiKeOQp3p2JxeVS-1qIhlpVax-aw/s400/IMG_3804.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ain't nothin' better than a juicy tomato. </i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">This month's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> assignment the fun blog <a href="http://epicbaker.com/">The Adventures of an Epic Baker</a>. She's got tons of great recipes and I found myself drawn to all of her cheesy, tomatoey dishes: <a href="http://epicbaker.com/2010/04/asparagus-cherry-tomatoes-with-a-white-wine-sauce-and-goat-cheese-pasta/">Asparagus, Cherry Tomatoes in a White Wine Goat Cheese Sauce</a>; <a href="http://epicbaker.com/?p=33">Mozzarella, Tomato, and Basil Couscous</a>; <a href="http://epicbaker.com/?p=45">Caprese-Esque Pasta</a>. I had a four hour drive home from a wedding shower today (totally worth it to see so much of my family!) and wanted a fast and easy dinner. I really wanted the pasta, but alas, no wine can be purchased on Sunday, and I didn't think in advance.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">So I perused The Adventures of an Epic Baker one last time and picked out the <a href="http://epicbaker.com/2009/07/baked-caprese-salad/">Baked Caprese Salad</a>. I make something similar that I fondly call Cheesy Bread. But this recipe elevates Cheesy Bread to the next level. Yum. Of note, the grocery store was out of basil. And well, I haven't started my herb garden yet. Oops. I picked up parsley instead and loved the grassy, fresh taste. Would basil have been better? Of course!</span><br />
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<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">After reading the author's comments, I made several small tweaks. Enjoy!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNnB6ENLGB4QK08EfVhdMQS6qiDqG9oDN0fu43sTzY-YMjKAZDCq858ByFVYQ2YMZFXYqpPgxEg350d1uxSNmIMdI7ESSm1pB27AzRQFtFoQN3aKjX-l5SBKmx7JTG-obm9afZbYvvg/s1600/IMG_3809.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNnB6ENLGB4QK08EfVhdMQS6qiDqG9oDN0fu43sTzY-YMjKAZDCq858ByFVYQ2YMZFXYqpPgxEg350d1uxSNmIMdI7ESSm1pB27AzRQFtFoQN3aKjX-l5SBKmx7JTG-obm9afZbYvvg/s400/IMG_3809.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tomatoes on toast? Yes, please!</i></td></tr>
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<a href="http://epicbaker.com/2009/07/baked-caprese-salad/"><span style="font-family: Verdana, sans-serif;">Baked Caprese Salad</span></a><br />
<span style="font-family: Verdana, sans-serif;">lightly adapted from <a href="http://epicbaker.com/">The Adventures of an Epic Baker</a></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;">6 ounces fresh mozzarella cheese, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">2 medium tomatoes, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons fresh parsley, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">5 thick slices Italian bread</span><br />
<span style="font-family: Verdana, sans-serif;">1 ½ teaspoons olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">salt, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">freshly ground black pepper, to taste</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<ol>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Preheat oven to 450 degrees.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Brush olive oil on bread on one side in an even layer. Bake for 5 minutes or until lightly toasted. </span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Remove from oven and turn the oven to broil. </span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Layer lightly salted chopped tomatoes and torn mozzarella pieces on the bread pieces, piling your ingredients to the height of your liking. Lightly salt and pepper the cheese.</span></li>
<li><span style="background-color: white; font-family: Verdana, sans-serif;">Return to the oven until the cheese is melted (your oven is on broil, start checking after one minute!). If you prefer your cheese bubbly and brown, go for it! Sprinkle liberally with herb of your choice and serve. </span></li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84_-WyMNzYHQJlDkD2VsuKWBctXBhohKngrFIsEbpXzdnrqoMXoHenK0izRWRGnzA9M7ohMe9C3exoqy-lu3ekKGtW8R_KkVvEvEjCHz8mKKQ1tjpmj7vU-6vN6DuxS8epWxrsYfHBg/s1600/IMG_3814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84_-WyMNzYHQJlDkD2VsuKWBctXBhohKngrFIsEbpXzdnrqoMXoHenK0izRWRGnzA9M7ohMe9C3exoqy-lu3ekKGtW8R_KkVvEvEjCHz8mKKQ1tjpmj7vU-6vN6DuxS8epWxrsYfHBg/s400/IMG_3814.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">There is something about tomatoes and mozzarella that just makes my belly happy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">VERDICT:</span><br />
<span style="font-family: Verdana, sans-serif;">It's-delicious-but-I-should-have-added-garlic: 1 vote!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFdUmoX58p4TkFhTHPG3Gh7Yg-uyPZCzm0z7Ao13C0PC63GCDl_PsErQRvQPC4lyjnzwzViSpRVmmjOgpudcmd2SSitRxxQ9qeG5L2CjSm31lI8vVU_UPZqOYXsdjAN_v_ioYt3oaEQ/s1600/IMG_3820.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFdUmoX58p4TkFhTHPG3Gh7Yg-uyPZCzm0z7Ao13C0PC63GCDl_PsErQRvQPC4lyjnzwzViSpRVmmjOgpudcmd2SSitRxxQ9qeG5L2CjSm31lI8vVU_UPZqOYXsdjAN_v_ioYt3oaEQ/s400/IMG_3820.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cheesy, tomatoey goodness!</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<br />
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</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com14tag:blogger.com,1999:blog-297845704195585983.post-59890111252277860422012-06-25T11:00:00.000-05:002012-06-25T11:00:10.763-05:00Baked Peanut Butter Oatmeal: June Secret Recipe Club<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmSBIeWKGQF-lLl6rU_HbnS5zm_ETQoOTStqF2rzdyK1lqRdIaDcEGAJwm7MR62fVRwAmGWQDodYKjY-IX9jcXoznQtLjGlmJ_arZptnji46MuK87lx6IFRIXZDFTo4wmNmJx04YdGQ/s1600/IMG_3802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmSBIeWKGQF-lLl6rU_HbnS5zm_ETQoOTStqF2rzdyK1lqRdIaDcEGAJwm7MR62fVRwAmGWQDodYKjY-IX9jcXoznQtLjGlmJ_arZptnji46MuK87lx6IFRIXZDFTo4wmNmJx04YdGQ/s400/IMG_3802.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Baked Peanut Butter Oatmeal in an all edges brownie pan</span></i></td></tr>
</tbody></table>
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<div class="western">
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<div class="western">
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">It's time for Group D's </span><a href="http://secretrecipeclub.com/" style="background-color: white;">Secret Recipe Club</a><span style="background-color: white;"> June
reveal! I have to admit I was quite intimidated this month! I was
assigned the woman who just became SRC's head honcho! Yikes. But it's
all good. I love </span><a href="http://angelshomestead.com/?page_id=2" style="background-color: white;">April's</a><span style="background-color: white;"> style of cooking: “While you wont find any
gourmet recipes here, you WILL find yummy, down-home cooking, that is
easy to prepare and taste great.” Now that's a cooking philosophy I
can get behind.</span></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">I scoured the Recipe page of <a href="http://angelshomestead.com/">Angel's Homestead</a> looking for something I
could make from pantry ingredients. It was so hot today that I
couldn't bare the thought of getting out of the house and driving to
the grocery store for extra ingredients. I'm also on a quest to find
more breakfast stuff that I might actually be willing to eat. I kind of abhor cereal. My friends think I'm a freak, but I just can't stand
soggy cereal. I can definitely go for a crunchy granola with Greek
yogurt and blueberries, but a girl can only eat that so many
mornings. And the option at work is an egg and cheese biscuit. I
admit, I go for that way too many days out of the work week. So, I
decided to try out one of April's baked oatmeals.
</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">I had to make a few changes because I only had
steel cut oats in the house. My changes were made purely to
accommodate the extra liquid and extra cooking time required for the
steel cut oats.
</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PuYL2T1Bprc/T-foywWVlfI/AAAAAAAADDs/-xlP5ZIUWUY/s1600/IMG_3798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-PuYL2T1Bprc/T-foywWVlfI/AAAAAAAADDs/-xlP5ZIUWUY/s400/IMG_3798.JPG" width="400" /></span></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpcjyiWXDrI-oybn9zoW59Mi5PW9X6rwEVfWG8aVIhUXbrmisTgPRH6juMAlTHcgF0yQgyg34ToB60Dph3C0UtYLB0Eg9ozmzWYR31ZBhWBocS2TnKSqY5VmjlLt3JvpJvO92tTWZSg/s1600/IMG_3800.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpcjyiWXDrI-oybn9zoW59Mi5PW9X6rwEVfWG8aVIhUXbrmisTgPRH6juMAlTHcgF0yQgyg34ToB60Dph3C0UtYLB0Eg9ozmzWYR31ZBhWBocS2TnKSqY5VmjlLt3JvpJvO92tTWZSg/s400/IMG_3800.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">The all edge pan was not a brilliant stroke of genius, but I've had <br />it for six months and decided it was high time to use it!</span></i></td></tr>
</tbody></table>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">Baked Peanut Butter Oatmeal</span><br />
<span style="font-family: Verdana, sans-serif;">adapted from
<a href="http://angelshomestead.com/?p=728">Angel's Homestead</a>, originally from <a href="http://tidymom.net/2010/baked-peanut-butter-oatmeal/">Tidy Mom</a></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">¾ cup steel cut oats</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">¼ cup brown sugar (can use more if you like it
sweeter)</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">2 ½ cups milk (pick your favorite)</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1
tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">¼ tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">½ cup peanut
butter</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees and spray an 8x8 pan
with cooking spray.
</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">Mix all ingredients together in a large bowl and
stir well. Pour into pan and bake for 50-60 minutes, or until set.</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">I actually used 3 cups of milk instead of 2 ½,
but found the liquid to be a bit too much. I hadn't thought about
accounting for the liquid of the egg when I decided how much milk to
use. Tastewise though, I thought the oatmeal was spot on. I enjoyed
the texture of the oats (I'm a steel-cut-newbie). As long as I
thought of the oatmeal as oatmeal instead of a cookie, I found that I
quite enjoyed it. Bender was expecting dessert when he tried it, so
he thought it was a fail. But I disagree!
</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">VERDICT:</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">A-great-alternative-to-instant-oatmeal: 1 vote!</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;">Eww: 1 vote</span></div>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS64_bb62izeSnRzGTNJTtBh2Wc48Dg9GwYA5HVNkchBVIRwCUAa8FQFZCvnOxBqVIrCWVmcBEnOS7GaCoFKuQsVNJboqW1jHQqN7sEIRd1TrmVNdIeT2BmbRQKY8TJrgD2gpRwjvytQ/s1600/IMG_3803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS64_bb62izeSnRzGTNJTtBh2Wc48Dg9GwYA5HVNkchBVIRwCUAa8FQFZCvnOxBqVIrCWVmcBEnOS7GaCoFKuQsVNJboqW1jHQqN7sEIRd1TrmVNdIeT2BmbRQKY8TJrgD2gpRwjvytQ/s400/IMG_3803.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Breakfast is served!</span></i></td></tr>
</tbody></table>
<div class="western">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western">
<br /></div>
<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=152943&' + new Date().getTime() + '"><\/script>');
</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com13tag:blogger.com,1999:blog-297845704195585983.post-886781897621192322012-05-28T11:00:00.000-05:002012-05-28T11:00:04.076-05:00Secret Recipe Club May 2012: Fanned Potatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYpobWBGKKaVTnqTnZEQE94f-i2nQobNcVaKZFqNfqahPIBTojtS9jiF3malCwXmIzQwkFiFC5itEC2CK0SLBpn7NSfBdcv9AdRh6pZPfN7iOVJQ06AEkEdojsyBPf9OMBUnUNbqflg/s1600/IMG_3732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYpobWBGKKaVTnqTnZEQE94f-i2nQobNcVaKZFqNfqahPIBTojtS9jiF3malCwXmIzQwkFiFC5itEC2CK0SLBpn7NSfBdcv9AdRh6pZPfN7iOVJQ06AEkEdojsyBPf9OMBUnUNbqflg/s400/IMG_3732.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fanned Potatoes with Sirloin Roast and Brussels Sprouts</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Hello last Monday of
the month! It's a holiday, I'm on vacation, and I'm enjoying my time
away. But don't worry, before I left for vacation I whipped up my
recipe for <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>!
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">I drooled over my
assigned blog this month, <a href="http://www.lynseylous.com/">Lynsey Lou's</a>. She's got a great selection of
sides, pastas, and desserts. Frankly, I could keep going about the
deliciousness, but I want to introduce you to these fabulous fanned
potatoes I chose.
</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-r_SurnYcfMs/T8JF_NF3urI/AAAAAAAAC5E/pufqRfwNl6o/s1600/IMG_3726.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-r_SurnYcfMs/T8JF_NF3urI/AAAAAAAAC5E/pufqRfwNl6o/s400/IMG_3726.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Be very careful slicing those potatoes, most likely you'll go completely through <br />the potato a few times. Don't sweat the small stuff. </i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<a href="http://www.lynseylous.com/2008/08/fanned-potatoes.html"><span style="font-family: Verdana, sans-serif;">Fanned Potatoes</span></a></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.lynseylous.com/p/about-me.html">Lynsey Lou</a></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 russet potato</span><br />
<span style="font-family: Verdana, sans-serif;">1 onion, thinly sliced</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">butter
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">salt</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">pepper</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">garlic (if fresh,
minced, otherwise powder)</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<ol>
<li><div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Preheat the oven
to 400ºF.</span></div>
</li>
<li><div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Thinly slice the
potato, not quite all the way through so that the potato is able to
fan out.</span></div>
</li>
<li><div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Cover the potato
with pats of butter (1-2 tablespoons), and sprinkle with salt, pepper, and garlic to
taste. Drape over onions if desired.</span></div>
</li>
<li><div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Roast the potato
until cooked through, about 1 hour.
</span></div>
</li>
<li><div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
</li>
</ol>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">I love potatoes, and
these didn't disappoint. These potatoes are easy, inexpensive, and
have a lovely mouthfeel. They are crunchy on the outside and tender
on the inside. The only thing that would make these better would be
more fat, preferably in the forms of bacon and cheese. But if you are
going for a low fat healthy version, feel free to just use butter.
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">VERDICT:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Not-too-bad: 1 vote!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">The-possibility-for-stuffing-these-potatoes-are-endless:
1 vote!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6b7lM2tUShtdTdN9NVh1qd3AYQEUF6z0-26mzQQXbfHdN3tWE236yhz4jMooWWRr1qINPMrIcPkF7ErZ2WL6f5im5m4dGyP4-N2BdHdTwo0HrWaE-pfTdoXevmN4WZhcROVK551RWQ/s1600/IMG_3730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6b7lM2tUShtdTdN9NVh1qd3AYQEUF6z0-26mzQQXbfHdN3tWE236yhz4jMooWWRr1qINPMrIcPkF7ErZ2WL6f5im5m4dGyP4-N2BdHdTwo0HrWaE-pfTdoXevmN4WZhcROVK551RWQ/s400/IMG_3730.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I'm all over the one skillet cooking.</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=145537&' + new Date().getTime() + '"><\/script>');
</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com13tag:blogger.com,1999:blog-297845704195585983.post-67199935979226110922012-04-30T11:00:00.000-05:002012-04-30T11:00:05.080-05:00Secret Recipe Club: Goat Cheese Marinara<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEBO3zaiqlnOGOdqzxlI4yPAo0VCOOht1Sofa8d_bYreoLbZ83bORJry76t8NrKc45oKChk7qktmJsYw1TEH1lH4B7g0nrXWBANag5qqzc1XZirfgHR0jmcBwQxVJKPRZX2j2-2IQKQ/s1600/IMG_3721.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEBO3zaiqlnOGOdqzxlI4yPAo0VCOOht1Sofa8d_bYreoLbZ83bORJry76t8NrKc45oKChk7qktmJsYw1TEH1lH4B7g0nrXWBANag5qqzc1XZirfgHR0jmcBwQxVJKPRZX2j2-2IQKQ/s400/IMG_3721.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Goat Cheese with Roasted Tomatoes</span></i></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Can you believe another
month has come and gone? I can't. A lot has changed in the last
month. I now have a full time job and am headed towards a permanent
position. And we are looking for a house. We've been going to open
houses every weekend since we moved to Nashville and now have an
agent. So yes, things are moving along.
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">In the chaos, my
cooking has fallen by the wayside. The first week out with agent, I
cooked twice. While that is not a small amount for some people, I
normally cook 7-9 times per week. So twice was just nuts to me. In
the meantime, we've been exploring the restaurants in the area where
we are house hunting. Because of course we aren't house hunting where
we live currently. That would make WAY too much sense. What can I
say, we crave a bit more urban of a lifestyle than where we are now.</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Oh, but this all leads
us back to <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>! Woot! I love participating in this
club every month. And I adore that I was able to pick a recipe that
fits with my current out-of-the-kitchen lifestyle.<a href="http://sotastysoyummy.blogspot.com/"> So Tasty, So Yummy</a>
has so many choices that I didn't know where to start. So I looked at
it when I got my assignment and then didn't look at it again until
the Saturday morning before our post date. I didn't have to scroll
very far into her new stuff before I started drooling. You see, she
posted a dish that I've had on my list to make for TWO YEARS! Two
years, I tell you! And I came thisclose to making it. Alas, my
weekend plans changed and Anthony Bourdain's <a href="http://sotastysoyummy.blogspot.com/2012/04/recipe-swap-roti-de-porc-au-lait.html">Roti de Porc au Lait</a> has
yet to happen.
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">But don't fret, I still
adored what I made! As I thumbed through her labels, I found one that
sang to me: goat cheese! You see, I had already planned to make my
<a href="http://fabulouslyfunfood.blogspot.com/2011/07/double-take-risotto-primavera.html">Risotto Primavera</a>. I never use the full 4 ounce log of goat cheese in
my risotto and was looking for a way to use the leftovers. I had
every intention of serving this <a href="http://sotastysoyummy.blogspot.com/2010/02/goat-cheese-and-tomato-dip.html">Goat Cheese Marinara</a> with toast, but
the more I looked at it, the more it looked like the perfect risotto
topping. And thus, that's how it was served. Oh, and the reason I used fresh tomatoes instead of canned as recommended by So Tasty, So Yummy? I knew I'd be the only one eating it and wanted to scale down without wasting the rest of a can. I'll be using the can when I make this for a crowd. Do check out the <a href="http://sotastysoyummy.blogspot.com/2010/02/goat-cheese-and-tomato-dip.html">original recipe</a>!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0_spl7L2LBfhXk0_hOEdMSuDXS-McJWgCYxmrsXkoPcOc8jUOpY3SvP_mOWjLeKNGk7xg7_07UHgGtR6icl5P7G-jkvuHO6K9C2D535cz95OosBjKkAg0eF3wyRf2UErfk802R2FiQ/s1600/IMG_3720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0_spl7L2LBfhXk0_hOEdMSuDXS-McJWgCYxmrsXkoPcOc8jUOpY3SvP_mOWjLeKNGk7xg7_07UHgGtR6icl5P7G-jkvuHO6K9C2D535cz95OosBjKkAg0eF3wyRf2UErfk802R2FiQ/s400/IMG_3720.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Fresh tomatoes with salt, pepper, and sugar</span></i></td></tr>
</tbody></table>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><a href="http://sotastysoyummy.blogspot.com/2010/02/goat-cheese-and-tomato-dip.html">Goat Cheese Marinara</a></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://sotastysoyummy.blogspot.com/">So Tasty,So Yummy</a></span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">serves 2</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 tomato, diced</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">¼ tsp sugar</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">¼ tsp salt</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">¼ tsp pepper
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">1 ½ ounces goat cheese</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Directions:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Preheat toaster oven to
400ºF.
Toss diced tomato with sugar and spices. Place in small ramekin and
bake 15 minutes or until tomatoes are juicy and soft. Add goat cheese
to top of the tomato mixture and return dish to toaster oven. Bake
another 15 minutes or until goat cheese is browned on top.
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Serve
with toasted slices of French bread or as a topper to your favorite
Risotto Primavera.
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Oh
so easy to make and oh so delicious. The acidity of the tomatoes
played off the goat cheese beautifully. And added to the risotto?
Magnifico!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">VERDICT:</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Yummy-as-a-dip-or-a-risotto-topping:
1 vote!</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">I-don't-feel-like-trying-something-new-tonight:
1 vote</span></div>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0Rci3mxqYGe7gWZMD0eIzt1Ukpg2Cu0ZxJRpNL_uHS03a2Fdi_N92Yl-r06D-RtFQNcf375iTp9eXGm8Rd5dwfUSYfP8db5_MEVWJH2kWxnwvnKfRvl1yB74tXlCxiq8Xs4Gtz8AcQ/s1600/IMG_3723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0Rci3mxqYGe7gWZMD0eIzt1Ukpg2Cu0ZxJRpNL_uHS03a2Fdi_N92Yl-r06D-RtFQNcf375iTp9eXGm8Rd5dwfUSYfP8db5_MEVWJH2kWxnwvnKfRvl1yB74tXlCxiq8Xs4Gtz8AcQ/s400/IMG_3723.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Goat cheese marinara turned risotto topping</span></i></td></tr>
</tbody></table>
<div class="western" style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=135725&' + new Date().getTime() + '"><\/script>');
</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com13tag:blogger.com,1999:blog-297845704195585983.post-55308987475265983362012-03-26T11:00:00.002-05:002012-03-26T12:11:12.316-05:00Secret Recipe Club: Homemade Fajita Seasoning<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="western" style="margin-bottom: 0in;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwYoUmb0BBQHZkGPoLk0wDCduxPcsOh0amvjRPggZupJclKuoM9ky-Ya5HIbmbBFyQRukPV5_3gU6vdHXHgrUQEKoVgrii6FxTheb5lQuhtWa8BDyxoQTi47qm6n9Iu7Hy0mv6E4n4g/s1600/IMG_3584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwYoUmb0BBQHZkGPoLk0wDCduxPcsOh0amvjRPggZupJclKuoM9ky-Ya5HIbmbBFyQRukPV5_3gU6vdHXHgrUQEKoVgrii6FxTheb5lQuhtWa8BDyxoQTi47qm6n9Iu7Hy0mv6E4n4g/s400/IMG_3584.JPG" width="266" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">I used to love making those layered sand thingys!</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">It's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time! Believe it or not, I have four dishes ready to go on the blog, but have failed in the writing-it-up stage. I seem to have writer's block. Or at least, that's what I'm calling my I'm-too-busy-obsessing-over-house-hunting-to-focus-on-anything-else brain. :) But alas, Secret Recipe Club beckoned and I temporarily came out of my house obsession to make some scrumptious food!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Secret Recipe Club comes around once a month on my blog, but you can check out Secret Recipe Club creations 4 Mondays a month! Are you a blogger interested in joining in the fun? <a href="http://secretrecipeclub.com/join-src/">Sign up here</a>!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">I have to admit I was quite intimidated when I saw the blog I was assigned: <a href="http://www.annejisca.com/">Anne Jisca's Healthy Pursuits</a>! This woman is pretty amazing. She grinds her own flours and her normal kitchen stock is incredible. One day I'll be like her! I drooled over Anne's breads (<a href="http://annejisca.wordpress.com/2011/08/31/spelt-biscuits/">spelt biscuits</a>, <a href="http://annejisca.wordpress.com/2012/03/19/hearty-harvest-bread/">Hearty Harvest Bread</a>, <a href="http://annejisca.wordpress.com/2011/05/13/rye-bread/">Rye Bread</a>, <a href="http://annejisca.wordpress.com/2011/05/13/100-spelt-bread/">Spelt Bread</a>), and came thisclose to making her granola bars. I'll definitely have to try out her recipe when I finally decide I'm ready to make granola bars! </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">So what did I go for? A recipe where I had everything in the pantry! Woot! I love it when that happens! I was also able to tie it into a Double Take with Tabitha. I love multi-tasking recipes! Almost as much as I love spice rubs! So yes, I picked a spice rub-ish. We'll call this one a spice mix :)</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWv07kWQb2NEhedbKxd5Z7d7vuakFkUQFk0ZxWDps4rfiduDXYl8w6J3sn3eLPwHhyphenhypheny-QPQ7b2i_dweB5edQ6-q3xroMybZX-HdxlHNNRdjhluevC8ZsqfVuCPW6zVSdRnJXfHb_snA/s1600/IMG_3588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWv07kWQb2NEhedbKxd5Z7d7vuakFkUQFk0ZxWDps4rfiduDXYl8w6J3sn3eLPwHhyphenhypheny-QPQ7b2i_dweB5edQ6-q3xroMybZX-HdxlHNNRdjhluevC8ZsqfVuCPW6zVSdRnJXfHb_snA/s400/IMG_3588.JPG" width="266" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">All Shook Up!</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Homemade Fajita Seasoning</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">adapted from <a href="http://annejisca.wordpress.com/2012/01/27/fajita-meat-seasoning/">Anne Jisca's Healthy Pursuits</a></span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">2 Tbsp chili powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp paprika</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp sugar</span><br />
<span style="font-family: Verdana, sans-serif;">½ tsp garlic powder</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">½ tsp cumin </span><br />
<span style="font-family: Verdana, sans-serif;">½ tsp cayenne</span><br />
<span style="font-family: Verdana, sans-serif;">¼ tsp red pepper flakes</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Combine ingredients in an air-tight container. Two heaping tablespoons is equivalent to one packet. </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">I modified my fajita seasoning because I was using the crock pot and cooking the chicken directly in chicken broth, so I did not need chicken bouillon. Also, I left out the cornstarch because I wasn't sure how it would hold up in the crock pot. If someone else knows, do let me in on your secrets!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">In the future, I would stick to Anne's use of the fajita seasoning rather than going for shredded chicken in the crock pot. Check out her <a href="http://annejisca.wordpress.com/2012/01/27/fajita-meat-seasoning/">original post</a> for the recipe and directions! Also, I think the mix would make an excellent rub on grilled chicken for tacos. The fajita seasoning has a nice balance of flavors. If you like heat on your fajitas, feel free to double the cayenne and/or red pepper flakes. </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">VERDICT:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">The-fajita-seasoning-is-a-hit: 2 votes!</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-8MewnaRaKYtcJJyfi_ImNCIYncQJR8NoVmPCia8eR2UTc79BB6_56vFlE-oCj5I-LkD2MnQTdTE-ddHVtTDGUyNDRlOqbwDrAOxNxVS8LcinJpVZWLWiHNssQDKipYP_ujNG78w5w/s1600/IMG_3594.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-8MewnaRaKYtcJJyfi_ImNCIYncQJR8NoVmPCia8eR2UTc79BB6_56vFlE-oCj5I-LkD2MnQTdTE-ddHVtTDGUyNDRlOqbwDrAOxNxVS8LcinJpVZWLWiHNssQDKipYP_ujNG78w5w/s400/IMG_3594.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Pulled Chicken Tacos with Queso Blanco, Tomatoes, Lettuce, and Salsa</span></i></td></tr>
</tbody></table><br />
</div><script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=128491&' + new Date().getTime() + '"><\/script>');
</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com14tag:blogger.com,1999:blog-297845704195585983.post-52120949449689849832012-03-25T23:47:00.000-05:002012-03-25T23:47:34.841-05:00Double Take: Crock Pot Saag Paneer<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm1sNhxxFJ-8esgr8uIoReo-0r3eNWN6bYHw0dSFPp_JOMhVSJUmHRfPygkYlcY5UEHHiDWrFhBxrss8gGWExmAtYsBvu5-kKWZp8jGP-fjo0tuCYRfS51KKx5-lGmuBbI-hAv9mDHA/s1600/IMG_23003+(5).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDm1sNhxxFJ-8esgr8uIoReo-0r3eNWN6bYHw0dSFPp_JOMhVSJUmHRfPygkYlcY5UEHHiDWrFhBxrss8gGWExmAtYsBvu5-kKWZp8jGP-fjo0tuCYRfS51KKx5-lGmuBbI-hAv9mDHA/s400/IMG_23003+(5).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Saag Paneer</i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">Welcome to the fourth week of the month! (-ish. I know, I'm late with my post again. Oh wait, I'm an entire month late! Erm, so yeah, welcome to the fourth week of the month!) That's Crock Pot week in Double Take world! This week we bring you one of my favorite Indian dishes: Palak Paneer (spinach with cheese). One of my coworkers in Germany was from the Kashmir region of India, and she filled me in on the difference between saag paneer and palak paneer. In Kashmir, saag refers to the greens of kohlrabi whereas palak refers to spinach. That really surprised me. I'd always thought they were both spinach. You learn something new every day!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">This particular version of palak paneer taught me that I definitely have a favorite style of palak paneer. Some palak paneer dishes are creamy whereas others are all spinach. Guess which one I like. Of course, the creamy one. So. I won't be making this recipe again, but I'm really glad I tried it. I also took the opportunity to teach you how to make paneer. Yum. It's always better than buying it from the store! At least the stores I've shopped at. Have you purchased awesome premade paneer before? If so, let me know where to find it!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N-flyT90QWhGWIUyJ-daNLrPbKvNKVyuqsGzRKx4zj9DqF8CGBOrvtAiw2IOkgqUPgTTnNuAe3xDA8j6dRavR7_l-WeGrORzHJOti7z5_ffUH8w21F2LZPMJGVqZP7mURtubvvbEmw/s1600/IMG_23003+%252820%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N-flyT90QWhGWIUyJ-daNLrPbKvNKVyuqsGzRKx4zj9DqF8CGBOrvtAiw2IOkgqUPgTTnNuAe3xDA8j6dRavR7_l-WeGrORzHJOti7z5_ffUH8w21F2LZPMJGVqZP7mURtubvvbEmw/s400/IMG_23003+%252820%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I used a Crock Pot liner to help reduce the mess.<br />
Don't use the liner if you plan to use an immersion blender. </i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Saag Paneer: Curried Spinach with Fresh Cheese</span><br />
<span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117/ref=sr_1_1?s=books&ie=UTF8&qid=1301376430&sr=1-1">The Indian Slow Cooker</a> by Anupy Singla</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoredUqIzNmHxGGUjJAdlSyS_IiNkz7TBCUT-NBuycFHBaQoLXKN1eTyNAeT8S_oxyS3ZSG12PD4dwpziRnLLHK59EASwN2Msdvj5co8pr-QjTM0dcA5HwSioV9D16pIZqU1qHYkDcXw/s1600/IMG_23003+%252811%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoredUqIzNmHxGGUjJAdlSyS_IiNkz7TBCUT-NBuycFHBaQoLXKN1eTyNAeT8S_oxyS3ZSG12PD4dwpziRnLLHK59EASwN2Msdvj5co8pr-QjTM0dcA5HwSioV9D16pIZqU1qHYkDcXw/s320/IMG_23003+%252811%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Homemade Cheese!</i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">2 pounds fresh spinach, washed well (avoid using baby spinach)</span><br />
<span style="font-family: Verdana, sans-serif;">2 large yellow or red onions, roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 14 ounce can diced tomatoes (if no sugar added tomatoes, add 1 tablespoon sugar)</span><br />
<span style="font-family: Verdana, sans-serif;">1 (4-inch) piece ginger, peeled and roughly chopped</span><br />
<span style="font-family: Verdana, sans-serif;">20 cloves (one whole head) garlic, peeled</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 serrano peppers, ribs and seeds removed</span><br />
<span style="font-family: Verdana, sans-serif;">4 tablespoons ground cumin</span><br />
<span style="font-family: Verdana, sans-serif;">1 heaping tablespoon red chili powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 heaping tablespoon garam masala (an Indian spice blend available at most grocery stores, or any speciality market)</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons turmeric powder</span><br />
<span style="font-family: Verdana, sans-serif;">Pan-fried cubed paneer from ½ gallon of milk, recipe to follow</span><br />
<span style="font-family: Verdana, sans-serif;">2 heaping tablespoons fenugreek leaves (kasoori methi)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste, up to 1 tablespoon</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
<br />
<ol><li><span style="font-family: Verdana, sans-serif;">Place 1/2 the washed spinach into the bowl of a 5 quart slow-cooker. You don't need to dry the spinach, or even remove the stems. They get blended in the end. Top with the rest of the ingredients EXCEPT FOR SALT: onions, tomatoes, ginger, peeled garlic, chilies, and spices. Put the rest of the spinach on top. The bowl will be brimming with spinach. Squish it down and put the cover on. It will cook down quickly.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook on high for 3 hours (or low for 4-5). Stir once or twice if you're around to get any spinach sticking on the sides from drying out too badly.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Blend until smooth with an immersion blender, or transfer to a blender and puree. Make sure the curry is smooth and well blended. Return the puree to the slow-cooker.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Taste the curry and add salt to taste if needed. Continue to cook on low for another 2 hours. The dish might look done, but the extra cooking allows the flavors to fully develop.</span></li>
<li><span style="font-family: Verdana, sans-serif;">After cooking, add about 12 ounces of cubed fresh or fried paneer to the curry. Add the fenugreek leaves. Turn the slow cooker off, then replace the lid and let sit for about 10 minutes to gently heat the cheese.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve with rice, roti, or naan. (Preferably naan, if you're me)</span></li>
<li><span style="font-family: Verdana, sans-serif;">The recipe yields about 10 cups so you will have leftovers for lunch the next day.</span></li>
</ol><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WLBGFmmBDjMWPuZZ0y4cnaQZ1ZSLakYc7KeriiK1DPnzYQ9J_QjLql2WvXcF7ucXv4aGmoiNjfiZ9ZZmBJ6YbjsSxXTDDm25pS8tuWGCSO5b-bmOxDF-dLDcKrPTN0tpin30VhPu9w/s1600/IMG_23003+%252819%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WLBGFmmBDjMWPuZZ0y4cnaQZ1ZSLakYc7KeriiK1DPnzYQ9J_QjLql2WvXcF7ucXv4aGmoiNjfiZ9ZZmBJ6YbjsSxXTDDm25pS8tuWGCSO5b-bmOxDF-dLDcKrPTN0tpin30VhPu9w/s400/IMG_23003+%252819%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Your Crock Pot will be very very full.</i></td></tr>
</tbody></table><br />
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">Not my favorite way to make saag paneer. I have a recipe (unfortunately I haven't shared it with you yet) that uses one pan and frozen spinach. It takes 30 minutes. I'll be keeping that one on hand and might possibly lose this one. Without a stick blender, this recipes makes a complete mess out of your kitchen. No fun.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">However, if you eat the leftovers for breakfast with a glass of V8, you've already had 4 servings of veggies in one meal! Power breakfast!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Oh, I did find garam masala at my local grocery store, but you can find it cheaper at World Market :)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">VERDICT:</span><br />
<span style="font-family: Verdana, sans-serif;">I'll-stick-with-my-other-recipe: 1 vote!</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQdj-XzeE-qGTniGv-yV2HkITRrkicRQToStdD5KHxfwm2lHw5-J-bpDhJUtEryJI0ZiWvRm5IRw2mq5dmhvOeji1qMYds4tIAgz-ASyc52doVTlUtuIZeV4E4YPLzeyiN4hO5v8kNw/s1600/IMG_23003+%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQdj-XzeE-qGTniGv-yV2HkITRrkicRQToStdD5KHxfwm2lHw5-J-bpDhJUtEryJI0ZiWvRm5IRw2mq5dmhvOeji1qMYds4tIAgz-ASyc52doVTlUtuIZeV4E4YPLzeyiN4hO5v8kNw/s400/IMG_23003+%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cheese and spinach with basmati rice.</i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;"><br />
</span>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com0tag:blogger.com,1999:blog-297845704195585983.post-90900183137638753682012-02-27T11:00:00.024-06:002012-02-27T11:00:07.687-06:00Secret Recipe Club: Ewwy Cashewy Chocolate Bark<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LpBBw41wphg/T0ssYkdFYXI/AAAAAAAACfs/Pi8KJthe6Y0/s1600/IMG_2247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LpBBw41wphg/T0ssYkdFYXI/AAAAAAAACfs/Pi8KJthe6Y0/s400/IMG_2247.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Ewwy, cashewy, bacon bark</span></i></td></tr>
</tbody></table><br />
<span style="font-family: Verdana, sans-serif;">Secret Recipe Club is back, baby!</span><br />
<div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Don't worry, I'm not posting late for <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>, I just switch groups from B to D. Group B posted the same week as Daring Cooks and I found myself unable to complete both. When the opportunity presented itself, I opted to leave group B and try out D. And I'm very pleased with that decision. Want to join in the Secret Recipe Club fun where we cook, bake, blog and share? Head on over to the <a href="http://secretrecipeclub.com/join-src/">Secret Recipe Club</a>!</span><br />
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</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Changing groups also meant I got the opportunity to feature a blog this week that I'd never been to before: <a href="http://kudoskitchenbyrenee.blogspot.com/">Kudos Kitchen by Renee</a>. Renee is talented both in the kitchen and with a paint brush. I highly recommend that you check out <a href="http://kudoskitchenbyrenee.blogspot.com/search/label/Let%27s%20Eat">her recipes</a> and her <a href="http://etsy.com/shop/kudoskitchenart">Etsy shop</a>!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For this month, I needed to pick a portable dish. By the time this post goes live, I'll be flying back from San Diego where Bender and I got to hang out with California Girl and Scuba Guy. It's been 11 months since we've seen them and I've forced my food down their throats, so I needed to make something I thought they would enjoy and could be able to fly more than halfway across the country. I opted for candy. With bacon. Because everything is better with bacon! </span></div><div class="western" style="margin-bottom: 0in;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrdXmHfziHQTH5UQCPxBdh5nWttAWqzSMToAKFl-E-WUbDcqar5leiCiFLUNqRpbuooTxAH_uc8oYdiW3ZcZ6oTK_WcTgAn5WEkB8lxl1__FOTst3PFmeSbfkPW70GafArxkWYDDAVg/s1600/IMG_2245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrdXmHfziHQTH5UQCPxBdh5nWttAWqzSMToAKFl-E-WUbDcqar5leiCiFLUNqRpbuooTxAH_uc8oYdiW3ZcZ6oTK_WcTgAn5WEkB8lxl1__FOTst3PFmeSbfkPW70GafArxkWYDDAVg/s400/IMG_2245.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Special dark chocolate + cashews. Yum!</span></i></td></tr>
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</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Ewwy Cashewy Bacon Bark</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">minimally adapted from <a href="http://kudoskitchenbyrenee.blogspot.com/2010/10/ewwey-cashewey-bacon-bark.html">Kudos Kitchen by Renee</a></span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">2 cups (1 package) special dark morsels</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup (½ package) white chocolate morsels</span><br />
<span style="font-family: Verdana, sans-serif;">1 pound bacon, cooked and crumbled</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup (~5.5 ounces) cashews, chopped </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Directions:</span></div><div class="western" style="margin-bottom: 0in;"></div><ol><li><span style="font-family: Verdana, sans-serif;">Cook your bacon until crisp and drain on several layers of paper towels.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chop your cashews making sure not to cut them too small.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Melt your chocolates in a microwave safe dish in the microwave on medium power. Check and stir every 30 seconds and remove when just melted. (You'll start seeing some melting action around the one minute mark.)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir the cashews into the special dark melted chocolate and pour out onto a parchment lined cookie sheet. Top the special dark cashew mixture with the white chocolate.</span></li>
<li><span style="font-family: Verdana, sans-serif;">With a spoon or knife, work the two chocolates together while thinning and spreading them into a rectangle shape on the parchment paper.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Top the chocolate mixture evenly with your cooked and crumbled bacon. Chill in the fridge until set. Break into pieces and serve to your unsuspecting guests.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwpC24Rjfc5dnzlHE7DaweXXMpclH5KiElSSf_5zp91wv2XCGchK_yy0iVpDpP7EZ_vhkvhJefzTrhB0oJg4ej8pFSJXzY2pJpdC6_QB-f1TTsq3Ye2AKZRxQFlY73MQ7NXlomBdxxg/s1600/IMG_2246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwpC24Rjfc5dnzlHE7DaweXXMpclH5KiElSSf_5zp91wv2XCGchK_yy0iVpDpP7EZ_vhkvhJefzTrhB0oJg4ej8pFSJXzY2pJpdC6_QB-f1TTsq3Ye2AKZRxQFlY73MQ7NXlomBdxxg/s400/IMG_2246.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">White chocolate swirl</span></i></td></tr>
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<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">While this recipe is crazy easy to make, I have microwave issues. As in, I like to hit one button and be done with it. I love the thirty second start button. I never go through the effort to punch in the actual time unless I absolutely have to. And to change the power level on my microwave, you absolutely have to. That annoyed me. I almost would have preferred to melt the chocolates over the stove in a double boiler. But that's just me an my quirks. It wasn't an issue with the recipe. :)</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">In my insanity, I overcooked the bacon. Which is hilarious because I'd been talking to Tabitha about how I'd perfected cooking bacon in the oven. I didn't space my bacon apart, which meant it did not cook as evenly and perfectly. Oops. I over-compensated by sticking it back in the oven and this time it got a little too crispy. I salvaged the pieces I could, but that meant only putting bacon on one half of the chocolate. I justified that by telling myself Bender wouldn't be willing to try the bacon chocolate anyway. :)</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">VERDICT: </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Yum!-I-just-don't-recommend-sitting-on-it: 1 vote!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Bacon+Chocolate=Good: 1 vote!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">I-was-wrong-bacon-is-good-with-chocolate: 1 vote!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Hey-not-bad: 1 vote!</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgae8N_XInwMYvqZU_kEfflEdSbq0r7l1s-65AZZ0Kl9DT4o5052TaansjZnknqnZbmE6h-Wwyh_GgZ-qZxuHBxuYf83Aa5gBMiQICu0p-yJIS-H9JIsHYqB7S6u3SG1AP65lD__YVPCA/s1600/IMG_2249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgae8N_XInwMYvqZU_kEfflEdSbq0r7l1s-65AZZ0Kl9DT4o5052TaansjZnknqnZbmE6h-Wwyh_GgZ-qZxuHBxuYf83Aa5gBMiQICu0p-yJIS-H9JIsHYqB7S6u3SG1AP65lD__YVPCA/s400/IMG_2249.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Portable chocolaty goodness</span></i></td></tr>
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<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=113306&' + new Date().getTime() + '"><\/script>');
</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com9tag:blogger.com,1999:blog-297845704195585983.post-1389499686824596962012-02-18T23:01:00.002-06:002012-02-19T00:00:00.656-06:00Announcement!<span style="font-family: Verdana, sans-serif;">Special Cooking Challenge for my Thirtieth Year!</span><br />
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<span style="font-family: Verdana, sans-serif;">I've had a post brewing in the back of my mind for over six months now, but I haven't actually sat down to write it. And it should have gone up January 27th. Oops. I stumbled across a fun idea on some other blogs (and it's been long enough that I have no idea which blogs). A challenge if you will. Pick 30 items to make during your 30th year. Not just any old recipe, but things that I've never made before because they've always slightly intimidated me. I'm now three weeks into my thirtieth year and it's time to make my intentions public if I have any hopes of completing the challenge. Incidentally, I picked a item off my list that meshed with my ingredient of the month for February. Below is my tentative list. It is definitely subject to change :) Six months ago, this list was at around 33, but I've made several of them items on the list since then. </span><br />
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<span style="font-family: Verdana, sans-serif;">Thirty Intimidating Recipes in my Thirtieth Year</span><br />
<span style="font-family: Verdana, sans-serif;"><ol><li>French Onion Soup </li>
<li>Jam </li>
<li>Sticky Toffee Pudding </li>
<li>Barbecue Pulled Pork (including the Barbecue Sauce) </li>
<li>Pretzels </li>
<li>Crackers </li>
<li>Gelato </li>
<li>Challah </li>
<li>Savory Souffle </li>
<li>Layered Cake </li>
<li>Pita Bread </li>
<li>Salsa </li>
<li>Poblano Rellenos </li>
<li>Ricotta </li>
<li>Authentic Enchiladas (with flour tortillas) </li>
<li>Creamy Salad Dressing </li>
<li>Fried Okra </li>
<li>Mole </li>
<li>Mayonnaise or Aioli </li>
<li>Vanilla Extract </li>
<li>Pickles (Cucumber and Okra) </li>
<li>Kimchi </li>
<li>Rhubarb </li>
<li>Fudge </li>
<li>Pork Fried Rice </li>
<li>Pots de Creme </li>
<li>Pho </li>
<li>Beer Tasting Dinner </li>
<li>Cheese </li>
<li>Brisket </li>
</ol></span><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Is there a item you think I'm missing? What's on your bucket list to make? </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">I'll be creating a special page on the blog to link to my 30 in 30 recipes so you can see them all in one place throughout the year! </span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com1tag:blogger.com,1999:blog-297845704195585983.post-84864669399912565022012-02-17T21:00:00.002-06:002012-02-20T10:27:05.139-06:00Double Take: Meyer Lemon Aioli<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RJPH_PSOTofa130Dhng23vUXWcvscMFvQbf6yefTqs5ktWIbu3RrQorf7heIgk2gsFdiydneLpdiL1yRlAJPvQ6d_RpvLw1l_graEC5eL8wbY-nW2JzAKs8tMc7gKwuDzXKbaPx-sg/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RJPH_PSOTofa130Dhng23vUXWcvscMFvQbf6yefTqs5ktWIbu3RrQorf7heIgk2gsFdiydneLpdiL1yRlAJPvQ6d_RpvLw1l_graEC5eL8wbY-nW2JzAKs8tMc7gKwuDzXKbaPx-sg/s400/IMG_2233.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Pan con Aioli/ Brot mit Aioli/ Bread with Aioli</span></i></td></tr>
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<div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">When Tabitha suggested Meyer lemons as the Ingredient of the Month for February, I was excited. I've never worked with Meyer Lemons before and was thrilled to get the excuse. I had no idea what I wanted to do with them, so I set about looking up recipes. I looked and looked and even found a great article in the LA Times with <a href="http://www.latimes.com/features/la-fo-meyerlemons16jan16,0,5003872.story">100 different Meyer Lemon recipes</a>. I took note of several completely ignored my list. Today was the day to post our blogs. I'd acquired the Meyer lemons two weeks ago from Trader Joe's (I haven't seen them at Publix), so they were on hand. I just needed to find a quick recipe. And when I was shopping for beverages today at Publix I got a brilliant idea. Pizza dough was BOGO, and I went from there.</span><br />
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</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">This post completely took me back to our little town in Germany, Jena. Bender and I have only been back in the States for six months, but it seems like it's been so much longer than that. Occasionally on Fridays, Bender and I would meet up with some of his coworkers at Picasso's, a little tapas bar downtown. I'd generally get there first even though I worked half an hour away and they worked only five minutes away, but our research groups had different... um... Friday philosophies on work. I'd sit down, order my water and Brot mit Aioli. Also listed on the menu as Pan con Aioli. Picasso's was an interesting tapas place. The waitresses would prepare all the tapas in two little toaster ovens. Brot/Pan refers to bread, and their version was a 15 inch baguette. The toaster ovens were not quite 15 inches long, so you'd see half of the baguette sticking out while the other half toasted. And then it'd get flipped. The aioli came from a jar, but Picasso's had the best aioli of all the tapas places we tried in Germany. Theirs was particularly garlicky, yet creamy and smooth. And delicious. </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">For the baguette, I subbed breadsticks made from the pizza dough. I formed them, sprayed them with olive oil, and then sprinkled them with garlic powder for a little extra kick. They subbed perfectly. Sometimes I make my own pizza dough, but you'll have to forgive me for being lazy on a Friday afternoon. </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">If you're not in the mood for bread with aioli, Bobby Flay recommends serving it alongside fried artichokes. While that sounds fabulous, that wasn't quite what I was looking for. But if you do try that, let me know! </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY35aNE7dfAND-DHNGBYTwhlt9XBkIGplhTiyENsJvUA3DVFYj3XdIO2-EIRMRVgyTojEGT6OgkoEXNvYxjOF4Upv_ogF_KyOXIRMveFQQfxcQiIW6qs35vdIimtJ66RG7FBsRkkx3qA/s1600/IMG_2237.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY35aNE7dfAND-DHNGBYTwhlt9XBkIGplhTiyENsJvUA3DVFYj3XdIO2-EIRMRVgyTojEGT6OgkoEXNvYxjOF4Upv_ogF_KyOXIRMveFQQfxcQiIW6qs35vdIimtJ66RG7FBsRkkx3qA/s400/IMG_2237.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Meyer lemons are a bit smaller, darker, and sweeter than regular lemons.</span></i></td></tr>
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</span></div><div class="western" style="margin-bottom: 0in;"><b><span style="font-family: Verdana, sans-serif;">Meyer Lemon Aioli</span></b></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.foodnetwork.com/recipes/bobby-flay/whole-fried-artichoke-with-meyer-lemon-aioli-recipe/index.html">Bobby Flay</a></span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">2 garlic cloves</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">1 egg yolk</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">1 Meyer lemon, zested and juiced</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">¼ cup olive oil</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">¾ cup vegetable oil</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Method:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Lightly chop the garlic. Pour the salt on top of the chopped garlic on your cutting board. Using the side of your chef's knife, smear the garlic and salt together. Repeat until the salt and garlic form a smooth-ish paste. Whisk in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the until completely combined. Add the vegetable oil in a steady stream, whisking until completely combined. </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">After my failed attempt at aioli, I was a little worried. But... I did it! I made mayo-ish from scratch! Yippee! And it was easy, too. <i>Just keep whisking. Just keep whisking. Whisking. Whisking.</i> Anyone else hearing Ellen Degeneres sing that? </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">And the taste? It didn't completely transport me back to Germany, but it came close. The garlic hits you first, but it wasn't quite as garlicky as I'd hoped. You could easily double the garlic. (<i>Hehe. Hi, Tabs!</i>) After the garlic comes the olive oil taste, followed by something a little off. I'm guess it was the lemon. Not my favorite. But it wasn't bad. It was good. I just gotta figure out what to do with an entire cup of aioli. I bet it'd be great on my morning mashed avocado on toast. :)</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Have you made aioli before? What do you like to serve it with?</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">VERDICT:</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">It's-fine: 1 vote</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Try-again-with-light-tasting-olive-oil-and-a-smidge-more-garlic: 1 vote</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">To find out what Tabitha did with <a href="http://doublethegarlic.blogspot.com/2012/02/double-take-item-of-month-meyer-lemon.html">Meyer lemons</a>, head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a>! </span></div><div class="western" style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwU4Vfqb8eu3mF5_vmNKOGQfks_dqo_-uU9nCSKz175lWV1Tf85XIBcqXmcL4UGFHOSDDpo-c4RJTnbcvCc2oDxK04hrydiisYlm1xrtf2NIe7qeEHdT7fJ582ik_4PxEBeuWaaBxZQw/s1600/IMG_2239.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwU4Vfqb8eu3mF5_vmNKOGQfks_dqo_-uU9nCSKz175lWV1Tf85XIBcqXmcL4UGFHOSDDpo-c4RJTnbcvCc2oDxK04hrydiisYlm1xrtf2NIe7qeEHdT7fJ582ik_4PxEBeuWaaBxZQw/s400/IMG_2239.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Garlicky, lemony aioli</span></i></td></tr>
</tbody></table><div class="western" style="margin-bottom: 0in;"><br />
</div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com2tag:blogger.com,1999:blog-297845704195585983.post-89180698497326165062012-02-10T19:14:00.004-06:002012-02-10T21:10:25.185-06:00Double Take: Crispy, Chewy Chocolate Chip Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AW0uUKFIjcMxIKYkqLZyECqJoKxAki7olALBnGd9Y2uQyFAddsl9EsoPtboN206jgg8OJ7qH9wRCHgEn4Q_kMul_dHoQJkqQELMDjQo77tD9Sp92VU0EU-rfG8cwrUtTd8ItezpBfw/s1600/IMG_2231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AW0uUKFIjcMxIKYkqLZyECqJoKxAki7olALBnGd9Y2uQyFAddsl9EsoPtboN206jgg8OJ7qH9wRCHgEn4Q_kMul_dHoQJkqQELMDjQo77tD9Sp92VU0EU-rfG8cwrUtTd8ItezpBfw/s400/IMG_2231.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Crispy, Chewy Chocolate Chip Cookies served on a cake plate</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">Welcome to week two of the month: Featured Blogger week! For today's post, Tabitha and I not only picked a blogger, but a theme: COOKIES. (Make sure you read that word with a Cookie Monster accent) I adore cookies, but I tend to stick pretty faithfully to two recipes.</span><br />
<ol><li><a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx"><span style="font-family: Verdana, sans-serif;">Nestle Toll House Chocolate Chip Cookies</span></a></li>
<li><a href="http://www.cooks.com/rec/view/0,1810,146164-246204,00.html"><span style="font-family: Verdana, sans-serif;">Reese's Peanut Butter Chip Chocolate Cookies</span></a></li>
</ol><span style="font-family: Verdana, sans-serif;">They are both good cookies, though as </span><a href="http://fabulouslyfunfood.blogspot.com/2010/01/chocolate-chip-cookie-heaven.html" style="font-family: Verdana, sans-serif;">we learned earlier</a><span style="font-family: Verdana, sans-serif;">, they don't always translate well with non-American ingredients. I have definitely become a fan of chilling my cookie dough and did so for this recipe as well.</span><br />
<a name='more'></a><br />
<span style="font-family: Verdana, sans-serif;">So which blogger did we pick?! One of my all-time favorites to read: Smitten Kitchen. Deb has a lovely blog and is currently writing editing her first cookbook. I'll be purchasing a copy when it comes out and hope you will, too! Smitten Kitchen is very accessible to even the novice cook. She uses simple ingredients and will tell you where to buy things if she thinks it might not be available to everyone. She does live in New York City so her idea of simple might not completely match with your idea of simple, but overall I think she has a marvelous blog. I'm also a sucker for her hidden links. With every post she'll embed a link to a picture of her deliciously cute son. If she forgets, she generally has a comment from a reader within minutes reminding her to link it!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Deb has MANY </span><a href="http://smittenkitchen.com/cookie-recipes/" style="font-family: Verdana, sans-serif;">cookie</a><span style="font-family: Verdana, sans-serif;"> recipes, but the one that caught my eye was (naturally) a chocolate chip cookie recipe. I've seen it on a few other blogging sites, and it originally came from allrecipes.com. With a Superbowl party coming up, I knew this one would go over well.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_bOTMZEUItN79_1wfEAoVdQ6hKmQauWFHrSCGb6M9qczNXPGfUzOZSAEYT-aUPR-qohuDq9PBgqTS2Ea6dVElAEV4c-BugYWJRd_MSCfNQiQw0MumE9MbuUY6h9Rrk8RU4-4fuk1cw/s1600/IMG_2220.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_bOTMZEUItN79_1wfEAoVdQ6hKmQauWFHrSCGb6M9qczNXPGfUzOZSAEYT-aUPR-qohuDq9PBgqTS2Ea6dVElAEV4c-BugYWJRd_MSCfNQiQw0MumE9MbuUY6h9Rrk8RU4-4fuk1cw/s400/IMG_2220.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Because you're starting with melted butter, the batter will look <br />
a little different from your typical cookie batter.</span></i><br />
<i><span style="font-family: Verdana, sans-serif;"><br />
</span></i></td></tr>
</tbody></table><b><span style="font-family: Verdana, sans-serif;">Crispy, Chewy Chocolate Chip Cookies</span></b><br />
<span style="font-family: Verdana, sans-serif;">adapted from Deb of <a href="http://smittenkitchen.com/2009/03/crispy-chewy-chocolate-chip-cookies/">Smitten Kitchen</a>, originally from <a href="http://allrecipes.com/">Allrecipes.com</a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup unsalted butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup packed brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup white sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg yolk</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups semisweet chocolate chips</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
<ol><li><span style="font-family: Verdana, sans-serif;">Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the greased or parchment-lined cookie sheets. Cookies should be about three inches apart.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chill cookies overnight (at least) in the fridge. If you don't have room in your fridge for cookies spaced out on a cookie sheet, form two logs out of the dough and refrigerate the logs, wrapped in plastic wrap. You can easily slice and bake when you are ready.</span></li>
<li><span style="font-family: Verdana, sans-serif;">When you are Preheat the oven to 325°F (165°C). Pull the dough or cookies out of the fridge and prep your sheets if needed. Slice cookie dough if needed, arranging cookies three inches apart. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. It's better to err on the side of undercooked for these cookies. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.</span></li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYDSi4pL5dCvvniOra6oxiZB4zpyc9BKGj-Nup5cK1rYIY84HBEfLtqngDN_pfKTscbOxf5ETF_XlkJpdXDD7TRc_52Pw663LUEbJNe5XF8jAeusFLREzM_36z7HQl9wrbq2sza-g1Q/s1600/IMG_2223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYDSi4pL5dCvvniOra6oxiZB4zpyc9BKGj-Nup5cK1rYIY84HBEfLtqngDN_pfKTscbOxf5ETF_XlkJpdXDD7TRc_52Pw663LUEbJNe5XF8jAeusFLREzM_36z7HQl9wrbq2sza-g1Q/s400/IMG_2223.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">I put mine in zippered freezer bags since I was out of plastic wrap.</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">The vanilla was overpowering in these cookies, so I reduced it accordingly in the recipe above. I LOVED the texture of the cookies. They are indeed crispy on the outside and chewy on the inside. I also enjoyed the chocolate to cookie ratio in these cookies, and I rarely use a whole bag of chocolate chips for my cookies. I used Ghiradelli semi-sweet chips, but I think the cookies would benefit from a darker chocolate. Mhmm, dark chocolate.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Wondering about the difference between the Ghiradelli and Nestle Toll House semisweet chips? Bender and I did a taste test after we got a bag of each in Germany. They do indeed taste different. Nestle Toll House semisweet chocolate chips are sweeter than their Ghiradelli counterpart.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">VERDICT:</span><br />
<span style="font-family: Verdana, sans-serif;">Too-much-vanilla-but-the-texture-is-perfect: 1 vote</span><br />
<span style="font-family: Verdana, sans-serif;">I-prefer-your-other-recipe-but-I'll-eat-these-anyway: 1 vote</span><br />
<span style="font-family: Verdana, sans-serif;">Yum: 2 votes</span><br />
<span style="font-family: Verdana, sans-serif;">I-would-have-preferred-them-straight-out-of-the-oven: 1 vote</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAK_RRp0G4if0W-RSNzoGSGfsKSoX-XOzU0bsdx0PD8_v1nzk-GQ1VyuJepSXQH01yGFYST7qY_ckUyC3GvU9bjYK-FGUKpYowq6f-U-BYUI9Ekci4Rd3Q3GlAz6RiyY7SZlM7iNW9Q/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAK_RRp0G4if0W-RSNzoGSGfsKSoX-XOzU0bsdx0PD8_v1nzk-GQ1VyuJepSXQH01yGFYST7qY_ckUyC3GvU9bjYK-FGUKpYowq6f-U-BYUI9Ekci4Rd3Q3GlAz6RiyY7SZlM7iNW9Q/s400/IMG_2229.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">COOKIES!</span></i></td></tr>
</tbody></table><br />
<span style="font-family: Verdana, sans-serif; text-align: left;">To see Tabitha's <a href="http://doublethegarlic.blogspot.com/2012/02/double-take-snickerdoodles-from.html">Cookies</a> from </span><a href="http://smittenkitchen.com/" style="font-family: Verdana, sans-serif; text-align: left;">Smitten Kitchen</a><span style="font-family: Verdana, sans-serif; text-align: left;">, head on over to </span><a href="http://doublethegarlic.blogspot.com/" style="font-family: Verdana, sans-serif; text-align: left;">Double the Garlic</a><span style="font-family: Verdana, sans-serif; text-align: left;">! </span>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com4tag:blogger.com,1999:blog-297845704195585983.post-62287683265445472912012-02-05T23:06:00.004-06:002012-02-06T12:48:03.678-06:00Double Take: Black Bread<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AiT9gDHbVfQ5AbC2bzOie5rH_7aQxDvqGYYD1mLPFqaVgMbV-M05C2oOl5h0dK4VVGW9jAW_oKVImXj81azahXN3fkeNXRST8fz6wMgOmw8F0wfSckRjl5ToQKiDjDUTNzX-c_un-A/s1600/IMG_2213.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AiT9gDHbVfQ5AbC2bzOie5rH_7aQxDvqGYYD1mLPFqaVgMbV-M05C2oOl5h0dK4VVGW9jAW_oKVImXj81azahXN3fkeNXRST8fz6wMgOmw8F0wfSckRjl5ToQKiDjDUTNzX-c_un-A/s400/IMG_2213.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Black Bread</i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;"><br />
Welcome to the first week of the month! From here on out (at least for the foreseeable future) it will be known as Bread and Cheese Week for our Double Takes! For our first installment of Bread and Cheese Week, we are bringing you Black Bread! Aka Pumpernickel! Wow. That's a lot of exclamation points. Please forgive my excitement. </span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif;"><br />
In my desire to overcome my fear of making breads, I've agreed to make a bread or cheese once a month with Tabitha. Actually, I've become quite fond of making bread. And now that I have access to my stand mixer again, I look forward to making bread. So much so that I picked out this recipe the day it was posted way back in May. Tabitha and I have finally gotten around to making it. Woohoo! <br />
<br />
And that's where my excitement ends. This bread failed me completely. Oh, it rose beautifully with the aid of a little heat in the kitchen. But it tasted like a cup of black coffee. I like coffee. I like it strong. But I also like a little milk and sugar in my strong coffee. I don't like it black. <br />
<br />
So, perhaps I took Katrina a little too seriously when she said strongly brewed coffee? I did use 3/4 of the original amount of water to brew a cup of Emeril's Big Easy Bold, an extra dark roast. I do want to try making it again. And I will. But butter could not even save this bread the way I made it. <br />
<br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLqD1S9Ie3c_V5piunC4E_uIsxD1GBh1wzfL2NJ4IAbHOwhyphenhyphenbIi2Mj8SgP5TccwiclBI2IuEnfpV98Wbdsrpi_oZXGKor-gtu7nGVm9exnfOyKtMhtyjf28Ln56Z3X4M7Kycsm_ejAw/s1600/IMG_2211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLqD1S9Ie3c_V5piunC4E_uIsxD1GBh1wzfL2NJ4IAbHOwhyphenhyphenbIi2Mj8SgP5TccwiclBI2IuEnfpV98Wbdsrpi_oZXGKor-gtu7nGVm9exnfOyKtMhtyjf28Ln56Z3X4M7Kycsm_ejAw/s400/IMG_2211.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Freshly risen bread.</i></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"></span></div><span style="font-family: Verdana, sans-serif;"><br />
<b>Black Bread</b> <br />
minimally adapted from Katrina of <a href="http://inkatrinaskitchen.blogspot.com/">In Katrina's Kitchen</a>, posted on <a href="http://www.askchefdennis.com/2011/05/its-guest-post-friday-with-in-katrinas-kitchen/">Chef Dennis</a><br />
<br />
Ingredients: <br />
1 ½ cups warm strong brewed coffee, separated (<i>but not too strong</i>) <br />
2 ½ teaspoons dry active yeast (one packet) <br />
¼ cup canola oil or vegetable oil <br />
¼ cup dark molasses <br />
2 tablespoons brown sugar <br />
1 cup whole wheat flour <br />
1 cup rye flour <br />
1 cup bread flour <br />
1 cup self-rising flour <br />
2 tablespoons cocoa powder <br />
1 ½ teaspoons salt <br />
¼ teaspoon ground fennel *optional <br />
½ teaspoons ground caraway *optional <br />
<br />
Directions: <br />
</span><br />
<ol><li><span style="font-family: Verdana, sans-serif;">Dissolve yeast in ½ cup warm coffee until foamy, about 10 minutes. Set aside.</span></li>
<span style="font-family: Verdana, sans-serif;">
<li>In a separate bowl mix flours, cocoa, and salt (and fennel/caraway if using). Set aside.</li>
<li>In the bowl of your mixer combine 1 cup warm coffee, oil, molasses, and brown sugar. Switch to the dough hook attachment on your mixer.</li>
<li>At a low speed add the yeast mixture. Slowly add about half of your flour mixture until you can turn it out onto your floured counter top.</li>
<li>Knead in the remaining flour mixture by hand. It will be a sticky, firm dough.</li>
<li>Form into a ball a place in a well-greased bowl. Cover with plastic wrap and let rise until doubled, about 2-3 hours. (If you are like me and keep your kitchen at 63 in the winter, turn on your oven to low and set the bowl on top of you oven.)</li>
<li>Gently deflate dough and turn out onto a lightly floured surface. Form into 4 greased loaf pans, or 1 regular loaf pan. These could also just be free form on a baking stone. Let rise again until doubled and puffy, about 45 minutes to an hour. Using a sharp knife slash across top of the loaves.</li>
<li>Preheat oven to 350. Place a rimmed baking sheet on the bottom rack while heating. Just before baking the bread add about 2 cups of hot water to the sheet to create steam in the oven.<i> I don't have a bottom rack in my oven, so I skipped this step.</i></li>
<li>Bake at 350 for 30 – 45 minutes. Bake time will vary depending on your loaf size or if you used a loaf pan at all.</li>
</span></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg3v_jWszKa4zuMMzpzuKIS5Q-UwC2emm27UOklk0FCQdm_pVvNYha-n5xJ8yynRu1NaPt2alzall0o0hBtZ-xqV8gllzB20nynFGGfa-HQ-ww6Lr_dPFMM4_CUFzDvKmpHie9wMOTQ/s1600/IMG_2217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg3v_jWszKa4zuMMzpzuKIS5Q-UwC2emm27UOklk0FCQdm_pVvNYha-n5xJ8yynRu1NaPt2alzall0o0hBtZ-xqV8gllzB20nynFGGfa-HQ-ww6Lr_dPFMM4_CUFzDvKmpHie9wMOTQ/s400/IMG_2217.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I thought butter would fix it. It didn't.</i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;"><br />
THOUGHTS: <br />
As mentioned previously, I made my coffee way too strong. If you are going to brew it extra strong, just brew 1 cup of coffee and proof your yeast in water. When I'm ready to face the craziness that is Whole Foods in Nashville again, I'll buy more rye flour and retry the recipe. I also plan on attempting the Black Bread on Smitten Kitchen's website. <br />
<br />
VERDICT: <br />
It's-crazy-bitter: 1 vote <br />
It-tastes-like-black-coffee: 1 vote (from Bender's boss)</span><br />
<div><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span style="font-family: Verdana, sans-serif;">To see if Tabitha's <a href="http://doublethegarlic.blogspot.com/2012/02/double-take-bread-and-cheese-black.html">Black Bread</a> was more successful, head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a>! </span></div><div><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span style="font-family: Verdana, sans-serif;">PS: If you're noticing a difference in my pictures, good eye! Momma and Dr. Pops got me a fabulous telephoto lens for my birthday, so I went with them to take pictures at the <a href="http://www.nashville.gov/parthenon/">Parthenon</a>. And then proceeded to leave my camera in their car. So my DSLR is in Atlanta. And I'm in Nashville. So, please bear with me and my point and shoot for the next few weeks. I'm not willing to let them ship it to me for fear that the postal system will lose my baby. :(</span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com0tag:blogger.com,1999:blog-297845704195585983.post-19992409839175984462012-02-02T16:11:00.001-06:002012-02-02T16:11:54.875-06:00Double Take: Slow Cooker Barbecue Ribs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCMkSQ3D3UFVSrrbqGLMnem4LpDfHslsiOvkjIMEaOaN5RhfcWmyAevVrciSnxImBcDtFVX2Bfqe5AIHFuqSKa53rDThXaB8ORBm71LKVXC8yqh-FZZMUyF_xhgMJdasZDSu2q7qGUA/s1600/IMG_3548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCMkSQ3D3UFVSrrbqGLMnem4LpDfHslsiOvkjIMEaOaN5RhfcWmyAevVrciSnxImBcDtFVX2Bfqe5AIHFuqSKa53rDThXaB8ORBm71LKVXC8yqh-FZZMUyF_xhgMJdasZDSu2q7qGUA/s400/IMG_3548.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Barbecue Ribs, Golden Macaroni and Cheese, and Broccoli</span></i></td></tr>
</tbody></table><br />
<span style="font-family: Verdana, sans-serif;">There is something ridiculously satisfying about ribs. And I love to cook them. In Winston-Salem, I learned to grill ribs. In Germany, I learned to oven cook ribs. In Nashville, I've learned my favorite way to make ribs: a slow cooker/broiler combo.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">I had issues with flare-ups on the grill, leading to the ribs cooking unevenly. When you cook them in the oven, the temperature is controlled, there are no flare-ups, but you also lack the crispy crunch on the outside of the ribs. Who doesn't like a little char?</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfHKW7wwcWWtKMha_mZ-Oqj-TBUWZ88mS0nC1EkJxCi98DXcZSUeFPncFD9g7rQVnnaYiXmBfOiMSd_q_Jf9-p0tIDgk5xx1a1vw5-Kfb3c0y1pX3n6aG6jZcMRhvhQthe3viDEjaFA/s1600/IMG_3540.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfHKW7wwcWWtKMha_mZ-Oqj-TBUWZ88mS0nC1EkJxCi98DXcZSUeFPncFD9g7rQVnnaYiXmBfOiMSd_q_Jf9-p0tIDgk5xx1a1vw5-Kfb3c0y1pX3n6aG6jZcMRhvhQthe3viDEjaFA/s400/IMG_3540.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">You don't really need a cleaver to cut these, but it's fun anyway!</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">By combining the slow cooker method with a trip under the broiler, these ribs turn out perfect every time! And as long as you like your barbecue sauce, you are good to go! I'm working on finding the right barbecue sauce for our tastes. For this experiment, I used Jack Daniels Original barbecue sauce. Do you have a favorite?</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">These ribs are delicious served up with </span><a href="http://fabulouslyfunfood.blogspot.com/2010/10/double-take-golden-macaroni-and-cheese.html" style="font-family: Verdana, sans-serif;">Golden Macaroni and Cheese</a><span style="font-family: Verdana, sans-serif;"> and a green vegetable of choice. I recommend fried okra or green beans. Or collard greens. Or all of the above. Mhmm, green vegetables.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_X9mHHQ3RpsKsGW6XhhmyoAdU4gEm5KPbcdavy3dZdvWCFXBIMLoTMtj_ytoTlhCNR8C5UF4VnD_uwn7wO_qHoFm0hi26FXoj5ddfy4eJQgdE5jh7DasygJoL-Bi16i0FnFjFZxR1rQ/s1600/IMG_3545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_X9mHHQ3RpsKsGW6XhhmyoAdU4gEm5KPbcdavy3dZdvWCFXBIMLoTMtj_ytoTlhCNR8C5UF4VnD_uwn7wO_qHoFm0hi26FXoj5ddfy4eJQgdE5jh7DasygJoL-Bi16i0FnFjFZxR1rQ/s400/IMG_3545.JPG" width="400" /></span></a></div><br />
<span style="font-family: Verdana, sans-serif;"><b>Slow Cooker Barbecue Ribs</b></span><br />
<span style="font-family: Verdana, sans-serif;">adapted from<a href="http://www.mmmisformommy.com/2011/09/easy-barbecued-ribs.html"> Mmm is for Mommy</a> and <a href="http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699">America's Test Kitchen Slow Cooker Revolution</a></span><br />
<span style="font-family: Verdana, sans-serif;">serves 2</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;">Vegetable oil spray </span><br />
<span style="font-family: Verdana, sans-serif;">1½ Tbsp sweet paprika (Hungarian)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp light brown sugar, lightly packed </span><br />
<span style="font-family: Verdana, sans-serif;">1/8 tsp cayenne pepper </span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp salt </span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp pepper</span><br />
<span style="font-family: Verdana, sans-serif;">2 lbs pork (baby) back ribs - leave the membrane on the ribs to help hold them together</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup barbecue sauce (your favorite)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Directions:</span><br />
<br />
<ol><li><span style="font-family: Verdana, sans-serif;">Spray the inside of the crock pot with the vegetable oil spray. </span></li>
<li><span style="font-family: Verdana, sans-serif;">In a small bowl, mix together paprika, brown sugar, cayenne, salt, and pepper. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 6 hours and they were perfect).</span></li>
</ol><span style="font-family: Verdana, sans-serif;">Six to Eight Hours Later:</span><br />
<ol><li><span style="font-family: Verdana, sans-serif;">Very carefully (as they are incredibly tender) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up. Set to the side. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 6 minutes, taking them out every two minutes to baste with more sauce. Serve any remaining sauce on the side with the ribs. </span></li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpmrBdXrH-cddr0LFrBn_FLFIhBj55MdK2W5xsQwfhKW5fjaLJxhLfNsTaAjohGZFDLu5px0cOS5jSE7vIP-y6t0mw0W-ovqRMUPrQ6aVQ7Ugbt3Jnxyu4M-vBW-yO2BIVuS89IbuGQ/s1600/IMG_3547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpmrBdXrH-cddr0LFrBn_FLFIhBj55MdK2W5xsQwfhKW5fjaLJxhLfNsTaAjohGZFDLu5px0cOS5jSE7vIP-y6t0mw0W-ovqRMUPrQ6aVQ7Ugbt3Jnxyu4M-vBW-yO2BIVuS89IbuGQ/s400/IMG_3547.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Yep, that's all the liquid you need.</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">THOUGHTS:</span><br />
<span style="font-family: Verdana, sans-serif;">I had to change up the times a bit because my broiler was extra hot. If your ribs are not getting super charred in two minutes, feel free to up the time to three minutes between batches of sauce. The broiling step really does elevate the ribs. I tried them before broiling so I could let you know if all the extra work is worth it. It is. Indeed, it is. The caramelization of the sauce just gives it that extra umph. They were boring without it. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">VERDICT:</span><br />
<span style="font-family: Verdana, sans-serif;">These-are-really-good: 1 vote!</span><br />
<span style="font-family: Verdana, sans-serif;">I-like-the-method-but-I'll-keep-looking-for-the-perfect-BBQ-sauce: 1 vote! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-pxd-NNo8MlOsygeM-vftL29DhpWuPV-erp1hm6kkeZjCLZxe-Xi3q_h-YU1u1ErXHUNw-5_hdQEFexW3k02Dq0CqME_UDL6XSXsCf_u5SXiAhTnG89Dsu0JO8dusF7qAaSS9S3EHA/s1600/IMG_3551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-pxd-NNo8MlOsygeM-vftL29DhpWuPV-erp1hm6kkeZjCLZxe-Xi3q_h-YU1u1ErXHUNw-5_hdQEFexW3k02Dq0CqME_UDL6XSXsCf_u5SXiAhTnG89Dsu0JO8dusF7qAaSS9S3EHA/s400/IMG_3551.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Just a gentle nudge is all it took to pull out the bone. </span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif;">To see Tabitha's take on <a href="http://doublethegarlic.blogspot.com/2012/01/double-take-crockpot-bbq-ribs.html">Slow Cooker Ribs</a>, head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a>! </span>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com3tag:blogger.com,1999:blog-297845704195585983.post-13945553679052064112012-01-20T17:18:00.002-06:002012-01-22T21:26:25.120-06:00Warm Fennel with Pink Grapefruit<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJskjRtQpPD9GB1lLl7SCiO_W7Qpq72aAZBtqRe1uNiDYCWs8TvtrrmZORSshiGH8pW8Tk4fZGpu0RO3Jj4T4T7bivBfZlM9t_n_zP6Cg4ArfR-FC7LRHeJgTHyhVKEkE7tSyStnjqJQ/s1600/IMG_3521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJskjRtQpPD9GB1lLl7SCiO_W7Qpq72aAZBtqRe1uNiDYCWs8TvtrrmZORSshiGH8pW8Tk4fZGpu0RO3Jj4T4T7bivBfZlM9t_n_zP6Cg4ArfR-FC7LRHeJgTHyhVKEkE7tSyStnjqJQ/s400/IMG_3521.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i>Warm fennel with pink grapefruit and green olives</i> </span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Did your jaw drop when you saw a post from me? I know I've been completely slack over the past few months, but I'm hoping to get back into the swing of blogging as I settle down in Nashville. We've been here for right at four weeks now, and I'm starting to get the hang of things. I'll be happier when I'm no longer under-employed, but for now I'll make do by staying busy in the kitchen. Particularly since I can't find a reasonably priced gym. Anyone got some tips for me there? I thought the YMCA would be the way to go, but boy was I wrong. I miss the Y in Winston-Salem something fierce!</span><br />
<a name='more'></a></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">Oh yeah. And Tabitha and I have totally changed up our Double Takes. Each week of the month we'll do a different type of recipe to switch things up a bit. The third week of the month (this week) we're picking an ingredient of the month. We both get to choose our own recipes and make whatever we want to with that ingredient. Kinda like Iron Chef America, only not at all. :)</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwujQKPAD8jGTMXE-vaN31waPSucBxDY_pbeekt4Z99Z5WmkFa3ivPvmNPLPqYymf7qPEtwLMRu5MhiQg_R6rsVhL2hA_m1UmKHmfGc5U1oj5pIxwDTdcnczp3IgoqpZx6YfJ4YODRKA/s1600/IMG_3518.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwujQKPAD8jGTMXE-vaN31waPSucBxDY_pbeekt4Z99Z5WmkFa3ivPvmNPLPqYymf7qPEtwLMRu5MhiQg_R6rsVhL2hA_m1UmKHmfGc5U1oj5pIxwDTdcnczp3IgoqpZx6YfJ4YODRKA/s400/IMG_3518.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Pink grapefruit is stunningly gorgeous</span></i></td></tr>
</tbody></table><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">January's ingredient of the month is Pink Grapefruit! I love grapefruit! One of my not-so-guilty snacks while sitting in front of the TV is a whole pink grapefruit. I'll sit there with a bowl in my lap and remove the peel. Once that is done, I break it in half and then pull each segment out of the tough, bitter membranes before popping the deliciously sour and bitter fruit into my mouth. Oh my. </span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">But I've always wanted to try cooking with grapefruit, too. There is the requisite ambrosia at family functions, but that's not the same thing as cooking. That's fruit salad with coconut and marshmallows. Not the same thing at all. </span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;">I searched high and low for a pink grapefruit recipe that intrigued me. I even looked at sweets. I found a scrumptious looking grapefruit cake, but was disappointed that it only contained the juice and the zest, no actual fruit. So I moved on to savory items. And this little gem caught my eye: Warm Shaved Fennel with Pink Grapefruit. </span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfkfQj4EmuxDOsgwqi779_F4WtnferLqxEVxvMYCF1N9DXeAQtV2XwlzAv5bTKr4K7gKwfQgO4F2QUGoHAJoh20sOyc5U28VDvYf_gG-wap5aGic59K3lMl7wg6oznc-kyPr-iamfaA/s1600/IMG_3519.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfkfQj4EmuxDOsgwqi779_F4WtnferLqxEVxvMYCF1N9DXeAQtV2XwlzAv5bTKr4K7gKwfQgO4F2QUGoHAJoh20sOyc5U28VDvYf_gG-wap5aGic59K3lMl7wg6oznc-kyPr-iamfaA/s400/IMG_3519.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">All that juice. Yum! <br />
(And don't worry, I removed that pesky seed before proceeding)</span></i></td></tr>
</tbody></table><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://www.foodnetwork.com/recipes/anne-burrell/warm-shaved-fennel-with-pink-grapefruit-recipe/index.html">Warm Fennel with Pink Grapefruit</a></span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">adapted from Ann Burrell</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">serves 4 as a side</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">prep time 25 minutes, cook time 2 minutes</span></div><span style="font-family: Verdana, sans-serif;"><br />
Ingredients:</span> <br />
<div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 fennel bulb</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 pink grapefruit</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">2 teaspoons extra-virgin olive oil</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 pinch of salt</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">1/4 cup slivered cerignola or other big green olives</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">1/4 cup freshly squeezed pink grapefruit juice</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">1/4 cup picked fennel fronds</span></div><span style="font-family: Verdana, sans-serif;"><br />
Directions: </span><br />
<div style="margin-bottom: 0in;"></div><ol><li><span style="font-family: Verdana, sans-serif;">Using a sharp knife, slice the fennel as thin as possible.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large saute pan over medium heat coat with extra-virgin olive oil and add the fennel. Season with salt and saute for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat. Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.</span></li>
</ol><br />
<div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">THOUGHTS:</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I dislike how much of the fruit is lost in the sectioning process, but my grapefruit released so much liquid that I did not have to waste another one by juicing it. This recipe comes together in a ridiculously short amount of time and is light and refreshing. The grapefruit and its juice becomes a bit more mellow as the residual heat in the pan warms them. I don't have a mandolin, so I could not shave the fennel properly, but I enjoyed the crunch of the thick slices more than I enjoyed the few pieces that I was able to get extra thin. And the briny olives in with the strong flavors of the grapefruit and fennel? A perfect match! </span> </span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">VERDICT:</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;">It's-a-flavor-party-in-my-mouth: 1 vote!</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a> to see what Tabitha cooked up with <a href="http://doublethegarlic.blogspot.com/2012/01/double-takes-item-of-month-grapefruit.html">pink grapefruit</a>! </span> </span></div><div style="margin-bottom: 0in;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbQQcvvuoyC0VK3Jyr_D0MVC57T1QpgVhO7sekiML2fGWUEAQXlMU8wWd9funDvw_GXKjCYpW57YeqcszCM8NMdE_0O42P9-RwQXmfdc8sHEIl5dugDWgbdmIUMbbOsD5aZDfOmPFZw/s1600/IMG_3525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbQQcvvuoyC0VK3Jyr_D0MVC57T1QpgVhO7sekiML2fGWUEAQXlMU8wWd9funDvw_GXKjCYpW57YeqcszCM8NMdE_0O42P9-RwQXmfdc8sHEIl5dugDWgbdmIUMbbOsD5aZDfOmPFZw/s400/IMG_3525.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Verdana, sans-serif;">Hehe, I can use my china whenever I darn well feel like it now!</span></i></td></tr>
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</span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com2tag:blogger.com,1999:blog-297845704195585983.post-49266776022441204832011-12-12T07:00:00.030-06:002011-12-12T09:44:44.750-06:00Secret Recipe Club: Crispy Panko-Coated Ranch Chicken Thighs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_IcJuXNT95PR2Whfg077oB-GH9l-0ggPR6UFDinjlOKAy2y_UjYlPH00ZKN39fWnzl2arsIFs-8xlyGY6dnSTFbq1R4qtIvf68FVFKcmYR4FyI4otRNNdOhxPtYLpFw14RGRuKfUcw/s1600/IMG_3517.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_IcJuXNT95PR2Whfg077oB-GH9l-0ggPR6UFDinjlOKAy2y_UjYlPH00ZKN39fWnzl2arsIFs-8xlyGY6dnSTFbq1R4qtIvf68FVFKcmYR4FyI4otRNNdOhxPtYLpFw14RGRuKfUcw/s400/IMG_3517.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crispy Panko-Crusted Ranch Chicken Thighs</span></i></td></tr>
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My how time flies! It's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time again and I still haven't posted anything other than SRC reveals. Heavens. When will I get back into the swing of things? It certainly won't happen between now and Christmas. Bender and I are leaving our beloved Winston-Salem on December 23 and will be moving to Nashville a few days after Christmas. Wish us luck!</span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Back to the task at hand. I did a little jig when I saw my blog assignment this month. Since I've been involved with the Secret Recipe Club, a few blogs have stood out to me on reveal day, including Steak and Potatoes Kinda Girl. Cruising around my blog, I'm sure you can see why she caught my eye! We love our steaks and potatoes, even though we try to keep the potatoes in moderation. I immediately decided I had to make a steak or potatoes recipe and found several that caught my eye, such as <a href="http://steaknpotatoeskindagurl.blogspot.com/2010/10/garlic-oven-fries.html">Garlic Oven Fries</a>, <a href="http://steaknpotatoeskindagurl.blogspot.com/2010/09/roasted-potatoes-with-sour-cream-herb.html">Roasted Potatoes with Sour Cream Herb Sauce</a>, and <a href="http://steaknpotatoeskindagurl.blogspot.com/2011/06/cassies-bbq-beef-shepherds-pie.html">BBQ Beef Shepherd's Pie</a>. But in the end, those advertisers over at Hidden Valley worked their magic on me, and I chose a dish that was neither steak nor potatoes. I chose Crispy Panko-Crusted Ranch Chicken. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Have you been watching the Hidden Valley commercials lately? Not the fair where everyone is eating their veggies, but the busy mom who makes Ranch spiced pork chops for a quick and delicious meal. It's really caught my eye and I've been contemplating making it since I saw the first commercial. So that's why I checked out the recipe to begin with. And then I read Desi review. She and her permanent taster seemed to be big fans. Oddly, the clincher for me was the mayo. Bender and I aren't exactly going to be packing up our condiments, so I was interested in picking a recipe that would use up ingredients we had on hand. I bought a small jar of mayo for chicken salad a couple months ago and haven't used it since. I've also seen this technique used before and was (<i>I'll be honest</i>) grossed out the first time I saw it. But the more times I saw it, the more intrigued I became. So Saturday morning I set off to the grocery store to pick up some chicken and a Ranch packet (<i>I have to admit, it was more expensive than I thought it'd be</i>). At the store, the boneless skinless chicken thighs were calling my name. I love dark meat, and they were almost half the prices of thighs. I decided that wasn't too much of a deviation from the recipe and grabbed them. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdHyGZwfDkRrBOjfiwICQ4N2m2YtHfBI5eb8X6Bwa93mVuj8hK-Pn6Nfw3FzesLxz69o9a9QFHZvL5Rm3DYon7fNM3cRfJnEa5ecYkNJMejtMtPX86p5bbw-O9WI-2XE_LWkQpUCZfQ/s1600/IMG_3513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdHyGZwfDkRrBOjfiwICQ4N2m2YtHfBI5eb8X6Bwa93mVuj8hK-Pn6Nfw3FzesLxz69o9a9QFHZvL5Rm3DYon7fNM3cRfJnEa5ecYkNJMejtMtPX86p5bbw-O9WI-2XE_LWkQpUCZfQ/s400/IMG_3513.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Go for it! Use your hands to spread that mayo :)</span></i></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This meal is ridiculously easy to throw together. I dare you to make it. Go on!</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crispy Panko-Crusted Chicken Thighs </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">slightly adapted from <a href="http://steaknpotatoeskindagurl.blogspot.com/2010/10/crispy-panko-coated-ranch-chicken.html">Steak and Potatoes Kinda Girl</a>, originally from <a href="http://www.deepsouthdish.com/2009/11/crispy-panko-coated-ranch-chicken.html">Deep South Dish</a> </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup Panko bread crumbs </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 packet Ranch dressing seasoning </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 boneless skinless chicken thighs (~1 ¾ lbs) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup mayonnaise (or enough to spread on chickens) </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Method: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 375°F. Spread vegetable oil on a baking sheet or a 9x13, or spray with non-stick cooking spray. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On a plate or shallow dish, mix together the panko crumbs and Ranch seasoning mix. Brush the chicken breasts with mayo on all sides. Then dredge them in the panko mixture. Place them on the prepared pan and bake at 375°F for 45 minutes, or until juices run clear. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THOUGHTS: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love quick and easy recipes. And I ADORE them when they pack a flavor punch. Thank you, Desi, for providing me with such an awesome, quick, flavorful recipe! </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Knowing me, I'll eventually get to the point where I make my own Ranch seasoning, but for now I'll stick with the packet. I'm not sure why I expected to see a packet for around $0.50, but I did. I found my packet on sale for $1.19. How much does one packet cost in your area?</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VERDICT: </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This-is-terrific-please-make-again: 2 votes!</span></div></div></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DDYR5wJkiAtJgBEieTE-et1Qyb9nx3itenuvB0vZ6cklfSStW_4mv3MRF7egW_TUPn89Li982ZMctMXARrKI2dCx3BC2ciljJV44NUJL4EHs37FXXOJOtYhXWWXzoUrGjCFjl-rIZA/s1600/IMG_3516.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DDYR5wJkiAtJgBEieTE-et1Qyb9nx3itenuvB0vZ6cklfSStW_4mv3MRF7egW_TUPn89Li982ZMctMXARrKI2dCx3BC2ciljJV44NUJL4EHs37FXXOJOtYhXWWXzoUrGjCFjl-rIZA/s400/IMG_3516.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dig in!</span></i></td></tr>
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<script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=99218&' + new Date().getTime() + '"><\/script>');
</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com11tag:blogger.com,1999:blog-297845704195585983.post-53611317065198231052011-11-14T07:00:00.037-06:002011-12-11T19:42:31.701-06:00November Secret Recipe Club: Buffalo Chicken Macaroni and Cheese<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/-_IYu4XHS00s/TsBPX46RkqI/AAAAAAAACIo/Ldte9BctmHM/s1600/IMG_3492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-_IYu4XHS00s/TsBPX46RkqI/AAAAAAAACIo/Ldte9BctmHM/s400/IMG_3492.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time reveal day again! I have no idea how it crept up on me so quickly. I'm quite embarrassed that I have not posted a single thing since the last <a href="http://fabulouslyfunfood.blogspot.com/2011/10/secret-recipe-club-jamie-olivers.html">Secret Recipe Club reveal</a>! Oops. Things are moving along quite quickly here. Bender and I only have one more month in Winston-Salem and have been taking advantage of what little time we have left to spend with our friends. Alas, that means things like the my Fabulously Fun Food blog have gotten the cold shoulder. Perhaps when we are in Nashville I will have a bit more time to dedicate to this blog. After all, it has provided me with the support and outlet I needed when I was living in Germany. So, stay tuned after the new year for more frequent updates.</span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In the meantime: Yay for Secret Recipe Club. This month I was assigned the fabulous blog <a href="http://www.newyorkerbyheart.com/">New Yorker by Heart</a>. She has more recipes than I could possibly go through, and her newly update blog is very easy to navigate. Don't be scared when you open it the first time. According to Google Translate, the blog is in Danish. Never fear! Use Google Chrome as your browser and click on “Translate to English.” Easy peasy and you're good to go! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I found tons of scrumptious looking recipes on New Yorker by Heart. I debated between <a href="http://www.newyorkerbyheart.com/2009/05/gammeldags-oksesteg-med-balsamico-og-rodvin-dertil-vindruesalsa-og-gratinerede-asparges-med-aspargescreme.html">Asparagus Gratin with Asparagus Cream</a>, <a href="http://www.newyorkerbyheart.com/2008/01/nytar-2007-del-1-forret-bruchetta-med-champignon-og-gorgonzola.html">Bruschetta with Mushrooms and Gorgonzola</a>, <a href="http://www.newyorkerbyheart.com/2011/10/pappardelle-med-svampe-tomater-og-bacon-garlic-knots-igen.html">Papperdelle with Mushrooms, Tomatoes, and Bacon, accompanied by lovely Garlic Knots</a>, and <a href="http://www.newyorkerbyheart.com/2010/10/grove-scones-laks-med-bacon-og-pasta.html">Pasta with Mushrooms</a>. But then I heard that Winston-Salem was having a Macaroni and Cheese festival and my tummy made the decision: <a href="http://www.newyorkerbyheart.com/2010/04/buffalo-chicken-macaroni-and-cheese-fra-food-network-magazine-advarsel-ikke-for-kalorie-forskraekkede-mennesker.html">Buffalo Chicken Macaroni and Cheese</a>. How fun is that? </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Turns out, changes can ruin a recipe. Oops. So, I'm going to walk you through my mistakes. Never fear though, the Mac and Cheese was still good. My cooking experience was just riddled with minor disasters because I was the idiot who thought I knew better. D'oh! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The moral of this story: Follow the Recipe! New Yorker by Heart knows what she's doing! </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, how to do this. How to explain my mistakes. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I decided to lower the fat. Always a bad idea. I opted for whole milk over half-and-half. I also left out the sour cream. In doing so, I left out the counterbalance for ¼ cup of Tabasco sauce. Oops! So, don't do that! And on top of that, New Yorker was smart enough to leave the Tabasco sauce out of the cheese sauce. That's one smart woman!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In this post, I'm posting the recipe from New Yorker by Heart rather than the one I used. I'm positive you won't be disappointed with the results! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiz7CMIzVL0Cbv_Zo9Krlc-EJwW0XLluuY_S34G-6Py3Ep2Z8CgLlhqQHuB_f7M4qneqOGw2oCQQrlGIDj5KCXcaC36slVn0NOy2z4pfLb77HTzJy7KI7a0q-jzlLYDpccHXQSzQl_xA/s1600/IMG_3488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiz7CMIzVL0Cbv_Zo9Krlc-EJwW0XLluuY_S34G-6Py3Ep2Z8CgLlhqQHuB_f7M4qneqOGw2oCQQrlGIDj5KCXcaC36slVn0NOy2z4pfLb77HTzJy7KI7a0q-jzlLYDpccHXQSzQl_xA/s400/IMG_3488.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Buffalo Chicken Macaroni and Cheese </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapted by New Yorker by Heart, originally from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html">Food Network</a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7 tablespoons unsalted butter, plus more for the dish </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kosher salt </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound elbow macaroni </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small onion, finely chopped </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 stalks celery, finely chopped </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cups shredded rotisserie chicken </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3-4 cloves garlic, minced </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup hot sauce (preferably Frank's) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons all-purpose flour </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons dry mustard </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 1/2 cups half-and-half </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 ounces pepper jack cheese, shredded (about 2 cups) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2/3 cup sour cream </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup panko (Japanese breadcrumbs) </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup crumbled blue cheese </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh parsley </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions </span><br />
<ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about minutes. Drain. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. </span></li>
</ol><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Check out New Yorker by Heart!</span><br />
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</script>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com19tag:blogger.com,1999:blog-297845704195585983.post-410336420223792052011-10-17T07:00:00.008-05:002011-10-17T13:24:43.421-05:00Secret Recipe Club: Jamie Oliver's Perfect Roast Chicken<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kzjuEPuswXXB9bXhEqfqD5pSOEiTS8itTtYJ-jAPNN0RBaUArHquBS2HwwNlkYldnwah8FSOGaxFMHLTHx3OLBaaGs7cKfMAaR_dDScFC3OCOxGH2r5NFUgzhzfJ9LJgmxVQ8aFSjw/s1600/IMG_8366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kzjuEPuswXXB9bXhEqfqD5pSOEiTS8itTtYJ-jAPNN0RBaUArHquBS2HwwNlkYldnwah8FSOGaxFMHLTHx3OLBaaGs7cKfMAaR_dDScFC3OCOxGH2r5NFUgzhzfJ9LJgmxVQ8aFSjw/s400/IMG_8366.JPG" width="400" /></span></a></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's that time of the month again: Secret Recipe Club time! <a href="http://secretrecipeclub.com/">The Secret Recipe Club</a> is the brain child of Amanda of <a href="http://www.amandascookin.com/">Amanda's Cookin</a>. It's become so popular that it's been split into groups and I am a member of group B, lead by the corageous Tina of <a href="http://momscrazycooking.blogspot.com/">Mom's Crazy Cooking</a>! Each month, every particpant is assigned a blog to cook from. You can see my previous posts of <a href="http://fabulouslyfunfood.blogspot.com/2011/07/secret-recipe-club-july-2011-cheesecake.html">Red, White, andBlueberry Cheesecake Bars</a>, <a href="http://fabulouslyfunfood.blogspot.com/2011/08/green-tomato-gazpacho-for-todays-post.html">Green Tomato Gazpacho</a>, and <a href="http://fabulouslyfunfood.blogspot.com/2011/09/secret-recipe-club-baby-bok-choy-with.html">Baby Bok Choywith Shitake Mushrooms</a>. Interested in joining in the fun? Fill out the <a href="http://secretrecipeclub.com/join-src/">form here</a> to join!</span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This month I was assigned Danielle's blog:<a href="http://mostlyfoodandcrafts.blogspot.com/"> Mostly Food and Crafts</a>. I was immediately drawn to this blog because of how different and yet similar it is to my own. Danielle has a series on Fridays (What I Bookmarked this Week) where she posts links to recipes and crafts from other sites (very different from me), but she also has a series called “Your recipe-my kitchen,” which is similar to my Double Take series. So much fun! I can't wait to make more recipes from this site. </span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0_L05htPA9TZkAVvqPuDIM-JhqwwVz6mz_skJhoG19GoPEoSZUC8GUlvPTDaK6KY5Egpuf6TBvgECy0R-uUeR4aP-TjKDJkPX2ADUaEbTRn-8rL87haXrBDp5lVBnG6vFM3x2cRWoA/s1600/IMG_8351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0_L05htPA9TZkAVvqPuDIM-JhqwwVz6mz_skJhoG19GoPEoSZUC8GUlvPTDaK6KY5Egpuf6TBvgECy0R-uUeR4aP-TjKDJkPX2ADUaEbTRn-8rL87haXrBDp5lVBnG6vFM3x2cRWoA/s400/IMG_8351.JPG" width="400" /></span></a></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I spent time pouring through <a href="http://www.blogger.com/profile/16450558105295213576">Danielle's</a> blog, but didn't have too terribly far to look. Everyone knows I love roasted chicken, and I found three roasted chicken recipes quite easily. Since I was heading back to my parents' place to pick up my car, I decided to cook dinner for them and let them pick between <a href="http://mostlyfoodandcrafts.blogspot.com/2011/09/roasted-chicken-thighs-with-fennel.html">Roast Chicken Thighs with Fennel</a>, <a href="http://mostlyfoodandcrafts.blogspot.com/2011/02/garlic-roasted-chicken.html">Garlic Roast Chicken</a>, and Jamie Oliver's Perfect Roast Chicken. They opted for Jamie Oliver's Perfect Roast Chicken. Momma was kind enough to pick up all of the ingredients ahead of time, so throwing this meal together was a cinch. All photos are courtesy of Momma. </span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jamie Oliver's <a href="http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken">Perfect Roast Chicken</a></span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapted from <a href="http://mostlyfoodandcrafts.blogspot.com/2011/09/jamie-olivers-perfect-roast-chicken.html">Mostly Food and Crafts</a> </span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">serves 4</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 four pound chicken</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and fresh ground pepper (<i>I used less than 2 tsp of salt total</i>)</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 small handfuls of fresh herbs (basil, parsley, oregano) finely chopped</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup olive oil</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 lemon, halved</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 bay leaves, torn</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 sprigs fresh rosemary</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 onions, diced</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 new potatoes, chunked</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></div><div style="margin-bottom: 0in;"></div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven and the roasting tray to 425 ºF. Wash chicken inside and out and pat dry. Rub the cavity with salt. Carefully separate the skin from the breast meat and sprinkle with salt, add the fresh herbs and drizzle in a bit of olive oil. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stuff the bird with the lemon, bay, and rosemary. Pull the skin forward making sure the flesh isn't exposed.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Slash each thigh 3-4 times and rub some fresh herbs into the skin. Now over the entire chicken, drizzle some olive oil and sprinkle with salt. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove your hot tray from oven, drizzle a bit of olive oil, lay chicken breast side down and cook for 10 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pull chicken out of the pan. Line pan with diced onions and chunked potatoes. Flip the chicken and cook for 1 hour and 20 minutes, or until chicken has reached 165 ºF. Tent with foil and let rest 10 minutes before serving. Enjoy!</span></li>
</ol><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07-2Mar5BJgHM3IUL-_dWDMCusHNLOnfm-OglJqfV6B7ydJc1hBPFtX37Ci1kE4jWJawp4yLoPUaKV6tleMAAK_vUZTMMTBr4CO1IVErY30mXwvUufkse-pEZzTy1T3QoWHLNF6kuXA/s1600/IMG_8363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07-2Mar5BJgHM3IUL-_dWDMCusHNLOnfm-OglJqfV6B7ydJc1hBPFtX37Ci1kE4jWJawp4yLoPUaKV6tleMAAK_vUZTMMTBr4CO1IVErY30mXwvUufkse-pEZzTy1T3QoWHLNF6kuXA/s400/IMG_8363.JPG" width="400" /></span></a></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It was roast chicken. Of course it was fabulous! It was my first time confidently cooking with lemon, and I was pleased with the results. However, I might be okay with spatchcocking the chicken in the future to avoid the pains of flipping the chicken. I mean, there is nothing simple about the act of flipping a hot chicken in a hot pan. Really. Save yourself the trouble. Just <a href="http://fabulouslyfunfood.blogspot.com/2009/11/spatchcock.html">spatchcock</a> it and avoid the whole flipping process. And you get to cook it for a shorter amount of time. It's a win-win. </span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you like carrots, definitely add carrots to the potatoes and onions. You won't be disappointed.</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VERDICT:</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's-easy-and-tasty: 1 vote!</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The-amount-of-herbs-is-perfect: 1 vote!</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'll-spatchcock-in-the-future-but-this-is-really-good: 1 vote!</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Many thanks to Momma and Dr. Pops for letting me take over their kitchen for an evening!</span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7CpFXnyFQWUY5nhfY6BsCYAnSn9ICJPuZ94QcIzceGusuWCe-v39zW06v5qmxnlyxfQIbnlRZyQ9cgbQ5_QP7utmpKPxCf6lSuNNJhUgt6LaYNx61ZOBXsgOLzfwjR-f0HulgGCVgA/s1600/IMG_8370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7CpFXnyFQWUY5nhfY6BsCYAnSn9ICJPuZ94QcIzceGusuWCe-v39zW06v5qmxnlyxfQIbnlRZyQ9cgbQ5_QP7utmpKPxCf6lSuNNJhUgt6LaYNx61ZOBXsgOLzfwjR-f0HulgGCVgA/s400/IMG_8370.JPG" width="400" /></span></a></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><script src="http://www.inlinkz.com/cs.php?id=87316" type="text/javascript">
</script></span></div><div style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com22tag:blogger.com,1999:blog-297845704195585983.post-78549046902768128402011-10-15T09:01:00.009-05:002011-10-16T22:33:38.778-05:00Double Take: Pecan and Rosemary Oven-Fried Chicken<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tabitha and I have had great fun cooking together again. Occasionally Bender will join us to enjoy the meal, but mostly we enjoy cooking things he doesn’t find interesting. In an effort to include him in some of our fun, every once in a while I’ll pick something I’m certain he’ll like, and we’ll make it at our place. That’s exactly how this dish ended up on our menu!</span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pecan and Rosemary Oven-Fried Chicken <o:p></o:p></span></b></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapted <a href="http://desertculinary.blogspot.com/2005/05/walnut-and-rosemary-oven-fried-chicken.html">Culinary in the Country</a>, originally from <a href="http://www.myrecipes.com/recipe/walnut-rosemary-oven-fried-chicken-10000001988567/">CookingLight</a></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">serves 3-6, depending on how much chicken you want<br />
<br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:<br />
1/4 cup buttermilk<br />
2 tablespoons Dijon mustard<br />
3 6-ounce boneless, skinless chicken breasts, butterflied so you have 6 pieces<br />
2/3 cup panko breadcrumbs<br />
2/3 cup finely chopped pecans<br />
4 tablespoons grated fresh Parmigiano-Reggiano cheese<br />
1 ½ teaspoon minced fresh rosemary<br />
<span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">salt and fresh ground black pepper</span></span></span></div><div class="MsoNoSpacing"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cooking spray (olive oil or vegetable oil)<br />
<br />
<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Directions:</span></span></div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 425 degrees.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a shallow dish, whisk together buttermilk and mustard. Add chicken, turning to coat all sides. Set aside and let stand for 15 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place panko into another shallow dish and stir in nuts, Parmigiano-Reggiano and rosemary - season with salt and freshly ground black pepper.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove chicken from buttermilk mixture, discarding any excess liquid left behind. Dredge chicken in panko mixture to coat both sides. Place chicken onto a wire baking rack, coated with cooking spray and set over a large baking sheet. (<i>Don’t want to put your wire baking rack in the oven? Just use a normal 9x13” dish. The bottom of the chicken won’t be crispy, but that’s not the end of the world.</i>)<i> </i>Lightly spray the tops of the chicken with cooking spray. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place into the oven and bake until the chicken is done, about 20-25 minutes.</span></li>
</ol><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <br />
</span><br />
<div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While not very different from any other oven fried chicken dish, it is still quite tasty. The crunchy pecans and panko work very well with the bright, fresh taste of rosemary. I’m not convinced the flavor of the mustard came through, so I might up the amount to 3 tablespoons in the future. The original recipe calls for walnuts, so if that is your favorite nut, go for that one over the pecans. Tabitha and I definitely prefer pecans. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe also feels quite changeable. Feel free to play with the herbs, and if you need to substitute dry for fresh, just reduce the amount by half. I think an Italian seasoning blend would be great here, or even just oregano. You can play with the cheeses as well. I recommend a Parmesan, Romano, and Asiago blend, but you could even use gruyere and swap basil from rosemary. The possibilities are endless!</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, and this entree definitely passed the Bender test :)</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VERDICT:</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s-simple-quick-and-tasty: 1 vote!</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You-can-make-this-again: 1 vote!</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For Tabitha's take on Pecan and Rosemary Chicken, head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a>!</span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com0tag:blogger.com,1999:blog-297845704195585983.post-63413842985083666202011-10-06T11:46:00.002-05:002011-10-14T08:38:40.648-05:00Double Take: Super Tomato Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi60SW22oN25rqSt07Ek8gZ7p8S2PLIhX-X_dYdDWs6wyt9xQMH18PRvDzpeAgt6P3CfuTOwvvch_BiPa27e1NbAHcmaxKqCkRxcqSpFWaZ-SdLl7ncEX4ZRfF3FTSuRUKy_nK9r_IdQ/s1600/IMG_3417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi60SW22oN25rqSt07Ek8gZ7p8S2PLIhX-X_dYdDWs6wyt9xQMH18PRvDzpeAgt6P3CfuTOwvvch_BiPa27e1NbAHcmaxKqCkRxcqSpFWaZ-SdLl7ncEX4ZRfF3FTSuRUKy_nK9r_IdQ/s320/IMG_3417.JPG" width="320" /></span></a></div><br />
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</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes, that’s right, I made another risotto. Can you tell I like them? First the <a href="http://fabulouslyfunfood.blogspot.com/2010/03/daring-cooks-challenge-risotto.html">Spring Vegetable Risotto</a>, then the <a href="http://fabulouslyfunfood.blogspot.com/2010/08/double-take-green-bean-risotto.html">Green Bean Risotto</a>, then Risotto Primavera. I can’t get enough risotto. I thought I’d stumbled on upon the perfect one with Risotto Primavera, but Tabitha seemed interested in this Super Tomato Risotto that I’d bookmarked ages ago. And who can say no to tomatoes?</span><br />
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</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you want to see slightly more detailed pictures on the risotto making process, do check out the <a href="http://fabulouslyfunfood.blogspot.com/2011/07/double-take-risotto-primavera.html">Risotto Primavera post</a>. </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><a href="http://www.macheesmo.com/2010/06/super-tomato-risotto/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Super Tomato Risotto</span></a></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapted from Nick of <a href="http://www.macheesmo.com/">Macheesmo</a><br />
Serves for 4 as an entrée</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups arborio (or risotto or short grain) rice<br />
1 cup sun-dried tomatoes (not oil packed), finely chopped <br />
1 cup cherry tomatoes, halved and roasted*<br />
1 medium white onion, finely diced<br />
4 cloves garlic, minced<br />
2 Tablespoons unsalted butter<br />
2 Tablespoons olive oil<br />
8 cups vegetable or chicken stock</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2/3 cup dry white wine (like a Sauvignon Blanc)<br />
2 tablespoon heavy cream (optional)<br />
1/2 cup Parmesan cheese, grated, plus extra for garnish<br />
salt and pepper<br />
fresh basil for garnish</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*Preheat oven to 325°F. Chop the cherry tomatoes in half and toss them with some olive oil and a sprinkle of salt (this is in addition to the olive oil in the recipe). Roast tomatoes 1 hour, checking on them every 15 minutes or so to make sure they don’t burn. They should have some moisture in them, but they’ll be dry and wrinkled around the edges.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></div><div class="MsoNoSpacing"></div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour all of your stock in a large pot and bring to a simmer. It needs to be hot when you add it to your risotto later.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Make sure everything is chopped (garlic, onions, tomatoes) or grated and ready to be added before you start the rest of the process. Make sure your wine is open, too.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions</span> and garlic.<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"> Stir and cook for a minute or two.</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add rice and stir, cooking for 1 minute. Add sundried tomatoes and wine, and stir and cook until liquid is absorbed (30 seconds to 1 minute).</span></span></li>
<li><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. You may or may not use all of the stock. Check for salt content and add salt if necessary.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When the risotto has reached your desired consistency, remove from heat and stir in Parmesan cheese and the roasted tomatoes. Cover, and let sit 3 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve in bowls or plates, passing extra Parmesan cheese and fresh basil for garnish.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA9C6Xadd78dKq92Yd26Usl1Loi6ESgc92B4ctZQa-4lvasNSDKLLCO6_jKO0M1Sx2f5SUzaVaN-jKx8HHHvP0hY2Y62xECJOjrBNpMuy7zROlfeYiuCZzfTZj9QEWj6W4yanw5YtCg/s1600/IMG_3416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA9C6Xadd78dKq92Yd26Usl1Loi6ESgc92B4ctZQa-4lvasNSDKLLCO6_jKO0M1Sx2f5SUzaVaN-jKx8HHHvP0hY2Y62xECJOjrBNpMuy7zROlfeYiuCZzfTZj9QEWj6W4yanw5YtCg/s320/IMG_3416.JPG" width="320" /></span></a></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THOUGHTS:<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On the initial tasting, I wasn’t hugely impressed. I did love the flavor of the tomato, but it seemed almost bland. Perhaps we didn’t add enough salt?<o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">However, the next day I ate the risotto cold for lunch. And it was good. Really good. The roasted tomatoes just sang on my taste buds, and I was a happy, happy girl. I think that the second tasting backs up my not enough salt in the initial dish theory because things tend to taste more salty the next day, particularly when tomatoes are involved (think marinara sauce). However, that was my fault and not the fault of the recipe, so this one is definitely going on the make again list! <o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VERDICT:<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s-okay-but-I-prefer-your-Risotto-Primavera: 1 vote<o:p></o:p></span></span></div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yum: 1 vote! <o:p></o:p></span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To see what Tabitha thought of the <a href="http://doublethegarlic.blogspot.com/2011/10/double-take-super-tomato-risotto.html">Super Tomato Risotto</a>, head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a>! </span></span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com0tag:blogger.com,1999:blog-297845704195585983.post-31775146909330877222011-09-23T12:19:00.001-05:002011-09-23T12:24:36.630-05:00Double Take: Pink Parsley's Vidalia Onion Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFYlIJ4L1-uLoGYoNOViab3xmxRyLyyUWPivCqIoN8GpYCIFoVb11mfDjRtpKbaTNoGqIbcoYV4tYSZZ104l6fs4Sku-s-fHS_kW5_4H55_DBycLnrPXvDrkYz-fB5l4BYMtCQetczw/s1600/IMG_3477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFYlIJ4L1-uLoGYoNOViab3xmxRyLyyUWPivCqIoN8GpYCIFoVb11mfDjRtpKbaTNoGqIbcoYV4tYSZZ104l6fs4Sku-s-fHS_kW5_4H55_DBycLnrPXvDrkYz-fB5l4BYMtCQetczw/s400/IMG_3477.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><i>A slice of sweet onion deliciousness!</i></span></td></tr>
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</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love onions. <i>I love them in the morning and in the afternoon. I love them in the evening and underneath the moon</i>. But enough about me, you came here to hear about a sweet onion tart. Mhmmm, onions. Oh wait, there I go again. Back to the tart!</span><br />
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</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This tart will have you singing if you love onions (as I proved above). Feel free to play with the cheeses and the crust. Or maybe even add some herbs and cheese to the crust! If you don’t have a tart pan, don’t fret! The original recipe calls for a rustic tart, more reminiscent of the <a href="http://fabulouslyfunfood.blogspot.com/2011/02/double-take-savory-galette.html">galette</a> Tabitha and I made <strike>a few months ago</strike> back in February. In fact, I left those directions in for you. J Vidalia onions already out of season? Any sweet onion will do. But they’ll be gone soon so make this now!</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Vidalia Onion Tart</b></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapted from <a href="http://www.pink-parsley.com/2009/10/vidalia-onion-and-gruyere-tart.html">Pink Parsley</a>, originally from <a href="http://www.myrecipes.com/recipe/rustic-vidalia-onion-tart-10000001892029/">SouthernLiving Magazine, May 2009</a></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tablespoons butter</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 medium-sized Vidalia onions, halved and <b>thinly</b> sliced (about 6 1/2 cups)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoons chopped fresh rosemary (other herbs can be subbed)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 teaspoon salt</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon pepper</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 recipe pie dough, or 1 refrigerated pie crust</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg white, lightly beaten (can substitute cream)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup (3 oz) shredded Gruyere cheese (can sub Swiss cheese or a parmesan, asiago, and romano mix)</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></div><div class="MsoNoSpacing"></div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 425. Melt butter in a large nonstick skillet over medium-high heat. Add onion, salt, and pepper (and sugar if necessary). Stirring occasionally, cook 8-12 minutes, or until tender. Reduce heat to low and cover; cook an additional 5-10 minutes, or until onions are browned and caramelized. Stir occasionally while cooking. <i>Note: This process can take as long as 45 minutes. Do make sure to have the onions extra thinly sliced so it goes quickly.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Shape pie crust on a lightly floured surface by rolling out into a 12-inch circle. Do this on parchment paper to make the transfer to a baking sheet easier.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Brush with egg white, and sprinkle 1/2 cup cheese over dough. Top with onions, leaving a 2 1/2 inch border. Sprinkle remaining cheese, and fold the pie crust over the edge of the onions, pleating as you go. Leave a 4-inch wide opening in the center. Brush crust with egg white.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake at 425<span style="line-height: 115%;">°F</span> on the bottom rack 17-19 minutes, or until crust is golden-brown and cheese has melted. Let stand 5 minutes before serving.</span></li>
</ol><br />
<div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe as written was a bit too heavy on the pepper (I reduced it for you), but I found the flavors quite pleasing otherwise. However, I found myself wanting parmesan instead of gruyere (though the gruyere worked very well with the onions). And then I found myself wanting a buttery, Ritz cracker topping instead of pie crust. Hrm, now it’s starting to sound more like Vidalia Onion Casserole than Vidalia Onion Tart. So it looks like I need to bring that recipe out the next time I find sweet onions! </span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VERDICT:</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I’m-not-trying-that: 1 vote</span></div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It’s-got-potential-but-I’ll-be-making-some-changes: 1 vote</span></span><span id="goog_916628622"></span><span id="goog_916628623"></span><br />
<div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To see Tabitha's take on <a href="http://doublethegarlic.blogspot.com/2011/09/double-take-vidalia-onion-tart.html">Vidalia Onion Tart</a>, head on over to <a href="http://doublethegarlic.blogspot.com/">Double the Garlic</a>!</span></span></div><div><span style="line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--0aP_XqN83U/Tnv2Gg_zuwI/AAAAAAAAB-M/iYhQhX9AVec/s1600/IMG_3468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/--0aP_XqN83U/Tnv2Gg_zuwI/AAAAAAAAB-M/iYhQhX9AVec/s400/IMG_3468.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;">Action shot featuring Tabitha's beautiful hands! </span></i></td></tr>
</tbody></table>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com5tag:blogger.com,1999:blog-297845704195585983.post-27673753909418667782011-09-19T07:00:00.028-05:002011-09-19T08:01:43.049-05:00Secret Recipe Club: Baby Bok Choy with Shitake Mushrooms<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRA4EPOd3Vy3T23i_yKDDUAH36rb-5zjsXNq_7xxKy-bT6EwXVyfjp69TPGK3AbLFEgSllibq03G1_mrEkBQFtuA2m0EIvDpPfFlxXBBQEaekPLrdSBQ6S-xZm-QZTN_NQZD_Mu42tg/s1600/IMG_3464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRA4EPOd3Vy3T23i_yKDDUAH36rb-5zjsXNq_7xxKy-bT6EwXVyfjp69TPGK3AbLFEgSllibq03G1_mrEkBQFtuA2m0EIvDpPfFlxXBBQEaekPLrdSBQ6S-xZm-QZTN_NQZD_Mu42tg/s400/IMG_3464.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Baby Bok Choy with Shitake Mushrooms</span></i></td></tr>
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<div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's that time of the month again: <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time! I must admit I get a thrill out of getting my blog assignment, pouring through the assigned blog looking at recipes, and then waiting with anticipation to see who picked what recipe from my own blog to make. It's a rush. Are you interested in joining in on the fun? Head on over to The Secret Recipe Club to <a href="http://secretrecipeclub.com/join-src/">sign up</a>!</span><br />
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</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This month I was assigned the blog <a href="http://www.jeanetteshealthyliving.com/">Jeanette's Healthy Living</a>. <a href="http://www.jeanetteshealthyliving.com/p/about.html">Jeanette</a> makes some truly scrumptious-looking food, focusing on anti-cancer fighting ingredients, as well as many gluten free options. In my quest to expand my side dish repertoire, I decided to focus my search on her vegetables section. And boy, did I have a tough choice to make. The Creamy Buttermilk Mashed Potatoes looked inviting, as did the Roasted Broccoli with Cherry Tomatoes, and they are in the <a href="http://www.jeanetteshealthyliving.com/2010/12/healthy-dinner-ideas-for-holidays.html">same post</a>! And then she had several posts for Brussels sprouts, which I adore. In the end I decided to break out of my normal potato/broccoli/green beans/Brussels sprouts rut and cooked something I've never cooked with before: bok choy! Oh yes, I've eaten it plenty of times in takeout, but I'd never actually thought about cooking it. I opted for Baby Bok Choy with Shitake Mushrooms because a girl can never have too many mushrooms and the ingredient list seemed light enough to showcase the true flavors of bok choy. I was pleased with my decision.</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Baby Bok Choy and Shitake Mushrooms</span></i></td></tr>
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</span></div><div class="western" style="margin-bottom: 0in;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Baby Bok Choy with Shitake Mushrooms</span></b></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">adapted from<a href="http://www.jeanetteshealthyliving.com/2010/10/stir-fry-baby-bok-choy-with-shitake.html"> Jeanette's Healthy Living</a>, serves 2-3 as a side</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon sesame oil<br />
1 tablespoon minced or grated ginger<br />
3 cups baby bok choy, ends trimmed, washed and cut into 1" pieces<br />
6 fresh shitake mushrooms, cleaned and sliced into 1/2" pieces<br />
salt to taste<br />
2 tablespoons vegetable stock or water<br />
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</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat sesame oil on medium heat in a large skillet. Add ginger and stir for about 15 seconds, or until fragrant. Add bok choy and shitake mushrooms. Season to taste with salt. Add vegetable stock or water and cover; cook for 3-4 minutes, until just tender. </span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBz8P3MbIG80lFnvow0C32QxXtFP8gZ1qe4a_QyAbpSGIcRXeyiq4FiiJHsCcURxitSGALGXenmH-noz-kRNKE8aqtdvQO7neT2x9FZuWW1LNtbCXM7LpZBwb5Ylufgpg0d4X4ouI_Q/s1600/IMG_3459.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBz8P3MbIG80lFnvow0C32QxXtFP8gZ1qe4a_QyAbpSGIcRXeyiq4FiiJHsCcURxitSGALGXenmH-noz-kRNKE8aqtdvQO7neT2x9FZuWW1LNtbCXM7LpZBwb5Ylufgpg0d4X4ouI_Q/s400/IMG_3459.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yay! I get to saute in our good skillets now!</span></i></td></tr>
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</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">THOUGHTS:</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I halved the recipe that worked very well. It served me perfectly as a very generous side dish at lunch. I was a bit surprised at how much like other greens (say spinach or turnip) the tops of the bok choy tasted, though that really shouldn't have surprised me. The stalks were quite tender after just a few minutes of cooking and had a mild flavor. I prefer creminis to shitakes, so I would probably swap them out in the future, but overall this dish was quick, flavorful, and easy to make. That's three big wins in my book! </span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you read the original recipe, I'm sure you noticed that I left out one of the ingredients: red bell pepper. Yep, my dislike of bell peppers came up again. If you love them, I'm sure they'd be great in this dish, but I didn't miss them one bit!</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">VERDICT:</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Good-solid-side-dish: 1 vote!<br />
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</span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><script src="http://www.inlinkz.com/cs.php?id=79088" type="text/javascript">
</script></span></div><div class="western" style="margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div>Melaniehttp://www.blogger.com/profile/11838060679065966928noreply@blogger.com13