tag:blogger.com,1999:blog-29237063243856781362024-03-13T21:37:38.441-06:00We Eatmilliehttp://www.blogger.com/profile/17556954828330192882noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-2923706324385678136.post-13970489376931659992011-12-30T07:42:00.001-07:002011-12-30T07:42:41.118-07:00Cooking for One with Katy - Episode 25<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/H6u8naSxHCw" width="560"></iframe>Katyhttp://www.blogger.com/profile/10326345796096815523noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-29378723244881873532011-11-06T20:31:00.000-07:002011-11-06T20:31:40.218-07:00Apple Cinnamon MuffinsI made these over the weekend and they were a hit. I love the crumbly top. And I love having an apple peeler/corer. Go get one and make these.<br />
<br />
2 1/3 c. flour<br />
<br />
<br />
1/4 c. brown sugar<br />
<br />
1/2 tsp. cinnamon<br />
<br />
9 tbsp. butter<br />
<br />
2-3 small apples, cored, peeled and cut into small pieces<br />
<br />
1/3 c. sugar<br />
<br />
1 tbsp. baking powder<br />
<br />
1/2 tsp. salt<br />
<br />
1 egg<br />
<br />
1 c. milk<br />
<br />
1 tsp. vanilla<br />
<br />
*Heat oven to 375. Spray muffin tins with non-stick cooking spray.<br />
<br />
*Combine 1/3 c. flour, brown sugar, cinnamon, and a pinch of salt. Cut in 3 tbsp. butter until mixture resembles small crumbs; set aside.<br />
<br />
*Combine remaining 2 c. flour, baking powder, and 1/2 tsp. salt together in separate bowl.<br />
<br />
*Melt remaining 6 tbsp. butter, mix egg, milk, vanilla, and sugar to melted butter.<br />
<br />
*Combine butter mixture to flour mixture. Stir well. Add apples to mixture.<br />
<br />
*Spoon into muffin tins; top with crumb mixture.<br />
<br />
*Bake about 20-25 minutes or until toothpick inserted comes out clean.MediocreMamahttp://www.blogger.com/profile/17410018001221255497noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-7843662416976051782011-10-13T16:48:00.000-06:002011-10-13T16:48:47.899-06:00Chocolate Chip CookiesHad these at a party the other night and made them a couple days later. Best I've found. And no Crisco. Only one pound of butter. Don't worry about it; let's enjoy our lives.<br />
<br />
<div style="text-align: center;"><strong>Chocolate Chip Cookies</strong></div><div style="text-align: center;"><strong></strong></div><div style="text-align: center;"><strong>Kodi Smith</strong></div><div style="text-align: center;"><br />
</div><br />
Cream Well:<br />
<br />
1 lb. butter<br />
2 c. brown sugar<br />
1 ½ c. white sugar<br />
<br />
Add:<br />
<br />
3 eggs <br />
2 T vanilla<br />
Cream for 6 minutes<br />
<br />
Add:<br />
<br />
6 c. flour<br />
1 ½ t. salt<br />
1 ½ T. soda<br />
<br />
Blend mixture slowly and thoroughly<br />
<br />
Add:<br />
<br />
2 c. chocolate chips (Ghirardelli semi-sweet)<br />
<br />
Bake at 325 for 10 minutes.MediocreMamahttp://www.blogger.com/profile/17410018001221255497noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-52873050194168302412011-09-27T16:42:00.000-06:002011-09-27T16:42:47.849-06:00Pesto Alla TrapaneseI promised myself I wouldn't have to make dinner tonight to convince myself to start canning the very ripe peaches on my back porch. This was the easiest thing I could come up with that didn't involve fast food which is kind of the opposite of home canning. It is a yummy recipe that is easy to make and the ingredients are plentiful right now. <br />
<br />
We eat this sauce over pasta with some parmesan, or with warm grill bread. My Mom said it was really good spread thinly on grilled cheese sandwiches. <br />
<br />
<span style="font-size: large;"><b>Pesto Alla Trapanese</b></span><br />
<br />
¼ c. blanched, slivered almonds (I use whole ones with the peel on.)<br />
<br />
12 oz. (about 2 ½ c.) grape or cherry tomatoes (If you substitute large tomatoes then seed them first.)<br />
<br />
½ c. basil leaves (I use up to a cup if I have it, but it is good both ways.)<br />
<br />
1 large clove garlic, chopped (I like to cook this for just a minute in the oil before I put it in)<br />
<br />
1 tsp. red wine or sherry vinegar<br />
<br />
¼ tsp. red pepper flakes ( I don't use these b/c of the kids.)<br />
<br />
1 tsp. salt (If you double the recipe, just use 1 tsp. salt and then see if it needs any more.)<br />
<br />
About ¼ to 1/3 cup olive oil (I use 1/4 cup at the most.)<br />
<br />
Toast the almonds and let cool. Combine all ingredients except the oil in a food<br />
processor and pulse to your desired consistency. Slowly drizzle in the oil until<br />
evenly combined.<span id="fullpost"></span>Hawkehttp://www.blogger.com/profile/03614923529603535670noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-79644269605666579452011-05-27T20:16:00.000-06:002011-05-27T20:16:12.838-06:00Baked Southwest Wraps<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6I7QbRPO440/TeBZ1o5VUJI/AAAAAAAAHDE/kbGdw5JSgJY/s1600/southwest+wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://2.bp.blogspot.com/-6I7QbRPO440/TeBZ1o5VUJI/AAAAAAAAHDE/kbGdw5JSgJY/s320/southwest+wraps.jpg" width="320" /></a></div>We had these tonight for dinner and even the kids loved them. With the dipping sauce they remind me of the southwest wraps at Guru's in Provo. I would recommend doing some of the prep work (chopping, thawing, gathering cans of things etc) ahead of time because with the distractions of children and phone calls it took me about 45 minutes to get these in the oven but I think that's extreme. It should take a lot less time. Like making enchiladas. And I love that these have spinach in them. My kids didn't even pick it out!<br />
<br />
Find the recipe <a href="https://docs.google.com/document/pub?id=1S0Y6M9qAu7QbTehCTgw1JIeEUiaSvcDx8xBcbHjeTJk">HERE </a><br />
<span id="fullpost"> </span><br />
<span id="fullpost">Type rest of the post here </span>Jenihttp://www.blogger.com/profile/13639257255930379282noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-88375908864102709612011-05-23T23:05:00.000-06:002011-05-23T23:05:34.414-06:00Four Grain Pancakes3/4 cup whole-wheat flour<br />
1/2 cup all-purpose flour<br />
1/2 cup cornmeal<br />
1/3 cup quick-cooking oats<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
2 cups buttermilk (or 2 tablespoons vinegar plus milk to equal two cups)<br />
1/3 cup margarine or butter, melted<br />
2 eggs, beaten<br />
<br />
Combine all ingredients in a large bowl. (If you use the vinegar and milk method the batter will be thin. Never fear, they're still delicious). Heat skillet or griddle to 375 degrees. Grease lightly with oil or spray. Pour about 1/4 cup of batter for each pancake. Cook 2-3 minutes. Turn when bubbles start to appear on surface and edges look cooked. Continue to cook 2-3 minutes more. <span id="fullpost"> </span>Jenihttp://www.blogger.com/profile/13639257255930379282noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-355183828286975112011-05-23T23:00:00.000-06:002011-05-23T23:00:35.654-06:00Hot Cereal in the CrockpotI love my crockpot. I also love a hot breakfast but don't necessarily like making them in the morning. Here's one you can wake up to. <span id="fullpost"> </span><br />
<br />
1 C whole or cracked wheat<br />
1/2 C brown rice<br />
1/2 C pearl barley<br />
1/2 C oat groats<br />
<br />
Put everything in the crockpot with 4-5 cups of water. Cook on low overnight.<br />
<br />
(I'm sorry I can't get the template to work correctly. I'll blame blogger's recent issues).Jenihttp://www.blogger.com/profile/13639257255930379282noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-8177854964732486852011-05-23T22:55:00.000-06:002011-05-23T22:55:22.676-06:00Baked OatmealAnother easy breakfast. You make this one the night before and refrigerate it.<br />
<br />
<span id="fullpost"> 1/2 C vegetable oil</span><br />
<span id="fullpost">1/2 C sugar</span><br />
<span id="fullpost">2 eggs</span><br />
1 3/4 cups oats<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 C milk<br />
<br />
Mix together the oil, sugar, and eggs. Add oatmeal, baking powder, salt and milk. Refrigerate batter overnight. In the morning stir well and pour into a greased 9x9 pan. Bake uncovered in a 350 degree oven for 30 minutes until a toothpick inserted in center comes out clean. Serve with cinnamon and sugar or nutmeg.<br />
<br />
Alternatives:<br />
Reduce oil and sugar to 1/4 cup each and add 1/2 cup applesauce<br />
Bake in muffin pans for 20 minutes instead of the 9x9 for 30 minutes.Jenihttp://www.blogger.com/profile/13639257255930379282noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-89159836955243574632011-05-23T22:51:00.001-06:002011-05-23T22:51:25.025-06:00Ham and Egg Breakfast CupsThis is an easy breakfast. Sometimes we even have this for dinner.<br />
<br />
<span id="fullpost">Preheat oven to 400 degrees. Grease cupcake pan.</span><br />
<span id="fullpost">Place </span>1 thick slice ham in each cup of a cupcake pan (I usually only do 6 cups)<br />
Sprinkle some cheddar cheese in each cup<br />
Crack an egg into each cup.<br />
<br />
Bake for about 15 minutes or to desired doneness.<br />
<br />
<span id="fullpost"><br />
</span>Jenihttp://www.blogger.com/profile/13639257255930379282noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-23743114821532592212011-05-22T21:12:00.001-06:002011-05-24T13:28:41.732-06:00Indian Curry Sauce (better Ann Dee?)Whoa boy. This is good. Made it tonight for the first time and plan to make it again next Sunday. Really easy and even my two year old ate two helpings. What? Yep.<br />
<br />
Indian Curry Haystacks<br />
<br />
1/2 c butter<br />
1/2 c finely chopped onion<br />
1/2 cup finely chopped celery<br />
1 cup finely chopped apple (I used a Gala apple)<br />
4 tsp. curry powder<br />
5 c chicken stock OR 2 3/4 cans Swansons clear chicken broth (13 oz cans)<br />
6 T. flour<br />
Salt/pepper to taste<br />
1 - 2 cups cooked and shredded chicken (I used a rotisserie)<br />
Rice (I used Jasmine with some fresh cilantro throughout)<br />
<br />
Melt butter in a large pan. Add chopped ingredients as you get them chopped. Saute a little. Add cu rry and mix well. Add all BUT one cup of chicken broth. Put remaining broth in a cup/jar with flour and shake/mix well to mix thoroughly. When main mixture reaches boiling, add salt and pepper. Add flour mixture to thicken. Add chicken. Cover and simmer on low for about 20-30 minutes. Stir often to keep chicken from sticking to bottom of pan. <br />
<br />
[Sauce can be made up well ahead of time, even night before, allowed to cool then reheated or frozen]<br />
<br />
Serve over rice.<br />
<br />
Top curry sauce with any or all of the following:<br />
<br />
Sweetened coconut<br />
Chopped salted peanuts<br />
chopped hard boiled egg<br />
chopped celery<br />
bacon bits<br />
raisins<br />
<br />
I just used peanuts, coconut and raisins and it was awesome. This would easily feed four adults.<br />
<br />
Type your summary here <span id="fullpost">Type rest of the post here </span>MediocreMamahttp://www.blogger.com/profile/17410018001221255497noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-24443233834810601282011-05-19T15:27:00.002-06:002011-05-19T15:32:18.008-06:00Bran MuffinsI had a baby. <div>It was fun.</div><div>Now my husband is back to work. </div><div><br /></div><div>Breakfast is a bear.</div><div>So I decided to try <a href="http://www.melskitchencafe.com/2010/09/healthy-and-delicious-refrigerator-bran-muffins.html">this recipe</a> and it is awesome. My mom had one like it and we loved it. My mom's recipe had dates and walnuts or something other nut. This one doesn't but it's still delicious. I did throw in some coconut and raisins. And it makes a ton--lasts in the fridge for a month!! Love it. </div><div><br /></div><div>please keep posting, girls. I need the all help I can get. Even if you link to recipes online. Like someone brought me <a href="http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/">these</a> after I had the baby and they were yum. Holly said she's made them before too and liked them. </div>Ann Deehttp://www.blogger.com/profile/17711674314499828356noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-68420422883886173382011-04-05T17:47:00.000-06:002011-04-05T17:47:53.807-06:00Really good soup that feeds a crowd.<div style="color: #351c75; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">On Thursday night I was in charge of feeding about 60 people at a Relief Society Party. I woke up Friday morning and knew I had my brother Bart and his wife and baby and my Dad and Gigi coming to dinner that night. I wanted to make something really good and not way hard and I didn't want to go to the store. I also wanted to be able to do most of the work in the morning, so I could straighten up the house in the afternoon. I turned to King Arthur Flour because if I was going to try something new on all of those people I needed a reliable recipe source. </span></div><div style="color: #e69138;"><br />
</div><div style="color: #0b5394;"><span style="font-size: large;">I decided on <a href="http://www.kingarthurflour.com/recipes/italian-wedding-soup-recipe">this recipe</a> for Italian wedding soup. It was a big hit. And it makes a ton. </span></div><div style="color: #0b5394;"><br />
</div><span style="font-size: large;">Notes: </span><br />
<div style="color: #351c75;">I had to move it from my six quart to my eight quart pot. For the meatballs I mixed half pork and half ground beef. I patted the meatball mixture out in a jelly roll pan with my hands and baked it all in one piece. After it was cool I used a pizza cutter and cut the meat into small squares. Way easier than making dozens of tiny meatballs. </div><div style="color: #351c75;"><br />
</div><span style="color: #351c75;">I completed through step 4 in the recipe and then put everything in the fridge to be completed later. I also added a chopped up fennel bulb that I needed to use up to the vegetable mixture. I used vegetable broth instead of chicken broth. </span><br />
<br />
<span id="fullpost"></span><br />
I served the soup with <a href="http://www.kingarthurflour.com/recipes/chewy-parmesan-breadsticks-recipe">these breadsticks</a>. They are chewy and a bit like bagels because you boil them before you bake them. Don't make them longer than about 6 inches. I didn't have diastatic malt powder, so I used malted milk powder in the dough and left it out of the boiling water.<br />
<span id="fullpost"></span>Hawkehttp://www.blogger.com/profile/03614923529603535670noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-8324395557238790662011-03-14T20:24:00.001-06:002011-03-14T20:26:16.865-06:00Best Banana Cream Pie I've ever hadNot your typical banana cream pie. <span id="fullpost"> My husband doesn't like this stuff and loved this recipe. The only changes I made were: 1. I made graham cracker crust from scratch with butter and 2. I sprinkled honey roasted peanuts on top. Mmmmmmmmmmmmmmmmmmmmmmm.</span><br />
<br />
Link:<br />
<br />
<a href="http://www.ourbestbites.com/2008/03/banana-cream-pie/">http://www.ourbestbites.com/2008/03/banana-cream-pie/</a><br />
<br />
Enjoy!MediocreMamahttp://www.blogger.com/profile/17410018001221255497noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-54350993460100729992011-02-09T19:09:00.000-07:002011-02-09T19:09:17.441-07:00Potato Gnocchi with Rosata SauceI have been making gnocchi for a few years and I liked them, but I knew there was a better way. Every time I tasted them at Gloria's Little Italy I was a bit sad because mine weren't as good.<br />
<br />
I tried some different things, and had a Julia Child recipe in mind, but then <a href="http://www.kingarthurflour.com/recipes/potato-gnocchi-with-parsley-pesto-recipe">this recipe</a> turned up in my inbox this morning. Happily it turned out to be the one I was looking for. I boiled two yukon gold potatoes and mashed them for the recipe. I don't have a gnocchi board and didn't bother to use the fork. I just used a bench knife to cut the ropes I had rolled out and plopped the pieces in the boiling water. They were tender and delicious when served with a simple rosata sauce. I am not surprised that King Arthur Flour once again came up with the <a href="http://www.kingarthurflour.com/recipes/potato-gnocchi-with-parsley-pesto-recipe">best recipe</a>. I didn't try the parsley pesto because parsley isn't my favorite.<br />
<br />
<div style="color: #e06666;"><u>Rosata Sauce</u></div><div style="color: #e06666;">1 Cup cream or more to taste</div><div style="color: #e06666;">2 Cloves minced garlic</div><div style="color: #e06666;">1 24 oz can<span style="font-size: small;"><span id="btAsinTitle"> Strianese Whole Peeled D.O.P. San Marzano Tomatoes </span></span></div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle">Salt to taste (about 1/2 tsp)</span></span></div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle"> </span></span></div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle">Put the cream and a saucepan on medium heat and crush the two cloves of garlic into it. Leave it for about 5 minutes while you open the can and blend it really well in the blender. Pour the tomatoes into the cream mixture and simmer for about 10 minutes. Salt to taste. Serve with parmesan, or dry cheese of your choice.</span></span></div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle"><br />
</span></span></div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle"><span style="color: black;">Notes: We were out of parmesan, but we happened to have an Irish cheese I bought at Sam's Club called Dubliner. It was really good.</span></span></span></div><div style="color: #e06666;"><br />
</div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle"><span style="color: black;">I got the fancy canned tomatoes from my cousin Laura's <a href="http://www.muirfreshharvest.com/">Harvest Bundle</a> awhile back. I found them on amazon, and haven't looked in the grocery store.</span></span></span></div><div style="color: #e06666;"><br />
</div><div style="color: #e06666;"><span style="font-size: small;"><span id="btAsinTitle"><span style="color: black;"> </span></span></span></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<span id="fullpost"></span>Hawkehttp://www.blogger.com/profile/03614923529603535670noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-36325383249391099812011-01-20T16:54:00.000-07:002011-01-20T16:54:29.798-07:00Orzo with Roasted Vegetables<span style="font-weight: bold;">This recipe was really good. We used some eggplant to replace part of the peppers and only used about 1/3 of the olive oil for the roasting and the dressing. We also substituted toasted, blanched almonds for the pine nuts since we aren't millionaires ;). We ate it in homemade whole wheat pitas. Yum. You can also add fresh cherry tomatoes at the end. Next time I will try it with whole grain orzo available<a href="http://www.amazon.com/gp/product/B000EGZ99M/ref=ord_cart_shr?ie=UTF8&m=ATVPDKIKX0DER"> here.</a></span><br />
<br />
<br />
<span style="font-weight: bold;">Vegetables:</span><span><br />
4-6 smallish zucchini<br />
yellow, red and orange peppers (1 of each)<br />
1 red onion<br />
2-3 cloves of garlic<br />
1/3 C olive oil<br />
salt and pepper to taste<br />
<br />
chop vegetables, toss with olive oil, salt and pepper. Spread onto a foil lined baking sheet and roast in oven at 425 for 40-50 minutes.<br />
<br />
Meanwhile, cook <span class="il">orzo</span> (1 lb.)<br />
<br />
Toss cooked vegetables and <span class="il">orzo</span> together with:<br />
<br />
<span style="font-weight: bold;">Dressing:</span><br />
1/3 cup lemon juice<br />
1/2 cup olive oil<br />
2 tsp. salt<br />
1 tsp pepper<br />
<br />
drizzle over salad and add:<br />
<br />
1/2 c toasted pine nuts<br />
8 oz. crumbled feta cheese<br />
15 fresh basil leaves - chopped.<br />
<br />
Serve at room temperature or chilled.</span><span id="fullpost"> </span>Hawkehttp://www.blogger.com/profile/03614923529603535670noreply@blogger.com2tag:blogger.com,1999:blog-2923706324385678136.post-6461408778912963012010-11-09T14:00:00.001-07:002010-11-09T15:35:28.412-07:00Amish Sweet BreadA friend of mine recently told me she found a no-fail bread recipe. And she was right. This bread even slices well and isn't doughy and isn't dry. Try it.<br />
<br />
<a href="http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx">http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx</a>MediocreMamahttp://www.blogger.com/profile/17410018001221255497noreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-50735895013411312722010-10-26T17:53:00.000-06:002010-10-26T17:53:13.159-06:00Summer Squash Soup I made this tonight and it was easy and good. I served it with crusty french bread.<br />
<br />
<br />
<br />
6C chicken broth<br />
3C water<br />
1 16 oz. pkg. pasta<br />
2C summer squash, grated or cut small<br />
2C zucchini, grated or cut small<br />
1/3 to 1/2 cup pesto<br />
salt to taste<br />
grated parm for topping<br />
<br />
Boil pasta in broth and water until mostly done. Add squashes and cook til tender. Add pesto and salt to taste. Serve with grated parm and crusty bread.Hawkehttp://www.blogger.com/profile/03614923529603535670noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-1387325589650010782010-10-25T00:05:00.002-06:002010-10-25T00:05:52.217-06:00Cooking For One with Katy - Episode 22Learn how to make this awesome dish and it is easy too!<br />
Watch <a href="http://www.katyknight.com/2010/10/cooking-for-one-with-katy-episode-22.html">HERE</a>Katyhttp://www.blogger.com/profile/10326345796096815523noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-13676506735864422232010-10-17T21:19:00.001-06:002010-10-25T02:38:37.210-06:00Cooking For One with Katy - Episode 21BLTs & Omeletts<br />
Watch this episode with Holly (<a href="http://www.mediocremama.com/">mediocremama</a>) <a href="http://www.katyknight.com/2010/10/cooking-for-one-with-katy-episode-21.html">HERE</a>Katyhttp://www.blogger.com/profile/10326345796096815523noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-48409723705426399912010-10-11T07:42:00.001-06:002010-10-11T07:42:22.805-06:00Cooking For One with Katy - Episode 20Fresh Spring Rolls and peanut sauce with Kim ... watch <a href="http://www.katyknight.com/2010/10/this-is-kim-who-was-ann-dees-best.html">HERE</a>Katyhttp://www.blogger.com/profile/10326345796096815523noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-69200028445688813742010-10-03T23:05:00.000-06:002010-10-03T23:06:25.708-06:00Cooking For One with Katy - Episode 19Chicken Picatta Pizza<div>Watch <a href="http://www.katyknight.com/2010/10/cooking-for-one-with-katy-episode-19.html">HERE</a><br /><div><br /></div></div>Katyhttp://www.blogger.com/profile/10326345796096815523noreply@blogger.com0tag:blogger.com,1999:blog-2923706324385678136.post-28731698538469672632010-09-02T19:45:00.001-06:002010-09-02T19:46:06.809-06:00BBQ Chicken Quesadillas<div class="separator" style="clear: both; text-align: center;"><a href="http://iowagirleats.com/wp-content/uploads/2010/06/DSC_001211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://iowagirleats.com/wp-content/uploads/2010/06/DSC_001211.jpg" width="320" /></a></div>We tried these at Islands awhile back and made them last night. No measurements; just make it up as you go like we did. Mmmmmmmm.<br />
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Tortillas (we love the uncooked tortillas at Costco...it makes a big difference)<br />
<span id="fullpost">Cheese (we used sharp cheddar but I imagine most would work)</span><br />
<span id="fullpost">Purple onion diced</span><br />
<span id="fullpost">Cilantro</span><br />
<span id="fullpost">Cooked or canned chicken</span><br />
<span id="fullpost">BBQ sauce (just a few drops works great)(we like Claim Jumper brand)</span><br />
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<span id="fullpost">Cook bottom tortilla and melt cheese. Sprinkle with cilantro and onion. Mix BBQ sauce with chicken and top over everything else. Top with another tortilla and cook until golden. You can thank me later or even right now if you want.</span>MediocreMamahttp://www.blogger.com/profile/17410018001221255497noreply@blogger.com5tag:blogger.com,1999:blog-2923706324385678136.post-82966193061114843122010-08-22T19:45:00.000-06:002010-08-22T19:45:27.650-06:00Alfredo Pasta with Asparagus and Ham<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Ht3TVv8CsAc/THHP8VbDjEI/AAAAAAAAMME/3czH_rnfeYw/s1600/P1020479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_Ht3TVv8CsAc/THHP8VbDjEI/AAAAAAAAMME/3czH_rnfeYw/s640/P1020479.jpg" width="480" /></a></div><br />
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This is my "go to" pasta. Everyone likes it, even the rascals. <br />
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2 Tblsp olive oil<br />
3 garlic cloves, minced/pressed<br />
2 Cups heavy cream (more or less according to how saucy your mood is)<br />
Salt and Pepper<br />
1/3 Cups grated parmesan cheese, plus more for serving<br />
1 Box Rotini Pasta (serves 8)<br />
2 Bunches asparagus, end trimmed, and stalks cut into one inch pieces<br />
5 Thick slices of ham, cut into strips<br />
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Heat Olive oil in heavy saucepan over medium heat. Add garlic and swirl in oil for 30 seconds. Add cream, cheese, and salt and pepper to taste. Stir occasional until slightly thickened-3-4 minutes, set aside.<br />
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Boil pasta according to directions.<br />
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Add ham strips to a heated skillet. Stir constantly until the ham begins to brown. Add asparagus pieces and stir occasionally until tender-crisp. <br />
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Combine, sauce, ham mixture and pasta. Serve hot, topped with cheese.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2923706324385678136.post-38943364264551367712010-08-22T19:30:00.000-06:002010-08-22T19:30:50.286-06:00Yellow Pear Tomato Bruschetta<a href="http://2.bp.blogspot.com/_Ht3TVv8CsAc/THHNZseM-yI/AAAAAAAAML8/5zju7KEUBW0/s1600/P1020481.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_Ht3TVv8CsAc/THHNZseM-yI/AAAAAAAAML8/5zju7KEUBW0/s640/P1020481.JPG" width="640" /></a><br />
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4 Cups tomatoes (any sort, I used our yellow pear)<br />
2 Cloves garlic<br />
1/4 Cup Olive Oil<br />
2 Tbsp Basil chopped<br />
Salt and Pepper<br />
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2 French Baguettes<br />
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Preheat oven to 350.<br />
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Combine first 5 ingredients in a food processor then pulse until it looks like the picture above--not soupy, not chunky.<br />
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Slice the bread lengthwise and cut into 8 even pieces. Brush with olive oil and brown in oven on cookies sheet. <br />
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Serve room temperature.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2923706324385678136.post-42736733571164452522010-08-22T19:20:00.000-06:002010-08-22T19:20:11.069-06:00Spherical Fruit Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Ht3TVv8CsAc/THHL8N3jcDI/AAAAAAAAML0/_Znv4hpU1Pg/s1600/P1020482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_Ht3TVv8CsAc/THHL8N3jcDI/AAAAAAAAML0/_Znv4hpU1Pg/s640/P1020482.JPG" width="640" /></a></div><br />
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You can use ANY fruit in this and it doesn't have to be spherical, but this is my "go to" way to prepare fruit salad. The lime is refreshing and the coconut adds that unexpected touch/taste.<br />
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Fruit (it's especially good with a tropical variety)<br />
Juice from one or two limes<br />
2 Tbls Sugar or honey<br />
Unsweeted, dried coconut, toasted in a pan over med heat.<br />
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Dissolve sugar in lime juice and pour over fruit. Served with coconut on top or on the side.Unknownnoreply@blogger.com0