tag:blogger.com,1999:blog-57003022681981579052024-03-05T14:58:17.980-08:00A Collection of Culinary CreationsShellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5700302268198157905.post-9379088066134892732012-06-28T11:45:00.001-07:002012-06-28T11:48:43.126-07:00Dining in L5P & Surrounding Areas - Part 2<br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 115%;">An old pledge sister of mine (LIOB) came to town this week for a work conference. I was lucky enough to see her and spend some time catching up. She graciously invited me to dinner with her boss and asked for suggestions on Atlanta's best cuisine. After <span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">inundating </span>her with a ridiculous amount of restaurants, she decided upon Rathbun's. Yes, I've been once before, but I was on a budget. This time, I decided I owed it to myself to enjoy the evening, the company and the food. Which I did. <br />
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<a href="http://www.rathbunsrestaurant.com/dinner-menu.html" target="_blank">RATHBUNS</a></span><br />
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 115%;"><br />This upscale well-known Atlanta restaurant is one of the Atlanta "must-trys." Not to be confused with the prime steak house, this restaurant is more modern American cuisine. Brittany's boss and I decided to split a half bottle of cab that our waiter was raving about. At $50/half bottle - it better be good. It was excellent. <a href="http://www.faustwine.com/" target="_blank">Faust Cab</a>: 2008 Napa. Yes, we ordered another as the meal progressed.<br />
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We each started with salads. I ordered the Greek Wedge. Toasted oregano <span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">vinaigrette</span>, shaved onion, black olives, roasted red peppers, crumbled feta and diced cucumbers. Awesome.<br />
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Following my salad, I decided to order the r<span style="color: black;">osemary basted flat iron steak with </span><span style="color: black;">Corona beans, arugula & lemon oil. It definitely lived up to my hopes. Medium rare juicy goodness. </span><br />
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Brittany ordered my second choice, <span style="color: black;">Sea Scallop Benedict on country ham grits with a</span><span style="color: black;">sparagus & spiced hollandaise. There was a lot of pepper, but aside from that, the dish was delicious.</span><br />
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We were now ready to wind down at the bar with an after-dinner cocktail. I ordered a Dark & Stormy with their house-made ginger beer. Pretty potent, but good stuff and a nice way to settle the stomach after a large meal. Overall, Rathbun's gets an A- in my book!
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<span style="color: black;"></span></span> Cheers!Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-39560923084994261932012-06-14T12:11:00.003-07:002012-06-14T12:11:53.973-07:00Dining in L5P & Surrounding Areas - Part 1As of last weekend, the move-in became official. The dreaded unpacking is
now complete and the paintings have been hung. I am now a resident of L5P/E
Atlanta/Old Fourth Ward/Edgewood/Inman Park/etc. (the exact area in which we
live is up for debate) The point is, we have a ridiculous amount of new dining
adventures in our future! The sheer amount of new restaurants, pubs and dives
begging for our patronage is almost overwhelming. But no culinary task is too
large for this lover of food. So, let the culinary adventure begin. Expect many
counts of disappointment, disbelief, elation and blissful contentment to come.
Here are three to water your taste buds. Enjoy and check back for more updates
soon.<o:p></o:p><br />
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THREE PLEASANT SURPRISES<br />
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1. <a href="http://www.thevortexbarandgrill.com/">The Vortex - L5P</a><br />
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This iconic Atlanta restaurant landmark is one of the South's most
talked-about burger joint. My expectations weren't that high as I typically end
up disappointed after dining at restaurants that are over-hyped. This was not
the case. The sheer amount of toppings, fixins, styles and sides were enough to
blow my mind. Add to that a skull and cross-bones decorated interior with a
quirky, tattooed staff and comical menu - I was in heaven before an ounce of
food even graced my lips.<o:p></o:p><br />
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Sure, there are a number (20+) of signature burgers, but I consider myself a
purist. I decided to build my own with standard ingredients that would bring
out the true taste of the meat. Onto that half pound slab of sirloin, I added Swiss,
red onion, pickle, lettuce and mustard - all piled between a sesame seed-egg
bun. While I waited on my meaty pile of goodness, I tried the fried zucchini.
Which is a meal in and of itself. Perfectly fried, hot and delicious. Quickly
thereafter, my burger came. It was perfect. Not over the top, but big enough
that I almost couldn't finish. Add a huge helping of fries and pickle spear to
accompany the meal and you get one happy, satisfied and sleepy Shelly.<o:p></o:p><br />
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2. <a href="http://rusans.com/" target="_blank">Ru Sans - L5P</a><br />
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Ru Sans has a number of locations throughout Atlanta. We decided to walk to the one in the Edgewood shopping center, a hop, skip and jump from our front door. In conversation with Atlanta locals, the words "cheap," "fast," and "sake bombs" usually accompany any mention of Ru Sans, regardless of location. So, we decided to give it a shot. Cheap is right. You can get small sushi rolls for a dollar. Nigiri and vegetable tempura are also equally priced. The menu is a total cluster - they are in serious need of a re-vamp, but once you claw your way through the pages of Japanese inspired fare, you are bound to find something that tickles your pickle. <br />
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Take my advice on the Fire Cracker Make (pictured below). Don't forget to stuff your face with a load of nigiri and $1 rolls and tempura as well. Wash it all down with a famous sake bomb - complete with a cheer from your waiter and various restaurant customers to encourage your antics. <br />
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3. <a href="http://www.nonisdeli.com/" target="_blank">Noni's - Old 4th Ward</a><br />
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Good old Noni's. I had been wanting to go here for quite some time. I've heard infamous stories of Noni's late night dance throw-downs, incredible food and eclectic drinks. I wanted to experience it all. I have yet to pull a late-nighter there, but was able to have dinner and drinks there one evening. We started with the meat & cheese tasting platter. By far - the best part of the meal. I still dream about this platter of salty meats, creamy cheeses and apple sauce...<br />
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For our entrees, Dustin ordered the famous Muffuletta with a serious mound of Noni's fries (a glorified version of parmesan garlic goodness). I built my own pasta with grilled chicken, mushrooms, bowties and a ridiculous pancetta cream sauce. So filling, so rich, so salty, so... sleepy. We washed everything down with a great bottle of wine and went to bed. Thank you Noni for your inspiration! Next time, I'll wear my danicin' shoes. <br />Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-51673213499899411872012-06-07T09:53:00.000-07:002012-06-14T06:32:36.145-07:00Grilled Portobello Goat Cheese Burgers & The Square PubWhen you find out that a restaurant down the street is offering "FREE Green Chili Cheese Tots," you will probably do just about anything in your power to get there as quickly as humanly possible. Which is exactly what Dustin and I did. Thank you <a href="http://scoutmob.com/atlanta">ScoutMob</a> for your yummy app. We discovered a little Decatur restaurant called <a href="http://squarepubdecatur.com/">The Square Pub</a>. How were the tots, you ask? They were as good as they sound. Yes, you should go immediately! Make sure to wash them down with one of their many brews or a tasty dark & stormy. In addition to the gloriously cheesy, delicious tots, we each had killer entrees. I had green chili chicken enchiladas and he ordered the portobello mushroom burger. He raved about it all night! Thus the inspiration for my newest recipe addition. <br />
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Cheers!<br />
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<strong>RECIPE</strong><br />
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<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Ingredients</em></span><br />
3 cloves garlic, unpeeled<br />
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1 cup olive oil</div>
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Kosher salt</div>
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Cracked pepper</div>
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1/3 cup balsamic vinegar</div>
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1 tablespoon Dijon mustard</div>
<div class="ingredient">
3 large portobello mushroom caps, wiped of any dirt, washed and quickly dried</div>
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Crumbled goat cheese (enough to top 3 mushrooms)</div>
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Handful arugula</div>
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Sliced red onion</div>
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Roasted red pepper</div>
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3 English muffins </div>
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<em><span style="font-family: Arial;">Directions</span></em></div>
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Preheat the grill or grill pan. Preheat oven or toaster oven to 425 degrees.</div>
In a small bowl, toss the garlic cloves with 1 tablespoon of the olive oil and dash of salt. Wrap the garlic cloves in aluminum foil and place in center rack of the oven. Roast 20 to 25 minutes.<br />
Once garlic is done and cool, in a pan, whisk together the balsamic with the 3/4 cup olive oil, & dijon. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Place mushroom caps in pan and toss to coat. Cover with plastic wrap and let marinate until the grill is hot. Once ready, place caps, stem side up, on the hottest part of the grill. Sprinkle with salt and pepper. Cook for 3 - 4 minutes on each side. When they have about a minute left, add the goat cheese to the stem side. Also add the English muffins to the grill to toast. Let cook for one minute and remove from grill. Assemble burger by stacking the mushroom, arugula, red onion and roasted red pepper atop the bottom piece of muffin. Place top and enjoy! <br />
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<br /></div>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-64968448971177642312012-02-19T09:46:00.003-08:002012-02-19T09:49:10.381-08:00Banana Whoopie PiesWatch out world - I baked!<br />
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Although highly unsuccessful in prior endeavors, I decided to be the world's most thoughtful girlfriend this Valentine's Day and try my hand at a dessert I knew my boyfriend loved. I searched for recipes that were simple, yet authentic, and found the following. To my dismay - it worked! Needless to say, I think he was impressed and a little surprised, which is all I could ask for :) Hope you enjoy these as much as we did. Check out the tips for some helpful hints.<br />
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<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Cheers!</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
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</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><strong>RECIPE</strong></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Ingredients for the Cookies</em></span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
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<ul class="kv-ingred-list1" style="line-height: 1.4; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup (1 stick) unsalted butter, softened<br />
1/2 cup brown sugar<br />
1/4 cup granulated sugar<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla extract<br />
1 1/2 cups (3 medium to large) mashed bananas<br />
2 large eggs<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda</span></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAIGbePQ-c7U_yWMDHeSQ1Supgklt1BI8hqRCY7ZzRi4qXOX06ClLbyUPtwQlPXtfMJxgJzZ1ZWjxhUMSc8LJO7iynAOyGyuBPTaXygAFueYa_etCA0xBWJE2iyB1pIQqKTMjoS3VDw4/s1600/DSCN0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAIGbePQ-c7U_yWMDHeSQ1Supgklt1BI8hqRCY7ZzRi4qXOX06ClLbyUPtwQlPXtfMJxgJzZ1ZWjxhUMSc8LJO7iynAOyGyuBPTaXygAFueYa_etCA0xBWJE2iyB1pIQqKTMjoS3VDw4/s320/DSCN0211.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em><br />
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</em></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Ingredients for the Filling</em></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em><br />
</em></span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cream cheese, at room temperature</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups confectioners’ sugar<br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract<br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 to 2 tablespoons milk as needed</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUPgKCPhSm0tCy8ZAjMppKOYpCb1KCGEo6CUO1CJFngcO1aL1q8sqf6d3YC7oYKlKD_lLq2obtjoBEm9TZhVT6KDROFSHkqNk5gGy48py5iqrvz4cAH79y7J-UnGimivt_uj6DutCPxM/s1600/DSCN0212.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUPgKCPhSm0tCy8ZAjMppKOYpCb1KCGEo6CUO1CJFngcO1aL1q8sqf6d3YC7oYKlKD_lLq2obtjoBEm9TZhVT6KDROFSHkqNk5gGy48py5iqrvz4cAH79y7J-UnGimivt_uj6DutCPxM/s320/DSCN0212.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><i>Directions</i></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="display: block; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment paper.</span></div><div style="display: block; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><em><strong>Cookies:</strong></em> In a large bowl, mix the butter, sugars, and salt until light & fluffy. Add the vanilla, and the bananas. Beat in both eggs, one at a time. Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them. Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on parchment paper for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.</span></div><div style="display: block; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Filling</em>: </strong>Beat together the cream cheese, confectioners’ sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency, if needed.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkU3cLoD_hA7el77s56IOn-u1Oo2L4mm9ujzvnt4K79BFKg9LU3XTy9lR7EJt6FaKjM2pKF2c9Gpc5sdYWSW_gkzoTx-RSDSs2Kb2Dtln7F94uGGrPGKbWtDwWx2Y3yPARrPh3qNbPIE/s1600/DSCN0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkU3cLoD_hA7el77s56IOn-u1Oo2L4mm9ujzvnt4K79BFKg9LU3XTy9lR7EJt6FaKjM2pKF2c9Gpc5sdYWSW_gkzoTx-RSDSs2Kb2Dtln7F94uGGrPGKbWtDwWx2Y3yPARrPh3qNbPIE/s320/DSCN0217.JPG" width="320" /></a></span></div><div style="display: block; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><em><strong>Assemble: </strong></em>Go through each cookie and match them up into pairs that are sized most alike. Spread (or pipe) the bottom of one of the cookies per pair with 2 tablespoons of the filling. Place cookies in refrigerator until filling has set (about 20 to 30 minutes). Place the other cookie from the pair on top of the filling, bottom side down. </span></div></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">TIPS - After enjoying, we both discussed making smaller cookies for the next batch, bite-sized if you will. The cookie is very decadent, so a smaller portion may be better in this ircumstance. Additionally, consider adding a handful of chopped walnuts to the filling for a delicious crunch!</span>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com1tag:blogger.com,1999:blog-5700302268198157905.post-1328281359852365532012-01-18T11:30:00.000-08:002012-01-27T11:47:59.278-08:00Pasta FagioliIt's pouring and cold outside. You're hungry, but don't have much in the kitchen. You want something warm and filling, but don't want to make a trip outside. Try this recipe! I reviewed quite a few recipes before coming up with my own take. No meat. Substitute veggie broth for chicken broth and you have one heck of a vegetarian meal. This is one of my new absolute favorite soups. Thick, hearty and full of fiber. Perfect for a cold day! This is one of my own, so feel free to experiment and enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYd5wDiZMn_FsDxVHJDWUQw_JCi8Zuu6v2sNRZfu8-kClWVkdf8PvBG-jxj0npt8BWvEN-eexggOk25xDd4qzfOmCAiK1Telh-2wilezM5K8kHi-HcyVdvuZSR5DkApmTRa8aALVxcJs/s1600/DSCN0164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYd5wDiZMn_FsDxVHJDWUQw_JCi8Zuu6v2sNRZfu8-kClWVkdf8PvBG-jxj0npt8BWvEN-eexggOk25xDd4qzfOmCAiK1Telh-2wilezM5K8kHi-HcyVdvuZSR5DkApmTRa8aALVxcJs/s320/DSCN0164.JPG" width="320" /></a></div><br />
<br />
Cheers!<br />
<br />
<strong>RECIPE</strong><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Ingredients</em></span><br />
<span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<ul class="kv-ingred-list1" style="margin: 0px 0px 14px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tbsp olive oil </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 stalks celery, diced </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 large carrots, diced </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 medium spanish onion, chopped </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 medium-large cloves garlic, diced </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tbsp Italian seasoning </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 pinch crushed red pepper </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Dash salt and pepper </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 (8oz) can tomato paste </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 regular sized can crushed tomatoes </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 qt chicken stock (or vegetable)</li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 qt water </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 large bay leaf </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 can cannellini beans </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 can dark red kidney beans </li>
<li class="ingredient" style="line-height: 23px; list-style-type: none; margin: 0px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup ditalini pasta</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dIrteqPvlzUMh6bP3XnFCdJ10OB2Q07CQ9yzNOnciDG0FHHN8OwCcIk0KWT4lVoEMEOdG85d-16sd5tk_I7gxaEUWXtcOd03Eeg4i6RhQeAuJBC2UmCjxE8Gq_Vxc92fC2G0vId7uE4/s1600/DSCN0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dIrteqPvlzUMh6bP3XnFCdJ10OB2Q07CQ9yzNOnciDG0FHHN8OwCcIk0KWT4lVoEMEOdG85d-16sd5tk_I7gxaEUWXtcOd03Eeg4i6RhQeAuJBC2UmCjxE8Gq_Vxc92fC2G0vId7uE4/s320/DSCN0175.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="line-height: 23px;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Directions</em></span><br />
<span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<div class="instruction" style="line-height: 23px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">In a large, heavy pot heat the olive oil over medium heat. Add celery, carrots & onion. Cook 5 minutes or until veggies are transulcent. Add the garlic and cook 2 minutes longer.</span></div><div class="instruction" style="line-height: 23px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Stir in the seasoning, tomato paste and crushed tomatoes. Stir cooking for 5 minutes.</span></div><div class="instruction" style="line-height: 23px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div class="instruction" style="line-height: 23px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Add the stock, water and bay leaf . Bring to a boil. Reduce heat to low, add beans, cover and cook for 30 minutes.</span></div><div class="instruction" style="line-height: 23px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Bring heat back up to medium and add pasta. Cook for 15 minutes longer then reduce heat to low once more, cooking 30 minutes longer. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8h_XtGcC8kqOW8QIx40-2FjL9P_Rw5Z7U03jtZBE3dXd9NFdiI32_fmE0YSoSzmOytcMkARQIpBY7ajGGKX3s7qB4rTLee0d4iqLTtkWXeokvvexkQB5jl7jKVKRuvxsGqyPRVFX-2g/s1600/DSCN0189.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8h_XtGcC8kqOW8QIx40-2FjL9P_Rw5Z7U03jtZBE3dXd9NFdiI32_fmE0YSoSzmOytcMkARQIpBY7ajGGKX3s7qB4rTLee0d4iqLTtkWXeokvvexkQB5jl7jKVKRuvxsGqyPRVFX-2g/s320/DSCN0189.JPG" width="320" /></a></div><div class="instruction" style="line-height: 23px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: xx-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">TIPS - Some recipes call for bacon or pancetta. If you want to add protein, brown in olive oil first, then proceed to recipe.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span></div>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-3670022486828425072011-08-23T17:33:00.000-07:002011-08-23T17:35:23.299-07:00Pork Chops with Fennel and Caper Sauce<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;">After a crazy weekend with lots of driving (Nashville for Melissa Howell's bachelorette party, then on to Birmingham for Caroline's baby shower), it would be an understatement to say I was "tired" this past Sunday night when I arrived at my parents house. The last thing on my mind was cooking or even thinking about what to eat for dinner. Lucky for me - my mother took very good care of me. She and my dad saw the following recipe being created by <a href="http://www.giadadelaurentiis.com/">Giada De Laurentiis</a> on the Food Network Channel. After the inspiration - my mom logged into <a href="http://www.foodnetwork.com/">http://www.foodnetwork.com </a> and downloaded the recipe.</span><br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;">It was phenomenal! I could have eaten the sauce alone. Fresh, healthy and delish. You could substitute chicken or even fish with this sauce - make it your own, but make it often. Highly recommend! I served alongside thin french beans and homemade pinto beans. Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhzi55UBN3HBOkAXQgp86nFffoy54TmZDt0D40aT9u6X5ZJ6LYVeuNxMd6G-KnL1DfkyWWCye7MtpsD_xfSNWMGu0UqIbRFWNvYDe2qDNGtS4nvKZDAukZ7m3RMMVu2SdOPmf012B72Y/s320/photo-3.jpg" width="239" /></div><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><strong><u><br />
</u></strong></span><br />
<span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><strong><u><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-with-fennel-and-caper-sauce-recipe/index.html">RECIPE</a></u></strong></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Ingredients</em></span><br />
<span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<ul class="kv-ingred-list1" style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup olive oil</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 boneless (2-inch-thick) pork chops (about 2 pounds total)</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 teaspoon salt, plus more for seasoning meat</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 teaspoon freshly ground black pepper, plus more for seasoning meat</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 large shallots, thinly sliced</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup white wine</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 (28-ounce) can diced tomatoes, with their juices</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 lemon, zested</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tablespoons capers</li>
</ul><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><em>Directions</em></span><br />
<span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
<div class="instruction" style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.</span></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley,capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.</span></div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">TIPS - Add chicken stock to create more "broth."</span>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com1tag:blogger.com,1999:blog-5700302268198157905.post-47286824125470338762011-07-26T11:22:00.000-07:002011-07-26T11:28:37.883-07:00Best Foods for Your Heart<span style="font-family: Arial, Helvetica, sans-serif;">We all know what foods are bad for us and our hearts - but instead of finding foods to avoid, have you ever stopped to find foods that are actually good for your heart? This link provides a variety of foods that keep your ticker going, and going well. Consider these options next time you plan a meal or have to decide on an afternoon snack. With choices like avocado, salmon, olive oil and even berries - heart healthy foods are no longer difficult to find.</span><br />
<br />
<a href="http://www.health.com/health/gallery/0,,20307113,00.html?hpt=hp_bn11"><span style="font-family: Arial, Helvetica, sans-serif;">Best Foods For Your Heart</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqWtDyDtcGW6-Ilr436cxpV3qyROOOp5wk0nP-OJHcD7IRj01AQr2nDway8tpErXavjCrfRRWnGukWId1cgDL9ZA8cUC0Bj6t2W5Y7NmibdpRR28PaEe-nS_ptSuvb6ae5PY6YUmxazM/s1600/istock_salmon.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqWtDyDtcGW6-Ilr436cxpV3qyROOOp5wk0nP-OJHcD7IRj01AQr2nDway8tpErXavjCrfRRWnGukWId1cgDL9ZA8cUC0Bj6t2W5Y7NmibdpRR28PaEe-nS_ptSuvb6ae5PY6YUmxazM/s200/istock_salmon.jpg" t$="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg38SF_FzLqCzn0GENauXxq_JdUDNo7SiTdtoz7HV10fVvawPnN3YvhZKTqZXV_6c2pig4miJDO7hqJdazb1ZtE6-pKi85AAkcIK2XhPFiTY5nHJM_hzwYsbCpqWhI4DGupOGen7Nyn4/s1600/avocados.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg38SF_FzLqCzn0GENauXxq_JdUDNo7SiTdtoz7HV10fVvawPnN3YvhZKTqZXV_6c2pig4miJDO7hqJdazb1ZtE6-pKi85AAkcIK2XhPFiTY5nHJM_hzwYsbCpqWhI4DGupOGen7Nyn4/s200/avocados.jpg" t$="true" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKgq-AyKVjkIQfLbvzVyF6iO8Rr3eM2qBKUkI46Hzerc9j7RiLWWm3iSwuahuZYT-aGF4Q_UyTMvrUkedGiTgGPsvkcBDzqBubNfldRjibmduHGt5iqRRLARzO3EzNK0jchyphenhyphenIojB8xgY/s1600/olive-oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKgq-AyKVjkIQfLbvzVyF6iO8Rr3eM2qBKUkI46Hzerc9j7RiLWWm3iSwuahuZYT-aGF4Q_UyTMvrUkedGiTgGPsvkcBDzqBubNfldRjibmduHGt5iqRRLARzO3EzNK0jchyphenhyphenIojB8xgY/s400/olive-oil.jpg" t$="true" width="400" /></a></div>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-75746468338427508662011-05-16T14:13:00.000-07:002012-01-24T18:20:00.752-08:00Shelly's Mexican Chicken Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY0O0s1Gp2kUbEsEQvBCf4XT3EsYFXxGoe2ooD0ZZ0BKJwm22_5CqfghZld78q3VspgablYpEIEuFBJnVXW1ZuYtYqAkPKRsk1GcXqkzrC1tY9VkLo5wZPeRcm3D9YeEjElUQZ3qQDIM/s1600/DSCN0157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY0O0s1Gp2kUbEsEQvBCf4XT3EsYFXxGoe2ooD0ZZ0BKJwm22_5CqfghZld78q3VspgablYpEIEuFBJnVXW1ZuYtYqAkPKRsk1GcXqkzrC1tY9VkLo5wZPeRcm3D9YeEjElUQZ3qQDIM/s320/DSCN0157.JPG" width="320" /></a></div><br />
<strong><u><br />
</u></strong><br />
<strong><u>RECIPE</u></strong><br />
<br />
<em>Ingredients</em><br />
3 tbsp olive oil<br />
1 small white onion, diced<br />
1/2 bell pepper, diced<br />
1 fresh jalapeno pepper, diced and de-seeded<br />
2 cloves garlic, minced<br />
1 small can tomato paste (6 oz)<br />
1-2 tbsp Mexican chili powder<br />
1 tbsp cumin<br />
1 tsp cayenne pepper<br />
1 can original Rotel<br />
1 box chicken broth/stock<br />
Cooked Chicken, shredded or diced (3 breasts or the meat from one small rotisserie)<br />
1-2 cups cooked rice (Spanish)<br />
<br />
<br />
<br />
<em>Directions</em><br />
Over medium heat, saute onion and peppers in olive oil for 3-4 minutes or until translucent.<br />
Add garlic, saute 1 minute.<br />
Add tomato paste and mix into vegetables.<br />
Add spices, continuing to mix for 5 minutes on low-medium heat.<br />
Add Rotel and chicken broth. Bring to a boil.<br />
Reduce heat to low and add cooked chicken & rice. Let cook for 30 minutes. <br />
<br />
Serve hot topped with diced avocado, shredded cheese, sour cream, tortilla strips, fresh cilantro, etc. Enjoy :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6zMJqY47NKVp4rkEDQkiCank485ebproieIPoq_se_UglVL1D6tSnQ_7DNQCsHJ_gNADC-nuLpDSNsU5us_ZbPpaDox10aXvz2kHiNFCq22LS_E6shjDY1RPzBVIMx2XksYoOVBH1TI/s1600/DSCN0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6zMJqY47NKVp4rkEDQkiCank485ebproieIPoq_se_UglVL1D6tSnQ_7DNQCsHJ_gNADC-nuLpDSNsU5us_ZbPpaDox10aXvz2kHiNFCq22LS_E6shjDY1RPzBVIMx2XksYoOVBH1TI/s320/DSCN0162.JPG" width="320" /></a></div><br />
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TIPS - I've also used one can of chicken stock and 1 beer in place of the whole box of chicken stock. If you want more heat - leave the jalapeno seeds (just be careful)! Also, if you cook your chicken creasts, you can cook in a pot of water with one pack of taco seasoning for flavor, and use the broth in place of canned chicken stock.Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-88323926392807693722011-05-16T14:02:00.000-07:002011-06-21T08:33:39.353-07:00Refreshing Quinoa SaladI modeled this healthy side dish after a delightful little salad I had at one of my favorite local, organic spots, <a href="http://www.souperjennyatl.com/">Souper Jenny</a>. This place is AMAZING. They receive local organic ingredients from near-by farms around 4am each morning. Then they get to work planning their menu for the day and emailing subscribers. I can't tell you how much I love getting this email every day. With dishes like the salad below, tomato-basil goat cheese soup, and even lobster salad sandwiches - you cannot go wrong! Of course, my salad was not as delicious as Jenny's, but I was pretty impressed with the taste.<br />
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Cheers!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVC7kWslKABOZKrdX2UN_bC34iBd_GoHmiuRGhUZ-XsXmLwHrlB4d8RuUI6rJhaiw2f1Pvw0DUrA8PCwNWSKPXpuUl8Ix4pj4HxqSayMxNE1JSNYLw88rOCKAL4CrrPGs7Xk4qLVBXr8/s1600/int-quinoa-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVC7kWslKABOZKrdX2UN_bC34iBd_GoHmiuRGhUZ-XsXmLwHrlB4d8RuUI6rJhaiw2f1Pvw0DUrA8PCwNWSKPXpuUl8Ix4pj4HxqSayMxNE1JSNYLw88rOCKAL4CrrPGs7Xk4qLVBXr8/s320/int-quinoa-2.jpg" width="320" /></a></div><br />
<br />
<strong><u>RECIPE</u></strong><br />
<br />
<em>Ingredients</em><br />
1 cup dried Quinoa<br />
1 cup water<br />
Dash salt<br />
1/2 diced English cucumber<br />
1-2 cups chopped fresh spinach<br />
1/2 cup diced red onion<br />
1 avocado diced<br />
Juice from 1 lemon<br />
Juice from 1 lime<br />
Drizzle of EVOO<br />
<br />
<em>Directions</em><br />
Bring 1 cup water and 1 cup Quinoa to a boil in small saucepan. Once boiling, add a dash of salt and reduce heat to low and let cook, covered for 10 minutes. Transfer Quinoa to bowl and let cool in fridge overnight. Once Quinoa is chilled, add diced cucumber, red onion, avocado, lemon & lime juice and drizzle with EVOO. Mix all ingredients together. Serve cold and enjoy!<br />
<br />
TIP - add you favorite veggies like tomato and yellow squash for an extra boost of color and nutrients!Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-25843027236141092552010-11-29T11:02:00.000-08:002013-05-08T13:39:28.414-07:00Cannellini Bean Soup with Kale & Garlic-Olive Oil Crostini<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: black;">I found this recipe on the</span><a href="http://www.foodnetwork.com/recipes/dave-lieberman/cannellini-bean-soup-with-kale-and-garlic-olive-oil-crostini-recipe/index.html"><span style="color: black;"> Foodnetwork.com (courtesy of Dave Lieberman).</span></a><span style="color: black;"> I was looking for a warm, healthy, nutrition-packed meal. This seems to fit all of those criteria. I'm making tonight and will add pictures and review once I'm done! </span></span></div>
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<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">Cheers!</span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">Shelly </span><br />
<span style="color: black;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MCot8hqZX5DYqrCCsVhokV1Ot3IFwXEdZBolm5Hdu5ojFLxxhOM34oeSphaFKut2N9TNFSIcSQ8q5tZiWeT-U1NNIlOhzrf-Bpn_ynF7SjDwboFhAJV_xVZANAlxJR01JYBnsYlhlGE/s1600/Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MCot8hqZX5DYqrCCsVhokV1Ot3IFwXEdZBolm5Hdu5ojFLxxhOM34oeSphaFKut2N9TNFSIcSQ8q5tZiWeT-U1NNIlOhzrf-Bpn_ynF7SjDwboFhAJV_xVZANAlxJR01JYBnsYlhlGE/s320/Soup.jpg" width="320" /></span></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">RECIPE</span></u></b></div>
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</span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">Ingredients </span></i></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: black;">1/4 cup extra-virgin olive oil, plus more for the </span><a debug="50 59" href="http://www.foodterms.com/encyclopedia/bruschetta/index.html" s_oc="null"><span style="color: black; text-decoration: none;">bruschetta</span></a><span style="color: black;"> </span></span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves </span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: black;">2 teaspoons dried </span><a debug="156 162" href="http://www.foodterms.com/encyclopedia/oregano/index.html" s_oc="null"><span style="color: black; text-decoration: none;">oregano</span></a><span style="color: black;"> </span></span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">1 (6-ounce) can tomato paste </span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: black;">2 tablespoons red </span><a debug="221 224" href="http://www.foodterms.com/encyclopedia/wine/index.html" s_oc="null"><span style="color: black; text-decoration: none;">wine</span></a><span style="color: black;"> vinegar </span></span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">2 (15-ounce) cans cannellini beans, drained and rinsed </span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">2 quarts <span style="text-decoration: none;">chicken stock</span>, water, or a combination </span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">Salt and freshly ground black pepper </span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: black;">1 large bunch </span><a debug="408 411" href="http://www.foodterms.com/encyclopedia/kale/index.html" s_oc="null"><span style="color: black; text-decoration: none;">kale</span></a><span style="color: black;">, large ribs removed, chopped </span></span></div>
<div class="ingredient" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">1 baguette</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: Arial, sans-serif; font-size: 10pt;">Directions</span></i></div>
<span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: black;">Heat oil in a large pot. Add </span><a debug="29 34" href="http://www.foodterms.com/encyclopedia/garlic/index.html" s_oc="null"><span style="color: black; text-decoration: none;">garlic</span></a><span style="color: black;"> and oregano and cook no more than a minute. Add tomato paste and </span><a debug="101 107" href="http://www.foodterms.com/encyclopedia/vinegar/index.html" s_oc="null"><span style="color: black; text-decoration: none;">vinegar</span></a><span style="color: black;">, and cook another minute. Add </span><a debug="139 143" href="http://www.foodterms.com/encyclopedia/beans/index.html" s_oc="null"><span style="color: black; text-decoration: none;">beans</span></a><span style="color: black;"> and stock and bring to a simmer. Season with salt and pepper. Add kale and </span><a debug="220 225" href="http://www.foodterms.com/encyclopedia/simmer/index.html" s_oc="null"><span style="color: black; text-decoration: none;">simmer</span></a><span style="color: black;">, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving. </span></span><br />
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</span><br />
<span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><span style="color: black;">Slice </span><a debug="337 344" href="http://www.foodterms.com/encyclopedia/baguette/index.html" s_oc="null"><span style="color: black; text-decoration: none;">baguette</span></a><span style="color: black;"> on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic </span><a debug="471 475" href="http://www.foodterms.com/encyclopedia/clove/index.html" s_oc="null"><span style="color: black; text-decoration: none;">clove</span></a><span style="color: black;">. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the </span><a debug="608 611" href="http://www.foodterms.com/encyclopedia/soup/index.html" s_oc="null"><span style="color: black; text-decoration: none;">soup</span></a><span style="color: black;">.</span></span>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-49985391450926352512010-10-19T11:20:00.000-07:002010-11-29T11:05:12.699-08:00Warm Pistachio Encrusted Goat Cheese Salad<div class="MsoNormal" style="margin: 0in 0in 10pt;"><strong><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; font-weight: normal; line-height: 115%; mso-bidi-font-weight: bold;">Today I decided to make one of the most amazing “salads” I have ever had the pleasure of consuming. My father and I took my mom to a small Italian restaurant in Birmingham, AL last month for her birthday. We entered <a href="http://www.bhamcentral.com/restaurants/gian-marcos-homewood">Gianmarco’s</a> off Broadway Street in Homewood a little after 9pm. The establishment was crawling with people in search of never-ending bottles of wine and a hearty meal. To my surprise, we were seated right away for our 9pm reservation. I decided to order a salad to start the night prior to trying that night’s special: Veal Chop Parmesan. I ordered what seemed to be a simple salad, but what turned out to be an out-of-body culinary experience like I had never had before! After trying my hand at a few different recipes and finally finding the closest one to the dish, I present to you now my favorite salad recipe to date: Warm Pistachio Encrusted Goat Cheese Salad. </span></strong></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN;">Cheers!</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN;">Shelly</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><strong><u><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><span style="text-decoration: none;"></span></span></u></strong></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><strong><u><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">RECIPE</span></u></strong><br />
<br />
<em><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Ingredients</span></em><br />
<span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 12oz. log goat Cheese (I used Silver Goat) very cold or frozen<br />
¼ cup all purpose flour</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 egg</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 TSP Dijon mustard</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">1 TSP lemon zest</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Pinch of salt</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Pinch of pepper</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">½ cup finely crushed pistachio nuts </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">French Bread</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 TBSP Olive Oil </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">2 TBSP canola oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Arugula</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Watermelon</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;">Balsamic Glaze</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt;"><br />
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<em><span style="font-family: "Arial", "sans-serif";">Directions</span></em><br />
</span><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN;">Beat together egg, mustard, lemon zest, salt & pepper. Set aside. Crush/pound shelled pistachio nuts until finely crushed. Set aside. Cut goat cheese log into equal portions forming the goat cheese into 1.5 inch discs. Take one disc and dust with flour. Then take cheese disc and dredge in beaten egg mixture. The roll disc around in crushed pistachios until fully covered.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN;">Meanwhile slice a crusty French baguette into one inch thick slices. Drizzle with olive oil and toast in oven for 3-5 minutes on low broil.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN;">While bread is toasting, heat canola oil on medium-high heat in non stick skillet. Once hot, add goat cheese disc to skillet. Pan-fry the goat cheese disc until golden brown on all sides.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Serve warm goat cheese disc atop a bed of arugula. Slice watermelon into thin wedges and arrange on plate. Drizzle balsamic glaze over greens, fruit and cheese and serve toasted crostini alongside the salad. Enjoy!</span><br />
<br />
<span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">TIPS: Substitute strawberries or another sweet fruit in place of watermelon if it is not in season. If you do not have a balsamic glaze, you can make your own by boiling balsamic vinegar and sugar down to a thick reduced glaze. Also, feel free to make multiple "mini" goat cheese discs instead of one larger one. Finally - if you freeze the goat cheese, it will slice much easier without crumbling!</span>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com1tag:blogger.com,1999:blog-5700302268198157905.post-3526580341034145852010-09-24T12:19:00.000-07:002012-01-24T18:26:26.866-08:00Quick-n-Healthy Chicken Enchiladas<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><strong><span style="font-family: Arial, sans-serif; font-size: 10pt; font-weight: normal;">This is my version of a much lighter and much quicker version of traditional Mexican enchiladas. One of these babies is enough to fill you up. They are tasty and are always great for those nights where you don’t feel like slaving away in the kitchen for hours using 50 of your 55 dishes to make one meal! I used Rotisserie chicken from the grocery store, 99% fat free cream of chicken soup and reduced fat cream cheese. Feel free to mix it up based on your tastes. Serve these enchiladas alongside a big scoop of Spanish rice and an ice cold Corona </span></strong><strong><span style="font-family: Wingdings; font-size: 10pt; font-weight: normal;">J</span></strong><strong><span style="font-family: Arial, sans-serif; font-size: 10pt; font-weight: normal;"></span></strong></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><strong><span style="font-family: Arial, sans-serif; font-size: 10pt; font-weight: normal;">Cheers!</span></strong></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><strong><span style="font-family: Arial, sans-serif; font-size: 10pt; font-weight: normal;">Shelly </span></strong> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNNOG3ph2QeSA9XMrrtg20_kfnOvug2Z99RNXgNfgX8Eob0I8suvexhZNXDXDPb5DGn6y334SmfE9B0e0HEcnbprs1TrEiVpwElFn8glpeiiiylz5as555V0mOjC7vFnQDi3kG_jEfvk/s1600/DSCN0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNNOG3ph2QeSA9XMrrtg20_kfnOvug2Z99RNXgNfgX8Eob0I8suvexhZNXDXDPb5DGn6y334SmfE9B0e0HEcnbprs1TrEiVpwElFn8glpeiiiylz5as555V0mOjC7vFnQDi3kG_jEfvk/s400/DSCN0154.JPG" width="400" /></a></div><br />
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</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><strong><u><span style="font-family: Arial, sans-serif; font-size: 10pt;">RECIPE</span></u></strong><br />
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<em><span style="font-family: Arial, sans-serif; font-size: 10pt;">Ingredients</span></em><br />
<span style="font-family: Arial, sans-serif; font-size: 10pt;">2 TBSP Olive Oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">3 cups cooked/shredded chicken (I used Rotisserie chicken, but you can also use canned chicken, boiled chicken breast, etc)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 TSP each: cumin, Mexican chili powder, dried cilantro & paprika</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">½ TSP cayenne pepper </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 can cream of mushroom (feel free to use cream of chicken) 99% fat free</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">¼ block of cream cheese (I used reduced fat)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">½ can black beans</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 small can diced green chilies </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">2 cups Mexican shredded cheese</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">1 can red (or green) enchilada sauce</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">6 Flour tortillas</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Freshly chopped cilantro </span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDrAxV15tBGZrIEouedmMI02X8XCuTq0cP4xvkp6oEiRB2Yjf2UWTgizuR3Az6EbcujKMbxgzKTaTiyBl-HAFAmTPg83kqHD7bfl4XfeB-xsQ6z4fRxLGsUW9ArxNH0zTuUsBr38v9to/s1600/spanish_rice_1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDrAxV15tBGZrIEouedmMI02X8XCuTq0cP4xvkp6oEiRB2Yjf2UWTgizuR3Az6EbcujKMbxgzKTaTiyBl-HAFAmTPg83kqHD7bfl4XfeB-xsQ6z4fRxLGsUW9ArxNH0zTuUsBr38v9to/s320/spanish_rice_1.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;"><em><span style="font-family: Arial, sans-serif;">Directions</span></em></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><em><span style="font-family: Arial, sans-serif; font-size: 10pt; font-style: normal;">Preheat oven to 350F.</span></em></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;"><br />
Heat the olive oil in a large skillet over medium heat. When oil is hot, add cooked chicken and spices. Toss skillet around in the skillet to ensure all pieces are coated with spices (about 2 minutes). Add the soup and cream cheese. Continue to stir until ingredients are blended and cheese is melted. Add in beans and green chilies and cook for 2 minutes, stirring constantly. Remove skillet from heat.<span style="color: seashell;">ba</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Add two large, heaping spoonfuls of mix to each of the 6 tortillas. Sprinkle 1 cup of the cheese over the mixture on each enchilada. Lightly cover bottom of a glass baking dish with enchilada sauce. Fold each tortilla over and place fold side down in the baking dish. Cover all enchiladas with enchilada sauce and then use remaining cup of cheese to sprinkle over each tortilla. Finish by sprinkling fresh cilantro over each enchilada.</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, sans-serif; font-size: 10pt;">Place dish in oven and bake on 350F for 15 minutes, or until cheese is bubbly. Serve with a side of Spanish rice and enjoy!</span></div>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-47543474066175435212010-09-20T16:05:00.000-07:002010-09-24T12:24:46.077-07:00Homemade Chicken Pot PieI found a quick and easy recipe for mini pot pies on the food network and decided to put my own spin on it and create one large pot pie. This recipe serves as a healthier option since it contains no cream, butter or milk. I was amazed at how tasty the dish turned out without all of the fatty ingredients usually called for! Once you remove the dish from the oven, let stand for a good 10 - 15 minutes to cool and let the contents thicken a bit (I dove right in and it was a little runny at first). I had my girlfriends over to enjoy this dish and they loved it! I served a small mixed greens salad and a bottle of Pinot Grigio with the Chicken Pot Pie and it was a hit.<br />
Cheers!<br />
Shelly<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCle6eJlnFjp9ek8x8MRWEkho-R-UUIav7xz2poL3zrSKYFcG8G_WmURp235cfUMTor2yP18_4459VJx8Uk4cWl4VhGHxffWs8TjiydOdtjJM1kzjt_7_nfHxURLB70XIKlWmxrv9lwBc/s1600/SDC11230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCle6eJlnFjp9ek8x8MRWEkho-R-UUIav7xz2poL3zrSKYFcG8G_WmURp235cfUMTor2yP18_4459VJx8Uk4cWl4VhGHxffWs8TjiydOdtjJM1kzjt_7_nfHxURLB70XIKlWmxrv9lwBc/s320/SDC11230.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="text-decoration: underline;"><b>RECIPE</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="text-decoration: underline;"><b><br />
</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-style: italic;">Ingredients</span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial; font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal;">1 box pre-made pie crust</span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal;">2 (bone-in/skin-on) chicken breasts</span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal;">4 cups chicken broth</span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal;">1/3 cup vegetable oil</span></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial; font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal;">2 medium Yukon Gold potatoes - peeled and diced into bite size pieces</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial; font-style: italic;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-style: normal;">1/2 large white onion - diced</span></span></div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 stalks celery - diced</span></div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 carrots - peeled and diced</span></div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt & freshly ground pepper</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp poultry seasoning</span></div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup all purpose flour</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 bag of frozen green peas</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-wRbOFLLa2ZpPcQypGh6Qwps1e7kTlni8CAAsFTlCsAAn1JmVNJxTPWhbhkirilWMPp_2SGmWfTcdLXFj2A4mNPfqPiL2nWwI5yE_gKuxHHYYuHB4jxM3ZvnZ-W9K1DN3F9uXMsvgzM/s1600/SDC11227.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-wRbOFLLa2ZpPcQypGh6Qwps1e7kTlni8CAAsFTlCsAAn1JmVNJxTPWhbhkirilWMPp_2SGmWfTcdLXFj2A4mNPfqPiL2nWwI5yE_gKuxHHYYuHB4jxM3ZvnZ-W9K1DN3F9uXMsvgzM/s320/SDC11227.JPG" /></a><i><span style="font-family: Arial;">Directions</span></i><span style="font-family: Times; font-size: 10pt;"> </span></div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Take the pie crust out of the refrigerator to let sit at room temp.<b> </b>Preheat the oven to 350 degrees F.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Put the chicken breasts in a medium pot and cover with 4 cups of chicken both. Bring to a boil over medium heat. Cook until the chicken is completely cooked through, about 40 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.</span><b><span style="font-family: Arial;"> </span></b></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">In a medium pot heat the vegetable oil over medium heat. Add the potatoes, onions, celery, and carrots and cook until the onions are translucent, about 5-8 minutes. Slowly stir in the flour, poultry seasoning, and salt/pepper to taste - cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 cups of chicken broth, whisking to remove any lumps. Add the diced chicken and peas (make sure to rinse these under warm water before adding). Bring to a boil, then remove from the heat.</span><span style="font-family: Times;"> </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Line the deep pie dish with part of the pie crust. I used a circular 9-inch corning-ware dish. Add the entire mixture to the dish on top of the crust-lined dish.</span><span style="font-family: Times;"> </span><span style="font-family: Arial;">Then cover the dish with a round piece of dough and press around the edges to seal. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Cut 3 steam vent slits in the top and brush with oil or milk to prevent burning. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.</span><span style="font-family: Times;"> </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Let sit for 10-15 minutes to allow sauce to thicken before diving in.<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 21px;"> </span></span></div></div></div>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-34536694227067696272010-08-29T13:01:00.000-07:002010-08-29T18:48:29.971-07:00Perfect Shrimp EtouffeeThis recipe blew my socks off. I was shocked how simple and quick it was to cook an otherwise gourmet meal! If you get the roux right - you will be so impressed with this dish. Add a bit more cayenne pepper if you like it hot. I served the Etouffee and rice in a 1:1 ratio - 1 cup of Etouffee for one cup of prepared rice.<br />
Cheers!<br />
Shelly<br />
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<strong><u>RECIPE</u></strong><br />
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<em>Ingredients</em><br />
1/4 cup (1 stick) unsalted butter<br />
3 TBSP all-purpose flour<br />
1/4 cup diced onion<br />
1/4 cup diced celery<br />
2 TBSP minced garlic<br />
1/2 cup fish or shrimp stock<br />
1/2 cup water<br />
1 bay leaf<br />
2TBSP chopped parsley<br />
1 TSP cayenne pepper<br />
1/12 lbs peeled & deveined shrimp<br />
1 TSP fresh lime juice<br />
Steamed white rice<br />
1/4 cup chopped green onion<br />
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<em>Directions</em><br />
Melt the butter in a large skillet. Slowly add the flour to the melted butter. Whisk/stir constantly for around 5-7 minutes on medium heat until roux is a golden brown color. To the roux, add onion, celery and garlic. Cook veggies until translucent - around 5 minutes. When vegetables are cooked, whisk in stock and water, bay leaf, parsley and cayenne pepper - bring to a low boil. Reduce heat to low and add shrimp to mixture. Stir and cover. Let cook on low for 8 minutes. Top with lime juice. Serve steaming hot over rice and top with choppen green onion. Don't forget to remove the bay leaf!Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-62710638931883050762010-08-25T14:09:00.000-07:002010-10-19T11:23:23.938-07:00Penne Alla Vecchia BettolaStraight from the famous <a href="http://www.nickandtonis.com/">Nick & Toni's</a> in the Hamptons, I decided to try my hand at an authentic Italian Vodka sauce from scratch. The restaurant chef was featured on the <a href="http://www.barefootcontessa.com/">Barefoot Contessa</a> on the <a href="http://www.foodnetwork.com/">Food Network</a> preparing this exact recipe. bit.ly/cqwaxl<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oESfqYtWWDJ00rrXo0SYphHwt3FOY4hVExrZkLAuMyDX3CSI50ZLDjTlkxj48FuCecqeM2ldqK3rXaN9NmIioUlC5rEnYjDuPqSkwdifgaxAxzUj9QK7dbkY0ai9ru6_7JxAL7iR7dw/s1600/Penne+Vodka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oESfqYtWWDJ00rrXo0SYphHwt3FOY4hVExrZkLAuMyDX3CSI50ZLDjTlkxj48FuCecqeM2ldqK3rXaN9NmIioUlC5rEnYjDuPqSkwdifgaxAxzUj9QK7dbkY0ai9ru6_7JxAL7iR7dw/s320/Penne+Vodka.jpg" /></a></div><br />
I followed the recipe exactly. However, I added a bit more red pepper flakes than the recipe called for. The smell was invigorating. My little apartment smelled like a restaurant straight out of Florence. The result was near perfection. I don't think I'll add the extra pepper next time around though - as the dish was a bit on the spicy side. I served the sauce with Rigatoni instead of Penne and it was a hit with my friends. We ate the dish with French bread and a big salad. Wonderful first recipe and experience to post about! Serve with a full-bodied Cabernet or Pinot Noir and enjoy. <br />
Cheers!<br />
Shelly<br />
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<strong><u>RECIPE</u></strong><br />
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<em>Ingredients</em><br />
1/4 cup good olive oil <br />
1 medium Spanish onion, chopped <br />
3 cloves of garlic, diced <br />
1/2 teaspoon crushed red pepper flakes <br />
1 1/2 teaspoons dried oregano <br />
1 cup vodka <br />
2 (28-ounce) cans peeled plum tomatoes <br />
Kosher salt <br />
Freshly ground black pepper <br />
3/4 pound penne pasta <br />
4 tablespoons fresh oregano <br />
3/4 to 1 cup heavy cream <br />
Grated Parmesan cheese <br />
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<em>Directions</em><br />
Preheat oven to 375 degrees F. <br />
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half. <br />
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes. <br />
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. <br />
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan. <br />
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.<br />
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<strong>TIPS:</strong> I used one medium white onion instead of a "spanish onion." I also used Hunts whole peeled tomatos (no mention of "plum" on the label).Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0tag:blogger.com,1999:blog-5700302268198157905.post-11601762752621382852010-08-25T09:40:00.000-07:002010-09-24T12:25:34.807-07:00Beginning My Collection of Colorful Culinary Creations<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedii2zQe7qvyBd5iQndPzDxmo3SRVfyXngqU7nyX5swG9Jlhwg6KVYxYaTZvniFy1zGqNsH4BgsbLjMoCoAYm5rbNekCosdzFNbycmP5KU97xTE6bipRLsIOVA96FfZ4JAfDQh8PtgfI/s1600/Citrus.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedii2zQe7qvyBd5iQndPzDxmo3SRVfyXngqU7nyX5swG9Jlhwg6KVYxYaTZvniFy1zGqNsH4BgsbLjMoCoAYm5rbNekCosdzFNbycmP5KU97xTE6bipRLsIOVA96FfZ4JAfDQh8PtgfI/s320/Citrus.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thus begins my culinary journey. I'm infamous for losing recipes I have made, not writing down recipes I've created and forgetting some of my favorite dishes. Therefore - I have decided to begin a blog that will capture not only recipes and dishes that I love - but will also host related articles, recipe feedback, ideas/suggestions and cooking tips galore. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF28PiOMPGW6LhUNINbym3JybjyMeEBx2xcTfjCaFacd2JCHMjpvN5g82nabLCxQWDEjptLOsdZ5oOPF3DxiZMtkhbG_g5Xvu0NewEUSUHxP1Ucf5_GVtzDg1VODFENx-8Lr0pDbVN-kU/s1600/Blueberries.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF28PiOMPGW6LhUNINbym3JybjyMeEBx2xcTfjCaFacd2JCHMjpvN5g82nabLCxQWDEjptLOsdZ5oOPF3DxiZMtkhbG_g5Xvu0NewEUSUHxP1Ucf5_GVtzDg1VODFENx-8Lr0pDbVN-kU/s320/Blueberries.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Please note: I am by no means a chef or professional. This is just a down and dirty way for me to track my life's culinary journey and make notes of my learnings along the way. I hope you enjoy reading the posts as much as I know I'll enjoy writing them. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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Feel free to make comments, offer suggestions, send tips or ideas and offer feedback to any of the recipes I post. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIYR-txWusjAE-RTBnEgp-sAN7JogxqiskL86bB9JjXhxHwNpVlVmM0jDBJT_DUuEGwcLkPPMTLO6hJpyavSJSw2wz_bQACOWsjGwz7qB9wHYW5ScGxB1DQs0yj12RsC_a_Ti2DUxfjY/s1600/Bananas.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIYR-txWusjAE-RTBnEgp-sAN7JogxqiskL86bB9JjXhxHwNpVlVmM0jDBJT_DUuEGwcLkPPMTLO6hJpyavSJSw2wz_bQACOWsjGwz7qB9wHYW5ScGxB1DQs0yj12RsC_a_Ti2DUxfjY/s320/Bananas.jpg" /></a>Cheers!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Shelly</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Shellyhttp://www.blogger.com/profile/09351707459626187079noreply@blogger.com0