tag:blogger.com,1999:blog-24403388411219439202024-03-14T00:32:03.313-04:00Cooking & Baking With A PassionSharing recipes and random creations that I love to cook and bake!Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2440338841121943920.post-15270303917553930482013-02-18T21:49:00.001-05:002013-02-18T21:49:25.627-05:00Valentine's Day Dessert<span style="font-family: Arial, Helvetica, sans-serif;">Who doesn't like Chocolate Covered Strawberries?!?!?!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I decided to make Chocolate Covered Strawberries for Ryan as a Valentine's Day surprise, sadly it was spoiled when he went into the fridge when he came home from work! But the strawberries were absolutely delicious. Since the strawberries are in season this was the perfect dessert!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I didn't really follow a recipe but here is one of the ones that I've seen and it is similar to what I did. Now you don't have to use the whole bag of chocolate chips like I did. If there is left over chocolate you can always make your own chocolate bar!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.verybestbaking.com/recipes/130993/chocolate-covered-strawberries/detail.aspx" target="_blank">Chocolate Covered Strawberries</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">12 oz bag of Hershey's Special Dark Chocolate Chips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound of large strawberries, washed and patted dry</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Rinse the
berries well and pat dry (make sure they're completely dry with no drops of
water present). Line a baking sheet with parchment or wax paper, or nonstick
foil.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt your
chocolate. Chocolate melts best with indirect heat-- I use a double boiler pan.
If you don't have a double boiler, simmer 2 inches of water in a saucepan, then
place a heat-safe bowl in the water and melt the chocolate in the bowl.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once your
chocolate is melted, you're ready to decorate. Assemble your parchment lined
baking sheet, and melted chocolate.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dip the
strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of
the way up. Lift and twist the strawberry as you pull it out of the chocolate,
letting the excess drip back into the bowl.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the
dipped strawberries onto the parchment. Do not move or touch them once you've
set them down, or you will disturb the lovely chocolate shell.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place them
in the refrigerator for about 30 minutes till the chocolate sets.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can
serve the chocolate strawberries chilled or at room temperature. Chilled
strawberries will have a nice crunch to the chocolate-- room temp will make the
chocolate a bit softer to bite through. Place them in a pretty tissue-lined box
for gift giving, if desired.</span><o:p></o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-29674295007255719622013-02-18T21:26:00.001-05:002013-02-18T21:27:09.310-05:00Belated Valentine's Day Dinner<span style="font-family: Arial, Helvetica, sans-serif;">Valentine's Day dinner was celebrated the weekend after and since I was busy at school Saturday my wonderful fiancee made dinner. I gave him the option to make a recipe I chose or to choose one for the Food Network magazine that just came in the mail. I do have a large heavy box of Food Network magazines packed away. I think I need to unpack those at some point that I have settled in my new and temporary home. Now to find where that box is, haha! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So I had a craving for pasta, which is normally all of the time. If there was whole wheat pasta shells I think this dish would have been even better. So the recipe that was chosen is...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/mushroom-spinach-stuffed-shells-recipe/index.html" target="_blank">Mushroom-Spinach Stuffed Shells</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is considered light, which it really was and absolutely delicious. There are a few things I need to figure out when making this recipe again. Sadly making this recipe was a bit time consuming but worth it in the end.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the stuffed shells:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces (20 to 24) jumbo pasta shells</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp extra-virgin olive oil, plus more for drizzling & brushing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small onion, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 ounces white mushrooms, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 10-ounce package frozen spinach, thawed & squeezed dry</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1½ cups low-far small-curd cottage cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded part-skim mozzarella cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">⅓ cup grated parmesan cheese</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg, lightly beaten</span></div>
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ cup chopped fresh basil</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>For the sauces:</i></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp extra-virgin olive oil</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, thinly sliced</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fennel seeds</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Large pinch of red pepper flakes</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 28-ounce can whole plum tomatoes, crushed by hand</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Kosher salt</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">¼ low-far small-curd cottage cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">¼ cup shredded part-skim mozzarella cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">2 tbsp grated parmesan cheese</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 large egg, lightly beaten</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;"><b>Directions:</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Make the stuffed shells: Bring a large pot of salted water t<span style="background-color: white;">o boil. </span></span>Add the
pasta shells and cook until slightly softened but still firm, about 7 minutes.
Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat 2
tablespoons olive oil in a large nonstick skillet over medium-high heat. Add
the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the
garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed,
until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue
cooking, stirring occasionally, until the mushrooms are soft, about 5 more
minutes. Add the spinach and stir until heated through, about 2 minutes. Let
cool completely.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finely chop
the spinach-mushroom mixture and combine in a bowl with the cottage cheese,
mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with
about 2 tablespoons of the filling; set aside.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the
oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large
skillet over medium-high heat. Add the garlic, fennel seeds and red pepper
flakes and cook, stirring, until lightly golden, about 30 seconds. Add the
tomatoes, then rinse out the can with 1 cup water and add to the skillet; add
1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about
10 minutes. Transfer to a blender and puree until smooth. Return to the skillet
and rinse out the blender.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Make the
cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the
blender and puree until smooth.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush a
9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce.
Add the stuffed shells, then top with the remaining tomato sauce. Cover with
aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15
to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese
sauce and broil, about 2 minutes.</span><o:p></o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I almost forgot to take a picture!!! We were too focused on eating!</span></div>
Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-878541316071724392013-02-04T20:13:00.000-05:002013-02-04T20:13:31.504-05:00Super Bowl Dinner<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When deciding what to have for dinner I wanted something with shrimp. We had to decide between three recipes found on foodnetwork.com. One Giada recipe, one Barefoot Contessa recipe and a Food Network Magazine. Ryan said that he wanted the <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe/index.html" target="_blank">Food Network Magazine recipe which was a Cajun Shrimp and Rice</a>, which I found very fitting for Super Bowl since the game is in New Orleans, LA. So this is the perfect Super Bowl Dinner 47.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon
unsalted butter<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons
extra-virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves
garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons
Cajun seasoning<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pound
large shrimp, peeled and deveined, tails intact<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt
and freshly ground pepper<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 plum
tomatoes, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 bunches
scallions, chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups
cooked white rice<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons
chopped fresh parsley<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lemon
wedges, for serving (optional)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the
butter, olive oil and garlic in a large skillet over medium-high heat until
fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook,
stirring, until the shrimp begin to curl, about 1 minute. Season with salt and
pepper.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the
tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add
the rice and 1/4 cup water and continue to cook until the rice is warmed
through and the shrimp are opaque, about 3 more minutes. Stir in the parsley
and serve with lemon, if desired.</span><o:p></o:p></div>
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<br />Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-60891637305244701212013-02-03T21:24:00.002-05:002013-02-03T21:24:28.933-05:00It's Super...<span style="font-family: Arial, Helvetica, sans-serif;">When watching an episode of Rachael vs. Guy Celebrity Cook-Off on Food Network Sloppy Joes were made for a kid's party and Ryan had the craving for Sloppy Joes. So we went to the computer to find a recipe for Sloppy Joes. We looked at a few recipes and narrowed it down to a Rachael Ray recipe and a Guy Fieri recipe which is kind of funny.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">This recipe is perfect for when you want to feel like a kid again. Also I would make this when I have kids in the future. We decided to not buy buns but use whole wheat sliced bread that worked just as well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Here is <a href="http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html" target="_blank">Rachael Ray's Super Sloppy Joes Recipe</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon
extra-virgin olive oil, 1 turn of the pan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 pounds
ground beef sirloin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup
brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons
to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal
Seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium
onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 small red
bell pepper, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon
red wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon
Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups
tomato sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tablespoons tomato paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 crusty
rolls, split, toasted, and lightly buttered<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish:
sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<o:p><span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a large
skillet over medium high heat. Add oil and meat to the pan. Spread the meat
around the pan and begin to break it up. Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine. When the meat has
browned, add onion and red peppers to the skillet. Reduce heat to medium and
cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5
minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to
simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice
cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with
bun tops. </span><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ohpG7BncTJ0/UQ8btYIkURI/AAAAAAAAAVo/5mOD-wgvxaE/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-ohpG7BncTJ0/UQ8btYIkURI/AAAAAAAAAVo/5mOD-wgvxaE/s640/IMG_2915.JPG" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-45713375297138349602013-01-31T21:30:00.000-05:002013-01-31T21:30:14.823-05:00Cooking Portfolio<span style="font-family: Arial, Helvetica, sans-serif;">Here is a video I created of my cooking portfolio. There are some dishes that I have posted about and dishes I have yet to post. When I get a chance I try and cook something delicious for my fiance and I. I really do love to cook and when the madness in my life dies down I'll hopefully get a chance to cook more and experiment with new recipes! Until then...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Rw0lQGvbP9Q?feature=player_embedded' frameborder='0'></iframe></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-65641028629586292992013-01-25T19:05:00.001-05:002013-01-25T19:05:44.809-05:00Orzooo<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">If
you ever need a good side dish to make with a meal try Mushroom and Zucchini
Orzo. It’s simple, quick and can be made
ahead of time, which is what I normally do.
This goes well with a variety of meals.
This side dish has complimented Cornish Game Hens, Beef Tenderloin, and
Chicken to name a few. I also like to
bring this dish over for family gatherings, especially when I don’t have time
to cook! I found this recipe in one of
my many food magazines and I have found the recipe of the magazine’s <a href="http://www.myrecipes.com/.../mushroom-zucchini-orzo-10000001896106/)" target="_blank">website </a>as
well. </span></span><br />
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<a name='more'></a><span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cups
uncooked orzo (rice-shaped pasta)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cooking
spray</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cups
sliced mushrooms</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cups diced
zucchini</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1
tablespoons butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon
dried oregano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon
salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon
freshly ground black pepper</span></li>
</ul>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cook orzo according to package directions, omitting salt and
fat. Drain and keep warm.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">While orzo cooks, heat a large nonstick skillet over
medium-high heat. Coat pan with cooking </span><span style="font-family: Arial, Helvetica, sans-serif;">spray.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Add mushrooms and zucchini; sauté
6 minutes or until tender and browned.</span></div>
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
Combine orzo, mushroom mixture, and remaining
ingredients in a large bowl, tossing gently.</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yYUZEX8i2SE/UP839ak9n7I/AAAAAAAAAUk/BB2xU-W-X04/s1600/IMG-20110424-00059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yYUZEX8i2SE/UP839ak9n7I/AAAAAAAAAUk/BB2xU-W-X04/s640/IMG-20110424-00059.jpg" width="640" /></a></div>
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com1tag:blogger.com,1999:blog-2440338841121943920.post-90193908557104304362013-01-23T19:43:00.001-05:002013-01-23T19:43:34.520-05:00Soup that freezes well!!!<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">A soup that
is popular and a staple at my home is Lentil Soup! The recipe comes from chef Alton Brown, whom
not I’m not a big fan of but this recipe is good! The first time I have made the soup I
questioned Alton Brown’s sanity with one of the ingredients!!! Before this recipe I have never heard of
“Grains of Paradise” and now I know where to find some. Grains of paradise has a similar look to
whole black peppercorns and you can substitute black pepper for grains of
paradise, which was great to know when I first made the soup. I was able to buy some grains of paradise at
the local organic food store across the street from my work. </span></div>
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xsD-YlVLhPI/UP86f_Ok4SI/AAAAAAAAAU0/XCHizd4r-yY/s1600/IMG_2856%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-xsD-YlVLhPI/UP86f_Ok4SI/AAAAAAAAAU0/XCHizd4r-yY/s400/IMG_2856%5B1%5D.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">One thing
that I definitely find time consuming and a bit of an annoyance is freshly
grinding the coriander, cumin and grains of paradise! I don’t have all day to grind all three of
them!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Now here is
the recipe…<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2
tablespoons olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup finely
chopped onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup
finely chopped carrot</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup
finely chopped celery</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons
kosher salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 pound
lentils, picked and rinsed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup peeled
and chopped tomatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 quarts
vegetable broth</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon
freshly ground coriander</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon
freshly ground toasted cumin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon
freshly ground grains of paradise</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">* You can
substitute Black Pepper for the Grains of Paradise and Chicken Stock for
Vegetable Stock</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Directions: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place the
olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot,
add the onion, carrot, celery and salt and sweat until the onions are
translucent, approximately 6 to 7 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Add the
lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to
combine. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Increase the
heat to high and bring just to a boil. Reduce the heat to low, cover and cook
at a low simmer until the lentils are tender, approximately 35 to 40 minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;">Using a
stick blender, puree to your preferred consistency. Serve immediately.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-u9SbmnpTeNA/UP86zL0N8GI/AAAAAAAAAU8/cPfeGX6PfZA/s1600/IMG-20120128-00154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-u9SbmnpTeNA/UP86zL0N8GI/AAAAAAAAAU8/cPfeGX6PfZA/s640/IMG-20120128-00154.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">*You don’t have to use a stick blender. The soup still takes great even without
one! I do not own one yet but it is on
my wedding registry! Also I normally
double this recipe so that I can freeze the soup. </span></span><br />
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6L5yDNa13NI/UP865wj5oyI/AAAAAAAAAVE/aK8DNf28yNM/s1600/IMAG0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-6L5yDNa13NI/UP865wj5oyI/AAAAAAAAAVE/aK8DNf28yNM/s640/IMAG0039.jpg" width="640" /></a></div>
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">I also eat this soup with some Boar's Head Kielbasa that is absolutely delicious!!!! Love it!</span></span>Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-27189377787350524822013-01-17T18:31:00.001-05:002013-01-21T14:55:15.076-05:00Four Layers of Yummy!!!<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">When celebrating a co-worker's birthday recently I was asking the baker what the cake was going to be and she said it's called "Better than Sex." I was surprised at the name of it because I've never heard of a dessert by that name! There was chocolate pudding in the cake so that was something to look forward to and to also find out if the take of the cake would live up to the name. In my own personal opinion, that was be a big <b>NO</b>!</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">One thing that really surprised me was how light it
was.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Normally when it is a co-worker’s
birthday we celebrate with a cake from Publix, homemade cakes, cookies,
brownies, bread pudding, cupcakes, and ice cream cakes.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Some prefer to bake something for their
co-worker’s birthday and others find it easier to just buy a cake from
Publix.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Then again cakes from Publix are
really good for a supermarket cake.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">When I heard the name of the cake I knew at that moment that
I wanted to write a blog post about it.
It’s the <b>small things</b> in life that I find interesting! </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Here is the recipe my co-worker gave to me:</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Layer 1</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup finely chopped walnuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 stick butter, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup flour</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix together and spread in bottom of 9x13 pan. Bake at 350 til it just starts to turn brown at the edges. Cool completely.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Layer 2</u></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 - 8 oz. pkg. cream cheese softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup powdered sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup cool whip</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix softened cream cheese and powered sugar together then add cool whip. Spread onto cooled crust.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Layer 3</u></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 sm. pkg. instant chocolate pudding mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 sm. pkg. instant vanilla pudding mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix together well and then pour over the cream cheese mixture. Let set for a few minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Layer 4</u></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Spread cool whip over the pudding layer. Garnish with grated chocolate or chocolate curls if desired.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I forgot to take a picture of the cake before everyone got a slice but at least you can see the layers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XsWZnaUo4dE/UPdHx9FgpCI/AAAAAAAAAUM/fvJUHB90Row/s1600/IMAG0152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-XsWZnaUo4dE/UPdHx9FgpCI/AAAAAAAAAUM/fvJUHB90Row/s640/IMAG0152.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Now there was two made because my co-workers have had this cake before and this was my first time. Here is what was left of the other cake...</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pduTvjQtdv8/UPdIDfwO1OI/AAAAAAAAAUU/LMnHwcj2yL0/s1600/IMAG0153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-pduTvjQtdv8/UPdIDfwO1OI/AAAAAAAAAUU/LMnHwcj2yL0/s640/IMAG0153.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Another version of this is called </span><a href="http://todays-recipe.com/2010/04/four-layer-lemon-delight/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Four Layer Lemon Delight</a><span style="font-family: Arial, Helvetica, sans-serif;"> that is quite similar to the recipe above but with lemon instant jello pudding. I think I'm going to try to make the Four Layer Lemon Delight for a family gathering.</span></div>
Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com0tag:blogger.com,1999:blog-2440338841121943920.post-78679318875503940682013-01-16T19:03:00.001-05:002013-01-21T14:56:46.949-05:00For the Pumpkin Lovers!!!<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I figured I should have at least one blog post about baking
since the prior posts are about cooking.
This <a href="http://www.hwtm.com/recipe_box/pumpkinspicebrd" target="_blank">Pumpkin Spice Bread</a> is a recipe I decided to try back in November after I found it on
<a href="http://pinterest.com/pin/227431849903357655/" target="_blank">Pinterest</a></span><span style="font-family: Arial, Helvetica, sans-serif;">.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">In my personal opinion
Pinterest is a great resource for finding new and different recipes I do not
thinking I can find anywhere else!</span></div>
<div class="MsoNormal">
<br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">On a random Sunday morning I woke up with an urge to
bake. I know how crazy it sounds but it
is very true! I don’t know why I had
that feeling but I just did and acted on it.
I decided to make the Pumpkin Spice Bread recipe that I found on
Pinterest, now this recipe makes two loaves of bread and I figured it was
perfect. I would have one for home and
one for work. While I was making it I
did make a little bit of a mess but it was fun to make. The only other bread that I have ever made
from scratch is banana nut bread. Since
this recipe required me to have two loaf pans, I had to make a trip to Publix
and buy another pan. Now I have two but
I really don’t mind. When the recipe
says to use canned pumpkin I used the pumpkin pie filling mix, which can be
found near the canned fruit in the Publix I shop at. Part of me is a bit confused as to when
pumpkin was classified as a fruit and not a vegetable. I always thought it is a vegetable. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Here is the recipe:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b>:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cups
canned pumpkin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 cups sugar
1 cup water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup
vegetable oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 1/3 cups
all-purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons
baking soda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons
cinnamon</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon
salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking
powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon
nutmeg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon ground cloves</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b>:</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 350. in a large mixing bowl, combine pumpkin,
sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour,
baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate
bowl and stir until combined. Slowly add the dry ingredients to the pumpkin
mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with
flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or
until a toothpick inserted in center comes out clean. Cool for 10-15 minutes,
then remove from pans by inverting onto a rack and tapping the bottoms. Slice
and serve plain, buttered, or with cream cheese.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Here is the loaf that I bought to work, Ryan couldn't wait
to eat the one I made for home so he cut himself a slice right away.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NHtgSeefbcM/UPc-3aCCMHI/AAAAAAAAAT8/y_3DRd_Y2Sk/s1600/IMAG0097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-NHtgSeefbcM/UPc-3aCCMHI/AAAAAAAAAT8/y_3DRd_Y2Sk/s640/IMAG0097.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<br />Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com6tag:blogger.com,1999:blog-2440338841121943920.post-46880525547099035392013-01-14T21:00:00.002-05:002013-01-21T14:57:21.925-05:00Quick, Easy & Delicious<span style="font-family: Arial, Helvetica, sans-serif;">You wanted quick and easy, well I have quick, easy and delicious!!! As requested by some of my fellow bloggers I am going to provide you with a recipe of a random dish I thought up of during my drive home from work one day. Most days during my hour drive home from Clearwater I am usually thinking what am I going to have for dinner? Do I really want to cook or do I really want to make it easy on myself and go towards my default of a salad? I decided I think I'm willing to cook but as long as it doesn't take long to prep and cook everything. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The first thought I had was I have shrimp in the freezer and that won't take long to defrost in some water and peel. Then I realized what veggies I have in my fridge a red pepper and whole small to medium sized onion. The next decision I made was what other veggies that I wanted to add to the dish, spinach and edamame, and what to serve it on top of, brown rice. I cooked the shrimp and veggies with some Cajun seasoning that I absolutely love. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Normally when I cook for one person and one meal, I always make extra for my lunch the next day and for Ryan to have for lunch or dinner the next day as well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Here are the ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 red pepper, sliced then cut in half</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small to medium sized onion, quartered then sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 package of fresh baby spinach</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 bag of frozen edamame beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Frozen shrimp, defrosted and peeled (decide yourself how much you want depending on size of shrimp)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cajun seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Brown rice, instant or pasta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Start cooking the instant brown rice/pasta according to the package before cooking the shrimp and veggies.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix some Cajun seasoning to shrimp before cooking. Saute the shrimp in some olive oil. Remove from the pan and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In the same pan add a little bit more olive oil and saute the onion then set aside. Then repeat for the red pepper. Then cook the frozen edamame beans and then add fresh spinach after a minute. I mixed some chicken broth and Cajun seasoning together and poured it over the edamame and spinach. Once the edamame beans and spinach is all cooked add shrimp, onion and red pepper back to the pan and season with Cajun seasoning. Once well seasoned serve on top of the brown rice. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Or if you are making this with pasta put the pasta in the pan and season with Cajun seasoning until everything is well seasoned.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Depending on personal preference you can have this with white rice, regular pasta, brown rice, or whole wheat pasta. It is up to you!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I decided to make this with pasta.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-f0a2yY5PNnk/UPSxLt_9jEI/AAAAAAAAATs/XwdCYahE2Rk/s1600/IMG_2844%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-f0a2yY5PNnk/UPSxLt_9jEI/AAAAAAAAATs/XwdCYahE2Rk/s640/IMG_2844%5B1%5D.JPG" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">There are good amount of dishes that I make where I do not follow a recipe and throw together various ingredients that I think would take good together. One of my favorites is making a stir-fry with lots of different veggies to make it very colorful and add some tofu to it and use a sauce that I was introduced to by my boss. I know that not everyone is fond of the thought of eating tofu but you can put shrimp, beef, chicken, pork, or a combination.</span>Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com7tag:blogger.com,1999:blog-2440338841121943920.post-54916296303345481372013-01-09T20:43:00.001-05:002013-01-21T14:58:39.706-05:00Short Ribs & Chocolate?!?!<span style="font-family: Arial, Helvetica, sans-serif;">You're probably wondering why short ribs and chocolate are combined together. During this past Christmas Ryan and I decided to stay home and have a low key Christmas Day celebration together. It took some time to decide what should we have for dinner that day?!?! I personally wanted to have a beef tenderloin but didn't want to pay the price of it. So we decided to just go to Publix and see what size tenderloins were available, when we saw that they were a bit to big we decided to try and find something else to make. Not a second later Ryan spotted short ribs on sale and we decided to make the <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/short-ribs-with-tagliatelle-recipe/index.html" target="_blank">Short Ribs with Tagliatelle</a> recipe by Giada De Laurentiis. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.giadadelaurentiis.com/" target="_blank"></a></div>
<a name='more'></a><a href="http://www.giadadelaurentiis.com/" target="_blank"><img border="0" height="304" src="http://3.bp.blogspot.com/-NaPCfcLJTqY/UOzDDTIbMAI/AAAAAAAAASo/kOn_Y9OJpWA/s320/books.jpg" width="320" /></a><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Now the reason why chocolate is involved is because there is shaved chocolate on top of the short ribs and it definitely makes the dish really delicious and fabulous!!! Here are some warnings when making this dish it does take a long time to cook because of the short ribs. The short ribs itself take about three hours to make! So start cooking early if you don't want to be eating really late! You'll also need a food processor to combine some of the ingredients and I'm sure a blender would work as well but I have never tried using a blender. One final thing s</span><span style="font-family: Arial, Helvetica, sans-serif;">ince we was unable to find tagliatelle pasta we ended up buying linguine pasta which is just as yummy when combined with the short ribs! Even it takes some time to cook this in the end it is worth it but I wouldn't suggest to having it frequently. This is definitely a special occasion meal in my opinion.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Here is the recipe...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 ounces chopped pancetta (about 1/2 cup)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 pounds short ribs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup all-purpose flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 carrot, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh parsley leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 (14-ounce) can tomatoes (whole or diced)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon tomato paste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon chopped fresh rosemary leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried thyme</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon dried oregano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups beef broth</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup red wine</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 pound fresh or dried tagliatelle</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 to 6 teaspoons shaved bittersweet chocolate</span></li>
</ul>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place the olive oil in a large heavy soup pot over medium heat. Cook
the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the
short ribs with salt and pepper, and dredge in the flour. Using a slotted
spoon, remove the pancetta from the pan and set aside. Add the short ribs to
the pan and brown on all sides, about 7 minutes total.</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, combine the onion, carrot, parsley and garlic in a food
processor and blend until finely minced. Then add the tomatoes and tomato paste
and pulse.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Once the short ribs are browned, carefully add the mixture from the
food processor to the pot. Return the pancetta to the pot and stir. Add the
rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to
a boil. </span><span style="font-family: Arial, Helvetica, sans-serif;">Reduce the heat and simmer, covered, for 1 hour and 15 minutes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="360" src="http://3.bp.blogspot.com/-0uQ20m48kh0/UOzFH7TaCLI/AAAAAAAAAS4/KP0FtjNrx8s/s640/IMAG0140.jpg" width="640" /></div>
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</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove
the lid and simmer for another hour and a half, stirring occasionally. Remove
the meat and bones from the pot. Discard the bones. Shred the meat and return
it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to
taste.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring occasionally,
about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta,
reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to
combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten
the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of
chocolate shavings. Serve immediately.</span><o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3BzltLYrqWM/UOzFIHfHUuI/AAAAAAAAAS8/o2FbtC1RMMo/s1600/IMG_2825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-3BzltLYrqWM/UOzFIHfHUuI/AAAAAAAAAS8/o2FbtC1RMMo/s640/IMG_2825.JPG" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com8tag:blogger.com,1999:blog-2440338841121943920.post-58544500466644897672013-01-07T21:26:00.003-05:002013-01-21T15:19:32.311-05:00Love For Noodles...<span style="font-family: Arial, Helvetica, sans-serif;">When trying to decide what to have for dinner the other night the choice was between Singapore Noodle and Chicken with Green Beans and Red Potatoes. I did not have a preference and the choice was made by my fiancee, Ryan, and he ended up choosing Singapore Noodles. Now I have never made this dish but I have eaten it so many times at Chinese sit-down restaurants and take-out restaurants. I am not the biggest curry fan and I forgot about this until Ryan mentioned it while we were eating. For me I grew up eating curry and I was not a fan because we had it for dinner once a week. Since I am no longer living at home with my parents I have gained more of an appreciation for some spices and Chinese dishes that I disliked growing up and now love.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I found this Singapore Noodle dish randomly one day on Pinterest, which is a great site to find new recipes to try! When I went to the <a href="http://norecipes.com/blog/singapore-noodles-recip/" target="_blank">site</a> to look at the recipe it seemed very simple and easy for us to make. I almost decided to double the recipe only because I wasn't sure how much food it would be and I am soo happy I didn't double the recipe. Not only was it enough food but also I don't think my small wok would have been able to handle more. I am sure that this dish can be made in another pan if you do not have a wok but in my life I find having a wok essential and a gas stove as well. Since I do not currently have a gas stove I invested in a </span><span class="item-title"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><a href="http://www.amazon.com/Iwatani-000BTU-Portable-Butane-Stove/dp/B00522F2R2" target="_blank">Iwatani 15,000BTU Portable Butane Stove with Case</a>. </span></span><br />
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<span class="item-title"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Here is the recipe for Singapore Noodles</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredient:</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">5.5 ounces dried rice vermicelli (a.k.a. mai fun)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 ounces small shrimp, peeled and deveined</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 ounces pork, cut into strips</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoon soy sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoon Chinese rice wine</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon corn starch</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons curry powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons fish sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon oyster sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup chicken stock</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, lightly beaten</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic, minced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon minced ginger</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 medium onion, sliced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 red bell pepper, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 green bell pepper, chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">8 ounce can of strip bamboo (julienned)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 ounces bean sprouts</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 green onions, sliced thin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">oil for stir-frying</span></li>
</ul>
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Directions:</div>
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Soak the dried rice noodles in very hot tap water (about 140
degrees Fahrenheit) for 3 minutes. Be careful not to over-soak them or they
will start sticking together and get mushy when you cook them. Start pulling
the noodles apart as soon as they start softening. Rinse in cold water several
times to prevent the noodles from absorbing too much water and to wash off
excess starch.<o:p></o:p></div>
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Add the shrimp and pork to a bowl and season with the soy
sauce, rice wine and corn starch. The cornstarch will keep the meat moist and
the shrimp firm.<o:p></o:p></div>
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Measure out the curry powder into a small bowl. In a
separate bowl, combine the fish sauce, oyster sauce and chicken stock. Because
everything cooks very quickly it’s important to have all your prep done ahead
of time.<o:p></o:p></div>
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Heat a wok over high heat until very hot then add a
tablespoon of oil, swirl to coat, then add the egg, swirling then scrambling.
Put the egg on a plate and set aside. Add 2 tablespoons of oil, then add the
garlic and ginger, and then fry until fragrant. Add the shrimp and pork,
holding aside the marinade and fry until the pork just loses its pink color (it
doesn’t have to be all the way cooked.</div>
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Add the onion, red and green bell peppers, bamboo, and bean
sprouts. Fry while stirring vigorously. Until the vegetables are a bright
color. Add the curry powder and stir-fry until fragrant, then pour in the
chicken stock and fish sauce mixture. Stir, to combine, then add the noodles
and return the egg to the pan. Use chopsticks or tongs to evenly coat the
noodles with sauce. If the noodles start sticking, add some water.<o:p></o:p></div>
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Top with scallions, then serve your Singapore Noodles
immediately.</div>
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This is what my Singapore Noodles turned out...</div>
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</span>Anonymoushttp://www.blogger.com/profile/14045385610253426298noreply@blogger.com3