tag:blogger.com,1999:blog-13381298289442730632024-02-18T21:01:16.786-05:00One dish at a time...AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-1338129828944273063.post-63219666876841222512012-01-12T16:02:00.000-05:002012-01-12T16:02:03.761-05:00Healthy AND tasty start for 2012<span style="font-family: Georgia, "Times New Roman", serif;">So I've discovered Pinterest <span style="background-color: white;">... and I'm addicted!! </span>If you've not checked it out yet, you should. It's not all drama filled like Facebook tends to be. Here's how it works: you create your account then you create boards (basically catagories of your interest) and you can pin links to it of things you like, things you want to try, ect. You look through the home page or search what you're interested in, cooking, kids, crafts, whatever! You click on the picture and it takes you to the source! I've downloaded the tab on my browser bar so when I find something I want to share I click it and it sends it directly to my board of choice!! How fun is that?!?!?! It's a great way to check out others ideas and share with everyone! I literally have been a part of Pinterest for a few weeks and have found so many cool, neat, innovative ideas!! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So this is where I found this latest recipe and of course I've tweaked it to my liking!! This is literally 160 calorie meal!! I'm in love, I spent a total of 30 minutes preparing this and I even had to shell my shrimp!!</span><br />
<br />
<span style="font-family: Georgia;"><u><strong>Roasted Shrimp and Broccoli</strong></u></span><br />
<span style="font-family: Georgia;">2lbs broccoli florets (I only had 1 bag frozen (1lb) so I simply adjusted everything else!)</span><br />
<span style="font-family: Georgia;">1lb large, shelled and <span style="background-color: white;">devained</span> <span style="background-color: white;">shrimp</span></span><br />
<span style="font-family: Georgia;">4Tbsp Extra Virgin Olive Oil divided</span><br />
<span style="font-family: Georgia;">1/2tsp coriander</span><br />
<span style="font-family: Georgia;">1/2tsp cumin</span><br />
<span style="font-family: Georgia;">salt and pepper to taste</span><br />
<span style="font-family: Georgia;">1/8tsp chili powder (I added a good pinch which would be a little more!)</span><br />
<span style="font-family: Georgia;">lemon zest (recipe calls from entire lemon to be zested, I prefer only 1/2, here again adjust to your liking)</span><br />
<br />
<span style="font-family: Georgia;">Heat oven to 425.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">On a large cookie sheet, toss together broccoli (best if it's dry, rinse and pat dry with several paper towels, this will keep the broccoli from getting to soggy), 2Tbsp EVOO and seasonings. Spread into a single layer and pop into the oven for 10 minutes.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, toss together shrimp with remaining EVOO, lemon zest, salt and pepper in a bowl. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.) Slide back in the oven and let it go another 10 minutes. </span><br />
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<span style="font-family: Georgia;">I squeezed a little of the lemon juice over top before serving. Enjoy!!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq3ge1Az1VqtnttP4cqrY1e0ThMy91qVIbp2M9V6swg04_kgTOXUGgr1Sj2ofRbtgH0DpyCr6KEO2b9h47d6M3VjYotERsr8hUS7N3ZFwhhgRV108k5ZmueNIiHY3zd_srEUf5sxKFYIP/s1600/DSC01542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq3ge1Az1VqtnttP4cqrY1e0ThMy91qVIbp2M9V6swg04_kgTOXUGgr1Sj2ofRbtgH0DpyCr6KEO2b9h47d6M3VjYotERsr8hUS7N3ZFwhhgRV108k5ZmueNIiHY3zd_srEUf5sxKFYIP/s320/DSC01542.JPG" width="320" /></a></div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-62931129850440945782011-08-14T16:55:00.000-04:002011-08-14T16:55:22.996-04:00New Format, ready... set... GO!!!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I know, I know, I've not posted in weeks because A.) our budget simply can't support my cooking habit! Ha B.) I was preparing for my first race (yea, me it was awesome!!), I had talked about in one of my first post C.) Dummy me spilled water (better than milk- yeah I've done that too) all over the computer. finally D.) We were having problems with the internet and router, so we ended up replacing both the modem and router....OK, Lord I'll take a break!! </div>I've decided with my busy schedule and limited funds I'm going to post a handful of recipes a month, I'm going to try to fix them before hand so I can post a picture with the recipe so you have an idea what you're fixing!! Again any suggestions or ideas to make it better and easier to follow, please send my way!!<br />
Here we go!!<br />
<br />
<strong><u>Better-than-ever-Cheesy Meat Lasagna</u></strong><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4lb extra-lean ground beef (can sub turkey too!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cloves garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2tsp dried oregano</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 jar (26oz) spaghetti sauce (or make your own!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1lg tomato, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1- 16oz container cottage cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4cup grated Parmesan Cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9 lasagna noodles, cooked</div>1 pkg (7oz) shredded mozzarella cheese<br />
<br />
Heat oven to 375<br />
Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce (I used tomato sauce added, some chopped onion, very little oregano (since meat has it already), some basil, little salt and pepper and fresh garlic, simmered while meat cooked); simmer 5 minutes, stirring occasionally. Remove from heat; stir in tomatoes.<br />
In separate bowl, mix egg, cottage cheese and Parmesan cheese.<br />
Spread 1/2 cup meat sauce (I just used enough to thinly cover bottom of pan) onto bottom of 13x9 baking dish; top with layer of 3 noodles (I don't think I cooked my noodles before hand, and I took the broken pieces to fill in the gaps on the end!!), layer 1/2 cheese mixture (be careful here, I used a small scoop to keep it from sinking into the noodles and making a mess, easier to spread from a bunch of small scoops), 1/2cup mozzarella cheese, and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce.<br />
Bake 30-40 minutes or until cheese is bubbly and brown. let stand 5 minutes before serving!<br />
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This boast 320 cal servings, however making your own sauce can cut down on the salt and using whole wheat noodles can add a nutty flavor as well as bring the cals down too!!<br />
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Kraftrecipes.com<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Chicken and Apple Pot Pies</u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2Tbsp EVOO</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2lb boneless, skinless chicken breast, diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3Tbsp butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 Empire, Gala or Honey Crisp apples, peeled and chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3-4 small ribs celery, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 onion, peeled and chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 bay leaf</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2Tbsp fresh Thyme, or 2tsp dried</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2Tbsp flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1cup apple cider</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1cup chicken stock</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 sheet puff pastry sheet, thawed (I didn't have any so I just used bisquick like making dumplings)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg beaten with water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 400</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat EVOO in large skillet over med-high heat. Add chicken and brown 7-8 minutes then remove.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add butter to skillet and melt. Add apples, celery, onion, bay, thyme, salt and pepper, and cook to soften, 8-10mins. Sprinkle with flour, stir 1 min then whisk in cider and stock. Slide chicken back into pan and simmer a few mins to thicken sauce.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Place in casserole dish or individual casserole dishes arranged on baking sheet to catch drips. Cover with parsley, brush with egg wash and bake until golden.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">rachaelrayshow.com</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<strong><u>Smokey Barbecue Chicken Pizza</u></strong><br />
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<u><strong>Crust</strong></u><br />
31/2 cups bread flour<br />
1 cup whole wheat flour<br />
5tsp quick-rise yeast (it equals out to be a little more than 3 pks, I stopped at 3pks and had not problem)<br />
1 1/2tsp salt<br />
1tsp honey<br />
1 1/2- 1 2/3 cups warm water<br />
<br />
Mix flours, yeast and salt in a blender with a kneading attachment. Add honey, mix well, gradually add water until a ball forms. Once ball has formed process 60 seconds more to kneed dough.<br />
Turn dough onto lightly floured surface; shape into a ball, let rest for 10 minutes. Divide into quarters (I did ours into 3rds to make a bigger pizza.) Use immediately or freeze for later use.<br />
<br />
<strong><u>Toppings</u></strong><br />
1 1/2cups (6ozs) shredded Colby/ Monterey Jack cheese blended, divided<br />
2cups chopped cooked chicken (we prefer shredded!!)<br />
1/2cup barbecue sauce (working on our own recipe w/ a little heat!!)<br />
1/2 cup diced green bell peppers (I did thinly sliced)<br />
1/2cup thinly sliced red onion (can use regular onion, if that's all you have)<br />
<br />
Preheat oven to 450.<br />
Lightly brush Pizza stone with EVOO.<br />
On a lightly floured surface; shape and stretch 1 portion of dough to form a 12" crust; transfer to prepared pan.<br />
Combine cooked chicken and BBQ sauce, toss to coat. (We prefer grilling chicken with dry bbq seasoning, adding to BBQ sauce, should be kinda soggy, to give pizza more sauce.)<br />
Top crust with about 1 cup cheese (this keeps crust from getting soggy). Top with chicken, peppers and onions. Sprinkle with remaining cheese.<br />
Bake 15-20 minutes until crust is crisp and cheese is browned. (To use frozen crust let thaw in fridge overnight)<br />
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Crust from Tasteofhome.com<br />
Pizza from Pampered Chef<br />
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<u><strong>Blueberry Ice Cream Pie</strong></u><br />
<u><strong>Crust:</strong></u><br />
11/2cups slivered almonds<br />
2Tbsp packed light brown sugar<br />
1/2 tsp salt<br />
3Tbsp butter, melted<br />
<br />
Preheat oven to 350. In a food processor (or blender, or food chopper), combine almonds, sugar and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9" pie plate. Press onto bottom and sides with fingers, till form a firm even layer. Bake 8-10 mins until lightly golden. Don't over brown or crust will have an overwhelming flavor!!!<br />
Allow to cool completely on a rack. Transfer to freezer until ready to use, may be made up to a week in advance, frozen and tightly wrapped.<br />
<br />
<strong><u>Blueberry Sauce:</u></strong><br />
3cups blueberries, rinsed, well drained and carefully picked through for damaged berries<br />
1/3cup granulated sugar<br />
1tsp cornstarch<br />
1/4tsp salt<br />
1tsp grated lemon zest<br />
2tsp freshly squeezed lemon juice<br />
few grates of nutmeg (about 1/8tsp)<br />
1Tbsp water<br />
<br />
In large, wide skillet combine berries, sugar, cornstarch, salt- stir well with a spoon to distribute sugar and cornstarch. Add zest, lemon juice, water and few gratings of fresh nutmeg. stir again to blend.<br />
Cook and stir over med heat until berries begin to pop, give off juice and come to a full simmer. Simmer, stirring gently for 1 min until sauce is lightly thickened and cornstarch is well cooked.<br />
Set aside to cool; refrigerate sauce until completely chilled before proceeding. <br />
<br />
<strong><u>Assemble:</u></strong><br />
<br />
1qt homemade or purchased vanilla ice cream<br />
3/4cup blueberry sauce, chilled<br />
1/2cup creme fraiche or sour cream<br />
1/2cup heavy cream<br />
1Tbsp sugar<br />
2cups fresh blueberries, rinsed, picked over, and well drained on paper towel-lined baking sheets<br />
Remaining Blueberry sauce, heated<br />
<br />
Transfer ice cream to a mixing bowl and let stand in fridge for 30 mins or until just soft<br />
Spoon 1/2 into prepared crust. Spread even layer and top with chilled sauce. Spoon remaining ice cream and spread to edges. <br />
Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.<br />
<br />
Serve: <br />
In chilled mixing bowl, whisk creams, and sugar until just thickened to spreading consistency. Do not over beat, will go from smooth to grainy. Spread cream mixture over pie; top with blueberries. Serve heated sauce on the side.<br />
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10 servings<br />
bhg.com (june 2011)<br />
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**Will post a picture as soon as I can!!!**<br />
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</div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-13023829311200916642011-07-09T21:48:00.000-04:002011-07-09T21:48:13.263-04:00Weekend Review #13 (7/9/2011)FUN WEEK for us!! I feel a little more fluent in hispanic cooking, good bye plain boring tacos!! HA Now my truely hispanic friends may not agree with it's authenticity but it's still good for this La Caretta fan!!!<br />
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<strong><u>Margarita Chicken</u></strong> I've had a version of this at Chili's not long ago and thought this would be a good one to try and improve this week! So here goes... I'm not a black bean fan, so I left them out. Instead I looked up spanish rice online and made that instead. It's simply brown rice cooked in chicken stock, a little water, tomato sauce, butter, minced garlic, onion and red pepper. Next time I will cut my red pepper smaller and maybe even add some chili powder or crushed red pepper. I grilled my chicken in Pampered Chef's Southwest Seasoning. I like salsa verde but instead used the fresh salsa listed below! I topped it with pico de gallo and cilantro since that's what they do at Chili's and I loved it all!! Very filling and not too bad on time if you make your pico and salsa ahead of time!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6ScrdzTxqjTCWwfJ5tH_FvfFBOp2kw84Wrfnylq6uCfZ_kI6vZpqrewH22WAIyawAe_XtGomfCKYRq9Y7IJHYXxnVVoiMXCps8-hPD-oG4duQpeqsuPXKbnMN8ZbpLMFcgwp9IoUW3bW/s1600/DSC00280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6ScrdzTxqjTCWwfJ5tH_FvfFBOp2kw84Wrfnylq6uCfZ_kI6vZpqrewH22WAIyawAe_XtGomfCKYRq9Y7IJHYXxnVVoiMXCps8-hPD-oG4duQpeqsuPXKbnMN8ZbpLMFcgwp9IoUW3bW/s320/DSC00280.JPG" width="320" /></a></div><strong><u>Pico de Gallo</u></strong> I will make sure and chop the onion smaller next time, otherwise very good and simple garnish/ topping!! See picture above! <br />
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<strong><u>Cheesy Shrimp Tortillas </u></strong>YUM!!! The shrimp had great flavor and the chipotle had just enough heat (just remember THIN layer!!) to compliment. We ended up eating them with some of the fresh salsa (listed below). I of course used whole wheat tortillas and added very little salt, but it honestly didn't need it! This would be good with steak strips or grilled chicken as well (sans the lemon though)!!<br />
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<strong><u>Spicy Queso Dip</u></strong> Well, I've made the white cheese sauce (kinda like they serve at La Caretta) before so I knew that it would need to be thinned out since I wasn't using Velvetta like the recipe suggest. I forgot till the end and by then it just over heated the cheese and it fell apart. I think the taste would be there if I had done the recipe right!! Sigh.... maybe next time I hit the store I can try it again!! If I do I'll post an update!<br />
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<strong><u>Fresh Salsa</u></strong> Great and easy recipe (easier if I had a food processor instead of using my big blender!! hint hint JEFF!! hee hee) I did go back and add some chili powder and cumin to give it a little extra umph!<br />
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<strong><u>Honey Baked Tortilla Chips</u></strong> I tried a few with the seasame seeds, and couldn't see the point in it. The honey wasn't bad though. It was a nice balance with the salsa. I will have to try them with my red pepper hummus as well!! Once again I used a whole wheat/ low carb tortilla, these were about 35-40 calories lower than the regular tortillas!! I've used them for tacos before and the kept falling apart, but this is a perfect use for them!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWF6GGSS6iDsh42JIY-g5MoSAvsHkWVEMGVIRHQUFN7fLQwFiwfKmjOjrx_Gh2XOPZzZ2XOM2dxnrjVJ6H3WJdPpRlOu_Ww41Rysrt0gXRAwmG_lY-sKqFVrLiHhdIZNVEG_bzJsTMERv/s1600/DSC00283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWF6GGSS6iDsh42JIY-g5MoSAvsHkWVEMGVIRHQUFN7fLQwFiwfKmjOjrx_Gh2XOPZzZ2XOM2dxnrjVJ6H3WJdPpRlOu_Ww41Rysrt0gXRAwmG_lY-sKqFVrLiHhdIZNVEG_bzJsTMERv/s320/DSC00283.JPG" width="179" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><u>Sopaipillas with Chocolate Sauce</u></strong> Easy and yummy!! I used whole wheat tortillas, sprayed a little butter non-stick cooking spray on them and baked them at 400 for about 8-10 minutes, they worked and tasted great! </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="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0FN1ihpvwj7k_yEQrF7QOojbNcDZTha3fNGnvqLsjFpIyUdjW1rDIADfYRL3IWhRnldjXx2c-UwI0WgLUxh-YbKVXeV1SORlhBEsj2ljX64cAdeqsmYnlXfL0REQAtDRj7P5ag3lRkf4/s1600/DSC00286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0FN1ihpvwj7k_yEQrF7QOojbNcDZTha3fNGnvqLsjFpIyUdjW1rDIADfYRL3IWhRnldjXx2c-UwI0WgLUxh-YbKVXeV1SORlhBEsj2ljX64cAdeqsmYnlXfL0REQAtDRj7P5ag3lRkf4/s320/DSC00286.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Oven-Baked Churros with Coconut Sauce</u></strong> NICE!! Very simple and very very yummy!!I personally felt like the sauce was too heavy but everyone raved about it! I have a recipe to make the dough from scratch and may try that with whole wheat next time to see how that compliments!! If it's good I'll pass it along!!<br />
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</div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-9810420123489373872011-07-04T15:46:00.000-04:002011-07-04T15:46:36.032-04:00Week #13 (7/3/2011)This week were heading south of the border with some yummy Mexican dishes and sides. There are several recipes on this one but some are as a topping or side. Check it out, and if you have a better version on the salsa or chips please pass them my way!!!<br />
<br />
<u><strong>Margarita Chicken</strong></u> <br />
1/2 can (14-16 oz) black beans, drained<br />
1/4 tsp cumin<br />
Juice of 1 lime<br />
Salt and black pepper to taste<br />
1/2 tbsp EVOO<br />
4 boneless, skinless chicken breast (6 oz each)<br />
1cup prepared salsa,preferably salsa verde<br />
1 cup shredded pepper jack cheese<br />
chopped fresh cilantro<br />
<br />
Preheat oven to 450. Combine the black beans and cumin in a saucepan and heat all the way through. Squeeze in the lime juice and adjust the seasoning with salt and pepper. Remove from the heat, but warm before serving.<br />
Heat the oil in a large skillet over med-high heat. Season the chicken with salt and pepper and sear in the hot pan for 3-4 minutes on the first side, until a nice crust develops, then flip. Cook for another 3-4 minutes, then spoon the salsa over the meat, top with cheese, and place in the oven. Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes. Divide the beans among 4plate, Top with the chicken and garnish with cilantro.<br />
(330 calories)<br />
<br />
In back of one of the Eat this not that books<br />
<br />
alternative topping for Margarita Chicken<br />
<strong><u>Pico de Gallo</u></strong><br />
4 Roma Tomatoes, chopped<br />
1 small red onion, diced<br />
1 Jalapeno, minced<br />
1 handful of cilantro, chopped<br />
juice of 1 Lime<br />
Salt and Pepper to taste<br />
<br />
Combine the tomato , onion, jalapeno, cilantro and lime juice in a mixing bowl. Season with salt and pepper. Mix to combine. Keeps covered in the refrigerator for up to 1 week.<br />
<br />
<br />
<strong><u>Cheesy Shrimp Tortillas</u></strong><br />
<br />
2Tbsp butter<br />
2- 2lb bags frozen RAW shrimp (31-40 per lb), thawed and tails removed<br />
1Tbsp finely chopped garlic<br />
salt and pepper<br />
1 lemon, halved<br />
3 chipotle chiles in adobo sauce, plus 1 Tbsp adobo sauce<br />
12- 10" flour tortillas<br />
1lb gouda cheese, shredded (I looked it up and if you can't spring for the gouda, looks like Monterey Jack is a close sub!!)<br />
<br />
In large, deep skillet, melt butter over med-high heat. Add shrimp, garlic, 1/2 tsp salt and pepper each. Increase heat to high and cook, stirring often, until shrimp are just opaque, about 4 mins. Squeeze lemon halves over shrimp.<br />
In small bowl, mash chipotles with adobo sauce. (Heads up!! If you tried the Smokey Buffalo style Chili in wk 6 you can just use a little of the thawed out puree from that!!) Spread paste in a thin layer on each tortilla. Cover 1/2 of each tortilla with single layer of shrimp. Sprinkle cheese over shrimp; fold tort. in 1/2. <br />
Cook 1 meal now: In lg nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over med-high heat until golden, about 2 mins on each side. Cut into wedges.<br />
Freeze 2 meals for later: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1 gal freezer bags; seal, label and freeze. THAW quesadillas at room temp for 2 hours. Cook as directed above.<br />
<br />
rachaelraymag.com<br />
<br />
Here are a few sides/ appetizers to go with the above dishes:<br />
<strong><u>Spicy Queso Dip</u></strong><br />
<br />
1small onion, diced<br />
1Tbsp oil<br />
1garlic clove, minced<br />
1 (16oz) pk pepper jack velveeta (now I'm not a fan of Velveeta, I think I will try a fresh mix of cheddar and pepper jack cheese, this should help with the calorie and salt issues)<br />
1 (10oz) can diced tomatoes and green chilies <br />
2Tbsp chopped fresh cilantro<br />
<br />
Cook onion in hot oil in lg nonstick skillet over med-high heat, 8 mins or until tender. Add garlic, cook 1 min. Remove from heat.<br />
Combine cheese, tomatoes, and onion mixture in lg microwave safe bowl. Microwave on high for 5 minutes, stirring every 2.5 mins. Stir in cilantro.<br />
<br />
<br />
<u><strong>Fresh Salsa</strong></u><br />
1/4-1/2 med sweet onion, coarsely chopped<br />
1sm garlic clove, quartered<br />
1 jalapeno pepper, seeded and quartered<br />
1/4cup loosely packed fresh cilantro leaves<br />
2lb tomatoes<br />
1 lime<br />
1 1/4tsp salt<br />
<br />
Pulse first 4 ingredients in food processor until finely chopped.<br />
Cut each tomato into 4 pieces. Cut out core then add tomato pieces to food processor in batches, pulse each batch until well blended. Transfer to large bowl. Squeeze juice from lime over salsa, stir in salt.<br />
<br />
(The 2 above recipes were from a Southern Cooking magazine, not sure of the name)<br />
<br />
<br />
<u><strong>Honey-Baked Tortilla Chips</strong></u><br />
2Tbsp honey<br />
4 small (8") flour tortillas, cut into 6 wedges each<br />
2tsp sesame seeds (not sure about this part, may leave it out!)<br />
<br />
In small bowl, stir 2tsp water into honey to loosen. Place tortilla wedges on baking sheet, brush with honey and sprinkle with sesame seeds. Toast at 350 until golden brown and crisp, 15-18 mins. <br />
Can be served with salsa as well as hummus, bean dip or Greek yogurt<br />
<br />
Rachaelraymag.com<br />
<br />
<br />
<strong><u>Sopaipillas with Chocolate Sauce</u></strong><br />
FOR SAUCE<br />
1/2cup packed light brown sugar<br />
pinch Koshar salt<br />
1/2 cup unsweetened cocoa powder<br />
3Tbsp butter<br />
1/2tsp vanilla extract<br />
FOR SOPAIPILLAS<br />
veg oil, for frying<br />
4 8-10in flour tortillas, cut into wedges or strips<br />
Granulated sugar, for coating<br />
<br />
Make sauce: Bring 1/4cup water, brown sugar and salt to a boil in a small sauce pan, stirring until sugar dissolves. Whisk in cocoa powder until smooth. Remove from heat and stir in butter and vanilla. (Sauce can be refrigerated, covered, up to 3 days; reheat before serving)<br />
Make sopaipillas: Heat 1/2" veg oil in lg deep skillet until deep fry temp regs 350. Working in batches, fry tortillas, turning once, until bubbly and golden on both sides, 1-2 mins per batch. (Return oil to 350 between batches.) Transfer to a paper towel-lined plate and sprinkle both sides with granulated sugar. Drizzle with chocolate sauce. (I think I may try baking some of these to see how the taste is affected)<br />
<br />
food network magazine<br />
<br />
<br />
<strong><u>Oven-Baked Churros with Coconut Sauce</u></strong><br />
1 (17.3oz)pkg frozen puff pastry sheets, thawed<br />
1/4 cup sugar<br />
1tsp ground cinnamon<br />
1/4cup melted butter<br />
1 (14oz) can sweetened condensed milk<br />
3/4cup unsweetened coconut milk<br />
<br />
For Churros: Preheat oven to 450. Unfold and cut puff pastry sheets in 1/2 length-wise, cut each 1/2 crosswise into 1" wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 mins or until golden brown.<br />
Meanwhile, combine sugar and cinnamon. Remove pastry strips from oven, dip in butter; roll in cinnamon-sugar mixture. Let stand on a wire rack 5 mins or until dry.<br />
For Sauce: Cook condensed milk in a med saucepan over med heat, stirring constantly, until it turns a light caramel color and starts to pull away from the sides of the pan, 10-15 mins. Gradually add coconut milk and whisk until smooth, about 5 mins. (Sauce can be refrigerated, covered up to 2 days; reheat before serving)<br />
<br />
Whew... that seems like a lot but most can be done ahead and thrown together when you're in a pinch!!AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-50774835743015359972011-07-02T15:43:00.000-04:002011-07-02T15:43:45.577-04:00Weekend Review wk #12 (7/2/11)I think this week produced more failures than new favorites.... sounds kinda like the way our country's government has been doing anymore. Oh well, here's the run down!<br />
<br />
<strong><u>Chicken and Waffles with Maple Apples </u></strong>This is the one recipe I think I'll keep from the week!! It was a great combo of flavors and something we'll do again! I used smuckers sugar free syrup and turkey bacon, both were a success!! I also used some Pampered Chef smokey bbq dry rub on the chicken which complimented very nicely as well!!<br />
<br />
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<strong><u>Grilled Chicken-and-Bacon Mac n' Cheese </u></strong>Well.... Jeff likes it, but I think he's the only one!! I had to use a variety of different noodles but that's not the problem! There was too much thyme, I didn't care for it at all!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yb2QvvlNeFjby7mDw1UvguP_HaAcSvnHpxHF3_O9gnGIykHc81ZsBuPgz5M4wxI-OqfMXXgWkLwQwpBrgI0-tcXcRgHW9oe171EJSmmdLYmRS7JxolVTVtvYd-PAbN4mRjMP2Hn5BqJb/s1600/DSC00180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yb2QvvlNeFjby7mDw1UvguP_HaAcSvnHpxHF3_O9gnGIykHc81ZsBuPgz5M4wxI-OqfMXXgWkLwQwpBrgI0-tcXcRgHW9oe171EJSmmdLYmRS7JxolVTVtvYd-PAbN4mRjMP2Hn5BqJb/s320/DSC00180.JPG" width="320" /></a></div><br />
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<strong><u>Chicken Biscuit Stew </u></strong>Ewwwww!! Yogurt was not a good thing for this dish! Easy but eeewwwwwww! We actually threw this out after tasting a couple bites!! boooo<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGHuWW0gO42QhV5SOYIY0GNUTldny5ozlQ2b4Uan89R_2vCT01tN9mojucHnif-neO4ArO44NqZCmt4TguGP-VtgD0oy5QuiTDuJWDVkmPlewVXLUGhJ3Wk6Au70Ka524NwGKON_e2yVj/s1600/DSC00178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGHuWW0gO42QhV5SOYIY0GNUTldny5ozlQ2b4Uan89R_2vCT01tN9mojucHnif-neO4ArO44NqZCmt4TguGP-VtgD0oy5QuiTDuJWDVkmPlewVXLUGhJ3Wk6Au70Ka524NwGKON_e2yVj/s320/DSC00178.JPG" width="320" /></a></div><br />
<strong><u>Apple Crumble </u></strong>Now this one had some potential. Granny Smiths are not the right choice for this dish, at all!!! Way too tart. Now a Honey Crisp, Golden Delicious or even a Gala would have been a smarter choice. And I think the oats were too soggy as well. I may try to taste them with a little butter next time!?!?!?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q6RHFbdC9fa61BKu845azXPZmmkhNOpQz7aP69LtPvUxiESAlaZat0V-FbgBx_yZXUDYPtJ4PiUmy5i6bbEBKmufDZqi1OlOFhkkIrZ6FtTFQxv92GdAgyZdG7BF8HBFFFbFfQYM2u7x/s1600/DSC00163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Q6RHFbdC9fa61BKu845azXPZmmkhNOpQz7aP69LtPvUxiESAlaZat0V-FbgBx_yZXUDYPtJ4PiUmy5i6bbEBKmufDZqi1OlOFhkkIrZ6FtTFQxv92GdAgyZdG7BF8HBFFFbFfQYM2u7x/s320/DSC00163.JPG" width="320" /></a></div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-47634487113732996722011-06-27T15:16:00.001-04:002011-06-27T15:16:41.826-04:00Week #12 (6/27/11)I wanted to do a patriotic type theme week. So I thought about what dishes represent America to me, and being a Southern gal I thought Fried Chicken and Apple Pie of course. So we're taking chicken and apples in a different direction this week! In honor of my childhood best friend's preggo cravings I dedicate this week's dessert to her!! Enjoy!!<br />
<br />
<strong><u>Chicken and Waffles with Maple Apples</u></strong><br />
<br />
4Tbsp Butter, plus some for brushing waffle iron<br />
2 Gala or Honey Crisp apples, peeled and sliced<br />
2 Cinnamon sticks<br />
2cups maple syrup<br />
8 slices bacon, baked until crisp on slotted pan at 375, finely chopped<br />
2cups whole grain waffle mix<br />
1/4tsp freshly grated nutmeg<br />
2lg eggs<br />
1 1/2- 2cups milk- start with 1 1/2 and if mix gets too thick, add more<br />
4 pieces boneless, skinless chicken breast, pounded 1/4" thick <br />
EVOO<br />
salt and pepper<br />
<br />
Heat waffle iron<br />
Melt 2 Tbsp butter in skillet over med heat, add apples and saute 8-10 minutes, stirring occasionally, until lightly browned. Add cinnamon sticks and maple syrup, bring to a bubble and cook at low boil while waffles cook.<br />
Combine bacon, waffle mix, nutmeg, eggs, milk and stir. Brush waffle iron with butter and fill with batter, cook to crisp.<br />
Heat a little EVOO a turn in the pan. Add chicken seasoned liberally with salt and pepper. Cook a few minutes on each side until golden and cooked through.<br />
Serve chicken on waffle topped with maple apples.<br />
<br />
rachaelrayshow.com<br />
<br />
<br />
<strong><u>Grilled Chicken-and-Bacon Mac n' Cheese</u></strong><br />
<br />
6 slices good-quality smoky bacon<br />
salt and pepper<br />
1lb whole wheat short-cut pasta<br />
2 boneless, skinless chicken breasts, lightly pounded<br />
EVOO<br />
1/2tsp sweet smoked paprika<br />
4Tbsp butter<br />
1lg onion, quartered lengthwise and very thinly sliced<br />
2 rounded Tbsp flour<br />
1/2cup apple cider or chicken broth<br />
2cups milk<br />
2Tbsp fresh thyme, chopped<br />
Freshly grated nutmeg, to taste<br />
1 1/2cups shredded extra-sharp white cheddar cheese<br />
1cup Gruye're cheese, shredded<br />
<br />
Pre-heat oven to 375<br />
Arrange bacon on a slotted broiler pan or a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position rack in the center of the oven.<br />
Bring a pot of water to boil, salt it, add pasta and cook 1 minute less than the <span style="background-color: white;">instructed</span> on box. Drain and return to the pot.<br />
While pasta is working, heat a grill pan or cast iron griddle over med-high heat. Drizzle chicken with EVOO to coat lightly, then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.<br />
While the chicken cooks, melt the butter in a med size saucepan over med heat. Add onion and cook until light golden and very soft, 15-20 minutes. Sprinkle in the four and stir for 1 minute. Whisk in cider (or stock), then milk. Bring to a boil and cook, whisking, until sauce coats the back of a spoon, 3-4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.<br />
Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes.<br />
<br />
Rachaelray.com<br />
<br />
<br />
Chicken Biscuit Stew<br />
Stew:<br />
1cup julienned carrots<br />
1cup thinly sliced onion<br />
2 garlic cloves, minced<br />
2tsp EVOO<br />
1lb boneless, skinless chicken breasts, cut into 1" cubes<br />
1Tbsp all-purpose flour<br />
1/4cup water<br />
3Tbsp chicken stock<br />
1cup (8oz) plain yogurt<br />
1cup fresh or frozen peas<br />
1/4tsp each curry powder, salt, pepper, ground cumin and ginger<br />
Biscuits:<br />
1cup all-purpose flour<br />
1tsp baking powder<br />
1/4tsp baking soda<br />
1/4tsp salt<br />
4 1/2 tsps cold butter<br />
1/2cup plain yogurt<br />
1 1/2tsp dried parsley flakes<br />
<br />
In large non-stick skillet, saute carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine flour, water and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1 1/2qt baking dish coated with non-stick cooking spray; keep warm.<br />
For biscuits, combine flour, baking powder, baking soda, and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop 8 mounds over warm chicken mixture. Bake uncovered, at 350 for 25-35 minutes or until biscuits are golden brown and stew bubbles around edges.<br />
<br />
cooking.com<br />
<br />
<br />
Apple Crumble<br />
<br />
2 Granny Smith apples, peeled, cored and sliced<br />
1/2cup apple juice<br />
4Tbsp brown sugar<br />
1/4tsp cinnamon<br />
1/4tsp nutmeg<br />
1cup rolled oats<br />
salt<br />
2Tbsp chilled butter, cut into small pieces<br />
1/4cup chopped almonds<br />
Whipped Cream<br />
<br />
Preheat oven to 400. Combine apples, apple juice, 2Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8tsp nutmeg in lg mixing bowl.<br />
In separate bowl, combine oats with remaining brown sugar,cinnamon and nutmeg, plus good pinch of salt. Add butter and work mixture with your fingertips until it comes together in moist clumps. Add almonds and work them in as well.<br />
Divide apples among 4 ramekins and top with the oatmeal-almond mixture. Bake in the middle rack of the oven for about 25 minutes, until apples are hot and bubbling and crumble has begun to brown. (If topping isn't significantly brown, turn on the broiler for the last minute of cooking.) Let cool for a few minutes. Serve with a generous dollop of whipped cream.<br />
(290 calories/ serving)<br />
<br />
one of the "Eat This Not That" bookAmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-61957964023332245222011-06-26T17:46:00.001-04:002011-06-27T13:38:40.345-04:00Weekend Review wk #11 (6/25/2011)<strong><u>Slow-Cooker Barbecue Chicken </u></strong>Oh yum!! This was great! Then only complaint I have is this: I got a hickory smoked BBQ sauce because it had the same calories as the regular. I didn't check the sodium, so I felt it tasted very salty (I didn't add any salt otherwise!!)! I will check with my dad, he use to make his own BBQ sauce that was awesome to see if I can't improve on it and the dish, even though the dish was great and made the house smell oh so yummy!!<br />
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<br />
<strong><u>"Classic" Apple Dumplings </u></strong>Oh my!! These were so yummy! They didn't look exactly like I thought they should, but they were very sweat and oh so good with Ice Cream... even for breakfast!! I got the smallest apples I could find at the store but I still think they should be smaller. Next time I'll just use 1/2 an apple that's peeled and cored. The dough had a hard time covering the apple without tearing. I like that you can fix the different parts early and then come back and "throw" it together when you're ready to fix them! This will be a definate repeat!!<br />
<br />
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<br />
<strong><u>Cheesy Chicken Pot Pie </u></strong>And another one bites the dust.... yeah, not a fan!! My mom makes killer CPP, and even though this seemed oh so easy (and it was) it was not oh so good! The veggies were thawed, rinsed in warm water and still weren't cooked. I used cheddar cheese because Velveeta just isn't that good, still gave this dish a D-. Jeff and I agreed to try it again, hoping that when we re-heat the dish it will be better.... but we're not holding our breaths, the recipe is already in the trash!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72ByR5F0sXQb0Gh_RzLnsqhPqXSb8f27wqcymVeUm_G5aL9QHviFe2EnzwB_VoFSD13V9oCuXBCcai7o3__4PZnjwjtFb9FFfyhBtgaAGnBsBkkLlJC5JDFirg529KE892vRVwLTbEXUB/s1600/DSC00107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72ByR5F0sXQb0Gh_RzLnsqhPqXSb8f27wqcymVeUm_G5aL9QHviFe2EnzwB_VoFSD13V9oCuXBCcai7o3__4PZnjwjtFb9FFfyhBtgaAGnBsBkkLlJC5JDFirg529KE892vRVwLTbEXUB/s320/DSC00107.JPG" width="320" /></a></div><br />
<strong><u>Fried Chocolate Pies</u></strong> SCORE!!! These were great! They cook very quickly and like the apple dumplings you can fix the different parts early then slap them together when you're ready to fix them. They literally cook in 2-3 minutes tops!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77DS8Ajs1rbILKw4PDqTgCmX3BwuZgk2qcxfMoRP3Fykz0HlySLi91l9w5M3RxmzhL4QBZMRvJZJXsihB8HdidF3GVto8CaVMkVD26Pa0A9N28X0rtpboAAa4EX6jWskLSpuq5Ys4sF8d/s1600/DSC00157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77DS8Ajs1rbILKw4PDqTgCmX3BwuZgk2qcxfMoRP3Fykz0HlySLi91l9w5M3RxmzhL4QBZMRvJZJXsihB8HdidF3GVto8CaVMkVD26Pa0A9N28X0rtpboAAa4EX6jWskLSpuq5Ys4sF8d/s320/DSC00157.JPG" width="320" /></a></div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-16217170253199801902011-06-19T15:12:00.001-04:002011-06-27T13:38:23.652-04:00Week #11 (6/19/2011)Here's another theme week for ya!! Southern Classics week! These are things traditionally served in the South with maybe a twist or two. Hope you enjoy!!!<br />
<br />
<strong><u>Slow-Cooker Barbecue Chicken</u></strong><br />
24oz boneless, skinless chicken breast<br />
3/4cup barbecue sauce<br />
1/4cup reduced fat Italian dressing<br />
2Tbsp packed brown sugar<br />
1Tbsp Worcestershire sauce<br />
2Tbsp cornstarch<br />
2Tbsp low sodium chicken broth<br />
<br />
Put chicken in crock pot. In a bowl, combine barbecue sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.<br />
Remove chicken to a cutting board, shred with 2 forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in crock pot, cover and cook until sauce is thickened and heated through, 5-10 minutes. Return chicken to pot, stir, cover and continue cooking on low for 45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes.<br />
(recipe says 166 calories)<br />
<br />
I think this came from a Southern Living magazine<br />
<br />
<br />
<strong><u>"Classic" Apple Dumplings</u></strong><br />
1 1/2cups sugar<br />
1/2tsp ground Cinnamon divided<br />
1/2tsp ground nutmeg, divided<br />
2Tbsp Butter<br />
2 1/4 cups all-purpose flour<br />
2tsp baking powder<br />
1/2tsp salt<br />
2/3cup shortening<br />
6small Rome apples (about 1 3/4lbs)<br />
1/2cup milk<br />
1/3cup sugar<br />
1/4cup butter, cut into 6 equal pieces<br />
1/2cup chopped pecans, toasted<br />
<br />
Preheat oven to 375. Combine 1 1/2cups sugar, 1/4tsp cinnamon, an d1/4tsp nutmeg in saucepan. Stir in 1 1/2cups water; bring to boil. Reduce heat; simmer, stirring occasionally, 5 minutes. Remove from heat; stir in 2Tbsp butter. Combine flour, baking powder, and salt. Cut shortening with a pastry blender (or 2 butter knives) until crumbly. Cover and chill. Meanwhile, peel and core apples.<br />
Stir milk into flour mixture until moistened. turn out onto lightly floured surface, and knead 3-4 times. Roll into an 18x12 rectangle. Cut into 6 (6") squares. Place 1 apple in center of each square.<br />
Combine 1/3cup sugar and remaining 1/4tsp cinnamon and 1/4tsp nutmeg; sprinkle over apples. Press 1pc of butter into each apple center. Moisten edges of dough with water; fold dough over apples, pinching edges to seal. Place dumplings in a lightly greased 13x9" baking dish. Pour sugar syrup over dumplings. <br />
Bake at 375 for 40 minutes or until golden brown. Sprinkle with toasted pecans.<br />
<br />
Southern Living Magazine October 2009<br />
<br />
<strong><u>Cheesy Chicken Pot Pie</u></strong><br />
3cups chopped cooked chicken<br />
1pkg (16oz) frozen mixed veggies (carrots, corn, green beans, peas), thawed and drained<br />
1/2lb (8oz) velveeta cheese (I think I'm going to do cheddar or some mixture of cheeses instead)<br />
1can (10 3/4oz) reduced sodium condensed cream of chicken soup<br />
1can (8oz) refrigerated crescent rolls<br />
<br />
Heat oven to 375.<br />
Combine first 4 ingredients in 13x9" baking dish.<br />
Unroll dough; place over chicken mixture.<br />
Bake 20-25 minutes or until crust is golden brown.<br />
<br />
350 calories/ serving (makes 8 servings)<br />
<br />
kraftrecipes.com<br />
<br />
<br />
<strong><u>Fried Chocolate Pies</u></strong><br />
2cups 1/2 and 1/2<br />
8ozs semisweet chocolate, chopped<br />
1/2cup granulated sugar<br />
1/4cup cornstarch<br />
2Tbsp butter<br />
2cups flour<br />
1tsp baking powder<br />
1/2tsp salt<br />
6Tbsp shortening, at room temp<br />
1lg egg, plus 1lg egg white<br />
5Tbsp ice water<br />
3cups vegetable oil, for frying<br />
Confectioners' sugar, for dusting<br />
<br />
In heavy, medium saucepan, combine 1/2 and 1/2, chocolate, granulated sugar and cornstarch. Bring just to a boil over medium heat and cook, whisking, until thickened, about 1 minute.<strong> </strong>Remove from heat and stir in butter. Let cool slightly, then press plastic wrap onto the surface to cover. Refrigerate until cold, at least 2 hours or overnight.<br />
In a lg bowl, toss together flour, baking powder and salt. Using your fingers or a pastry cutter, mix in shortening until coarse crumbs form. In a small bowl, beat together whole egg and ice water. Stir into the flour mixture with a fork until the dough comes together. Divide into 6 even balls.<br />
On a lightly floured surface, roll each ball of dough into a 6" wide disk. Brush a 1/2" border of the beaten egg white around each rim. Spoon 1/3cup of chilled pudding in the center of each disk, spreading slightly. Fold the dough over the filling to cover, press the edges to seal, then crimp with a fork. Transfer to a parchment-paper-lined baking sheet and refrigerate until ready to fry.<br />
In a deep, heavy 9-10" skillet, heat oil over med-high heat until it registers 375 on a deep fry thermometer. Add 2 pies at a time and fry, turning 2-3 times, until deep golden, about 3 minutes. Let cool for 15 minutes, then dust with confectioners' sugar.<br />
<br />
rachaelraymag.comAmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-56821065034652913812011-06-18T20:50:00.000-04:002011-06-18T20:50:46.823-04:00Weekend Review wk#10 (6/18/11)Love me some summer grillin!!<br />
<br />
<strong><u>Chili Mac Cheeseburgers </u></strong>These were much better than I anticipated. I had watched Rachael Ray make them and thought, that could be good! Now I didn't put near as much chili mac on the burgers as she did, but I put enough and it was good. I used whole wheat buns and whole wheat noodles!! <br />
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<strong><u>Grilled Pizza Burgers</u></strong> Jeff helped me do this one! He got a smoker/ charoil grill thing and was dying to try it out! I used mulit grain english muffins and I made my own pizza sauce and I felt it was a little salty but really added to the flavors mixed in with the meat! Dad said he thought it was too much and would prefer a slice of tomato on his next time, but everyone else agreed it was good. Super yummy!! After dinner Jeff was asking when I was going to fix them again!!<br />
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</div><strong><u>Chicken Delight Sliders </u></strong>These were a pleasant surprise!! I was kinda leary about the slaw bit, even while making them! But once everything was put together it was really good!! I will use whole wheat rolls next time. The only thing that could have made it better would be to do these on the grill outside instead of on the grill pan inside! <br />
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<br />
<strong><u>S'More Cupcakes </u></strong>This recipe came from the same magazine article that the creamsicle cupcakes came from, and they didn't disappoint! I also now have a great recipe for marshmallow cream! My main complaint was that they took awhile (and several dishes) to make. I'm all about the quick and easy with 2 little ones running around me!! Next time I'd like for the graham cracker to come up further in the cups (I will probably double the graham cracker portion of this) and I may just mix the chocolate chips in with the batter or even use dark chocolate chips mixed in next time!! OH and I need to suck all the calories out of these suckers so I don't feel so guilty eating them!! ha<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9-W-9CH7S0B-0W0CA_5socuYe3d0c-dCJOG7t_iRnJm_umzRxLfBDJUhRiXZAgyDLeUjDH36-HdbFGEWMeLaRI74a7x_Uzl5_klYDa7mH4aBO_B9bPSzs9IHuiL10oZtymQyUil5UfxT/s1600/DSC00037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9-W-9CH7S0B-0W0CA_5socuYe3d0c-dCJOG7t_iRnJm_umzRxLfBDJUhRiXZAgyDLeUjDH36-HdbFGEWMeLaRI74a7x_Uzl5_klYDa7mH4aBO_B9bPSzs9IHuiL10oZtymQyUil5UfxT/s320/DSC00037.JPG" t8="true" width="320" /></a></div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-59389469352891824332011-06-12T15:53:00.001-04:002011-06-12T15:54:11.746-04:00Week #10 (6/12/11)I so enjoyed doing a theme week, I decided to do another! It's been a hot summer so far, (and it technically hasn't even started yet!) and summertime means grilling and cook outs! Specifically burgers or the like! That's right my friends.... it's burger week!! Then what do you fix after you grill your burgers?? SMORES!! <br />
Enjoy!!!<br />
<br />
<strong><u>Chili Mac Cheeseburgers</u></strong><br />
<br />
EVOO<br />
2 1/2lbs ground turkey or beef sirloin, divided<br />
1/2cup onion, finely chopped<br />
2lg cloves garlic, finely chopped<br />
1 rounded Tbsp chili powder<br />
1tsp coriander<br />
1tsp cumin<br />
salt and pepper<br />
2Tbsp tomato paste<br />
1/2cup beef stock<br />
2Tbsp butter<br />
2Tbsp flour<br />
1 1/4 cups milk<br />
1cup shredded sharp cheddar cheese<br />
1/3lb elbow macaroni<br />
1/4cup Worcestershire sauce<br />
4lb burger rolls or 12 slider size rolls<br />
<br />
In small skillet, heat drizzle of oil over medium-high heat. Add 1/2lb turkey or beef till brown and crumbly. Add onion, garlic, chili powder, coriander, cumin, salt and pepper, cook till soft (about 5 minutes)<br />
Add tomato paste, stir then deglaze pan with beef stock.<br />
In 2nd small pan, melt butter over med heat. Whisk in flour, add milk and season sauce with salt and pepper. Let thicken then melt cheese into sauce.<br />
Bring medium pot of water to a boil. Salt water and cook pasta to al dente. Drain pasta and toss with cheese sauce then fold in chili.<br />
While pasta water comes to a boil, heat a grill or griddle pan over med-high heat.<br />
In a mixing bowl, season remaining 2lbs meat with Worcestershire sauce, salt and pepper, form 4 large burgers or 12 slider-size burgers. Cook burgers to desired doneness. Place patties on the buns and top with some chili mac.<br />
<br />
rachaelrayshow.com<br />
<br />
<br />
<br />
<strong><u>Grilled Pizza Burgers</u></strong><br />
<br />
1 egg slightly beaten<br />
3/4cup grated Parmesan cheese<br />
1/2cup chopped onion<br />
1/4cup minced fresh parsley<br />
3/4tsp dried basil<br />
3/4tsp dried rosemary, crushed<br />
3/4ts pepper<br />
1lb ground beef<br />
4 slices provolone cheese<br />
4 English muffins, split and toasted<br />
1/2cup pizza sauce<br />
<br />
In large bowl, combine 1st eight ingredients. Crumble beef over mixture and mix well. Shape into 4 patties.<br />
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.<br />
<br />
Taste of Home magazine<br />
<br />
<br />
<br />
<strong><u>Chicken Delight Sliders</u></strong><br />
<br />
3 lg skinless, boneless chicken breast halves (about 8oz each)<br />
1/4cup EVOO<br />
3Tbsp Dijon mustard<br />
2 1/2 Tbsp cider vinegar<br />
2tsp chopped fresh or 1tsp dried thyme<br />
1Tbsp light brown sugar<br />
4cups shredded savoy cabbage (about 1/4 head)<br />
2 bell peppers (red and yellow suggested) thinly sliced<br />
1 bunch scallions, thinly sliced<br />
8 whole wheat slider rolls, split<br />
softened butter, for rolls<br />
<br />
Slice each chicken breast on a diagonal against the grain into four or five 1/2" thick medallions. In a med bowl, whisk together 2 Tbsp EVOO, 2 Tbsp mustard, 1 1/2Tbsp vinegar, 1 Tbsp water, the thyme and 1/4tsp each salt and pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.<br />
At least 30 minutes before cooking chicken, make the slaw. In lg bowl, whisk together remaining 2Tbsp EVOO, 1Tbsp mustard, 1Tbsp vinegar and brown sugar until blended. Add the cabbage, bell peppers and scallions and toss well. Season to taste with salt and pepper.<br />
Preheat grill to medium. Lightly spread the cut sides of the rolls with butter. Grill, buttered side down, until lightly toasted, 1-2 minutes. Transfer to plates or a platter.<br />
Add the chicken to the grill, cover and cook, turning once, until lightly charred on both sides and just cooked through, about 5 minutes. Transfer chicken pieces to the roll bottoms, top with slaw and cover with roll tops. <br />
<br />
rachaelraymag.com<br />
<br />
<br />
<br />
<strong><u>S'more Cupcakes</u></strong><br />
<br />
<strong>Crumbs</strong><br />
6 graham cracker boards (oblongs)<br />
2Tbsp each sugar and melted butter<br />
1/2cup mini semisweet chocolate chips<br />
<strong>Cupcakes</strong><br />
2 1/4cups all-purpose flour<br />
1 1/2cups sugar<br />
3/4cup unsweetened cocoa powder<br />
3/4tsp baking soda<br />
1/4tsp salt<br />
1 1/4cups buttermilk<br />
2lg eggs<br />
1/2cup each canola oil and water<br />
1Tbsp vanilla extract<br />
<strong>Marshmallow Topping</strong><br />
6lg egg whites<br />
1 1/2cups sugar<br />
1/2tsp cream of tartar<br />
1tsp vanilla extract<br />
small handheld butane torch<br />
<br />
Heat oven to 350. Line 24 muffin cups with paper liners.<br />
<u>Crumbs</u>: Process graham crackers in a food processor (or place in ziploc bag and beat out your frustrations with a rolling pin... just sayin....) until fine crumbs. Add sugar and butter; pulse until blended. Spoon about 2tsp into each muffin cup. Top with 1tsp mini chocolate chips.<br />
<u>Cupcakes</u>: In large bowl, whisk flour, sugar, cocoa, baking soda and salt until blended. In medium bowl, whisk buttermilk, eggs, oil, water and vanilla until blended; whisk into flour mixture until smooth.<br />
Spoon about 1/4cup batter into each muffin cup. Bake 20-25 minutes until wooden pick inserted in center comes out clean. Let cool completely.<br />
<u>Marshmallow Topping</u>: Put egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3-4 minutes.<br />
Transfer to large bowl of an electric stand mixer. Beat 5-7 minutes, starting on a low speed and gradually increasing to high, until stiff, glossy peaks form. Beat in vanilla. Spoon into a large ziploc freezer bag.<br />
Snip a 1" opening off 1 tip; pipe topping onto each cupcake. Using a handheld torch, lightly brown the topping, taking care not to burn the cupcake liners. Serve immediately, or store in airtight containers at room temperature for up to 2 days.AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-53925516799258036402011-06-11T22:24:00.000-04:002011-06-11T22:24:45.177-04:00Weekend Review wk#9 (6/11/11)I don't know what it is about eating Breakfast for Dinner, but man this week has been yummy!!<br />
<br />
<strong><u>English Muffin French Toast</u></strong>: Love the orange zest, nice diminsion of flavor. I used skim greek yogurt (same as what I use in my smoothie listed in the very 1st post) and smuckers sugar free syrup. So the topping only added 17.5 calories!! It had a good flavor but needed the fresh strawberries to balance the whole dish out. Very good, will definately fix it again!! With the substitutions I made, 2 slices of english muffin with 2Tbsp of the yogurt topping and 3-4 strawberries, your total calories are 220!! Filling, easy to prepare, tasty!! The Lane house gives it 2 thumbs up!!<br />
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<u><strong>Chicken Sausage Breakfast Burritos</strong></u>: Ehhh, well it's a great idea, but NOT a fan of the chicken sausage link things!! I think some crumbled turkey sausage would have been a better fit! It was good with salsa though!! So, when I make it again I will switch to crumbled turkey sausage, and saute some diced onion in with the pepper before adding the egg! Great idea, just think I'll take it in a different direction!!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><strong>Scrambled Egg Turnovers</strong></u>: Well, aren't we cute and yummy!! I never would have thought that egg with oregano, paired with zucchini and tomato would be something I'd enjoy. LOVED IT!!! I think it's cute, relatively easy and definitly filling! I couldn't get Jeff to eat tomato in his (pansy....), oh well. I think it would be very easy to cut the puff pastry down to thirds (instead of 1/2's) to get 2 additional servings out of it for a brunch shower or party!!<br />
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</div><strong><u>Peanut Butter- Chocolate- Oatmeal Cereal Bars</u></strong>: This was a little more detailed that I first thought. But pretty easy and very yummy!! I didn't have a big jelly-roll pan so I used what I had, a 13x9 stone baker, so the bars are a little on the thick side. I had to let the crust bake a little longer. I knew it was done when the center started to lift off the pan. The only thing I might change is adding a little vanilla to the choc/PB mixture. I thought about trying some dark chocolate chips instead of the milk chocolate, but still you're just going to have to limit yourself on these things!! Izzy wanted to help me take pictures so I had to include this shot of her looking at and sniffing them like it was the last chocolate on earth!!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Gigantic Cinnamon Rolls</u></strong>: Well, this was crazy good!! An amazing gift idea!! HOWEVER!! I don't think I should call mine gigantic, maybe just huge. I split the recipe. Instead of using all 4 pieces from the single loaf of bread I used 2 pieces (1/2 the loaf). They cook quicker, go further and are still bigger than one person could or should eat on their own! Next time I make whole wheat bread I'll use my own dough. Other than that, it's another one of those eat in moderation things!! Sorry, let me know if anyone can think of any other ways to make it better!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUW4Aw3vaMex-7sRliE1fhA6EvmUcRsnH4kxCbRRIVkhHdwNkbo8MoH-TxqPQw6O1BmsiO9dVi_f_q9a8W-Wl7d4Oys43XAVLBBa1sFO7uhCWls8QCEOx94HuuTQ3_JhBQQKPzMTj9rpQT/s1600/DSC00408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUW4Aw3vaMex-7sRliE1fhA6EvmUcRsnH4kxCbRRIVkhHdwNkbo8MoH-TxqPQw6O1BmsiO9dVi_f_q9a8W-Wl7d4Oys43XAVLBBa1sFO7uhCWls8QCEOx94HuuTQ3_JhBQQKPzMTj9rpQT/s320/DSC00408.JPG" t8="true" width="320" /></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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</div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-54472414707278291172011-06-04T22:17:00.000-04:002011-06-04T22:17:14.351-04:00Week #9 (6/5/2011)I have been craving Breakfast for Dinner, so I declare this week (use your booming echo voice...) "BREAKFAST WEEK......"!! Ha!!!<br />
<br />
<u><strong>English Muffin French Toast</strong></u><br />
<br />
4 lg eggs<br />
1cup buttermilk<br />
2tsp orange zest<br />
1tsp vanilla extract<br />
6 English muffins, split<br />
Vegetable cooking spray<br />
1cup Greek yogurt<br />
2Tbsp maple syrup<br />
Toppings: chopped fresh strawberries, chopped fresh nectarines<br />
<br />
Whisk together first 4 ingredients. Place English muffins in a 13x9 baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8-12 hours.<br />
Remove muffins from remaining liquid, discard liquid.<br />
Cook muffins, in batches, in a lg skillet coated with cooking spray over medium-high heat 2-3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffins and toppings.<br />
(shows 235 cals for 2 slices of English muffin- I plan to use multi-grain muffins so I'll have to re tabulate the cals)<br />
southern living magazine<br />
<br />
<br />
<strong><u>Chicken Sausage Breakfast Burritos</u></strong><br />
<br />
4 links chicken sausage<br />
1md fresh green pepper, diced<br />
3 eggs<br />
3Tbsp skim milk<br />
4 burrito sized tortillas<br />
4 Tbsp cheddar cheese<br />
salt and pepper to taste<br />
<br />
Slice sausage on the diagonal into 1/4" pieces.<br />
Saute sausage and green peppers in a skillet sprayed with oil, until sausage browns.<br />
Whisk eggs, milk, salt and pepper.<br />
Add egg mixture to pan and scramble with sausage and peppers.<br />
Remove from heat, spoon 1/3 of filling onto each tortilla and top with 1/3 cheese.<br />
Wrap tortillas and bake at 350 for 10 minutes. <br />
Slice into 1/3's and serve.<br />
Optional: serve with salsa!!<br />
<br />
(I'm not sure if the serving is 1 tortilla or 1/3 slice of tortilla, I'll recalculate as I make it!!)<br />
280 calories<br />
<br />
alfrescoallnatural.com<br />
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<br />
<strong><u>Scrambled Egg Turnovers</u></strong><br />
<br />
1small zucchini, shredded<br />
salt and pepper<br />
6 eggs<br />
1/4tsp dried oregano<br />
2Tbsp butter<br />
2 sheets frozen puff pastry, thawed and halved lengthwise<br />
1 1/2cup shredded cheddar cheese<br />
4 3/4" thick tomato slices<br />
<br />
Preheat oven to 425. Place zucchini in a bowl and season with salt; let stand for 5 minutes. squeeze with paper towel to dry. In med bowl, beat together 5 eggs, oregano, and 1/2tsp each salt and pepper. In small bowl beat remaining egg with 1Tbsp water.<br />
In a large nonstick skillet, melt butter over med heat. Pour in oregano-egg mixture and scramble for 1 minute; transfer to plate.<br />
On work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange 1/4 of scrambled eggs on 1 side of pastry and top with 1/4 each of zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with remaining ingredients to make 3 more pastries.<br />
Bake until the pastries are puffed and golden brown, 20-25 minutes.<br />
<br />
RachaelRaymag.com<br />
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<strong><u>Peanut Butter- Chocolate- Oatmeal Cereal Bars</u></strong><br />
<br />
2cups uncooked quick-cook oats<br />
3/4cup packed brown sugar<br />
3/4cup all-purpose flour<br />
3/4cup butter, melted<br />
1lg egg<br />
1cup light corn syrup<br />
1cup granulated sugar<br />
1cup peanut butter<br />
4cups rice krispies<br />
1 (12oz) package of semisweet choc chips<br />
1 (10oz) pkg peanut butter chips<br />
1cup dry-roasted peanuts<br />
<br />
Preheat oven to 350. Combine first 5 ingredients in a med bowl. Press firmly onto bottom of lightly greased 15x10" jelly-roll pan. (mixture will be thin) Bake 12 minutes. Let cool on a wire rack 10 minutes.<br />
Microwave corn syrup, sugar and PB in a lg microwave-safe bowl on high for 2 minutes or until melted and smooth, stirring at 30 sec intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.<br />
Microwave chocolate and PB morsels in microwave-safe dish on high 1- 1 1/2 minutes, stirring at 30 sec intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes. Cut into 24 bars.<br />
<br />
Southern Living magazine<br />
<br />
<br />
<strong><u>Gigantic Cinnamon Rolls</u></strong><br />
<br />
1/2cup sugar<br />
1/2cup packed brown sugar<br />
2tsp ground cinnamon<br />
2 loaves (1lb each) frozen bread dough, thawed<br />
1/2cup butter, melted<br />
1/2cup chopped pecans<br />
1 1/4cup confectioners' sugar<br />
6tsp milk<br />
1/2tsp vanilla extract<br />
<br />
In shallow bowl, combine sugars and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12"x 4" rectangle. Cut each rectangle lengthwise into 4 1" strips. Roll each into an 18" long rope. Dip in butter, then roll in sugar mixture.<br />
Coil 1 rope in center of greased 12" pizza pan. Add 3 more ropes, pinching ends together to fill 1 pan. Repeat with remaining ropes on a 2nd pizza pan. Sprinkle with pecans and remaining cinnamon-sugar. Cover and let rise in a warm place until doubled, about 45 minutes.<br />
Bake at 350, for 20-30 minutes or until golden brown. In a small bowl, combine confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls. <br />
(2 rolls- 6-8 servings each)<br />
<br />
taste of home best holiday recipes 2008<br />
GREAT GIFT GIVING IDEA!!!AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-37169694254475952532011-06-04T13:38:00.000-04:002011-06-04T13:38:27.058-04:00Weekend Review wk #8 (6/4/2011)Well, I see several things I'd change to enhance and "healthify" these choices!<br />
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<u><strong>Crunchy Parmesan Chicken Strips</strong></u>: These had GREAT flavor, I didn't even need to salt and pepper them! The problem I ran into was the oil being too hot in the pan and burning them. I saw a bit on Rachael Ray where she fried something like this for the crunch then placed them on a wire cooling rack on top of a bar pan to catch the drippings in the oven to finish cooking. I will try this next time!! I'm hoping this will eliminate more of the oil without compromising the taste!! <br />
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<strong><u>Onion Rings</u></strong>: I tried these in the deep fryer for lack of time, they fell apart and made a huge mess. HOWEVER, they had a great taste!! Next time I'll be sure to let them drain before frying in the pan then placing them on a cooling rack sitting on top of a paper towel covered bar pan, to let more of the oil drip off! I will also use whole wheat pancake mix. Not sure about baking them though....<br />
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<u><strong>Fried Dill Pickles</strong></u>: Well..... They need to be dipped, chilled, double dipped, then fried. Will look into doing the wheat flour here as well. It had potential though!! Definitely need to let more oil drip off.<br />
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<strong><u>Chocolate Pudding</u></strong>: I didn't get a picture of this one, sorry. But it looked, smelled and tasted great!!! You have to be very careful when adding in the egg, if you're not stirring like mad the egg could cook before it's incorporated into the chocolate mixture!! Very good, kids of all ages loved it!!AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-78423603818256241832011-05-29T11:00:00.000-04:002011-05-29T11:00:00.204-04:00Week #8 (5/29/2011)This week I am dedicating to snack foods and looking for ways to make them healthier, as much as that's possible!! I'm listing the recipes as they're printed and at the end of the week we can discuss ways that make them a little bit better for you!<br />
<br />
<strong><u>Crunchy Parmesan Chicken Strips</u></strong><br />
<br />
1/2 cup crushed cornflakes<br />
1/4cup Parmesan cheese<br />
1/2lb skinless, boneless chicken breast, cut into strips<br />
salt and pepper<br />
1 egg beaten<br />
3Tbsp oil<br />
<br />
Combine cornflakes and Parmesan. <br />
Season chicken; dip in egg, then cornflakes.<br />
Cook chicken in oil in non-stick skillet until golden, about 6 minutes.<br />
<br />
rachaelraymag.com<br />
<br />
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<strong><u>Onion Rings</u></strong><br />
<br />
vegetable oil, for frying<br />
3 cups pancake mix<br />
1 1/2tsp chili powder<br />
salt<br />
2cups cold seltzer<br />
3 large onions, cut crosswise into 1/2" slices and separate into rings<br />
<br />
In large, deep skillet, heat 3" oil over med-high heat (380 degrees)<br />
Meanwhile, in large bowl, combine pancake mix, chili powder and 1 1/2tsp salt. Whisk in seltzer until smooth. <br />
Working in batches, coat onion rings with batter, letting excess drip off; add to oil and fry turning once, until golden and crisp, about 2 minutes.<br />
Drain on paper towels and sprinkle with salt.<br />
<br />
rachaelraymag.com<br />
<br />
<br />
<strong><u>Fried Dill Pickles</u></strong><br />
<br />
1 pint sliced dill pickles, undrained<br />
1lg egg, lightly beaten<br />
1 Tbsp all-purpose flour, plus 1 1/2cups all-purpose flour<br />
1/2tsp hot sauce<br />
1 1/2-2 tsp ground red pepper<br />
1tsp garlic powder<br />
1/4tsp salt<br />
1tsp paprika<br />
Vegetable oil<br />
<br />
Drain pickles, reserving 2/3cup juice. Press pickles between paper towels. Combine 2/3cup pickle juice, egg, 1 Tbsp flour, hot sauce. Stir well and set aside.<br />
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375 degree oil until golden brown. Drain on paper towels. <br />
<br />
foodnetwork.com<br />
<br />
<br />
<strong><u>Chocolate Pudding</u></strong><br />
<br />
1/4cup sugar<br />
1/4cup unsweetened cocoa powder<br />
2Tbsp cornstarch<br />
Pinch of salt<br />
2cups whole milk<br />
1 large egg<br />
4oz semi-sweet chocolate chips<br />
<br />
Whisk together sugar, cocoa powder, cornstarch, and salt in heavy 2qt saucepan. Gradually whisk in milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3-5 minutes. Remove from heat.<br />
Immediately beat egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in chocolate chips until they are melted and mixture is smooth.<br />
Pour pudding into cups. If you want, cover the surface of each of pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.<br />
Serve with whipped cream.<br />
<br />
simplyrecipes.comAmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-15967442881792768342011-05-28T11:00:00.000-04:002011-05-28T14:07:48.158-04:00Weekend Review wk#7 (5/28/2011)Pretty simple week huh?? Here's my review and recommendations on these dishes:<br />
<br />
<u><strong>Pizza Calzone Bake</strong></u>: yum, yum!! Simple and quick, the only complaint I have is the bottom of the "roll" got soggy from the sauce. The next time I make this I will divide the mozz cheese, using sliced mozz I will lay the cheese then do sauce to keep the dough from getting so soggy and allow it to "fluff up" like the top does!!<br />
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<u><strong>French Toast Casserole</strong></u>: Ugh, NOT A FAN!! It definitely has potential though. I didn't like how the bread was soggy on the bottom and the egg was watery! Next time I think I will soak the bread in the egg before putting in the dish, sprinkling the cinn/sugar mixture through out as put it together. I don't think I'll let it sit so long either. Definitely worth another shot though!!<br />
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Peanut Butter Cup: WOW!! This is so easy and oh so good!! I used Smuckers All Natural PB, so it was a little on the runny side for my liking but was still very good! Super easy and stores well!! This will be a staple/ go to dessert for me!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvtfxoNZH7Ch5h5n3bM4pa2iFD0pzYU9SMFyodyA9LlWUcjWHLNbXU2uJn6OcKD-VzJTNTDkrWrq2aomFSt-zC4TvC8zvygKYUlF-U81DIqwcBkM44d1cZM_sCVcUmui05vluXomDl_69/s1600/DSC00485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvtfxoNZH7Ch5h5n3bM4pa2iFD0pzYU9SMFyodyA9LlWUcjWHLNbXU2uJn6OcKD-VzJTNTDkrWrq2aomFSt-zC4TvC8zvygKYUlF-U81DIqwcBkM44d1cZM_sCVcUmui05vluXomDl_69/s320/DSC00485.JPG" width="320" /></a></div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-50743366310621596702011-05-22T08:53:00.000-04:002011-06-01T14:09:38.692-04:00Week #7 (5/23/2011)This will be a fun week!! I'm on vacation so I'm only post 2 dishes and 1 dessert. But I think you'll like what I've chose!!<br />
<br />
<strong><u>Pizza Calzone Bake</u></strong><br />
<br />
12oz Italian pork sausage, (remove casing if present)<br />
1cup chopped onion<br />
1cup chopped green bell pepper<br />
1pkg (13.8oz) refrigerated pizza crust dough<br />
1 1/2cups pasta sauce (or make your own!) divided<br />
1cup shredded mozzarella cheese<br />
Non-stick cooking spray<br />
<br />
Preheat oven to 425. Cook sausage, onion and pepper in large skillet over medium-high heat 6-8 minutes, until crumbled and no longer pink. Drain<br />
Spray 15x10" baking sheet with cooking spray. Unroll Pizza dough onto baking sheet and press into 14x10" rectangle. Spread 1/2cup pasta sauce lengthwise down center of dough to within 1/2" of each short edge.<br />
Spoon meat mixture evenly on top of sauce. Sprinkle cheese evenly over meat mixture. Pull up each long edge over filling and pinch edges together to seal. Pinch short ends together to seal.<br />
Bake 15-18 minutes or until deep golden brown. Heat remaining 1 cup pasta sauce in covered container in microwave on high 1 1/2 mins or until hot. Cut Pizza Bake into 8 slices. Serve with sauce over top or on side.<br />
<br />
This dish has 277 calories, could maybe get this down by making your own sauce and dough (whole wheat)<br />
<br />
readyseteat.com<br />
<br />
<br />
<strong><u>French Toast Casserole</u></strong><br />
<br />
1 loaf (10oz) French Bread, cut into 1" cubes<br />
8 eggs<br />
3cups milk<br />
4tsp sugar<br />
1tsp vanilla<br />
3/4tsp salt, optional<br />
<br />
<u>Topping</u><br />
2Tbsp butter, cubed<br />
3Tbsp sugar<br />
2tsp ground cinnamon<br />
Maple syrup, optional<br />
<br />
Place bread cubes in greased 13x9" baking dish. In large bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours to overnight.<br />
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over top.<br />
Cover and bake at 350 degrees for 45-50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.<br />
<br />
cooking.com<br />
<br />
<br />
<strong><u>Peanut Butter Cups</u></strong><br />
<br />
8oz milk chocolate, chopped<br />
4Tbsp butter at room temp<br />
3/4 cup peanut butter<br />
1/2 cup honey<br />
<br />
Place 12 liners on a baking sheet or in cupcake pan.<br />
In double boiler, melt chocolate. Reserve pot of hot water to keep chocolate liquid, as necessary.<br />
Place about 2tsp of melted chocolate in a baking cup, swirling to coat about 1/2way up sides of cup. Repeat with remaining cups. Refrigerate until set.<br />
Beat butter until fluffy. Beat in Peanut Butter and honey. Transfer mixture to a ziploc bag and snip off 1 corner. Fill chocolate cups about 3/4 way full with PB mixture, smooth surface and refrigerate at least 15 minutes.<br />
Top each cup with melted chocolate to enclose, smoothing surface. Refrigerate until hardened!!<br />
<br />
rachaelraymag.comAmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-84557068018148320212011-05-21T11:00:00.000-04:002011-05-21T11:00:01.737-04:00Weekend Review wk#6 (5/20/2011)Wow this week has flown by!! I've found my husband's new favorite dish and some that will find their way to the trash! Let me know what you thought!!<br />
<br />
<u><strong>Barbecue Chicken Dinner Packets</strong></u>: The recipe said they would bake up in about 20 minutes... uh no try 45+!! Still the potatoes were not completely cooked. Too much barbecue sauce for me, it was almost soupy. However, when I warmed up the leftovers I simply took out the potatoes, drained some sauce off the top, sliced the chicken and slid it into a warm pita, topped with a little more cheddar cheese. Now that was yummy!!<br />
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<u><strong>Smoky Buffalo-Style Chicken or Turkey Chili Bowls</strong></u>: This dish was one I almost passed on, boy am I glad I didn't!! We used ground Turkey for a change, it literally only took me about 30 minutes to make, start to finish. I omitted the blue cheese crumbles because it's a high calorie cheese and I just don't like them!! I didn't have any pepper jack so I used a Mexican blend I had in the fridge. It had just enough heat to require a glass of milk and a sweat/snot rag, but not so hot that you can't breath (unless you try to inhale while swallowing!!). We shared this with some friends who agreed this was an amazing dish with great flavor!! Oh I'll be fixing more of this to freeze for a good cool day this fall when I don't feel like (or have time to) fixing anything but want something hearty and filling.... sigh..... we had no leftovers!!<br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><u></u></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><u>Cheesy Beef- Corn Chip Skillet</u></strong>: This was quite simply a glorified taco salad/ chili cheese nacho dish. Very simply (10 minute total time) with a simple taste. Ehhhh, it wasn't inedible, just not excited about it at all. Th Velveta cheese was too thick and bland. But then again after eating the chili it's hard to get excited about a taco salad!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglOpYG2ZfXgyYc9NQYKwE4tGNC6EEZCp2I67auAsYiy9VKoke_ymh0SyPYFBXGMa3ugwOZV-HD3eq2lXjZgjllu4rShJrNFjc0D2WFyExqFktvhF_VNCRR5XxwFxTRFp5xdFVb3ZnmlN8/s1600/DSC00489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglOpYG2ZfXgyYc9NQYKwE4tGNC6EEZCp2I67auAsYiy9VKoke_ymh0SyPYFBXGMa3ugwOZV-HD3eq2lXjZgjllu4rShJrNFjc0D2WFyExqFktvhF_VNCRR5XxwFxTRFp5xdFVb3ZnmlN8/s320/DSC00489.JPG" width="320" /></a></div><br />
<strong><u>Creamsicle Cupcakes</u></strong>: For all you non-chocolate sweet lovers to those of you looking for a quick escape down memory lane, this is the treat for you!! One of my favorite childhood memories as a child was going down to SC to spend time with my grandparents during the summer. After bath time my Nana would set me outside on the back porch swing (to let my hair dry in the breeze) with a orange creamsicle to keep me occupied, you know the orange sherbert popsicles on a stick filled with yummy vanilla ice cream?!?! So yummy and yet that was the only place I ate them! Anyway, I followed the recipe to the letter and they overflowed their cups so I had to trim the excess off so they didn't look like something from a freaky horror movie! The icing is very thin so be sure to let it chill before putting on the cupcakes. I ended up putting mine in a ziplock bag to apply it easier. Where the cupcakes overflowed they ended up having a nice well in the center for the icing. This is a great treat of a kids sleepover or a potluck. Easy but they taste like you spent all day making them!! And did I mention how cute they are?? But beware, these are very VERY rich....<br />
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</div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-37598929403973673452011-05-16T16:00:00.000-04:002011-05-16T16:00:16.118-04:00Week #6 (5/15/2011)I would like to start out by asking everyone to pray for my dear friend Belinda Nichols. She suffered a brain aneurysm Saturday night and is currently in Johnson City Medical Center ICU after surgery performed Sunday morning. She's not out of the woods till Friday as they want to be certain the vessels heal. They are looking at going back in to correct a 2nd possible aneurysm in about 3 months. She is an amazing woman that would literally give you the shirt off her back if she thought it would help you! She is the perfect example of a servent's heart and I love her dearly. <br />
Alright, let's get started on this weeks recipes!!<br />
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<u><strong>Barbecue Chicken Dinner Packets</strong></u><br />
<br />
no-stick cooking spray<br />
1/2cup Barbecue sauce<br />
2cups thinly sliced small red potoatoes (4-6)<br />
4 boneless skinless chicken breasts<br />
1cup chopped green bell pepper<br />
1/4cup chopped onion<br />
1/4tsp ground black pepper<br />
1/2cup shredded cheddar cheese<br />
<br />
Preheat outdoor grill to med-high heat.(or preheat oven to 425)<br />
Spray 4- 18x12" pieces of heavy aluminum foil with cooking spray. For each packet, spread a tsp barbecue sauce in center. Place 1/2cup potatoes in single layer over sauce. Spoon another tsp sauce over potatoes.<br />
Top potatoes with chicken. Spoon 1tsp sauce over chicken. Top each with 1/4th pepper, onion and black pepper. Bring up short sides of each packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.<br />
Place packets on grate of covered grill (or in a shallow pan in oven). Grill for 15-20 minutes (20 minutes in oven) or until chicken is no longer pink in centers (165 degrees) and potatoes are tender. Carefully open packets, sprinkle with 1/4th cheese on top. Close foil and let stand 2 minutes or until cheese melts.<br />
369calories<br />
<br />
readyseteat.com<br />
<br />
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<u><strong>Smoky Buffalo-Style Chicken or Turkey Chili Bowls</strong></u><br />
<br />
2Tbsp EVOO<br />
2lbs ground chicken or turkey breast<br />
2 carrots, chopped<br />
3-4 stalks celery, finely chopped<br />
1 onion, chopped<br />
4 cloves garlic, chopped or grated<br />
salt and pepper<br />
1small can chipotle chiles in adobo sauce<br />
1 15oz can tomato sauce<br />
2 cups chicken stock<br />
couple handfuls tortilla chips lightly crushed<br />
1cup shredded pepper jack cheese<br />
3/4cup blue cheese crumbles (optional)<br />
palmful pickled jalapeno chile pepper rings<br />
<br />
Heat EVOO, in soup pot over med-high heat. Add meat and cook to brown, stirring to crumble. Add carrots, celery, onion and garlic; season with salt and pepper. Cook over med heat, stirring occasionally until veggies are soft, about 10 minutes.<br />
Place chipotles and adobo sauce in food processor or blender and puree. Spoon 2 rounded Tbsp into small bowl and combine tomato sauce to make a chipotle-infused sauce. (Scoop remaining pureed chipotle into a small, ziploc bag and freeze, next time you need chipotle, slice off a piece)<br />
When veggies are tender, stir in chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine flavors.<br />
Meanwhile, switch on broiler and position rack in center of oven. Arrange 4 bowls on a baking sheet and fill with buffalo chili. Top with even layer of tortilla chips, cheeses and jalapeno rings. Broil for a couple minutes to brown cheese and crisp chips.<br />
<br />
Rachael Ray magazine<br />
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<u><strong>Cheesy Beef-Corn Chip Skillet</strong></u><br />
<br />
1lb ground beef<br />
1sm onion<br />
3/4cup water<br />
1pkg (1 1/4oz) taco seasoning<br />
2cups corn chips<br />
1/4lb velveeta, cut into 1/2" cubes<br />
2cups shredded lettuce<br />
2 tomatoes, chopped<br />
<br />
Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.<br />
Cover meat mixture with chips and velveeta; cover. Cook on low heat 5 minutes or until velveeta is melted.<br />
Top with lettuce and tomatoes.<br />
<br />
kraftrecipes.com<br />
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<strong><u>Creamsicle Cupcakes</u></strong><br />
<br />
<u>Cupcakes</u><br />
2 1/2 cups all purpose flour<br />
2cups granulated sugar<br />
1/2tsp baking powder, baking soda and salt<br />
3large eggs<br />
2Tbsp grated orange zest<br />
2tsp vanilla extract<br />
3/4cup vegetable oil<br />
1cup buttermilk<br />
<u>Frosting</u><br />
1pkg cream cheese, soft<br />
1tsp vanilla extract<br />
2tsp grated orange zest<br />
1 1/2cups confectiners' sugar<br />
orange food color (optional)<br />
garnish: strips of orange peel (optional)<br />
<br />
<u>Cupcakes</u>:<br />
Heat oven to 350. Line 24 muffin cups with paper liners<br />
In med bowl, whisk flour, 1cup sugar, baking powder, baking soda, salt until well blended.<br />
In large bowl with mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk until blended.<br />
On low speed, beat in flour mixture. Spoon about 1/4cup batter into each muffin cup.<br />
Bake 25-28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.<br />
<u>Frosting</u>:<br />
Beat cream cheese, vanilla and orange zest in a med bowl with mixer on low speed to blend. Add confectioners' sugar an beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.<br />
Spread about 1Tbsp frosting on each cupcake. Garnish and serve.AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-21707234391869929542011-05-15T10:33:00.000-04:002011-05-15T10:33:43.149-04:00Weekend Review wk#5 (5/14/2011)Here's the recap!! <br />
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<u><strong>Whole Grain Waffles with Cheese and Maple-Apple Sauce</strong></u>: Oh my!! These are mine and Jeff's favorite waffle recipe to date!! The extra sharp white cheddar is very similar to the Gruye're cheese, but cheaper!! Very bold taste that is perfectly complimented by the cooked apples!! Very yummy! Will definitely do again. I will work on trying to find a low cal sub for the maple syrup though!!<br />
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<u><strong>Fettuccine Alfredo</strong></u>: The sauce was so heavy and thick. I saw a recipe that used skim milk instead of the 1/2 and 1/2, then another that used the cooking water from the pasta. If I try this again I will also use less Parmesan cheese as well. I did add some grilled chicken which was yummy!!<br />
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<u><strong>Salsa-Cheddar Chicken:</strong></u> WOW!! Loved this one! Great flavor, low cal. Win win dish!! Next time I may just marinate the chicken in the Italian dressing rather than cooking in it. The dressing started browning and splattered something awful. Will definitely do this one again!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iLWGv194n6fwJuizr7LF5tK682HwATSOJbHg_qlBaW9t8sd_QfJ6NVy9zIMQKPuPJKTWvL8xwOZRWssNt8KK88jew5o88bdJOpWuwNpB0B6eNl13k0Qr6RnMMAnNupTNjqT1xAS7HrpT/s1600/DSC00473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iLWGv194n6fwJuizr7LF5tK682HwATSOJbHg_qlBaW9t8sd_QfJ6NVy9zIMQKPuPJKTWvL8xwOZRWssNt8KK88jew5o88bdJOpWuwNpB0B6eNl13k0Qr6RnMMAnNupTNjqT1xAS7HrpT/s320/DSC00473.JPG" width="320" /></a></div><br />
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<strong><u>Fried Ice Cream</u></strong>: Ha Ha! This was a fail!! I left them in the oil less then 10 secs and they started falling apart. I don't know what I could have done differently, but will research more recipes online to see if there is a better method to this. HOWEVER, the graham cracker with cinnamon is something I can definitely see adding to my ice cream in the future!!! Great taste!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8K4Pj2LNJpiSNUwXbp-q-cUsQB5PtkX0yMz1SNs2d5zAghJ1_5U8JIHBYqOafVb0bLZ-77uWhpg2wn0Pit2li02A4l3pPwEFjoeZ4NSC_AalngZT6_MyUuShW4yXl9zGB1mSNptbdG8X/s1600/DSC00476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8K4Pj2LNJpiSNUwXbp-q-cUsQB5PtkX0yMz1SNs2d5zAghJ1_5U8JIHBYqOafVb0bLZ-77uWhpg2wn0Pit2li02A4l3pPwEFjoeZ4NSC_AalngZT6_MyUuShW4yXl9zGB1mSNptbdG8X/s320/DSC00476.JPG" width="320" /></a></div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com1tag:blogger.com,1999:blog-1338129828944273063.post-7122936359420971052011-05-10T15:47:00.000-04:002011-05-10T15:47:15.399-04:00Week #5 (5/8/2011)Ok, this is a little late in posting so we'll just do a few this week. Funny how I seem to get less done when Jeff is on his 7day break.... Oh well!<br />
<br />
<strong><u>Whole Grain Waffles with Cheddar and Maple-Apple Sauce</u></strong><br />
<br />
4 gala, honeycrisp or golden delicious apples<br />
1cup dark amber maple syrup<br />
1/2cup apple cider<br />
1-2 cinnamon sticks<br />
2cups whole grain pancake/ waffle mix (I like to use Hodgeson Mill)<br />
2 eggs<br />
2Tbsp melted butter<br />
1/2 tsp grated nutmeg<br />
1 1/2cups shredded extra-sharp white cheddar cheese<br />
<br />
Peel, quarter and core apples, cut into chuncks. In a lg saucepan, combine apples, maple syrup, cider and cinnamon, bring to a boil. Lower the heat a bit and, stirring occasionally, let rapidly reduce into a thick topping while you make the waffles.<br />
Meanwhile, heat waffle iron to high. Combine waffle mix, eggs, melted butter, 1 1/2 cups milk and nutmeg. Stir in cheese, add more milk if too thick!<br />
Cook waffles till crisp, top with maple-apple sauce. <br />
<br />
Rachaelraymag.com<br />
<br />
<strong><u>Fettucine Alfredo </u></strong><br />
<br />
8oz cream cheese - cut into cubes<br />
1/2cup butter<br />
3/4cups half and half<br />
1/2-3/4cup parmesan cheese<br />
1Tbsp garlic powder (optional)<br />
pepper to taste<br />
8oz fettucine noodles; cooked and drained<br />
<br />
In med saucepan, melt butter. Once butter is melted add cream cheese chunks and melt. Add half and half, parmesan cheese, garlic and pepper. After it's mixed well and saucelike, take it off the burner and set aside so it can thicken. Stir every few minutes. Mix with noodles. <br />
<br />
cooks.com<br />
<br />
<br />
<strong><u>Salsa-Cheddar Chicken</u></strong><br />
<br />
2Tbsp Italian Dressing<br />
4small skinless, boneless chicken breast (1lb)<br />
1lg green pepper, cut into thin strips<br />
1lg tomato, chopped<br />
1cup salsa<br />
1cup shredded cheddar cheese<br />
2cups hot cooked long-grain brown rice<br />
<br />
Heat dressing in lg skillet on medium heat. Add chicken; cover. Cook 4-5 minutes on each side or until lightly browned. Remove from skillet; cover to keep warm.<br />
Add peppers to skillet; cook 5 min. stirring frequently. Stir in tomoatoes and salsa. Return chicken to skillet; simmer, covered, on med-low heat for 10 minutes. Top with cheese; cook, covered for 4-5 minutes or until melted. Serve over rice.<br />
<br />
Kraftrecipes.com<br />
<br />
<br />
<strong><u>Fried Ice Cream</u></strong><br />
<br />
3 cups vanilla ice cream<br />
1 1/4cups crushed graham crackers<br />
1/4cup heavy whipping cream<br />
1tsp. cinnamon<br />
<br />
Scoop 1/2cup ice cream balls onto parchament paper covered cookie sheets and freeze.<br />
Mix graham crackers and cinnamon, set aside in shallow dish.<br />
Dip in heavy cream, roll in breading mixture, refreeze for 15 minutes, REPEAT<br />
Freeze for 1 hour this time. Heat oil to 375 either in a deep fryer or deep saucepan. Fry for 10-15 seconds. Enjoy!!<br />
<br />
Someone sent me this one through email, just can't remember who....AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com1tag:blogger.com,1999:blog-1338129828944273063.post-15101145059412478802011-05-10T14:33:00.000-04:002011-05-10T14:33:43.671-04:00Weekend Review wk#4 (5/7/2011)Sorry this is so late posting! It's been a crazy weekend!! Here's the run down for the oh so yummy dishes last week!<br />
<br />
<u><strong>Better-than-ever Beef Enchiladas</strong></u>: I've used the whole wheat tortillas before and chose not to use them for this recipe, they fall apart way too easy. I would like to retry this recipe with shredded chicken! It was good, but I don't know that I would say it was "Better than ever"! 210 calories a serving!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnO381_E8wnIIh16ihQnX9COdDS_Cs_1flOfSZZuWuLTmGl9agsaeuGRzbyaEylYp-7nRN27qKXCtC4o3XW0Gt5HljbDyT8PtFKfYy8acJq5XXf-c637_bXQwqZbPwqSDixlCG0DW203E/s1600/DSC00400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnO381_E8wnIIh16ihQnX9COdDS_Cs_1flOfSZZuWuLTmGl9agsaeuGRzbyaEylYp-7nRN27qKXCtC4o3XW0Gt5HljbDyT8PtFKfYy8acJq5XXf-c637_bXQwqZbPwqSDixlCG0DW203E/s320/DSC00400.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left"><u><strong>Simple Lasagna Roll ups</strong></u>: This is my favorite so far!! I made my own sauce (tomato sauce, diced tomatoes, Pampered Chef Italian seasoning, fresh garlic and onion, bring to boil then simmer till noodles ready), but ran alittle short. It's a little messy when you put them together but not impossible to do!! This one is a must!! OH and this one was only 350 calories a serving!! Just hard to stop at 1!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUo3tp29Clj9N4nRo18ficiGGX46yysw5oHN8sO46fsaFwMgTOMzh-Ze4o7qEiRrSsXanSmN-hHjroFog-l6XBOfUBj980xk3GwslillcRY7VnuUFo6rPFWyXLVNsupDLVTFGepFHFuqO/s1600/DSC00405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUo3tp29Clj9N4nRo18ficiGGX46yysw5oHN8sO46fsaFwMgTOMzh-Ze4o7qEiRrSsXanSmN-hHjroFog-l6XBOfUBj980xk3GwslillcRY7VnuUFo6rPFWyXLVNsupDLVTFGepFHFuqO/s320/DSC00405.JPG" width="320" /></a></div><div align="left"><br />
</div><div align="left"><br />
</div><div align="left"><u><strong>Carolina Shredded Chicken</strong></u>: I got ambitious with this one! I made whole wheat sourdough rolls to make slidders. I made the rolls and froze them to keep till I was ready to use them. Yeah, they were hard as rocks... oh well! But the meat was amazing!! I told Jeff I could drink the sauce straight! I would love to grill the chicken on the carcoal grill next time as well as taking out the season salt and trying some cummin, paprika, maybe even some crushed red pepper!! yummy!! This one (if on a regular bun!) is 390 calories!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBJsZGfWqBP-lKsk2Edw1GSEbug-SNxm6LptmsxigLhlbAQXJ0qiK6bpnY5aKAwCqQqJZBuXPOwEZnFLeYMjyNeDSFEAcurG72u_r6uVih_nF7BLeeuC8Ku5oq6ylCmjdwdhp54vxVU0X/s1600/DSC00410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBJsZGfWqBP-lKsk2Edw1GSEbug-SNxm6LptmsxigLhlbAQXJ0qiK6bpnY5aKAwCqQqJZBuXPOwEZnFLeYMjyNeDSFEAcurG72u_r6uVih_nF7BLeeuC8Ku5oq6ylCmjdwdhp54vxVU0X/s320/DSC00410.JPG" width="320" /></a></div><br />
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<br />
<strong><u>Layers of Love Chocolate Brownie</u></strong>: sigh..... These were awesome!! So moist and GREAT with some sugar free ice cream!! HA (like that's going to make it all ok!!) These had alot of components but overall pretty simple to make. Just be sure you give most away or hide in the freeze (the brownies not you, unless that helps you say no to temptation....) so you don't overeat them!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG5vM89JE2tZv-EEtiLtzo_iQFDp_F_635W3riGOeNvGHU0cAurCuS2jz9oAXF_CcLzJkhVFApDkquLzRd8XEKuAERwdKtbQXL2Xyoy78FJATtmSGbBifgUpGfyYR4gWsd5sRSvkzM4mg/s1600/DSC00412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG5vM89JE2tZv-EEtiLtzo_iQFDp_F_635W3riGOeNvGHU0cAurCuS2jz9oAXF_CcLzJkhVFApDkquLzRd8XEKuAERwdKtbQXL2Xyoy78FJATtmSGbBifgUpGfyYR4gWsd5sRSvkzM4mg/s320/DSC00412.JPG" width="320" /></a></div><div align="left"><br />
</div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-16263256849445472342011-05-02T10:58:00.000-04:002011-05-02T10:58:16.532-04:00Wk #4 (5/1/2011)So this week I'm scaling back a bit, it's a busy week and we're still eating leftovers from the previous weeks!! I'm still doing 3 new dinners and 1 dessert. Hope you like them!!!<br />
<br />
<u><strong>Better-than-ever beef enchiladas</strong></u><br />
<br />
1/2lb extra-lean ground beef<br />
1/2cup chopped green peppers<br />
1/2cup chopped red pepper<br />
1 1/2cups chuncky salsa<br />
1cup sharp cheddar cheese<br />
2Tbsp lite Italian dressing<br />
8corn tortillas (6")<br />
2Tbsp chopped fresh cilantro<br />
<br />
Heat oven to 400<br />
Brown meat with peppers in lg skillet. Stir in 1 cup salsa, simmer 5 minutes. Stir occasionally. Remove from heat and stir in 1/2 cup cheese<br />
Spread 1/4 cup remaining salsa on bottom of 9x13" baking dish. Brush dressing lightly over both sides of the tortillas. Stack 4 tortillas; wrap in waxed paper, microwave on high for 20sec, just until warm. Spoon 1/3cup meat mixture down center of tortilla; roll up. Place seam side down over salsa in dish. Repeat till dish filled. Top with remaining salsa; cover.<br />
Bake 20 min until heated through. Top with remaining cheese. Bake uncovered for 2-3 minutes or until cheese melted. Top with cilantro.<br />
<br />
kraftrecipes.com<br />
<br />
<br />
<strong><u>Simple lasagna roll-ups</u></strong><br />
<br />
16 lasagna noodles<br />
1lb lean ground beef<br />
1lg onion, chopped<br />
1 jar (24oz) spagetti sauce, divided<br />
1cup Italian 5 cheese (shredded) mix<br />
1cup water<br />
1/2cup grated parmesan cheese<br />
<br />
Heat oven to 375<br />
Cook lasagna noodles as directed, omitting salt. Meanwhile, brown meat with onions in lg skillet; DRAIN!!<br />
stir in 1cup spagetti sauce and shredded chesse. Mix remaining spagetti sauce and 1 cup water; spread 1 cup on bottom of 9x13" baking dish.<br />
Drain noodles, spread each with 1/4cup meat mixture; roll up. Place seam side down, over sauce in dish. Top with remaining sauce and parm cheese.<br />
Bake 50 minutes-1hour. uncover for last 10 minutes.<br />
<br />
kraftrecipes.com<br />
<br />
<br />
<u><strong>Carolina Shredded Chicken</strong></u><br />
<br />
2lbs chicken (dark or white meat will work, but of course I'll be using white meat as it has less calories)<br />
1/2tsp seasoned salt<br />
1/4tsp paprika<br />
<br />
Sauce<br />
1Tbsp veg oil<br />
1sm onion, diced<br />
2/3cup vinegar<br />
1/2cup ketchup<br />
1/4cup packed light-brown sugar<br />
1Tbsp spicy brown mustard<br />
6 sandwich buns<br />
<br />
Heat grill (or grill pan on stove) to med-high heat.<br />
Sprinkle chicken on all sides with seasoned salt and paprika.<br />
Place Chicken on grill grate. Cook, turning once for 18 minutes.<br />
Meanwhile, prepare sauce. Heat oil in med saucepan over med heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to boil, then reduce to simmer for 5 minutes.<br />
Remove chicken from grill and allow to cool slightly. With 2 forks shred meat. Add shredded chicken to sauce and heat through. Divide chicken evenly amoung buns.<br />
<br />
I got this from the family circle magazine<br />
<br />
<br />
<strong><u>Layers of Love Chocolate Brownies</u></strong><br />
<br />
3/4cup all-purpose flour<br />
3.4cup Baking cocoa<br />
1/4tsp salt<br />
1/2cup (1stick) butter, cut into pieces<br />
1/2cup granulated sugar<br />
1/2cup packed brown sugar<br />
3lg eggs<br />
2tsp vanilla extract<br />
1cup chopped pecans<br />
3/4cup white choc chips<br />
1/2cup caramel ice cream topping<br />
3/4cup semi sweet choc chips<br />
<br />
Preheat oven to 350.<br />
Grease 8"square baking pan<br />
Combine flour, cocoa, salt in a small bowl. Beat butter, sugar and brown sugar in a large bowl until creamy. add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white choc chips over batter. Drizzle caramel sauce over top. Beat remaining egg and reserve batter in same large bowl until light in color. Stir in semi-sweet choc chips. Spread evenly over caramel topping. Bake 30-35 min or until center is set. Cool completely in pan on wire rack. Cut into squares.<br />
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This came out of a magazine, not sure which oneAmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-53525302935653122302011-04-29T17:37:00.000-04:002011-04-29T17:37:13.685-04:00Weekend Review wk #3 (4/29/11)Hope everyone is doing well after those horrible storms we had this past week. Shew... what a week for Jeff to be on graveyard!! Here's the review of dishes for this week.<br />
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<u><strong>Tomato Minestrone Soup with Garlic Bread Croutons</strong></u>: I used whole wheat noodles and low sodium broth, and homemade sourdough wheat bread for the croutons, still.... I was not a fan. It just lacked something, not sure what and not sure I'm willing to give it another try. I didn't even get a picture. The croutons were good. I just sliced the bread as if I were making garlic bread (so you only need 1 per person!). I will most likely fix this with another soup dish in the future.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><strong>Grilled Cheese and Ham Waffles</strong></u>: Well, I don't know how I feel about this one. The flavor with the over easy egg was good, as well as with warm honey. It wasn't my favorite but wasn't the worst dish either. The texture was good and I love the bite of the cheese with the ham. It makes me want to experiment further with waffles. How about you?</div><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/AVvXsEgtYAueT53SiN3WcmbybJBP2_VkqYPkusNwhVcLPgVAB6CO6bfQV9u375YNz6OyB9SgFFNEsxQoD9_lzlfTMHkknJlMMP2i4omGnKP7QEx1B58Mnkaa8QSWX2lMORdWMtaXsC24SME1qzVS/s1600/DSC00397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYAueT53SiN3WcmbybJBP2_VkqYPkusNwhVcLPgVAB6CO6bfQV9u375YNz6OyB9SgFFNEsxQoD9_lzlfTMHkknJlMMP2i4omGnKP7QEx1B58Mnkaa8QSWX2lMORdWMtaXsC24SME1qzVS/s320/DSC00397.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Updated Shepard's Pie</u></strong>: This was so yummy!! And only 310 calories I might add!! I didn't know what I was going to think of mashed potatoes with sour cream but I was pleasantly surprised!! Dad actually licked his bowl clean!! Ha This is a great dish for a potluck dinner!! The only time straining part was waiting for the potatoes to cook. Super quick and easy to do!! When taking the picture I wouldn't "stack" like I needed it to to show the layers so, it's just kinda spread out there for ya. </div><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/AVvXsEh4E8zn-wqDv-HvFJ7xyELlP3U4LQpU3OsOmQIRKSjxps51yJO-Szwn70TrRN3lJKj5EiAukNKwnyCZ2Z2DrtH6zSKDvBUro6MsQ_7qyVpVb7VzEzQ9ZDMxfJos43yle7L7X01-38M6MHBc/s1600/DSC00393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E8zn-wqDv-HvFJ7xyELlP3U4LQpU3OsOmQIRKSjxps51yJO-Szwn70TrRN3lJKj5EiAukNKwnyCZ2Z2DrtH6zSKDvBUro6MsQ_7qyVpVb7VzEzQ9ZDMxfJos43yle7L7X01-38M6MHBc/s320/DSC00393.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div align="left"><strong><u>Double-Stuffed Chickeb Breast</u></strong>: I picked up some whole wheat pasta for this dish and loved the taste! This was a lot quicker to fix than I thought it would be, it just took a little while to bake. It looks great plated up and we loved the flavor! Are you ready for this?? It was only 198 calories! Oh yeah! You just need to pay attention to the pasta and marinara sauce, check the ingredeints!! I will be making this one again soon!! We liked this better than the Lazy Baked Greek Chicken, but I think I may add some spinach to this dish in the future, just for fun!! I am going to look at doing my own bread crumbs too. We'll see what kind of time I have!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCgPDh6pAqyJt61Y_tBqu0L__I28QTxCe8YyhcgTtI8GQzm8nWtyeLVcWu6DvtRKpaFKNxPhYZ7lNo2G-mw5WOpoeYHRNl3h9I5gSxEQsJ_03Hhv2NNgVPPsUEH0a6kzT7rw_7mYsAHtp/s1600/DSC00385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCgPDh6pAqyJt61Y_tBqu0L__I28QTxCe8YyhcgTtI8GQzm8nWtyeLVcWu6DvtRKpaFKNxPhYZ7lNo2G-mw5WOpoeYHRNl3h9I5gSxEQsJ_03Hhv2NNgVPPsUEH0a6kzT7rw_7mYsAHtp/s320/DSC00385.JPG" width="320" /></a></div><br />
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<strong><u>Almond Joy Layered Cake</u></strong>: Oh my word, this was AMAZING!!! Mom felt it was a little rich and had too much coconut. I can see reducing it in the future. I did the layered cupcakes and they turned out very well. The cake baked in no time since I did a big thin layer. It was time consuming but looks great and well worth the wait!!<br />
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<u><strong>Swirlberry Ice Cream</strong></u>: I love the simplicity of this dessert. I don't like that it gets crumbly after being in the freezer overnight. I don't know if that's from the berry mixture that resembles sherbet after frozen or not. It still taste great. Just wish I could find a way to reduce the sugar and not the taste. I may try to use some stevia next time and see what I get!! Then there's the heavy cream required for the ice cream itself. Any suggestions??<br />
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</div>AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-90441955655388298482011-04-24T21:29:00.000-04:002011-04-24T21:29:09.870-04:00Week #3 (4/24/2011)Happy Easter!! It's so beautiful outside, I'm so excited for the warm weather and feeling so blessed that little man is so healthy this year (we were in the after hours clinic with him this time last year, with yet another ear infection)!!<br />
Here are the recipes for this week:<br />
<br />
<u><strong>Tomato Minestrone Soup with Garlic Bread Croutons</strong></u><br />
<br />
2Tbsp EVOO<br />
1/4lb Pancetta or thick-cut prosciutto, finely chopped (optional- think I may leave this out due to fat)<br />
1lb zucchini, cut in strips lengthwise (discard seedy center), then cut into smll pieces<br />
2 ribs celery finely chopped<br />
1small carrot, finely chopped<br />
1 onion, finely chopped<br />
1 bay leaf<br />
3 cloves garlic, minced or finely chopped<br />
salt/ pepper<br />
1 32oz (4 cups) chicken stock<br />
1 15oz can cannellini beans rinsed<br />
1/4lb whole wheat penne (or other short cut) pasta<br />
handful basil (torn into pieces)<br />
2Tbsp butter<br />
4 thick slices Italian Bread<br />
1/2 cup grated parmigiano-reggiano cheese<br />
finely chopped parsley (for garnish)<br />
<br />
In soup pot, heat EVOO over med-high heat. Add pancetta or prosciutto, and cook until brown. (If not using omit this step). Add zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season w/ salt and pepper. Cook until veggies are tender, 7-8 minutes.<br />
Preheat broiler. Stir chic stock, beans and tomatoes into soup, bring to a boil add pasta and cook until al dente. Stir in basil and lower heat to low.<br />
Meanwhile, in small saucepan melt butter over low heat. Add remaining 1 clove garlic and swirl (Rachael Ray's words not mine) for a minute or so; remove from heat.<br />
Broil bread on both sides until lightly toasted. Brush the bread with the garlic butter and sprinkle with cheese and parsley. Serve soup in a shallow bowl, each topped with a crouton.<br />
<br />
rachaelraymag.com- with the cool snap coming this week I thought I'd sneak a soup in!!<br />
<br />
<u><strong>Grilled Cheese and Ham Waffles</strong></u><br />
<br />
2 cups buckwheat pancake or waffle mix<br />
2Tbsp melted butter<br />
2 large eggs<br />
1 1/2 to 2 cups regular milk or 2%, divided<br />
1Tbsp dried Herbs de Provence or 3 Tbsp fresh herbs finely chopped<br />
1/3 lb Gruye're cheese, shredded (about 3/4-1cup)<br />
1/4lb mild deli ham, sliced and chopped<br />
salt and white pepper<br />
1 scant Tbsp dijon mustard<br />
warm honey, for drizzling or 4 over easy eggs <br />
<br />
Combine waffle mix with melted butter, eggs and 1 1/2cups milk and herbs. Once well combined, stir in cheese and ham, and season lightly with salt and pepper. Add mustard and a little more milk until just pourable. Cook in waffle iron until crisp, then top with warm honey or an over easy egg.<br />
(4 servings)<br />
<br />
rachaelrayshow.com<br />
<br />
<br />
<strong><u>Updated Shepard's Pie</u></strong><br />
<br />
1 1/4lb red potatoes (about 4) cut into chunks<br />
3 lg cloves garlic<br />
1lb extra-lean ground beef (or turkey)<br />
2 Tbsp flour<br />
4 cups frozen mixed veggies (carrots, corn, green beans, peas), thawed<br />
3/4 cup fat-free reduced-sodium beef broth<br />
2Tbsp ketchup<br />
3/4 cup Reduced Fat or Light Sour Cream<br />
1/2 cup Sharp cheddar cheese<br />
<br />
Cook potatoes and garlic in boiling water in large saucepan 20 minutes or until potatoes are tender. Meanwhile brown meat in large nonstick skillet. Stir in flour; cook 1 minute. Add mixed veggies, broth and ketchup; cook 5 minutes, stir frequently<br />
Preheat oven to 375. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.<br />
Spoon meat mixture into 8" square dish; cover with potatoes.<br />
Bake 18 minutes. Top with remaining cheese; bake 2 minutes or until melted.<br />
*This recipe notes that by using extra lean meat, 2% milk cheese and the light sour cream you'll be saving 90 calories. Once the farmers market opens I'd love to do this one with fresh ingredients instead!!<br />
<br />
kraftrecipes.com<br />
<br />
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<u><strong>Double-Stuffed Chicken Breasts</strong></u><br />
<br />
1/2 cup small shell pasta<br />
1/2 cup shredded mozzarella cheese<br />
1/2 cup grated parmesan cheese<br />
1/2 cup coarsley chopped flat-leaf parsley<br />
salt<br />
2 large eggs<br />
2/3 cup breadcrumbs<br />
4 8-10oz chicken breast<br />
3 cups store-bought marinara sauce (will look into making this myself to better control the fat and cals)<br />
<br />
Preheat oven to 350. Line a baking sheet with parchament paper. In pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.<br />
In a shallow bowl, beat eggs. Place the breadcrumbs in another shallow bowl.<br />
** This recipe calls for skin on chicken breast, but I will be slicing the chicken breast to open on 3 sides (to open like a book or like a pita pocket) to stuff<br />
Stuff the pasta-cheese mixture in the chicken breast. Dip the stuffed chicken breast in the eggs, roll in breadcrumbs, then place on the prepared pan. Bake until juices run clear or a themometer reads 165 degrees, about 50 minutes.<br />
Meanwhile in saucepan, heat marinara sauce. Serve each breast on a bed of sauce, topped with 1 Tbsp parsley.<br />
<br />
Rachaelraymag.com<br />
<br />
<br />
<u><strong>Almond Joy Layer Cake</strong></u><br />
** I watched my buddy Rachael Ray do this on her show last week. Funny thing I had already pulled this recipe to try!! Anyway, I'll give the directions for cake as well as a neopolitan style stacked "cupcake".**<br />
<br />
2/3 cups unsweetened cocoa powder<br />
1 stick butter cut into 8 pieces<br />
3oz semisweet chocolate, chopped (about 1/2 cup)<br />
2 1/4 cups granulated sugar<br />
4 tsp pure vanilla extract<br />
1/2tsp salt plus big pinch<br />
3 eggs<br />
1 1/2 cups flour<br />
1 1/2 tsp baking powder<br />
1 tsp baking soda<br />
1 bag (14oz) sweetened shredded coconut (4 packed cups)<br />
2 cups sliced almonds<br />
3 cups heavy cream<br />
1/3 cup confectioners' sugar<br />
<br />
Preheat oven to 325, butter 8"x2" round cake pans (or for cupcakes use large sheet pans to make a 1" thick sheet of cake) Line with parchament paper and butter parchament.<br />
In med saucepan, bring 2/3 cup water to boil. Whisk in cocoa powder until smooth. Whisk in butter and chocolate over low heat until melted, about 2 minutes. Remove from heat and whisk in 1 1/2 cups granulated sugar, 2tsp vanilla and 1/2tsp salt. Whisk in 1 egg at a time, beating well after each addition.<br />
In large bowl, stir together the flour, baking powder and baking soda. Pour in chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in lower third of the oven for 35 minutes. (for cupcakes about 15-20 minutes is enough) until firm in the center. Let cool in pans on racks for 10 minutes then invert onto racks to cool completely. (for cupcakes leave in pan DO NOT take it out!!)<br />
While cakes cool, spread almonds on a rimmed baking sheet and toast for 12 minutes, let cool. (for cupcakes, unless you have a bunch of pans, you'll need to do this before you start baking your cake)<br />
In saucepan, combine 3/4 cup cream, remaining 3/4 cup granulated sugar and pinch of salt and simmer., stirring over med heat until sugar is dissolved, about 3 minutes. Remove from heat and stir in the remaining 2tsp vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.<br />
Split cake layers to make 4 layers. (for cupcakes, take a biscuit cutter and cut the thin layers of cake into a bunch of circles.) Place 1 layer cut side up on a cake stand and spread with 1 cup of coconut-almond mixture. Top with 2nd layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. (for cupcakes- I would think a thin layer of filling could be eyeballed pretty easy, and it's easier to control portions!!) Cover and refrigerate for 4 hours to firm up. (for cupcakes, a large square storage container with lid will be fine)<br />
Whip remaining 2 1/4 cups cream with confectioners sugar until stiff. Spread over the cake. Sprinkle the top with remaining almonds. (for cupcakes, just use a little of the cream/sugar mixture on top of the cupcake for garnish giving it a neopolitan look!!)<br />
<br />
rachaelraymag.com<br />
<br />
<strong><u>Swirlberry Ice Cream</u></strong><br />
<br />
3/4 cup frozen strawberries, thawed and halved (about 3 oz)<br />
2/3 cup frozen raspberries, thawed (about 3 oz)<br />
1/2 cup sugar<br />
salt <br />
2cups heavy cream<br />
1 cup milk<br />
<br />
In small saucepan, combine strawberries, raspberries, 1/4 cup sugar and pinch of salt. Bring to a simmer over med heat, stirring, and cook until jamlike, about 10 minutes. Let cool, cover and refrigerate until cold, about 1 hour.<br />
In med bowl, whisk together cream, milk, remaining 1/4 cup sugar and another pinch of salt until sugar is dissolved; cover and refrigerate for 1 hour.<br />
Using an ice cream machine, process cream mixture according to manufacturer's instructions. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container. Freeze until firm, about 4 hours.<br />
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I'm not sure where I found this one, it may have come from Taste of Home magazine<br />
Have a good week!!!AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0tag:blogger.com,1999:blog-1338129828944273063.post-60555582758970140142011-04-23T16:01:00.000-04:002011-04-23T16:01:11.052-04:00End of week Review- wk #2 (4/23/11)I was so excited to try these recipes this week. Some I was so pleased with and others.... well, let's just say I've found some combinations that just didn't work for me. Of course Jeff says he loves anything I make, but I think he's just being nice!<br />
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<u><strong>Buttermilk Biscuit Waffles</strong></u>- The first thing you think when you hear waffles is sweet, but these were the most savory, hearty waffles I've ever tried... so far (I'm trying a new one this next week!)!! <br />
So here's the run down!! I "made" my own buttermilk by covering the bottom of the measuring cup with lemon juice then filling with 2% milk (to cut down on the fat), and letting it sit a few minutes before adding to the mixture. I need to do a better job of tabulating the calories and carbs, but I thought about making my own waffle mix from scratch using wheat flour but ran out of time. The Turkey sausage (Jimmy Dean) was yummy and I found a chicken sausage (al fresco) I think I'd like to try next time too. The only time I felt it might fall apart was when I added all the milk to the gravy at once instead of in stages, so it took longer to thicken up! The waffles reminded me of potato cakes my mom makes.... just minus the potatoes!<br />
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<strong><u>Lazy Bolognese-Style Lasagna</u></strong>: It reminded me of beef strogonoff (not sure if that's spelled right), don't get me wrong, it had great flavor, I think I'd just rather have more tomato!! it's not the best looking dish but smells great and as with the waffles is easy and quick to prepare!! Here again you can use lean turkey, skim milk, low sodium stock and wheat noodles to reduce the fat and calories.<br />
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<u><strong>Chicago Style Deep Dish Pizza</strong></u>: Yeah... this was awesome! But my weight suffered the next day, you can do wheat flour but it's still going to stick to you like glue!! But OH so yummiliscious!! I did green peppers and low fat sausage, made my own sauce and mozz cheese!<br />
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<strong><u>Spicy Honey-Glazed Chicken Breast</u></strong>: Yeah, I'm not a fan, it was not spicy! The chicken needed to be marinated in something, the pineapple was yummy on it's own but contrasted way to much with the chicken. This one is going in the trash!! There I got the first "dud" out of the way!! Everything can't be amazing right??<br />
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<u><strong>Auntie Ann's Pretzels</strong></u>: Jeff's response after the first taste "Auntie Ann ain't got nothing on you!!" I have to agree!! What an easy yummy snack!! I used wheat flour, but don't really know how to get away from the brown sugar. I had a blast twisting the prezels and can see me making the cinnamon sugar ones for my Cubbie class's snack!! I made 9 pretzels and had 1 1/2 batches (didn't want to use 1/2 pack of yeast). <br />
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<u><strong>Cookies 'N Cream Pudding</strong></u>: This was very simple and easy to do. I think I spent a total of 5 minutes making it! Kids love it! I used sugar free pudding and sugar free cool whip so the only sugary thing in it was the oreos. The only draw back is that it doesn't make that much, and I think I'll only use 3-4 oreos next time instead of 7!!<br />
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So there they are. Hit me with your suggestions and comments!! I'm all ears!!AmbitiousCulinaryMommahttp://www.blogger.com/profile/07348706161208113738noreply@blogger.com0