tag:blogger.com,1999:blog-45225092566675348202024-03-05T00:20:14.813-06:00Lori's Test KitchenLorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-4522509256667534820.post-76569055969300068092015-06-11T12:36:00.003-05:002015-06-11T12:36:31.387-05:00Zucchini Pizza BoatsI love summer!!! I'm a teacher so the main reason is obvious, but I also love having fresh food from the garden and farmer's market. We're already getting an abundance of zucchini. Now, I've got to find some new recipes! There are only so many times I can eat grilled or roasted zucchini. Naturally, I went straight to Pinterest. I've got several recipes to try including zucchini noodles!!! Stay tuned!! But the first one I've decided to try are Zucchini Pizza Boats from Cooking Classy, which is one of my new favorite blogs!<br />
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The case:<br />
<br />
Zucchini Pizza Boats from <a href="http://www.cookingclassy.com/2014/06/zucchini-pizza-boats/" target="_blank">Cooking Classy</a><br />
Ingredients:<br />
<ul>
<li>6 small zucchini</li>
<li>1 Tbsp olive oil</li>
<li>1 clove garlic finely minced</li>
<li>salt and pepper</li>
<li>1 cup marinara</li>
<li>1 1/2 cups shredded mozzarella</li>
<li>1/3 cup Parmesan cheese</li>
<li>1/2 cup mini pepperoni slices</li>
<li>2 Tbsp fresh oregano</li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 400. Line a large baking sheet with parchment paper.</li>
<li>Cut zucchini in half lengthwise so it lays fat. </li>
<li>Pat inside with paper towels. (Cut side) Mix olive oil and garlic. Brush over open side of zucchini.</li>
<li>Sprinkle with salt and pepper.</li>
<li>Brush 1 Tbsp marinara on each slice.</li>
<li>Sprinkle with mozzarella and then Parmesan.</li>
<li>Place pepperoni slices in middle so they won't slide off when cheese melts.</li>
<li>Bake 12 -18 minutes depending on thickness.</li>
<li>Sprinkle with oregano.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAkX-42amCq5AHhQNVR2DhpppucGkEjMYSDyoYvqtqFv4YPiOhvUzcQP42cm543sq5YqHLff-sntfSJtc6gUJzTRXFVCFIkRf513CaZPx2Ft6WKR3bXn4P8nCsBzLPVwjWa0ESfrgl-A/s1600/IMG_3868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAkX-42amCq5AHhQNVR2DhpppucGkEjMYSDyoYvqtqFv4YPiOhvUzcQP42cm543sq5YqHLff-sntfSJtc6gUJzTRXFVCFIkRf513CaZPx2Ft6WKR3bXn4P8nCsBzLPVwjWa0ESfrgl-A/s320/IMG_3868.JPG" width="320" /></a></div>
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The ruling:<br />
Such a good alternative to actual pizza! I am so excited to keep getting zucchini out of the garden so I can keep making this! One of the best things is this recipe will be easy to make into 1 serving!!!<br />
Rating: 5 stars <br />
Make again? Definitely <br />
Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com2tag:blogger.com,1999:blog-4522509256667534820.post-25004401440495512702014-05-29T22:26:00.000-05:002014-05-29T22:27:38.460-05:00The Best Mushroom KebobsEarlier this week, I found ribeye steaks on Manager's Special at Kroger. They were a little over $5 each and normally priced around $10. Score! We maybe eat steak 3 times a year, mainly because of price, and secondly, because I'm just not a big fan of red meat. So anyways, I knew I wanted to make a corn recipe a friend had shared, but wanted something else to grill. We made a medley of grilled veggies last week and the mushrooms were my favorite, so I decided to just do mushrooms this time. I googled a grilled mushroom recipe and the first one I looked at on Taste of Homes' website was this one and I had all the ingredients. <br />
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The case:<br />
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Mushroom Kebobs<br />
Adapted from: Taste of Home<br />
<br />
Ingredients:<br />
<ul>
<li>16 oz mushrooms</li>
<li>2 sticks butter, melted</li>
<li>1 teaspoon garlic salt</li>
<li>1 teaspoon dried dill</li>
<li>1 lemon</li>
<li>1/8 cup grated Parmesan cheese (buy from the deli refrigerated section)</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>Clean mushrooms. Pull out stem.</li>
<li>Skewer mushrooms. </li>
<li>Mix butter, garlic salt, dill, and juice from 1/2 lemon. Brush over both sides of mushrooms.</li>
<li>Grill over medium high heat for 15 minutes, turning and basting with leftover marinade every 5 minutes.</li>
<li>Sprinkle with cheese.</li>
</ol>
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The ruling:</div>
<div>
Absolutely amazing!!!! Best mushrooms I've ever had. The only problem with this recipe is that I should have made a lot more and I mean a lot more. My 18 month old ate these like they were candy, which didn't leave near as many as Michael and I wanted. Speaking of which, have I mentioned that I am the luckiest woman alive? I sampled one of these while we were waiting on the steaks to rest. Soooo good. Then Michael said, "You know what would be really good? What if we sprinkled some of the Parmesan over them." I'm telling you he is pure genius! Well, at least he has his moments, and this was definitely one! </div>
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Stars: 5 definitely</div>
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Make again? Tomorrow sounds go</div>
Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-21167027645817246692014-01-02T12:48:00.002-06:002014-01-02T12:58:09.029-06:00Lemon Thyme SalmonMy first recipe for 2014 comes from Jessica Seinfeld's new cookbook, <i>The Can't Cook Book,</i> that I received for Christmas. I have SO many recipes marked to try in this book. Of the 4 new cookbooks I got for Christmas, this is my favorite. I by no means consider myself a novice cook and I learned so many tips and tricks from in here. More than anything this is a cookbook for anyone wanting to cook simple, delicious, healthy food. Her recipes are very straight forward and use real, basic ingredients. <br />
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Salmon is my absolute favorite fish. If I'm eating fish, it's salmon 90% of the time. The main reason I was excited to try this recipe was the cooking method. Right now the only way I cook salmon is either on the grill or baking it in the oven. This recipe is broiled in the oven.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Lemon Thyme Salmon </div>
<div class="separator" style="clear: both; text-align: left;">
Altered slightly from Jessica Seinfeld via The Can't Cook Book</div>
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<div class="separator" style="clear: both; text-align: left;">
Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>4 lemons</li>
<li>24 sprigs Thyme</li>
<li>4, 6 oz boneless, skinless salmon fillets</li>
<li>Drizzle extra virgin olive oil</li>
<li>1 tsp salt</li>
<li>1/2 teaspoon black pepper</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>Heat the boiler with the rack 4 inches from the top.</li>
<li>Slice the lemons. Arrange on a rimmed backing sheet in 4 sections. Wash and dry the thyme. Place thyme over lemons.</li>
<li>Lay each salmon fillet on a bed of thyme and lemon. Tuck the thyme under the salmon so it doesn't burn. </li>
<li>Drizzle the olive oil and rub to coat salmon fillets. Sprinkle salt and pepper over top. </li>
<li>Broil for 7-8 minutes, until top is golden brown and salmon flakes easily with a fork.</li>
</ol>
</div>
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The ruling:<br />
This salmon was perfectly cooked. Besides grilling, this just might be my new favorite way to bake salmon. It didn't get dried out like I feel it usually does when I bake it. The only thing I will change next time is the seasonings. I simply think it needs more on top. Make sure you squeeze some lemon over this! It adds volumes of flavor. <br />
<br />
Check out my favorite salmon flavoring ever: <a href="http://tnfoodie.blogspot.com/2010/05/dill-cedar-plank-salmon.html" target="_blank">Dill Cedar Plank Salmon</a>. I bake it in the oven as well and the flavor is out of this world. I can't wait to try it with this broiling method!<br />
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Rating: 4 stars<br />
Make agin? Absolutely, but with different seasonings.Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-48082233538622667302014-01-01T13:17:00.002-06:002014-01-01T13:18:59.288-06:00New Year's Resolution Number 2<div>
Another one of my New Year's Resolutions is to eat at home more, therefore eating out less. There are two reasons behind this. First, we are trying to eat more whole foods and less of the processed junk. Now, I am not the type to say I will never cook with a can of cream of mushroom soup again. In fact one of my favorite soup recipes has cream of mushroom, and I plan on making it several times this winter. But obviously the more real foods you're eating, the more fruits and veggies you're eating, the healthier you're eating, and that is definitely my goal. </div>
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The other reason is to save money. I only work part time and my husband is fairly new at his job so saving money is a big priority for us these days. (Another resolution to come)</div>
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I love to cook. Wanting to cook is not my problem. My problem is realizing it's 4 o'clock and I have no plans and feel too worn out to think about it, which results in calling Michael to grab a pizza on the way home. </div>
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So, in order to eat at home more and save money, I'm committing to sitting down every weekend and meal plan for the week. I'm really trying to use what we already have in our freezer and pantry for the next few months. <br />
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<div>
Enter May Books. Oh May Books. How I love May Books. Seriously, if you haven't heard of May Books, you're missing out. May Books are little notebooks you design yourself. I got several for Christmas, including a blank one, one for my lesson plans, a budgeting book, and a meal planner book.</div>
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Here is the 2 page spread inside. The left is for your meal plan and the right is a place for a grocery list and notes.<br />
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Don't they just want to make you get organized? </div>
Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com1tag:blogger.com,1999:blog-4522509256667534820.post-81377826893657646312013-12-31T10:32:00.001-06:002013-12-31T10:32:14.677-06:00Starting Fresh in 2014I've decided to start fresh on Lori's Test Kitchen in 2014. I definitely want to start blogging about food again, but I also want to share in other areas of my life.<br />
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I love the holiday season. I've always loved it, but now with a 2 year old and 1 year old, it's magical on a whole new level. I'm always a bit sad but also relieved when all our Christmas festivities are over with. I also love New Years. I love getting a fresh start, a chance to live life the way I want to live. I have some major goals for 2014 and I hope to keep myself accountable on here. <br />
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The first and I would argue most important goal is to <b>get organized.</b> This has been my goal, I'd say, for the last 6 years, ever since I got married. <br />
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My first step for getting organized this year is going to be getting rid of clutter. It's amazing the tiny apartment I lived in before I got married. All my stuff somehow fit in there. And now? I have no idea where all this stuff came from. One of my problems is as I get new decor, I've had a problem getting rid of the old stuff. What if I decide I want to use it again? With Pinterest you never know what you might need to use again! I just hate to waste, and I preach reduce, reuse, and recycle. But one thing I've learned is clutter can kill. I want my house to be my "sanctuary" as Oprah would say. This is the year, I'm finally letting go! <br />
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The second step is the actual organization. My favorite organization blog is <a href="http://www.abowlfulloflemons.net/" target="_blank">A Bowl Full of Lemons</a>. Every time I get on there, I get lost in new ideas to organize every area of my house. Well this year, I'm going to start room by room and get things done. When I think of everything I need to get organized, I become overwhelmed. That's what I love about <a href="http://www.abowlfulloflemons.net/" target="_blank">A Bowl Full of Lemons</a>. She shows how to choose one room or one area a week and concentrate on it. <br />
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Organization is definitely not an overnight goal. It's a long process to get there. And then constant work to stay there, but I'm up to the task. I hope you enjoy coming along for the ride. My week one goal is a home binder! <br />
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I'll be sharing more goals in the next fews weeks!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com1tag:blogger.com,1999:blog-4522509256667534820.post-30616232099785665562013-05-30T23:11:00.000-05:002013-05-30T23:11:16.706-05:00Waffle of Insane GreatnessBreakfast for dinner is a regular at the Greer Household. Many years ago I originally saw this recipe featured on the now canceled Rachael Ray show called $40 a Day. We tried to eat at Aretha Frankensteins while Emmaline was at Erlanger, but the wait was too long. Recently Our Best Bites featured this recipe and I knew I had to try it. <br />
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The case: <br />
<br />
The ruling:<br />
<div>
Waffle of Insane Greatness from Aretha Frankensteins </div>
<div>
Ingredients</div>
<div>
<ul>
<li>1 1/2 cup all-purpose flour</li>
<li>1/2 cup cornstarch</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1 teaspoon salt</li>
<li>2 cups buttermilk</li>
<li>2/3 cup vegetable oil</li>
<li>2 eggs</li>
<li>3 teaspoons sugar</li>
<li>1 1/2 teaspoons vanilla extract</li>
<li>Butter and syrup, for serving</li>
</ul>
</div>
<div>
<br />
Directions</div>
<div>
<ol>
<li>In
a medium bowl, combine the flour, cornstarch, baking powder, baking
soda, and salt; mix well. </li>
<li>Add the milk, vegetable oil, egg, sugar and
vanilla and mix well. </li>
<li>Let the batter sit for 30 minutes.</li>
<li>Preheat a
waffle iron. Do not use non-stick spray on the waffle iron; the oil in
the batter will allow the waffle to release easily. Follow the
directions on your waffle iron to cook the waffles. Serve immediately
with butter and syrup.</li>
</ol>
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Read more at:
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29006_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback</div>
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</div>
<div>
</div>
<div>
The ruling:<br />
These are some of the best waffles I've ever had! Ryder loves them! While I love to find new recipes for my favorite foods, sometimes I find a recipe that is so good I don't want to try another one. This is officially my go to waffle recipe.<br />
Rating: 5<br />
Make again: Definitely </div>
Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-38644304989221252262013-05-30T23:02:00.004-05:002013-05-30T23:02:51.519-05:00Honey Ginger Soy ChickenAwhile back, I ordered a book called <i>The Mom 100 Cookbook</i> from Scholastic. I read good reviews on Amazon and decided to buy it without knowing much about the book or the author. Come to find out, Katie Workman is pretty well known in the cooking world. She runs a website that shares famous chefs' recipes. She lives in New York City and has two sons. The main reason I decided to order the cookbook was because it was supposed to be for real moms and contained recipes for real food. I was not disappointed when I received this book. First of all, it has reviews from famous chefs such as Ina Garten and Bobby Flay on the back cover. Next, it reads like a book. The layout is fabulous. She gives you 20 situations and gives you 5 recipes for each situation, everything from breakfast to bake sale to potluck. Another thing I like is all her tips. She has tips throughout the book on everything from getting kids to try food to cooking tips to different variations of the recipes. Finally, there are a ton of delicious looking recipes. I put a post it flag on each recipe I want to try and my book has more blue flags than empty white pages. Most of the recipes are healthier and contain fresher ingredients. Some are in my comfort zone and some aren't. For example, there is a chicken strip recipe I plan on trying later this week but tonight's dish is something that I wouldn't typically make. This Honey Ginger Soy Chicken recipe is found in the Potluck chapter.<br />
<br />
The case:<br />
Honey Ginger Soy Chicken<br />
Adapted from The Mom 100 Cookbook by: Katie Workman <br />
Ingredients:<br />
<ul>
<li>1/3 cup honey, at room temperature</li>
<li>1/4 cup low-sodium soy sauce</li>
<li>1/8 cup grated peeled fresh ginger</li>
<li>4 minced garlic cloves </li>
<li>1 package skin on chicken thighs (5 pieces)</li>
</ul>
Directions:<br />
<ol>
<li>Place the honey, soy sauce, ginger, and garlic cloves in a bowl and whisk until blended. </li>
<li>Arrange the chicken in a foil-lined baking dish skin side down. Pour the honey mixture over the chicken and stir so mixture evenly coats chicken. Cover tightly with aluminum foil and marinate overnight.</li>
<li>Preheat oven to 350.</li>
<li>Bake covered for 30 minutes. Uncover the pan , turn the chicken skin side up, and increase oven temperature to 375. Continue baking for 35 minutes. Serve the chicken with the pan sauce.</li>
</ol>
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The ruling: <br />
Absolutely loved this!!! This chicken had so much flavor. The pan sauce was perfect over the brown rice. I can't wait to try more recipes in Katie's cookbook.<br />
Rating: 6<br />
Make again? Yes and soon!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-59275166124953600022013-04-15T20:46:00.001-05:002013-04-15T20:47:10.830-05:00Curried Chicken and Rice SoupThis recipe was given me to a friend named David Rogers. David is in high school and is a member of the youth group at our church. His mom actually told me about him making this soup one night when he didn't like what she was going to fix. He found it online at Food Network and decided he wanted to make it. I love that! He's going to make a girl very lucky one day!<br />
<br />
The case:<br />
<div>
Ingredients </div>
<div>
<ul>
<li>1 bone-in chicken breast (about 1 1/2 pounds), halved</li>
<li>2 medium carrots, sliced diagonally into 2-inch pieces</li>
<li>1 bay leaf</li>
<li>Kosher salt</li>
<li>6 cups low-sodium chicken broth</li>
<li>2 tablespoons unsalted butter</li>
<li>1 large onion, very thinly sliced</li>
<li>1 teaspoon sugar</li>
<li>1 1/2 teaspoons Madras curry powder</li>
<li>1/3 cup jasmine rice</li>
<li>3 tablespoons finely chopped fresh mint</li>
<li>3 tablespoons chopped fresh dill</li>
<li>1 lemon, cut into wedges</li>
</ul>
Directions<br />
<ol>
<li>Combine
the chicken, carrots, bay leaf and a pinch of salt in a medium
saucepan. Add 3 cups broth and bring to a boil; immediately reduce the
heat to low, cover and cook until the chicken is just firm, about 20
minutes.</li>
<li>Meanwhile, heat the butter in another saucepan over
medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until
the onion is soft, 5 minutes. Add the curry powder and cook for 1
minute. Add the rice and the remaining 3 cups broth. Increase the heat
to medium, cover and simmer until the rice falls apart, 15 to 20
minutes.</li>
<li>Remove the chicken from its broth; discard the skin and
shred the meat into pieces. Return the shredded chicken to the same
broth.</li>
<li>Puree the rice mixture with an immersion blender until
smooth (or use a regular blender, then return to the pan). Pour in the
shredded chicken and broth, stirring gently to combine; bring to a
simmer. Toss in the chopped herbs and serve the soup with lemon wedges. </li>
</ol>
Read more at: http://www.foodnetwork.com/recipes/curried-chicken-and-rice-soup-recipe/index.html?oc=linkback</div>
<br />
I was so glad I found the curry powder this called for at Kroger.<br />
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<br />
<br />
The ruling:<br />
This was absolutely delicious! I wish I would have found it earlier on during flu and cold season. Don't be afraid of the Thanks David!<br />
Rating: 5<br />
Make again? Yes!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-89507359693869756752013-04-03T09:16:00.001-05:002013-04-03T09:16:12.361-05:00Stationery Card<div class="sflyProductPreviewWidget" style="width:425px; height:494px;"><div class="sflyProductPreviewWidgetTop" style="height:6px; background-image:url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/top.gif);"></div><div class="sflyProductPreviewWidgetCenter" style="height:482px; padding: 0 6px 0 6px; background-image:url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/bg.gif); background-repeat:repeat-y;"><div class="sflyProductPreviewLogo" style="width: 105px; height: 34px; padding: 14px 0 0 14px;"><img src="http://cdn.staticsfly.com/img_/share/preview/msc/widget/logo.gif" style="padding: 0; background: #ffffff; border: none; box-shadow: none;"></div><div class="sflyProductPreviewContainer" style="height:350px; text-align:center; padding: 0;"><a href="http://share.shutterfly.com/action/welcome?sid=1AcOW7Fk4csXLw&cid=SFLYOCWIDGET&eid=115"><img src="http://images-community.shutterfly.com/prs/v1/1AcOW7Fk4csa/1AcOW7Fk4csac0/p/67b0de21b3127d902548/JPEG/1364998560000/0/" style="padding: 0; background: #ffffff; border: none; box-shadow: none;"></a></div><div class="sflyProductPreviewMessageContainer" style="height:55px; background-color:#f4f4e9; text-align:center; padding: 15px 0 15px 0; line-height: 19px;"><div class="sflyProductPreviewTitle" style="font-family: arial, sans-seris; font-size: 15px; color: #333333; font-weight: bold;"><span>We Welcome Birth Announcement</span></div><div class="sflyProductPreviewSEOText" style="font-family: arial, sans-seris; font-size: 13px; color: #333333;"><span>Graduation invitations and <a href="http://www.shutterfly.com/cards-stationery/announcements/graduation-announcements" style="color: #6666cc;">announcements by Shutterfly</a>.</span></div><div class="sflyProductPreviewViewCollection" style="font-family: arial, sans-seris; font-size: 13px; color: #333333;"><span>View the entire <a href="http://www.shutterfly.com/cards-stationery" style="color: #6666cc;">collection</a> of cards.</span></div><img width="1" height="1" border="0" style="padding: 0; background: #ffffff; border: none; box-shadow: none;" src="https://os.shutterfly.com/b/ss/sflyshareprod/1/H.15/111?pageName=sharekey&c1=msc&c2=blogger" /></div></div><div class="sflyProductPreviewWidgetBottom" style="height:6px; background-image:url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/bottom.gif);"></div></div>Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-86719321130904229182013-02-22T14:22:00.000-06:002013-02-22T14:22:05.463-06:00Focaccia Bread As many of you know, I am NOT a baker. I've had disaster have disaster happen when I decide to bake- especially with yeast. But every once in a while, I decide to give it another try. I actually saw Anne Burrell make this focaccia on her Food Network show, Secrets of a Restaurant Chef. I felt like everything she did I could do, and Michael has been bugging me to try this ever since. <br />
<br />
The case:<br />
Focaccia Bread by Anne Burrell <br />
<div>
Ingredients:<br />
<ul>
<li> 1 3/4 cups warm water</li>
<li>1 package active dry yeast</li>
<li>1 tablespoon sugar</li>
<li>5 cups all-purpose flour, plus additional for kneading</li>
<li>1 tablespoon kosher salt, plus coarse sea salt, for sprinkling</li>
<li>1 cup extra-virgin olive oil, divided</li>
</ul>
Directions:<br />
<ol>
<li>Combine
the warm water, yeast and sugar in a small bowl. Put the bowl in a
warm, not hot or cool, place until the yeast is bubbling and aromatic,
at least 15 minutes.</li>
<li>In the bowl of a mixer fitted with a dough
hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil
and the yeast mixture on low speed. Once the dough has come together,
continue to knead for 5 to 6 minutes on a medium speed until it becomes
smooth and soft. Give it a sprinkle of flour if the dough is really
sticky and tacky.</li>
<li>Transfer the dough to a clean, lightly floured
surface, then knead it by hand 1 or 2 times. Again, give it another
sprinkle of flour if the dough is really sticky and tacky.</li>
<li>Coat
the inside of the mixer bowl lightly with olive oil and return the dough
to the bowl. Cover it with plastic wrap and put it in a warm place
until the dough has doubled in size, at least 1 hour.</li>
<li>Coat a
jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This
may seem excessive, but focaccia is an oily crusted bread. This is why
it is soooooooooo delicious!).</li>
<li>Put the dough onto the jelly roll
pan and begin pressing it out to fit the size of the pan. Turn the dough
over to coat the other side with the olive oil. Continue to stretch the
dough to fit the pan. As you are doing so, spread your fingers out and
make finger holes all the way through the dough. (Chef's Note: Yes, this
is strange. But when the dough rises again it will create the
characteristic craggy looking focaccia. If you do not make the actual
holes in the dough, the finished product will be very smooth.)</li>
<li>Put
the dough in the warm place until it has doubled in size, about 1 hour.
While the dough is rising a second time, preheat the oven to 425
degrees F.</li>
<li>Liberally sprinkle the top of the focaccia with some
coarse sea salt and lightly drizzle a little oil on top. Bake the dough
until the top of the loaf is golden brown, about 25 to 30 minutes.
Remove the focaccia from the oven and let it cool before cutting and
serving. </li>
</ol>
</div>
<div>
</div>
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<div>
</div>
The ruling:<br />
This was very good. Very similar to a focaccia bread we get at one of our favorite Italian restaurants. I can't tell you how much pride I get into making a bread that comes out the way it's supposed to come out. When she says use the olive oil and salt liberally, use it liberally! If I can do this anyone can! <br />
The rating: 4.5<br />
Make again? YesLorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-2112809069119152572013-02-19T07:42:00.000-06:002013-02-19T07:42:23.978-06:00Cinnamon ToastNo food reminds me more of my childhood than cinnamon toast. I've tried making it several times before, but it has never tasted quite like my Mama's. Last month I finally got her to come down and show me exactly how she makes it. I can finally make it just as delicious as her. Ingredients are one of the most important factors here. I only use Nature's Own Honey Wheat Bread and Land O Lakes spreadable butter.<br />
<br />
<div style="text-align: center;">
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<br />
Cinnamon Toast<br />
<br />
Ingredients:<br />
<ul>
<li>Bread- only Nature's Own Honey Wheat for me</li>
<li>Butter</li>
<li>Sugar</li>
<li>Cinnamon</li>
</ul>
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First, I take the butter out of the fridge and leave it out on the counter for 5-10 minutes. This makes it easier to spread on the bread.<br />
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Next, I mix my sugar and cinnamon together. Yes, this is very important. Don't waste money on the premade stuff- that was my biggest mistake over the years. The sugar/cinnamon ratio is off in the mix you buy at the store. I don't have exact measurements for this, but first I put the sugar in a bowl. Then, I whisk in the cinnamon. Don't be shy with the cinnamon. It is the star of the show! You want your mixture to be a light tan.<br />
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After the butter has softened, go ahead and butter the bread.<br />
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Next, sprinkle on a heavy helping on the cinnamon sugar mixture.<br />
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Next broil in the oven for 3-5 minutes. Make sure you watch it! The longer you leave it in the toastier the bread and cinnamon sugar mixture will be. Leave it less time if you like it softer.<br />
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Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com1tag:blogger.com,1999:blog-4522509256667534820.post-77162600779905785682013-02-19T07:38:00.000-06:002013-02-19T07:38:55.677-06:00Crispy Parmesan Asparagus SticksI'm always trying to figure out more ways to feed my family vegetables. We roast our veggies more than anything else. I love roasted asparagus and knew I had to try this when I saw it on Pinterest. I can't wait to try to crunchiness of the Panko on the asparagus! <br />
<br />
The case:<br />
Crispy Parmesan Asparagus Sticks from How Sweet It Is<br />
Ingredients:<br />
<ul>
<li>1 bunch of asparagus </li>
<li>2 egg whites </li>
<li>1/4 cup flour </li>
<li>1 cup seasoned panko breadcrumbs </li>
<li>1/4 cup parmesan cheese </li>
<li>salt and pepper </li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.</li>
<li>Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg and roll in panko once again. Lay each spear on the wire rack. </li>
<li>Bake at 425 for 15 minutes, or until golden brown and crispy.</li>
</ol>
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The ruling<br />
Okay so these were a mess to make! They were good, but I would rather eat them roasted with olive oil, salt, and pepper and to sprinkle Parmesan over the top at the end. Just as good (probably better) and SOO much easier. <br />
The rating: 3<br />
Make again? No<br />
<br />Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-34756003631094242432013-02-18T15:59:00.001-06:002013-02-18T16:06:43.836-06:00Monterey ChickenI love eating chicken breasts cooked in the oven. They can be so easy to prepare and cook and are relatively healthy, and there are so many different marinade combinations and toppings to choose from. I'm always excited to try a new way. I found this recipe on The Recipe Critic. The addition of BBQ sauce is a new one for me that I couldn't wait to try!<br />
<br />
<b>The case:</b><br />
Monterey Chicken adapted slightly from <a href="http://www.therecipecritic.com/" target="_blank">The Recipe Critic</a><br />
Ingredients:<br />
<ul>
<li> 3 Tablespoons Honey</li>
<li>3 Tablespoons Soy Sauce</li>
<li>3 Tablespoons Worchestershire Sauce</li>
<li>1/2 teaspoon garlic powder</li>
<li>1/2 teaspoon salt</li>
<li>4 boneless skinless chicken breasts </li>
<li>1 cup shredded Monterey Jack Cheese</li>
<li>8 slices thick bacon, crumbled</li>
<li>Barbecue sauce</li>
</ul>
Directions:<br />
<ol>
<li>Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together. I cut my chicken breasts in half making them tenders. Marinate your chicken breasts in this sauce for at least an hour but can be marinated overnight.</li>
<li>Preheat the oven to 350 degrees. I poured a little of the sauce along the bottom of the pan and placed the chicken on top. I covered with aluminum foil and cooked for about 30 minutes. Make sure center is no longer pink and juices run clear.</li>
<li>While chicken is cooking, fry up the bacon and set aside.</li>
<li>When chicken is cooked, spread with barbecue sauce (, top with bacon and cheese. Put back in oven and broil until chicken in bubbly.</li>
</ol>
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<b>The ruling:</b><br />
I absolutely loved this chicken. It is so simple to make! I only marinated the chicken for an hour. I'm sure it would have been even better if it would have been marinated longer. I dumped the whole zip loc bag of chicken and sauce in a foil lined 9 x 13. I used Sweet Baby Ray's BBQ sauce. The hardest part was frying the bacon. Make sure to spoon some of the sauce over the chicken before serving. <br />
<b>Rating:</b> 5 Stars<br />
<b>Make again? </b>Yes!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com2tag:blogger.com,1999:blog-4522509256667534820.post-19409066380108576972013-02-17T12:59:00.000-06:002013-02-17T13:00:38.352-06:00Thai Peanut Noodles<div class="separator" style="clear: both; text-align: center;">
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To be completely honest, I'm not a huge peanut fan. I'm not really sure why I'm so intrigued with this recipe, but I am. I have only been to a Thai restaurant once for a friend's birthday in Nashville. (Shout out Mandi P) I guess technically the restaurant was in Franklin, but anyway I loved the chicken and noodle dish I got. I was pregnant- and I mean very pregnant, about 2 weeks away from giving birth. And even though it made my feet and ankles swell (sodium anyone?) I have been thinking about it ever since. This is the first Thai recipe I've come upon since then. I guess that's why I'm so intrigued.</div>
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The case:</div>
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Thai Peanut Noodles from Picky Palate </div>
<div class="separator" style="clear: both; text-align: left;">
Ingredients:</div>
<ul>
<li>1 lb whole wheat thin spaghetti noodles</li>
<li>2 Tablespoons sesame oil</li>
<li>1 garlic clove, peeled</li>
<li>1 (1 inch) piece of fresh ginger, peeled</li>
<li>½ Cup smooth peanut butter</li>
<li>¼ Cup soy sauce</li>
<li>2 Tablespoons brown sugar</li>
<li>1 Tablespoon rice vinegar</li>
<li>1 teaspoon crushed red pepper flakes</li>
<li>1 Cup hot water</li>
<li>2 Tablespoons extra virgin olive oil</li>
<li>½ Cup finely chopped white onion</li>
<li>½ Cup finely chopped red or orange bell pepper</li>
<li>1 Cup cooked, shredded chicken breast</li>
<li>¼ Cup finely chopped cilantro leaves</li>
<li>1/2 teaspoon salt, or to taste</li>
<li>¼ Cup dry roasted peanuts, chopped (optional)</li>
<li>2 Tablespoons sesame seeds (optional)</li>
</ul>
Directions:<br />
<ol>
<li> Cook noodles according to package. Drain, rinse with cold water,
place in large pasta bowl and toss with sesame oil. Set aside.</li>
<li>Place garlic and ginger in food processor until well chopped. Add
peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes.
Pulse until well combined and slowly add hot water. Set aside.</li>
<li>Place olive oil in hot skillet over medium heat. Saute onion and
bell pepper for 5 minutes or until softened. Stir in chicken breast,
cilantro and salt. Stir until heated through.</li>
<li>Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.</li>
</ol>
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The ruling:<br />
Okay, this wasn't bad by any means, but the taste wasn't exactly my thing. It was VERY peanuty. But I can see some people enjoying these flavors. <br />
Rating: 3 Stars<br />
Make Again? Probably not but possiblyLorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-72268160221544176042013-02-15T15:09:00.002-06:002013-02-15T18:08:44.073-06:00Slow Cooker Cashew Chicken & Saffron RiceI'm sure most of you have seen this recipe on Pinterest. I've actually seen it recreated on several blogs. I've been meaning to make it forever and am excited to finally be trying it. The original recipe is from <a href="http://www.365daysofcrockpot.com/2009/12/day-336-cashew-chicken.html" target="_blank">365 Days of Slow Cooking</a>. I have altered it slightly below.<br />
<br />
While I was looking up Arti's recipe for Basmati rice, I saw Sunny Anderson's Saffron Basmati rice recipe on Food Network. I decided to try it for something new. <br />
<br />
The case: <br />
Slow Cooker Cashew Chicken <br />
Ingredients:<br />
<ul>
<li> 4 boneless skinless chicken breasts</li>
<li>1/4 cup all purpose flour</li>
<li>1/2 tsp black pepper</li>
<li>1 Tbsp canola oil</li>
<li>1/2 cup soy sauce</li>
<li>4 Tbsp rice wine vinegar</li>
<li>4 Tbsp ketchup</li>
<li>2 Tbsp brown sugar</li>
<li>2 garlic clove, minced</li>
<li>1 tsp grated fresh ginger</li>
<li>1/2 tsp red pepper flakes</li>
<li>3/4 cup cashews<br /> </li>
</ul>
Directions:<br />
<ol>
<li> Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.</li>
<li>Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.</li>
<li>Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. </li>
<li>Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.</li>
</ol>
Saffron Basmati Rice<br />
<div>
Ingredients:<br />
<ul>
<li> 2 cups basmati rice</li>
<li>1 tablespoon olive oil </li>
<li>1 clove garlic, smashed</li>
<li>3 to 4 threads saffron</li>
<li>Pinch of cayenne pepper</li>
<li>3 to 3 1/2 cups chicken stock</li>
<li>1 teaspoon lemon zest</li>
<li>Salt and freshly ground black pepper</li>
</ul>
</div>
<div>
Directions:<br />
<ol>
<a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ftnfoodie.blogspot.com%2F2013%2F02%2Fslow-cooker-cashew-chicken-saffron-rice.html&media=http%3A%2F%2Ftnfoodie.blogspot.com%2Fb%2Fpost-preview%3Ftoken%3DCBIK4jwBAAA.O0cFGI3HHuD9LfoaGTrJjQ.cZCpBGPbG3I-SgulAlzhLQ%26postId%3D7226816022154417604%26type%3DPOST&description=Next%20stop%3A%20Pinterest" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li>Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. </li>
<li>Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. </li>
<li>Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. </li>
<li>Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the lemon zest, season with salt and pepper and serve. </li>
</ol>
</div>
<div>
Sorry for the quality of the picture. I left my camera at my parent's and had to take thus using my IPad.<br />
</div>
<div>
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<div>
<br /></div>
The ruling:<br />
This is a great alternative to getting Asian takeout. I really liked it. The cashews make the dish for me! I loved the texture of the chicken. Coating the chicken in flour and cooking it slightly in the skillet gave it an authentic fried Asian chicken consistency. The rice put this dish over the top. Not only did we enjoy the flavors from each dish individually, but they melded perfectly together. <br />
Rating: 4 Stars<br />
Make again? Absolutely! Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-24707740496127191992013-02-01T09:34:00.000-06:002013-02-01T09:34:00.267-06:00Cheesy Pepperoni Pizza Bread<a name='more'></a>One of our new goals for 2013 is to budget, save more money, etc. We would love to get our mortgage payed off a few years early! One way we plan on doing this is to eat out less, and lets face it, that resolution mainly falls on my shoulders. I'm going to try to watch sales, use coupons, and most importantly, use the fridge, freezer, and pantry to meal plan. I've been trying to mostly cook recipes that we have the majority of ingredients. Sometime next week I am going to do a huge inventory of the protein in our fridge and use as much as possible during the month of February. I've started trying to buy most of our meat on clearance and stick in straight in the freezer. We've already started saving a lot this way, but I forget what all we have.<br />
<br />
As you all know, I love to cook. I love looking through cookbooks, websites, watching Food Network, and of course Pinterest. It's hard for me to see a recipe and not want to go out and buy all the ingredients to make for it. But I'm working on it...<br />
<br />
So, one of the cookbooks I got for Christmas is from blogger Jenny Flake. She runs a lovely recipe blog called <a href="http://picky-palate.com/" target="_blank">Picky Palate</a>. I marked about 20 recipes I can't wait to try in here. This will be the first! Luckily I had everything to make this. I made a cake with buttermilk for Michael's birthday and have been looking for recipes to finish it up with. I also have pepperoni I needed to use so this recipe fits in perfect with our new goal! <br />
<br />
The case:<br />
<br />
Cheesy Pepperoni Pizza Bread from <a href="http://picky-palate.com/2011/03/31/cheesy-pepperoni-pizza-quick-bread/">Picky Palate</a><br />
<br />
Ingredients:<br />
<ul>
<li>1 cup all-purpose flour</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/4 teaspoon baking soda </li>
<li>1/2 teaspoon kosher salt </li>
<li>1/2 teaspoon freshly ground black pepper </li>
<li>2 large eggs </li>
<li>2 tablespoons extra virgin olive oil </li>
<li>3/4 cup buttermilk </li>
<li>1/4 cup shredded Parmesan cheese </li>
<li>1 1/2 cups shredded Mozzarella cheese </li>
<li>1 cup quartered pepperoni slices, about 32 slices </li>
<li>1/2 cup marinara sauce </li>
<li>1 teaspoon Italian Seasoning </li>
<li>1/4 cup shredded Parmesan Cheese </li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray. </li>
<li>Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined. </li>
<li>Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches. Top evenly with marinara sauce then pour remaining batter over sauce. Top with Italian seasoning and additional Parmesan cheese. </li>
<li>Bake for 45-55 minutes or until toothpick comes clean from center. Let cool for 30 minutes before removing from pan. Slice and serve warm or room temperature.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiExUfT-ZRcb8ZDp6zhlxJqe5TSivBm495i1HoIQa84ooqqs6zsyhn_OzkC75mCjcrP3JzJn67QnNijO6dIhYk_MQie4P89tA0motGVHY3uHcGaNAaKwr0G8elXFefozs36cNfhSIO3U4/s1600/IMG_8628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiExUfT-ZRcb8ZDp6zhlxJqe5TSivBm495i1HoIQa84ooqqs6zsyhn_OzkC75mCjcrP3JzJn67QnNijO6dIhYk_MQie4P89tA0motGVHY3uHcGaNAaKwr0G8elXFefozs36cNfhSIO3U4/s320/IMG_8628.JPG" width="320" /></a></div>
<br />
The ruling:<br />
The hardest thing about making this bread was waiting to eat it 30 minutes after it came out of the oven. This was super yummy! Great Italian flavors. But I do wonder how you serve it. Jenny has it listed on her blog as an appetizer but it's a little heavy for that. I can see kids wanting to eat it as a mean. I guess it's not that different than a piece of pizza! Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-40796289433901814672013-01-21T23:07:00.001-06:002013-01-21T23:07:58.303-06:00Cheesy Honey Mustard ChickenThis was recommended to me by a friend, Lindsey Spencer. It is similar to the Alice Springs chicken I've made several times before, which is one of our favorite meals. <br />
<br />
The case:<br />
Cheesy Honey Mustard Chicken from Plain Chicken<br />
Ingredients: <br />
<ul>
<li>4 boneless chicken breast</li>
<li>3/4 cup honey</li>
<li>1/2 cup Dijon mustard</li>
<li>1 tsp lemon juice</li>
<li>1/2 tsp paprika</li>
<li>lemon pepper to taste</li>
<li>4 Tbsp bacon, cooked and chopped (You may use Oscar Meyer bacon bits)</li>
<li>1 cup shredded mozzarella cheese</li>
</ul>
Directions:<br />
<ol>
<li>Combine honey, mustard, lemon juice and paprika. Pour over chicken in a Zip Loc bag. Refrigerate for a few hours. </li>
<li>Preheat oven to 375. </li>
<li>Place chicken in 9x13 baking dish. Pour all of sauce over chicken. Season chicken breasts with lemon pepper. Bake for 20-25 minutes. </li>
<li>Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup
mozzarella cheese. Continue to bake until cheese is starting to brown
(about 10 minutes).</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJBtyGaY6aLNpS1hrhvudJ4VV9BCVcWTNRIs8F1__jd8BOWwD5g39JnkdN9twLvo-au9fM3xvcTgMDThCDKvqsPB9r2drSQLUcwqpy8pPYmsNRGTgT0h9A53zhMWCdlwdrclOGmdEFmw/s1600/IMG_8601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJBtyGaY6aLNpS1hrhvudJ4VV9BCVcWTNRIs8F1__jd8BOWwD5g39JnkdN9twLvo-au9fM3xvcTgMDThCDKvqsPB9r2drSQLUcwqpy8pPYmsNRGTgT0h9A53zhMWCdlwdrclOGmdEFmw/s320/IMG_8601.JPG" width="320" /></a></div>
<br />
The ruling:<br />
This was very good. I loved the sauce! I need to combine my favorite things about this recipe and the Alice Springs chicken recipe. I especially want to add mushrooms, but I like the way this is cooked better. The chicken is so flavorful and moist! And there is more sauce to pour over! Yum!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-76792375458418575842013-01-19T16:31:00.003-06:002013-01-19T16:31:42.882-06:00Egg in a Hole <br />
For the longest time (since about 6 months ago), if I was going to
eat an egg, I wanted to eat it scrambled. I had no desire to even taste
a runny yolk. In college we used to go this little hole-in-the-wall
grille that served a burger called the One Eyed Jack. It had a fried
egg on it. Michael always got it and ranted and raved about how tasty
it was. Well 5 years later, this past fall actually, I decided to try a
similar burger while visiting a burger joint in Charleston. Ummmm.....
Best Burger of My Life!!!! I still think back to how delightfully
delicious that burger was. Well up until today that was still the only
fried egg I'd ever had. Having ingredients on hand is my number one
reason to cook a dish, and today's Egg in a Hole was no exception. I
had eggs and bread that were about to go bad and I needed a quick
lunch. It's much harder to do anything on time with 2 kids! Plus I've
been eying this recipe since I got Pioneer Woman's cookbook several
years ago. <br />
<br />
The case: <br />
Egg in a Hole Adapted Slightly from: Pioneer Woman<br />
<br />
Ingredients:<br />
<ul>
<li>Slices of any kind of bread (I used regular honey wheat)</li>
<li>Eggs</li>
<li>Butter</li>
<li>Salt</li>
<li>Pepper </li>
</ul>
Directions:<br />
<ol>
<li>With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread. </li>
<li>Next,
heat a skillet over medium-low heat and melt a Tablespoon of butter in
it. When the butter is all spread out, place the piece of bread in the
skillet and crack the egg straight into the center of hole. </li>
<li>Cook
for about a minutre or so before attempting to move the bread or things
could get messy. Sprinkle the egg with salt and pepper to taste. After
about a minute, flip it over with a spatula and salt and pepper the
other side. Add another dab of butter.</li>
<li>Now move the whole
piece of toast around the skillet, soaking up all of the glorious
butter. Let it cook until the yolk feels, to the touch, still soft
without feeling over-jiggly. (Or cook to your liking)</li>
</ol>
<br />
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<br />
The ruling: <br />
Recently
Michael and I've started giving a number to the new recipes I try and
to our regular standbys. We've been numbering them from 1-10. Recipes
that I make regularly that we enjoy have been getting a 7-8. He's
really tough. It's got to be something very special to get higher than
that. Well, this my friends, got a 9! 5 ingredients that almost every
household has got a 9! ingredients that I can throw together and cook
in 10 minutes got a 9! I think that's enough said!<br />
Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-73757032256181162372013-01-16T20:49:00.001-06:002013-01-16T20:54:23.513-06:00Chicken Noodle CasseroleFor me, this is a play on an old favorite. One of the first things I ever learned to make was chicken casserole. You know, the one with the chicken, sour cream, and cream of chicken soup. I have to thank my college roommate for teaching me how to make it- I had no idea how to even poach chicken! I made that chicken casserole about once a week while Michael and I were in college. We couldn't get enough of the stuff! Needless to say, our palate has matured over the years. But a couple of times a year, we take a walk down memory lane and have the plain and simple dish.<br />
<br />
This Chicken Noodle Casserole was actually the recipe of the day on All Recipes. I did make a few changes based on what I had on hand and some spices to make it more flavorful. For years, I simply put boneless skinless chicken breasts in boiling water and let it simmer for 30 minutes. Now I flavor my water with a few spices which really enriches the chicken flavor.<br />
<br />
The case: <br />
Ingredients:<br />
<ul>
<li>3 boneless skinless chicken breasts</li>
<li>Salt</li>
<li>Pepper</li>
<li>Garlic Powder</li>
<li>Onion Powder</li>
<li>Cayenne Pepper </li>
<li>2 cream of mushroom soups (I use light)</li>
<li>1 cup light sour cream</li>
<li>6 oz egg noodles (I use the whole wheat)</li>
<li>1 sleeve Ritz crackers</li>
<li>3 T butter, melted</li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 350. </li>
<li>Bring enough water to cover chicken to a bowl add salt, pepper, garlic powder, onion powder, and cayenne pepper. Poach chicken for 30-35 minutes. Remove chicken and shred.</li>
<li> Cook pasta according to directions in water that chicken was boiled in. You'll want it al dente since it will be cooked more in the oven.</li>
<li>Meanwhile, combine mushroom soups and sour cream.</li>
<li>Drain pasta and gently mix in shredded chicken. Gently stir in soup mixture.</li>
<li>Place in 2 quart baking dish. Crush crackers and toss with butter. Sprinkle over casserole and bake at 350 for 30 minutes.</li>
</ol>
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<br />
<br />
Ruling:<br />
This was definitely a step above our old favorite. A yummy comfort food for a cold day. Ryder kept saying cheese as I was taking pictures of this dish, so I had to snap a few of him too!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-15159839974838610002013-01-13T21:18:00.001-06:002013-01-13T21:26:02.888-06:00Super Bowl FavoritesTailgating food is my absolute favorite of food. We'll just be staying home this year since we have a newborn that we don't want to get out of the house with all this sickness going around. I've been thinking about what I would like to have. Even though it will just be the two of us, I still like to go all out and get it the spirit. I like to have a few old favorites as well as try a few new ones. Here are a few of my favorite appetizer type foods that would be perfect on Super Bowl Sunday:<br />
<br />
<a href="http://tnfoodie.blogspot.com/2011/12/mahogany-chicken-wings.html">Mahogany Chicken Wings</a><br />
<ol>
</ol>
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNhxPzPrkuWHbPkSrlhn0GPca9oI60Zn5wPRfcSH2DFPok2qmULCvtoh7VRUByll3cSIGKYXEWjidk4R-_eLHziJMFwrqbLA4pHBXHxJ0zOjXL8oETeDjsgKeFKrIwAA-tIwt-q6dxP4/s320/113_0208.JPG" width="320" />
<br />
<br />
<a href="http://tnfoodie.blogspot.com/2011/12/stuffed-mushrooms.html" target="_blank">Stuffed Mushrooms</a><br />
<ol>
</ol>
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiV5JTehq8xhHk44dpx3zWqb62k23M0Spz1o77tfh6qS83x1_tF4sCMWj4DnIjwrnv9ZCXWzHt6dFejhDhm0oymy7w4NFuPdCP0w3bEgFYRXwuFb8Gy7mIepkeAFv44xd2Q58ej2n2wUQ/s320/IMG_5321.JPG" width="320" />
<br />
<br />
<a href="http://tnfoodie.blogspot.com/2011/07/hooters-style-hot-wings.html" target="_blank">Restaurant Style Hot Wings</a><br />
<br />
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLfQjunDql7IxiIjY8tF_n_NHv5TKw46ZvqkHPSA_8pVt53fPV6Y8vJQe6XrjQK4_fAdvq2SdXbPPttH8FbeuY8N4UT9RXG6WM13CK78uZo7Z2_2U547RgqYL2xyxbCWuf3LjC0624eA/s320/IMG_2781.JPG" width="320" /><br />
<br />
<a href="http://tnfoodie.blogspot.com/2010/12/charleston-cheese-dip-101.html" target="_blank">Charleston Cheese Dip</a><br />
<br />
<br />
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-FO06f_x7hb9DY11WkAkEuLoKxqyyIHRdznokFzr78k6zi6Aa0VDQd8-C3zAAUO6dkNoMEBDYbqypjvjMiLIuoH6a0EftOxOd5irkXiiEONiI5b_zadnqWMB7M0NovXyoJ0t2ig4apw/s320/IMG_0026.JPG" width="320" /><br />
<br />
<a href="http://tnfoodie.blogspot.com/2010/02/salsa-and-chicken-lime-nachos-32-33.html" target="_blank">Homemade Salsa and Chicken Lime Nachos</a> <br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKdIeOVJCHJac-RLkivV4XDZFk07qbwKpI22oRKTqRmiFvVim43fCJXtv0caqVu92cRrZ6VwNXsjxuu1L0CzY45AFPWLzvj9j6atX4l8fMdtsXNcWNqPrMBANivL2nqgrN-7WqklXnc4/s320/107_0080.JPG" /><br />
<br />
<a href="http://tnfoodie.blogspot.com/2010/12/saucy-island-sandwiches-97.html" target="_blank">Saucy Island Sandwiches</a><br />
<br />
<br />
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<br />
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<br />
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgE2X1FMVXh7L8LIktzfvvYyyRvOIMjlfQjy4ZKNXtyrmlikg7LovAjZhtDfpB4pi8TbxJgi1uroxpLZok6JRlrKcOFTn7RhCHDRf8LgWYftDqNNtzp_LNdJmqTev_rZpmiheICYK5Cg/s320/IMG_0535.JPG" width="320" />Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com1tag:blogger.com,1999:blog-4522509256667534820.post-8765075036104970032013-01-13T20:45:00.001-06:002013-01-13T20:45:39.479-06:00Frito Chili PieI've made this recipe several times and think I've finally gotten it
perfect for our family. One of the first lessons I learned from Paula
Deen was to make a recipe the first time like it's written and
experiment the next time. I can't express how helpful this tip was.
When I first went off to college, I knew very little about cooking. It
really wasn't until I moved in my first apartment and started watching
food network that I knew how to do anything. I used to be an extremely
picky eater and didn't feel I could make more recipes because they had
things I didn't like in them. I thought you had to make a recipe
exactly like it was written or it wouldn't even come together. I pretty
much thought all recipes were baking recipes. <br />
<br />
The thing
that truly makes this chili perfect for me is that I put several of the
ingredients into the food processor before adding. I know I'm weird,
but usually I enjoy the tastes of things but don't like the texture.
Feel free to put the Rotel and beans in whole if you're not a weirdo
like me! But this is a smart way to sneak in different foods for kids! <br />
<br />
Frito Pie Chili<br />
Ingredients:<br />
<ul>
<li>1 lb ground beef</li>
<li>1 lb ground pork</li>
<li>1 can Rotel (I put in food processor first)</li>
<li>1 can (12-14 oz) tomato sauce</li>
<li>1 can crushed tomatoes</li>
<li>1 t garlic powder</li>
<li>1/2 t salt</li>
<li>1 t ground oregano</li>
<li>1/2 t cumin</li>
<li>2 T chili powder</li>
<li>2 cans beans (I use chili and process in food processor first)</li>
<li>1/8 cup cold water</li>
<li>1 T corn starch</li>
<li>Fritos</li>
<li>sour cream</li>
<li>shredded cheese </li>
</ul>
Directions:<br />
<ol>
<li>In a medium pot, brown beef and pork over medium heat. Drain and return meat to pot. </li>
<li>Add tomato sauce, Rotel, crushed tomatoes, and seasonings. Cover and reduce heat to medium low. Simmer for 30 minutes.</li>
<li>Drain and rinse beans. Add to pot, stirring to combine. Return lid and simmer 20 minutes.</li>
<li>Mix water and corn starch. Stir into chili and simmer 10-15 more minutes. </li>
<li>Serve with desired toppings.</li>
</ol>
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Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-19251365927573828432012-12-28T09:50:00.000-06:002012-12-28T09:50:38.538-06:00Pecan Pie Mini-MuffinsWe recently had these after Michael's grandfather's funeral. I thoroughly enjoy them, but Michael was obsessed! Luckily, Michael's aunt knew the lady who had made them and got us the recipe. <br />
<br />Pecan Mini Muffins <br />
<br />
Ingredients:<br />
<ul>
<li> 1 cup packed light brown sugar</li>
<li>1/2 cup all purpose flour</li>
<li>1 cup chopped pecans</li>
<li>2/3 cup butter melted (not margarine)</li>
<li>2 eggs beaten</li>
</ul>
Directions:<br /> In a bowl combine brown sugar, flour, and pecans. Set aside.<br /> In another bowl combine butter and eggs. Mix well (I wisk together).<br /> Stir butter and egg mixture into flour mixture. Fill greased mini muffin<br /> cups 2/3 full. Bake at 350 for 12-15 minutes. Remove immediately to cool<br /> on wire racks. <br /> ( I use dark colored muffin tins)<br />
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Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-84762290150725935102012-12-28T09:30:00.003-06:002012-12-28T09:30:43.390-06:00Baked TacosWhen I saw this recipe on Pinterest, I knew I had to make it. Tacos are a regular at our house. Everytime the Old El Paso taco kits are on sale at Publix by one get one I stock up. This recipe includes some of my other favorite Mexican foods including refried beans and green chilies. <br />
<br />
The case:<br />
Baked Tacos (Adapted from <a href="http://mommyimhungry.blogspot.com/2012/11/oven-tacos.html">Mom I'm Hungry</a>) <br />
Taco Seasoning<br />
<ul>
<li>
1 tablespoon chili powder</li>
<li>1/4 teaspoon garlic
powder</li>
<li>1/4 teaspoon onion powder</li>
<li>1/4 teaspoon crushed red pepper
flakes</li>
<li>1/4 teaspoon dried oregano</li>
<li>1/2 teaspoon paprika</li>
<li>1 1/2 teaspoons
ground cumin</li>
<li>1 teaspoon sea salt</li>
<li>1 teaspoon black pepper</li>
</ul>
Baked Tacos<br />
<ul>
<li> 2 lbs ground beef
(or turkey/chicken)</li>
<li>1 small can diced green chilies</li>
<li>1 (8 ounce) can low sodium tomato sauce </li>
<li>1 (16 ounce) can fat free refried beans </li>
<li>2 cups shredded Mexican cheese mix</li>
<li>1/2 cup sour cream </li>
<li>Taco sauce (as much as desired)</li>
<li>Taco Shells</li>
</ul>
Directions: <br />
<ol>
<li>Preheat the oven to 400 degrees. </li>
<li>
In a large skillet brown ground beef over medium-high heat.
Drain off any excess liquid. Return to pan, add chilies, refried beans,
tomato sauce, sour cream, taco sauce, and taco seasoning. Mix well and cook for a few minutes. </li>
<li>Spoon the taco meat mixture into the taco shells and place into a baking dish, standing up. Sprinkle cheese over the top of the taco
meat in each shell. Place into the oven and bake at 400 degrees for
10-12 minutes or until the cheese has melted and the tacos are heated
through. <br />
Remove from the oven and top with any optional condiments for serving. </li>
</ol>
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<br />
The ruling:<br />
I really, really liked these. Michael felt they needed more spice, so next time I am going to double the taco seasoning. Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-29240680415625358292012-11-12T13:21:00.000-06:002012-11-12T13:21:48.771-06:00Marinated Pork ChopsAnd the grand finale of Friday night's supper. One of my close friends told me about this recipe a few months ago. We're working on cleaning out our freezer and found several packages of pork chops I got on sale back in the summer. With the warm weather becoming more scarce, I knew it was the perfect time to grill these out. <br />
<br />
The case:<br />
Marinated Pork Chops (Slightly adapted from All Recipes)<br />
Ingredients:<br />
<ul>
<li>3/4 cup vegetable oil</li>
<li>1/3 cup soy sauce</li>
<li>1/4 cup apple cider vinegar</li>
<li>2 tablespoons Worcestershire sauce</li>
<li>2 tablespoon lemon juice</li>
<li>1 tablespoon prepared mustard </li>
<li>1 teaspoon salt</li>
<li>1 teaspoon pepper</li>
<li>1 teaspoon dried parsley flakes</li>
<li>1 garlic clove, minced</li>
<li>6 (1 inch thick) pork chops </li>
</ul>
Directions: <br />
<ol>
<li>Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.</li>
</ol>
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<br />
The ruling:<br />
Jodi was right! These are delicious! This is my official new go-to pork chop marinade.Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0tag:blogger.com,1999:blog-4522509256667534820.post-51232783868222090762012-11-10T09:39:00.001-06:002012-11-10T09:43:58.697-06:00Asparagus Cashew Rice PilafI've been wanting to try this All Recipes dish for awhile. The ingredients make for a beautiful presentation, but I'm not sure how they're all going to taste together. It has great reviews so I have to give it a try!<br />
<br />
The case:<br />
Asparagus Cashew Rice Pilaf (Adapted from All Recipes)<br />
Ingredients:<br />
1/4 cup butter<br />
2 ounces uncooked spaghetti, broken into small pieces<br />
2 Tablespoons minced onion<br />
1/2 teaspoon minced garlic<br />
1 1/4 cups uncooked jasmine rice <br />
2 1/4 cups chicken broth<br />
salt and pepper to taste<br />
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces<br />
1-2 Tablespoons olive oil<br />
1/2 cup cashew halves <br />
<br />
Directions: <br />
1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned. <br />
2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in chicken broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, set to simmer, and cook 20 minutes, until rice is tender and liquid has been absorbed. (I checked mixture half way through and added a little extra water.)<br />
3. Place asparagus on foil lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Broil for 4-5 minutes, until starting to brown. Broil cashews one minute if desired.<br />
4. Mix asparagus and cashew halves into the rice mixture, and serve warm.<br />
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<br />
The ruling:<br />
Of our 3 new dishes tonight, Michael said he had trouble picking his favorite. Not me! This was my favorite, and all 3 were exceptional. All the favors, especially the cashews, come together perfectly. Jasmine rice is a little expensive but it's well worth it. The pieces of spaghetti have an interesting flavor from being browned, and I love the crunch of the cashews. I don't think the asparagus is completely necessary but it's very good. This is a perfect company side dish!Lorig23http://www.blogger.com/profile/11148629896087505968noreply@blogger.com0