tag:blogger.com,1999:blog-45568798617671817362024-02-19T04:50:27.266-05:00pro bono appetitCheap and Easy Recipesbugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-4556879861767181736.post-23448652025424726132012-06-02T10:04:00.000-04:002012-06-02T10:04:44.717-04:00Shaved Asparagus Salad<div class="mobile-photo">
I never expected raw asparagus to taste so good!<br />
<br />
<div style="text-align: center;">
<i>What you'll need: </i></div>
<div style="text-align: center;">
<i>(side dish for 4)</i></div>
<div style="text-align: center;">
1 bunch asparagus</div>
<div style="text-align: center;">
1/4 cup freshly grated parmesan</div>
<div style="text-align: center;">
dressing made of equal parts good olive oil and balsamic vinegar</div>
<div style="text-align: center;">
s+p</div>
<br />
Start by snapping off the woody ends of the asparagus and shaving the stalks with a vegetable peeler. (If your younger brother is home from college, make him do this tedious part!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcXUMFA0h9JZVLzcx5KwWona9hIx9l7YLBNaYYBqigN0CzHyFh3tYx8mqLwTVkqDTzrSHopA0VODIyajwOgrOiz4cRLh1r6wSmtaUaMUwX-87NzhZHzt7dYLau1EtFkw95zJSiyf88FeC/s1600/photo-765835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcXUMFA0h9JZVLzcx5KwWona9hIx9l7YLBNaYYBqigN0CzHyFh3tYx8mqLwTVkqDTzrSHopA0VODIyajwOgrOiz4cRLh1r6wSmtaUaMUwX-87NzhZHzt7dYLau1EtFkw95zJSiyf88FeC/s1600/photo-765835.JPG" /></a></div>
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Add the parmesan and dress the salad with the olive oil and balsamic vinegar and s+p. Try and use the best quality olive oil possible and use just enough dressing to lightly coat the asparagus.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVHenQh2eug_Td2kZjhLBo3suhDZNIhl3APDXgGILmXkrQQ3ZW5hPfrCxOnBlD2S0BP1hnHaj2MpEHd8WTc4912eSfOS-peT_cSMWWTqo-F3lqxIfW7rS1-hz55ql52RNc2UoCW5XE94_/s1600/photo-732531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVHenQh2eug_Td2kZjhLBo3suhDZNIhl3APDXgGILmXkrQQ3ZW5hPfrCxOnBlD2S0BP1hnHaj2MpEHd8WTc4912eSfOS-peT_cSMWWTqo-F3lqxIfW7rS1-hz55ql52RNc2UoCW5XE94_/s1600/photo-732531.JPG" /></a></div>
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Toss and serve!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSaDHszsRCcT2Tjydt2DbVjQ98B-J0f6T_50bLkh6JkgxvyOVaYAdONxUUI2Qxt5L8y_xdGMMIKtlR7oNLyUKQ6p7ZOh4tTy3rpFtZqIS99NSsrZoFGgsTvKqwccOrMKN6HcJ_DJ_05-E/s1600/photo-704608.JPG" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5746265980729492226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSaDHszsRCcT2Tjydt2DbVjQ98B-J0f6T_50bLkh6JkgxvyOVaYAdONxUUI2Qxt5L8y_xdGMMIKtlR7oNLyUKQ6p7ZOh4tTy3rpFtZqIS99NSsrZoFGgsTvKqwccOrMKN6HcJ_DJ_05-E/s320/photo-704608.JPG" /></a></div>
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Enjoy!</div>
</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-27605180338637487232012-04-04T10:32:00.001-04:002012-04-04T10:33:17.361-04:00Malted Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg3sTL-9WmBG53Lm1QIhOjTd0EFn_y7C4W1jIrMBx0ueh8LgGfLv9Q9MRDQYdSERIQsE7yPv8aToULXVVuae_VUTv_GTADbi6VvetnenClRNzlEBTINVh0Q72UrTtDhLRScPx4lW3YK_x/s1600/IMG_0243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg3sTL-9WmBG53Lm1QIhOjTd0EFn_y7C4W1jIrMBx0ueh8LgGfLv9Q9MRDQYdSERIQsE7yPv8aToULXVVuae_VUTv_GTADbi6VvetnenClRNzlEBTINVh0Q72UrTtDhLRScPx4lW3YK_x/s320/IMG_0243.jpg" width="240" /></a></div>Like malted milk shakes? This recipe is for you. Find it here:<br />
<br />
http://thepioneerwoman.com/cooking/2010/06/malted-milk-chocolate-chip-cookies/<br />
<div><br />
My cookies came out looking a little bit different than hers did, although I'm not sure why as I tried to follow the recipe exactly. Either way, these were fluffy and chewy deliciousness all at the same time. Enjoy!<br />
<div><br />
</div></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com1tag:blogger.com,1999:blog-4556879861767181736.post-80139144618094611512012-04-03T07:29:00.004-04:002012-04-04T09:04:18.609-04:00Fleur De Sel Brownie Bites<div style="text-align: center;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;">Sweet and salty? Yes, please!<br />
<span style="line-height: 22px;"><i>What you'll need:</i></span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 22px;">1 cup (2 sticks) butter</span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 22px;">2 cups granulated sugar</span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 22px;">2 teaspoons vanilla extract</span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;">4 large eggs<br />
3/4 cup cocoa (I used Hershey's and it came out nicely)<br />
1 cup all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
<span style="line-height: 22px;">Fleur de Sel (flaky sea salt, for sprinkling on top--I used Maldon Sea Salt which you can buy at Trader Joes, or Sur La Table (my weakness) or even Amazon @ </span><span style="line-height: 22px;">http://www.amazon.com/Maldon-Flaked-Sea-Salt/dp/B0006FS4TI/ref=sr_1_2?ie=UTF8&qid=1333452409&sr=8-2</span><span style="line-height: 22px;">)</span><span style="line-height: 22px;">*I usually half this recipe to make about 24 brownie bites</span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 22px;"><br />
</span><span style="background-color: white; line-height: 22px;">Preheat oven to 350 degrees. Begin by spraying a mini muffin pan with non stick cooking spray or line the tray with mini paper cups-so cute! </span>Place butter in medium saucepan on the stove and heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition.<br />
</span><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj147gsc_OVGMQTXVBuMNGNQsM0k1OBygWBKz0tZacnWQlZmYoP3YOddjuyDzNAhaFO0OeSSPKcDGLsdZK_Us2NJxfzCocrgqcUJtP-xWgs_9TYYmvu4KlhHxEPpgIWypNYCuNKil-ETENx/s1600/photo-765481.JPG" style="line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725421900353903714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj147gsc_OVGMQTXVBuMNGNQsM0k1OBygWBKz0tZacnWQlZmYoP3YOddjuyDzNAhaFO0OeSSPKcDGLsdZK_Us2NJxfzCocrgqcUJtP-xWgs_9TYYmvu4KlhHxEPpgIWypNYCuNKil-ETENx/s320/photo-765481.JPG" /></a></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;">Add cocoa powder and stir until well blended. Then add the flour, baking powder and salt; stir until combined.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBLEbQQkB_4q9sg8nK5X0KAHLNZGeeck0VD_8KUigWsOhnerhpJmMtsGwDUrQL_qKk4V_8VLwMsQ4iTmiAapuCmCcXKt-vw_PIDvgrxxARrNXtdKrpqmx2XF4w8xI0-GSRikX1Feeocys/s1600/photo-770876.JPG" style="line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725421065953021202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBLEbQQkB_4q9sg8nK5X0KAHLNZGeeck0VD_8KUigWsOhnerhpJmMtsGwDUrQL_qKk4V_8VLwMsQ4iTmiAapuCmCcXKt-vw_PIDvgrxxARrNXtdKrpqmx2XF4w8xI0-GSRikX1Feeocys/s320/photo-770876.JPG" /></a></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;">Fill each muffin cup slightly more than halfway full and sprinkle the salt on top of each one. You just need a tiny pinch for each brownie!<br />
<span style="background-color: white; line-height: 22px;"> </span></span><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcWJpQkbuHjotgfk9MYrnhdTdfhjQLpPGtXVoYLDxNCgGQWsylGFakTCdF1zv42Ew-GvvzJ-ZdGhpJqlcngWGgymR1z6rlRG9l1H4ON5FmMFaoaWFjByJQz9a0HKTtwBxo_kEl4y4ieYR/s1600/photo-747932.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725420535792349426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcWJpQkbuHjotgfk9MYrnhdTdfhjQLpPGtXVoYLDxNCgGQWsylGFakTCdF1zv42Ew-GvvzJ-ZdGhpJqlcngWGgymR1z6rlRG9l1H4ON5FmMFaoaWFjByJQz9a0HKTtwBxo_kEl4y4ieYR/s320/photo-747932.JPG" /></a></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 22px;">Bake in preheated oven for 12-15 minutes or until a toothpick comes out clean when inserted in the center of a brownie bite. (Mine only took 12 minutes)</span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 22px;"> </span><span style="background-color: white; line-height: 22px;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tvgUcpyyp_IkNNqunWkfosXUukE0yrgAIbsRL9FpFeevzMbGBI0VBotWRLI_v_qsJzHyD5I_B9BaL0XpwqKSLdoqSq1YMEkvKu18WOFo5ep95EQ5dBJwEhK9pstWTdzAAnUWrLJ2BPRl/s1600/photo-771590.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5725419785148596786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tvgUcpyyp_IkNNqunWkfosXUukE0yrgAIbsRL9FpFeevzMbGBI0VBotWRLI_v_qsJzHyD5I_B9BaL0XpwqKSLdoqSq1YMEkvKu18WOFo5ep95EQ5dBJwEhK9pstWTdzAAnUWrLJ2BPRl/s320/photo-771590.JPG" /></a></span><br />
<div style="text-align: center;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-wLYbDRp7G1OExP3punIWyxTzjKlAqbPQh9w-oUEZr7TcioE7spb7Lt-i8Mt8MAk-C_ciMn2MNucGuFLVk5b0CjZFpRtmxxQ_HdimdkeMnF-RqvodoFJEc6Sjpb16IpE_njiMYAnvIPn/s1600/photo-798101.JPG" style="text-align: -webkit-auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727133155039302466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-wLYbDRp7G1OExP3punIWyxTzjKlAqbPQh9w-oUEZr7TcioE7spb7Lt-i8Mt8MAk-C_ciMn2MNucGuFLVk5b0CjZFpRtmxxQ_HdimdkeMnF-RqvodoFJEc6Sjpb16IpE_njiMYAnvIPn/s320/photo-798101.JPG" /></a></span></div><div style="text-align: center;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;">Enjoy--and be sure to share!</span></div><br />
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</div><span style="color: #660000;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 22px;"></span></span><br />
<span style="color: #660000;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 22px;"></span></span>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-62474569956900997342012-04-02T10:01:00.000-04:002012-04-02T10:01:16.474-04:00Avoca's Broccoli Feta Hazelnut Salad<div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">This salad is simply delicious, incredibly easy to make and pretty addicting.</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u><br />
</u><br />
<u>What you'll need:</u></div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 head of broccoli</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 pint cherry tomatoes</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 cup cubed feta (get the good stuff)</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 cup hazelnuts</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">s+p </div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">For the dressing: mix together equal parts red wine vinegar, olive oil, honey and lemon and shake well.<br />
<br />
</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;">Steam the broccoli and chop into bite size pieces. Cut the tomatoes in half. If you'd like skinless hazelnuts, roast them at 350 for 10 minutes and then rub the skins off. I don't mind the skins, and I found the skinning process kind of tedious. Combine the ingredients together and dress with the dressing. Season with salt and pepper and enjoy!</div><div style="color: #274e13; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbrlRCwE2wrpccLE_Ap6ASIxmAdQoUCu_I5JigHZNqUPiZKDLV5FhAAFZYU_zjhdwVb3NSx3H7w4PIPbj-SOZ3ciMBNrovNjkYQIXjQbZoPgnIae1hhDzQkRHRPIqDlcrh-HLUEgCA1i4/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxOTktMjAxMTA4MTMtMTQwNC5qcGc%253D%253F%253D-781039"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651250885384803026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbrlRCwE2wrpccLE_Ap6ASIxmAdQoUCu_I5JigHZNqUPiZKDLV5FhAAFZYU_zjhdwVb3NSx3H7w4PIPbj-SOZ3ciMBNrovNjkYQIXjQbZoPgnIae1hhDzQkRHRPIqDlcrh-HLUEgCA1i4/s320/%253D%253Futf-8%253FB%253FSU1HMDAxOTktMjAxMTA4MTMtMTQwNC5qcGc%253D%253F%253D-781039" /></a></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-64503249389894706542012-03-30T10:52:00.000-04:002012-03-30T10:52:04.770-04:00Adobo Dr. Pepper Pulled Pork<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Spicy, sweet, salty, easy...enough said..</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>adapted from the Pioneer Woman</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">What you'll need:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 7-9 pound bone-in pork shoulder (mine came with skin on and I just cut it off. You can leave the skin on though which should keep everything very moist)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 sliced yellow onion</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 can chipotle in adobo</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">3 +5-ish tablespoons brown sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 cans dr pepper (NOT diet!)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">salt+pepper</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Put the pork in a dutch oven</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_BPW3UJvorl-hrXFl8VqO1xJ6ZD1kh3nd2KKf5JVFJQ8hmkRr_Y4Ad7ezs9x3tbDTXn02gRv-nPSan2Db5OJgNlRNeqdLSE2ZgzrxUvdX03Y-MJVe9VHPrp-Ht1LAR6DBWesOKAJdXg0/s1600/IMG_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_BPW3UJvorl-hrXFl8VqO1xJ6ZD1kh3nd2KKf5JVFJQ8hmkRr_Y4Ad7ezs9x3tbDTXn02gRv-nPSan2Db5OJgNlRNeqdLSE2ZgzrxUvdX03Y-MJVe9VHPrp-Ht1LAR6DBWesOKAJdXg0/s320/IMG_0089.jpg" width="240" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Dump the onions on top of the pork</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL80AxAUZDn6DxNtdxM2IVqnIaBB4WEhDn6WU6zgLllwd2mc0tscaW0I2oK2CqucAcWVMkRigE5VxCWr92hGvvU-AzUp_MBn3H03jAtvkVEGGQg_Zp0-HtJIJg-0hY2BlKiXv8Nhi_06ec/s1600/IMG_0090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL80AxAUZDn6DxNtdxM2IVqnIaBB4WEhDn6WU6zgLllwd2mc0tscaW0I2oK2CqucAcWVMkRigE5VxCWr92hGvvU-AzUp_MBn3H03jAtvkVEGGQg_Zp0-HtJIJg-0hY2BlKiXv8Nhi_06ec/s320/IMG_0090.jpg" width="240" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Roughly chop the chipotles and put them on top of the pork. Add the three tablespoons of brown sugar and a pinch of salt and spread everything around the pork as evenly as possible.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjashGOc-gCtJVAgUzOdChPufs3P3Z9xaFVKlleKyMTsRutogyS13E8sRhbyrSR4ZOop-CbqXhtV3OosqPzRwrPbNGVJLduG26PlJs19dOiP_YHHgd5e3KnmsEaaK1_21Tfd2PNR7JzFPk3/s1600/IMG_0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjashGOc-gCtJVAgUzOdChPufs3P3Z9xaFVKlleKyMTsRutogyS13E8sRhbyrSR4ZOop-CbqXhtV3OosqPzRwrPbNGVJLduG26PlJs19dOiP_YHHgd5e3KnmsEaaK1_21Tfd2PNR7JzFPk3/s320/IMG_0091.jpg" width="240" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cook at 300 degrees for 6 hours.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAlYAyPiBKQpP8xEOj7riF8ZvS83E1X4gBgGDoka95sMn8tT0dQX0owzL3ftDMk8NCcBLtOKAZpBQbtN1Dr_B3gplFqn-vKXeStpo_bk6K13GTJMCzhmOJQX7_1SXzcM8gX2MIXNwCZwl/s1600/IMG_0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAlYAyPiBKQpP8xEOj7riF8ZvS83E1X4gBgGDoka95sMn8tT0dQX0owzL3ftDMk8NCcBLtOKAZpBQbtN1Dr_B3gplFqn-vKXeStpo_bk6K13GTJMCzhmOJQX7_1SXzcM8gX2MIXNwCZwl/s320/IMG_0092.jpg" width="240" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">The pork should be really tender at this point. If it's not, keep it in for another hour. When the pork is done, turn the heat up to 500 degrees and put the rest of the brown sugar on top of the pork. Put it all back in the oven for 5-10 minutes until the sugar has formed a sweet crust.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg424TuY1oKjNb7h0yAxfiesNLctCCXUEvlnLIEgYL3EZ7uSNp6sJob0vWg0jYC61w0j2EAXCfam2PqNdsbZgj4P2o3Me8LqHk9NdwdubnPyYE1vOb2T60iGbsTbadxTC8Jg8d0y6io76z1/s1600/IMG_0093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg424TuY1oKjNb7h0yAxfiesNLctCCXUEvlnLIEgYL3EZ7uSNp6sJob0vWg0jYC61w0j2EAXCfam2PqNdsbZgj4P2o3Me8LqHk9NdwdubnPyYE1vOb2T60iGbsTbadxTC8Jg8d0y6io76z1/s320/IMG_0093.jpg" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n339uU_JXpALAYLPE-0dCK770WudX-CrGefCTtUYI8lylg5snYKqL0q7eDOWEOj4L4thZO8WIClHl7B0kX0eIWgtTkE40Lo8146PMqpdpKRY3nfpN5p6O1YgxmkwImIRjBqzJccXngGP/s1600/IMG_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n339uU_JXpALAYLPE-0dCK770WudX-CrGefCTtUYI8lylg5snYKqL0q7eDOWEOj4L4thZO8WIClHl7B0kX0eIWgtTkE40Lo8146PMqpdpKRY3nfpN5p6O1YgxmkwImIRjBqzJccXngGP/s320/IMG_0094.jpg" width="240" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Take the pork out and shred with 2 forks!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6B3lVfc3UplEKyXlbBQfNw_SmXa90NyervRyi8Pp7ayUKrr5_eZOLP3sb-ZwF-c5HyWs5iCrZ4oy5tr7GnA4vRppIp1jYO2wMwX6v9xgdJqL5q7IHJbpTxzJ7U7kOSUpM6wqcajMDrEN/s1600/IMG_0095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6B3lVfc3UplEKyXlbBQfNw_SmXa90NyervRyi8Pp7ayUKrr5_eZOLP3sb-ZwF-c5HyWs5iCrZ4oy5tr7GnA4vRppIp1jYO2wMwX6v9xgdJqL5q7IHJbpTxzJ7U7kOSUpM6wqcajMDrEN/s320/IMG_0095.jpg" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1asNwLFfWnAGZKanNvj9HMoASB6-TikY36OS8k9rkMSA8nDdsxKb4WpDV89-K18lXxIDoj0HxuVDB6ZaARWkHyDBe8gpMM1gFAwl0tAG7TBmaMaxKsePCSZbWSOVQQspIr0fLXfVmprDt/s1600/IMG_0096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1asNwLFfWnAGZKanNvj9HMoASB6-TikY36OS8k9rkMSA8nDdsxKb4WpDV89-K18lXxIDoj0HxuVDB6ZaARWkHyDBe8gpMM1gFAwl0tAG7TBmaMaxKsePCSZbWSOVQQspIr0fLXfVmprDt/s320/IMG_0096.jpg" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_11-k6PeXmqV9YRWleIqzwG7m09r6XWRAqZut1OJYpUhHQr3I2HwtsQfGrMgdeI_-394aeT56p20nOc5KhA26xdSCaoLVo4WDrKAA2aKhiO8ETC6IX9L2nZ8rgiXuY1I1UJmezpE4uVlq/s1600/IMG_0097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_11-k6PeXmqV9YRWleIqzwG7m09r6XWRAqZut1OJYpUhHQr3I2HwtsQfGrMgdeI_-394aeT56p20nOc5KhA26xdSCaoLVo4WDrKAA2aKhiO8ETC6IX9L2nZ8rgiXuY1I1UJmezpE4uVlq/s320/IMG_0097.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Serve with tortillas, pickled red onions, goat cheese and cilantro.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp08iQ4LKPSWG_2TEl-AOyO8o_igU5nKHoV9098bT4NqULMSTovJZFP-x2xR3SXYF7fiKMv_s9hjAfJyf1YeITYp8VSaGm23We0mc1_8svLibPnS-fsgLsml3n8hM41_ay3RbUJtPafKWq/s1600/IMG_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp08iQ4LKPSWG_2TEl-AOyO8o_igU5nKHoV9098bT4NqULMSTovJZFP-x2xR3SXYF7fiKMv_s9hjAfJyf1YeITYp8VSaGm23We0mc1_8svLibPnS-fsgLsml3n8hM41_ay3RbUJtPafKWq/s320/IMG_0104.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com1tag:blogger.com,1999:blog-4556879861767181736.post-47342713955911695032012-03-29T16:16:00.001-04:002012-03-29T16:19:18.422-04:00Poached Salmon with Creamy Leeks<div class="mobile-photo"><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">This recipe has all the heaviness you want in comfort food and all the lightness you'd like for a healthy meal. Soft poached salmon and buttery leeks makes for a perfect one pot meal that goes very nicely with white wine.</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">What you'll need:</span></i></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 bunches leeks (pick ones with the most white-green ratio because you'll be using only the white parts)</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup half and half or light whipped cream</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 shallot</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup chicken stock (plus a little bit more if your leeks need it)</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 salmon fillet for each person (about 4 oz per person)</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">olive oil, salt, pepper</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cut the leeks on a bias up to the green, and toss the dark green tough parts. Run the leeks under cold water and left them soak for a while. Leeks are really dirty so you'll want to let them soak for a bit to get all the grime out.</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw7oDl0QDHAA7DygKJIpWOK392VsIs7JIV43Fhambba4o15v-YEkBy-EtQHv6sYtAn66-Ke6qcbb1ku4fExLOJe9fhvLFMFsQpxp5U24r20NPIPF5hOmxtdnfevqqJouc2K0h29qyY5iv/s1600/photo-766785.JPG"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671202667967134034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw7oDl0QDHAA7DygKJIpWOK392VsIs7JIV43Fhambba4o15v-YEkBy-EtQHv6sYtAn66-Ke6qcbb1ku4fExLOJe9fhvLFMFsQpxp5U24r20NPIPF5hOmxtdnfevqqJouc2K0h29qyY5iv/s320/photo-766785.JPG" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Heat up some olive oil on medium heat and place the salmon skin down on the pan. You want the skin as crispy as possible but you are going to cook the fish later so don't cook it all the way through. Remove the fish to a plate as soon as the skin is cooked.</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWJtmhmZQ_ScF7_ehpOYGzlPULgzXwbcRRiFKRehIe-NKg_ykDx_kvDvPnPaJ9xYXFHZRnfLCmI0_FgBd5Cf9-NYsEv94EFjEzDAqx7qKLhIKAUX_1CLiP0sF72pfImBKO3OVnafp0X5f/s1600/photo-787274.JPG"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671202326022324930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWJtmhmZQ_ScF7_ehpOYGzlPULgzXwbcRRiFKRehIe-NKg_ykDx_kvDvPnPaJ9xYXFHZRnfLCmI0_FgBd5Cf9-NYsEv94EFjEzDAqx7qKLhIKAUX_1CLiP0sF72pfImBKO3OVnafp0X5f/s320/photo-787274.JPG" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Roughly chop the shallot and saute in a few tablespoons of olive oil in the same pan until translucent and everything smells delicious. Then, put all the leeks in with the shallots and saute until a bit caramelized. You may need to add a little bit more of olive oil at this point if the pan is dry. </span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Put a cup of chicken stock in with the leeks and let it all simmer on low heat. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihumPrvgYlxkNC6BwAykKUTz0KAb_xBI5_14CtkhC72awSMsXtBZI6Sh5k_C0aayd7KEUN56mIzuXnwd9vr7gKkHTHxY_CZVuXDbE_OgV779wvkRHT6wjWx5-OWhZJj2XPIdYCqv2sG3iG/s1600/photo-747737.JPG" style="text-align: -webkit-auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671203874831893362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihumPrvgYlxkNC6BwAykKUTz0KAb_xBI5_14CtkhC72awSMsXtBZI6Sh5k_C0aayd7KEUN56mIzuXnwd9vr7gKkHTHxY_CZVuXDbE_OgV779wvkRHT6wjWx5-OWhZJj2XPIdYCqv2sG3iG/s320/photo-747737.JPG" /></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">When the chicken stock has mostly reduced, taste the leeks. They should be soft and buttery. If they're not, add a bit more stock and allow to reduce, repeating until leeks are the proper consistency. Add cream and salt and pepper to taste. </span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ug60gM754DKMFCqheg5V77B_dlQkQ5zNbdP1voXVh8c4zA1cyAzxp09StDtFOBzsbWGH6f1pI8OP8kz04T9wNb7UnwNH0ehp09ncIK6s8OPpfW8Xj5oMGVCJ8pK-Xdj7F88Rf8VyyzYa/s1600/photo-725509.JPG"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671202059376355970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ug60gM754DKMFCqheg5V77B_dlQkQ5zNbdP1voXVh8c4zA1cyAzxp09StDtFOBzsbWGH6f1pI8OP8kz04T9wNb7UnwNH0ehp09ncIK6s8OPpfW8Xj5oMGVCJ8pK-Xdj7F88Rf8VyyzYa/s320/photo-725509.JPG" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Gently place the salmon filets on top of the leeks and cover the pan for 3 minutes. Check the salmon to make sure its done to your liking. 3 minutes cooked the salmon almost all the way through, leaving the fish moist and flaky.</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGiGE-kvP1Vq96xVxuJJr4ioH0gL1a621NWwQHQPTDej7TqN5tcGxLOTz9L0ZyUsy_aEKVY_qZ_SSTGhI0BkJufeMUUB7dPIIDbekgY2eupCtk8ztj-FM4mNqDa129MhGL5Do7l3SOhvX/s1600/photo-757905.JPG"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671201769846413026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGiGE-kvP1Vq96xVxuJJr4ioH0gL1a621NWwQHQPTDej7TqN5tcGxLOTz9L0ZyUsy_aEKVY_qZ_SSTGhI0BkJufeMUUB7dPIIDbekgY2eupCtk8ztj-FM4mNqDa129MhGL5Do7l3SOhvX/s320/photo-757905.JPG" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Serve immediately with some crusty bread and wine!</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGCzGcHeVDe7QtxWTHdSUXB1xIqsUdcPs0vRObsHNnmRexMyQFc8K8SIPhiY2aE6qMgcJX3T230qjXbogv11CVcKqQSlazVKaXTmheCukbmYV6Ja8KCZ5UhlJqFzQteWBwHuh4u8iknR4/s1600/photo-739266.JPG"><span style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671201690459073730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGCzGcHeVDe7QtxWTHdSUXB1xIqsUdcPs0vRObsHNnmRexMyQFc8K8SIPhiY2aE6qMgcJX3T230qjXbogv11CVcKqQSlazVKaXTmheCukbmYV6Ja8KCZ5UhlJqFzQteWBwHuh4u8iknR4/s320/photo-739266.JPG" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">**As a side note, the creamy leeks are delicious on their own and can be used as a pasta sauce. Toss the leeks with some fresh linguine and top with grated parmesan--yum!</span></div><div style="text-align: center;"><br />
</div></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-25299014488028524022011-10-28T14:18:00.000-04:002011-10-28T14:18:32.594-04:00Nutella Smooches<div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">I saw these cookies on the food network and after a long week of thinking about them, I knew they were exactly what I wanted to eat in place of dinner tonight. When they were finally done and the perfect combination of chewy chocolate and hazelnut, I knew these were a keeper.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxaDK1xS4WZs8WGhig-EQyki8WIjUeOBh51Eib0DKEFRF4ill8dPBgZ5uuu7QmpGyEVEu18VR5qMR3GPIwM4pRnT6D9uMy5Nvn1KIn8BqDeLJcH6BoR9nvwFkIaulLNfOq69meCeHLxtf/s1600/photo-793169.JPG" style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxaDK1xS4WZs8WGhig-EQyki8WIjUeOBh51Eib0DKEFRF4ill8dPBgZ5uuu7QmpGyEVEu18VR5qMR3GPIwM4pRnT6D9uMy5Nvn1KIn8BqDeLJcH6BoR9nvwFkIaulLNfOq69meCeHLxtf/s320/photo-793169.JPG" /></a><br />
<u style="color: orange;"><i><span style="font-family: Georgia,"Times New Roman",serif;">What you'll need:</span></i></u><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;">1 3/4 cup all-purpose flour </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1 teaspoon baking soda </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1/2 teaspoon salt </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1/2 cup + 2 tablespoons Nutella</span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1/2 cup butter, softened (1 stick) </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1/2 cup sugar </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1/2 cup light brown sugar </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1 egg </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1 teaspoon vanilla extract </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1/2 cup orange sprinkles, or orange sugar </span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;"> 1 (9-ounce) package of Hershey's kisses or mini kisses</span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">How fabulous is this orange sugar I picked up from Target?! </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTemlpw0_ICf7r35tqfBNljFpr8jVLpC24ZDiNRXakb_9IHRIsLZuNjBE65Y3m5_AODrYtLfQLa0nwKM7FVgCPZcvVhW3F5eHN3LWa8kFG_e-0k3GNpgaSR94duMLHxKUpJLYDEZZdfVxu/s1600/photo-781595.JPG" style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTemlpw0_ICf7r35tqfBNljFpr8jVLpC24ZDiNRXakb_9IHRIsLZuNjBE65Y3m5_AODrYtLfQLa0nwKM7FVgCPZcvVhW3F5eHN3LWa8kFG_e-0k3GNpgaSR94duMLHxKUpJLYDEZZdfVxu/s320/photo-781595.JPG" /></a> <br />
<span style="font-family: Georgia,"Times New Roman",serif;">Definitely bizarrely neon orange, but perfect for a little Halloween spirit. </span></div><div style="text-align: center;"><i style="color: orange;"><span style="font-family: Georgia,"Times New Roman",serif;">This recipe is adapted from Giada De Laurentiis</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> Preheat the oven to 375 degrees. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">In a medium bowl, combine flour, baking soda, and salt. Set aside. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the </span><span style="font-family: Georgia,"Times New Roman",serif;">egg and vanilla and <span style="color: orange;">blend until incorporated. Stir in the dry ingredients, just until incorporated. </span></span><br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;">Shape the cookie dough into walnut-sized balls. Rolls the balls in the sprinkles, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 6 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss, or 3 mini kisses in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmn-nM7W1h6pQ2D4gKyQ52htSnzMG9G7-au3IknYA_tYUvDHpQZKhOXM2tIaD97TWWStImWGeiF44RuCCRL7u4fdG3qGOrUSg3-J91MkMpdI_gJTTS3V8RX7qBDWLc56y2u3fbqh_gCaBl/s1600/photo-730343.JPG" style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmn-nM7W1h6pQ2D4gKyQ52htSnzMG9G7-au3IknYA_tYUvDHpQZKhOXM2tIaD97TWWStImWGeiF44RuCCRL7u4fdG3qGOrUSg3-J91MkMpdI_gJTTS3V8RX7qBDWLc56y2u3fbqh_gCaBl/s320/photo-730343.JPG" /></a> <br />
<span style="color: orange; font-family: Georgia,"Times New Roman",serif;">Go crazy with the sprinkles--purple and orange make the perfect Halloween dessert. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxo18XH4RwGSWT9Bhdn7OhOOR_YTPjUPn905jaftFtRagZtylj79JSryXFO7DM0YOei3QGKp7vOMdSNoaEmcGav3psPtKsW_EeOKA2ShVlAgvIB9TNxJ-qiqw1AGtNCblaRwSqWIew-r6/s1600/photo-753375.JPG" style="font-family: Georgia,"Times New Roman",serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxo18XH4RwGSWT9Bhdn7OhOOR_YTPjUPn905jaftFtRagZtylj79JSryXFO7DM0YOei3QGKp7vOMdSNoaEmcGav3psPtKsW_EeOKA2ShVlAgvIB9TNxJ-qiqw1AGtNCblaRwSqWIew-r6/s320/photo-753375.JPG" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFuYrIltn6MbEs3PB8Q_89czb2fTqwrOJkr7T-ttP79Efhyphenhyphen_JbnD8FoA2lERO2e5h-3-AiibC0by-6riygiNNYoqpicO0f9XTgylBUCYkkrODi4ToX0rIfKQsItTWgnGam_fYynxu1s_v/s320/photo-759671.JPG" style="font-family: Georgia,"Times New Roman",serif;" /> <br />
<span style="font-family: Georgia,"Times New Roman",serif;">Eat warm and enjoy!</span></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-55691869843507798862011-10-25T21:31:00.001-04:002011-10-26T12:11:41.248-04:00Margaret's Apricot Glazed Sausage and Parmesan Crusted Squash<div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Margaret makes delicious sounding food all of the time and she thankfully shared some of her amazing recipes with me. These two sound perfect for a fall evening.</div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><u>Apricot Glazed Sausage With Onion and Sage</u></i></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Heat olive oil in a pan over medium heat. Chop a large yellow onion into 1/2" wedges, and place in the oil with 6 sausages - I used a low-fat chicken apple sausage. Let them cook until the sausages are browned and cooked through and the onions are translucent. </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMV5hDPnV4tOhsKVg-8-ayTReFpNm93NC2Q9RlqWtWF9CIZ8XJPYld97s7pFmMa0W02kK8W4Xt5PZ89y_pLs_L6denOaSJ5RPLOlZmOMh6XGY024hUVY6RFAkiz8pov9rARDKTNhJyuAv/s1600/sausage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMV5hDPnV4tOhsKVg-8-ayTReFpNm93NC2Q9RlqWtWF9CIZ8XJPYld97s7pFmMa0W02kK8W4Xt5PZ89y_pLs_L6denOaSJ5RPLOlZmOMh6XGY024hUVY6RFAkiz8pov9rARDKTNhJyuAv/s320/sausage.JPG" width="239" /></a></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Pour apricot nectar into the pan until the sausages are almost completely covered. Add 10 sage leaves and season with salt and pepper. Reduce heat to medium-low and let pot stay at a low simmer until the nectar has condensed into a thick syrup. The onion will caramelize, and the sausage will be extra juicy. </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfmgJ10-lcBX9V_wNEHqi-WamtwzFTpedxcrzT-lEQDYkSyemse3UzXaKvY661tehBz7zgwC3FHJGv9R0rngg1HV6XW5u1RirrUvHrb9tA_df3ZPl1Ot6zBHANiCRI2xiylQ6W5WV15rO/s1600/sausage1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfmgJ10-lcBX9V_wNEHqi-WamtwzFTpedxcrzT-lEQDYkSyemse3UzXaKvY661tehBz7zgwC3FHJGv9R0rngg1HV6XW5u1RirrUvHrb9tA_df3ZPl1Ot6zBHANiCRI2xiylQ6W5WV15rO/s320/sausage1.JPG" width="239" /></a></div><div class="separator" style="clear: both; color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBo-0CEe_cyJB5ac5b6hFJnQxi3mvht0s3IDryiVQuPxKN3mpMs6IIcjl5_Lw6uGYqPhLRDd3qqorrT7K13hRiATolF4lqna_jJ2Z3KJD5-swTOcWFrSt13dEf_DTuMuLBxUtW0UZvmKw/s1600/squash+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFph3sWyNShWE_s-QqX5n4pGL60rZ82K4E394i66Q21h6SOVyEcDcdUNsTsKpmdZh7i3OajOG7WnQ0BrSy57IJGuFE__myq0ltq8pyFmLGtu5H3FAvGLUfygpFBGJJ_g63MxN_H9WhspCd/s1600/together.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy1TTN55z9oLgLqeDddLQQB4ZmI_EtItWeABEl5rVbvuaZ3rCNmq4IQznLtUOJ85AvzqmQReBcq0Z7fDuI-tkq3mCp9v_UntGnpLhE3XWluZfeH1pD9YCb6B2zYXxqrQRFvWZsvJ7J8UA/s1600/squash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><u>Parmesan Crusted Butternut Squash:</u></i> <br />
Take 1 large butternut squash, peeled, and halved lengthwise. Cut into 1/2" slices. Place on baking sheet, drizzle with olive oil, and sprinkle salt, pepper, rosemary on top. Pour a generous amount of parmesan on each slice, and bake at 400 until cooked through (Approx. 30 minutes) The parmesan should melt into a crust on top of the squash, and the squash should be soft and warm throughout. </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy1TTN55z9oLgLqeDddLQQB4ZmI_EtItWeABEl5rVbvuaZ3rCNmq4IQznLtUOJ85AvzqmQReBcq0Z7fDuI-tkq3mCp9v_UntGnpLhE3XWluZfeH1pD9YCb6B2zYXxqrQRFvWZsvJ7J8UA/s1600/squash.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJy1TTN55z9oLgLqeDddLQQB4ZmI_EtItWeABEl5rVbvuaZ3rCNmq4IQznLtUOJ85AvzqmQReBcq0Z7fDuI-tkq3mCp9v_UntGnpLhE3XWluZfeH1pD9YCb6B2zYXxqrQRFvWZsvJ7J8UA/s320/squash.JPG" width="320" /></a></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBo-0CEe_cyJB5ac5b6hFJnQxi3mvht0s3IDryiVQuPxKN3mpMs6IIcjl5_Lw6uGYqPhLRDd3qqorrT7K13hRiATolF4lqna_jJ2Z3KJD5-swTOcWFrSt13dEf_DTuMuLBxUtW0UZvmKw/s320/squash+2.JPG" width="320" /> </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Eat together and enjoy! </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFph3sWyNShWE_s-QqX5n4pGL60rZ82K4E394i66Q21h6SOVyEcDcdUNsTsKpmdZh7i3OajOG7WnQ0BrSy57IJGuFE__myq0ltq8pyFmLGtu5H3FAvGLUfygpFBGJJ_g63MxN_H9WhspCd/s320/together.JPG" width="239" /> </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Note: Both of these recipes are adapted from the Noble Pig's food blog. (I used butternut squash instead of acorn squash, and rosemary instead of thyme. In the sausage recipe, I used apricot instead of apple cider)</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-5445797203117981222011-10-24T15:19:00.000-04:002011-10-24T15:19:00.791-04:00Lisa's Almond Butter Chocolate Chip Cookies :)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDl5UIDzdNuuvwZmXViMsT8iisHXDD9auEbqaYOa29dyVID_DUANnr3UoRoMs6thDnsTKJvsLsRgEvriXzGfTD0SZgeRTsCmiSUCw-VW4CER4VCRrAtLiajlc7f6qSJ9ZrM7Wtz0Ru9j8/s1600/oat+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">My friend Lisa shared this recipe with me and it looks absolutely amazing! I can't wait to try them myself and I'm thinking this might be the perfect excuse to not finish my work tonight...</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><u>What you'll need (makes 2 dozen):</u></i></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">4 tablespoons salted butter (1/2 stick) <br />
â…” cup brown sugar, packed<br />
¼ cup granulated sugar<br />
½ cup natural almond butter <br />
½ teaspoon vanilla<br />
1 egg<br />
¾ cup flour <br />
1 teaspoon baking soda<br />
½ teaspoon salt<br />
½ teaspoon cinnamon<br />
1 cup oats<br />
¾ cup semisweet chocolate chips</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Preheat oven to 350. </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Combine flour, baking soda, salt & cinnamon in small bowl. </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Melt butter in a large bowl on low on the stove. Add the almond butter, sugars, vanilla, and egg and whisk until smooth. Depending on the type of almond butter you use, you may find this is significantly easier with an electric mixer. <br />
</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Stir in flour mixture with a spatula. Stir in the oats & chocolate chips. </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Note that the dough does not hold together right off the bat and you will need to roll it a bit with your hands to get a good clump for baking. Create balls a little smaller than a golf ball and place onto baking sheets lined with parchment paper. Bake for 8-10 minutes until light brown on the edges. <br />
</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">The trick to keep these cookies from falling apart is to let them cool <i>on the cookie sheet</i>. After five or so minutes, transfer to a paper towel and let them finish cooling. </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDl5UIDzdNuuvwZmXViMsT8iisHXDD9auEbqaYOa29dyVID_DUANnr3UoRoMs6thDnsTKJvsLsRgEvriXzGfTD0SZgeRTsCmiSUCw-VW4CER4VCRrAtLiajlc7f6qSJ9ZrM7Wtz0Ru9j8/s1600/oat+cookies.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDl5UIDzdNuuvwZmXViMsT8iisHXDD9auEbqaYOa29dyVID_DUANnr3UoRoMs6thDnsTKJvsLsRgEvriXzGfTD0SZgeRTsCmiSUCw-VW4CER4VCRrAtLiajlc7f6qSJ9ZrM7Wtz0Ru9j8/s320/oat+cookies.JPG" width="320" /></a></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Enjoy! </div><br style="color: purple; font-family: Georgia,"Times New Roman",serif;" /><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com2tag:blogger.com,1999:blog-4556879861767181736.post-61537440113306092562011-10-16T20:56:00.001-04:002011-10-16T20:57:49.672-04:00Garlic Poached Chicken with Napa Cabbage and Rice Noodle Stir Fry<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">This is a perfect Sunday night meal--light enough to forgive the previous few meals you've eaten (Saturday night and Sunday brunch gluttony, usually) but delicious enough to be pseudo-comfort food. It is also a perfect meal to make for yourself in a large batch for the week, and just as perfect to make a small portion for gals who live alone, like moi.</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need: (serves 2)</u></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 boneless chicken breasts</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 head of napa cabbage</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">enough rice noodles to feed two people </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">6 garlic cloves (3 chopped, 3 whole)</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">a splash of sherry or sake</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>For the sauce (simply combine in a bowl and whisk till incorporated):</i></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 tablespoons low sodium soy sauce</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon fish sauce</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon rice wine vinegar</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon vegetable oil</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon toasted sesame oil</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon brown sugar</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">Begin by placing the chicken breasts in a small pot and filling it with water until it just covers the chicken. Add a splash of sherry and put in 3 whole peeled garlic cloves. Cover and heat until boiling, and then take off the heat and let it sit, covered for 10 minutes. </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">After ten minutes, check to see if the chicken is cooked through by making a cut in the middle. If it's not done, cover again for about 5 minutes. When the chicken is done, it'll be really moist so take it out of the water and cover with aluminum foil to retain the heat/moisture while you cook the rest of the meal. </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">When the chicken is cooked through, skim anything left in the water from the chicken and bring it back to a boil. Put the rice noodles in and cook about 7 minutes until tender (or follow the instructions on the packaging if it says differently). While the rice is cooking, chop the cabbage into 1 inch pieces and clean thoroughly. </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">Heat a wok or heavy skillet and add pam or a bit of vegetable oil and the 3 chopped garlic cloves. When the garlic becomes fragrant, put the cabbage in and sear on high heat until tender crisp. Put the noodles in with the sauce (just enough to cover everything) and heat through. Shred the chicken with your fingers and throw it in at the very end just so it gets covered with the sauce. </div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisw5GDeACXYe3c9pnuSLOvAT9XKXp9TA2UI2rcqzK9fFdxvbb2Ll1ttY9cc05eoFOFc_m-nXItv3lfQPst6wbBBG9J9P2gqfAGwcjBu06RRlQquU06bEbgunakWM-6S1rDy7OktrFYQ72B/s320/Garlic.JPG" width="240" /></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">Eat with chopsticks and enjoy!</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-82355906975245161662011-10-14T16:01:00.001-04:002011-10-14T16:02:38.049-04:00Apple Butter<div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">The first time I tried apple butter was when my friend, Rel, introduced it to me in college. I had been missing out--apple butter is a sweet, tart, tangy and creamy concoction that tastes like fall in a jar and that, surprisingly, is made up of little else other than apples. You can put it on toast, on sandwiches (recipe to come soon!) in yogurt or cottage cheese. The recipe for apple butter is fairly easy but takes a really long time in the crockpot so be prepared to put it in early in the day, or leave it over night. I enjoy my apple butter on the darker side, as the longer it cooks, the sweeter and creamier it becomes. Mine took 12 hours overall!</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need:</u></div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">about 6 pounds of apples (ask your farmer's market for less sweet apples--I used a mix of granny smith, jonagold and gala)</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/4 cup sugar (optional and you can leave this out entirely if your apples are sweeter)</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon cinnamon</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 crockpot</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Start by peeling and coring all of your apples. Cut them into chunks and pulse them in your food processor until they are almost pureed. Then, put them all into the crockpot with the cinnamon and heat on high for 3 hours. After 3 hours, put the mixture back into the food processor or a blender and blend until completely smooth. Put back into the slow cooker and keep it on low for about 9 hours. Stir occasionally. </div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUPf-A2QMuufYPh_1hlzKFZ2x3vz9VmNFwGDruyveJ2IjrWGwpB5D0-Yuyd5LixHhH5MxQ2UOp-3ZP8fny_QJdSXCKb_hxeP83EuKSroQ0AJ4P-1w5YwsAq4fef76Uja5C-HCEBdOoGqS/s1600/%253D%253Futf-8%253FB%253FSU1HMDAzNjUtMjAxMTEwMTItMjMyNi5qcGc%253D%253F%253D-718851"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662823842924773634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUPf-A2QMuufYPh_1hlzKFZ2x3vz9VmNFwGDruyveJ2IjrWGwpB5D0-Yuyd5LixHhH5MxQ2UOp-3ZP8fny_QJdSXCKb_hxeP83EuKSroQ0AJ4P-1w5YwsAq4fef76Uja5C-HCEBdOoGqS/s320/%253D%253Futf-8%253FB%253FSU1HMDAzNjUtMjAxMTEwMTItMjMyNi5qcGc%253D%253F%253D-718851" /></a></div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">About an hour before the butter is done, taste the butter and add sugar if it isn't sweet enough. When you've finished cooking, place in cute glass jars, close them, and let them cool down. Put them straight into the fridge when they've cooled. You can use an old jam jar or find some pretty jars at Home Goods, TJ Maxx or Amazon. When you put a ribbon around it, it becomes a perfect fall gift. Enjoy!</div><div class="separator" style="clear: both; color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22vy5Cio5E4F0qh01hOsu357V6UQK7GqrtCyyfbXtZBNB444kl3rUMOi-NNa1S8APWPlsUba0T6sr1cR8gCBynMCZe2-l_5Xun7ZIcAC6O3fD1yw2OqisCZyGNE6b5SVaanqShI58vrZM/s320/PA130912.JPG" width="320" /></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif;"><br />
</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com2tag:blogger.com,1999:blog-4556879861767181736.post-15822317403086458562011-10-13T12:05:00.001-04:002011-10-13T12:06:04.233-04:00Crab Rangoons<div class="mobile-photo" style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">MMMM fried wontons stuffed with crab, cream cheese and scallions. I made these as a special treat for my friend who loves ordering crab rangoons in chinese restaurants but hasn't been able to find them here in New York. Suggestions on where to find them, anyone? Anyway, we enjoyed these while watching the Emmys and just after Modern Family had won it's fifth award, these were about all done.<br />
<br />
<u>What you'll need: (<i>makes about 15-20 depending on how much filling you use)</i></u><br />
Square wonton wrappers<br />
8 ounces cream cheese<br />
1 6 ounce can of white crab meat<br />
2 scallions<br />
Enough vegetable oil to coat the bottom of your pan, about 1/8 inch high <br />
salt and pepper<br />
A small bowl filled with water for wetting the wontons <br />
<br />
Begin by mixing the crab, cream cheese and chopped scallions in a bowl. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZg97x4x_l59epsu1zrKXG9kMd9MrRUou5K__wkqepA5Ui0IETalUBVjA7z45v1WgoTu-JxPDwHKv3MzMKBEksstUliosFovC0MUMqwvU0eLHD5QODs5OvaDJItaHsxpPuuxJTOrKZEha9/s1600/%253D%253Futf-8%253FB%253FSU1HMDAzMjUtMjAxMTA5MTgtMTcxMy5qcGc%253D%253F%253D-743243"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655152699964205026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZg97x4x_l59epsu1zrKXG9kMd9MrRUou5K__wkqepA5Ui0IETalUBVjA7z45v1WgoTu-JxPDwHKv3MzMKBEksstUliosFovC0MUMqwvU0eLHD5QODs5OvaDJItaHsxpPuuxJTOrKZEha9/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMjUtMjAxMTA5MTgtMTcxMy5qcGc%253D%253F%253D-743243" /></a><br />
Put a rounded tablespoon in the middle of the wonton wrapper and wet the inside edge of the wrapper. Press firmly down and make sure there are no holes because the filling will splatter in the hot oil. Cover the filled wontons in a damp paper towel while you are working so they don't dry out.<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5655152719463602930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK567MkV065pBlzpMcu0-atCrAGgJSjkjoiyuksc3gkhaQTkMPraHeTaoJS7G00POfFtmWQEiiG91C80TqekH4zB1bzmye1eEuMFbJjflip1YKpWN3KjYI9CTHUeLfrbSbvXy4RUC6FZY/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMjYtMjAxMTA5MTgtMTcyMS5qcGc%253D%253F%253D-746584" /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655152569693760690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpXJkaueWU_a6wyw0WpIACU2xAN1xzsUlJVegm0Y6bfl4e_FwsBTZVGAwy8Fxal6a3MiuYhxLA5b9ryryFQ_GLbUbdUnaYE3nwIRk4osP_UbjopKVCAreW53Sb0dT-zI8xnxD07rW0sqd/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMjctMjAxMTA5MTgtMTcyNS5qcGc%253D%253F%253D-712289" />Coat the bottom of your pan with the oil and heat until sizzling. Place a few wrappers into the pan, but don't crowd it. Cook about 1 minute on each side, checking carefully that they aren't burning. The wrappers should be crisp and golden. Lay them on paper towels when done to absorb any extra oil. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA13MbKn6XcNPMc1sDX_gL8pUDtWgmXdskCsIM1z67xLWRf3XPRgCouCVD7sxVz9bmGKygGK-esxGZEYP1GljdiqnjuRYbr-jpUC21oL24xvLTS0M4Nx1NMcMYyc8Wj2fGfPMeGbjbhYi-/s1600/%253D%253Futf-8%253FB%253FSU1HMDAzMzAtMjAxMTA5MTgtMTgwNy5qcGc%253D%253F%253D-797559"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655152502865768642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA13MbKn6XcNPMc1sDX_gL8pUDtWgmXdskCsIM1z67xLWRf3XPRgCouCVD7sxVz9bmGKygGK-esxGZEYP1GljdiqnjuRYbr-jpUC21oL24xvLTS0M4Nx1NMcMYyc8Wj2fGfPMeGbjbhYi-/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMzAtMjAxMTA5MTgtMTgwNy5qcGc%253D%253F%253D-797559" /></a><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655152465759383314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQO8xYb7Ef9k4Q6Up1-EgSFIs1VlfLLuhLVb6qN5dTVk8EHBPV8Eos7sUbyihFsivLDlW3vgFrbBSoVysyOjBGX0BCsmoXsJlxSuAby6LUQcOYRzb-JdBC1uIstBCdp-dm6M1SEznmqsrq/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMzEtMjAxMTA5MTgtMTgwNy5qcGc%253D%253F%253D-787502" />Serve with sweet chili sauce or hoisin sauce to dip in and enjoy! </div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-61755610124307889102011-09-25T23:32:00.000-04:002011-09-25T23:32:16.253-04:00Apple Cake Bread<div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">FALL IS HERE! And so are apples...so here's to some gooey cinnamon apple goodness. This loaf-cake is crispy on top and warm and soft on the inside, with tart apple bites strewn throughout. Pick up some apple cider at the farmer's market to complete a really delicious snack, dessert or breakfast.</div><div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need:</u></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"> 3 cups all-purpose flour<br />
2 teaspoons cinnamon<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup vegetable oil</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 cup brown sugar</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 cup white sugar<br />
2 eggs, beaten<br />
1/2 teaspoon vanilla<br />
2 large granny smith apples, roughly chopped</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 tablespoons sugar+1 tsp cinnamon, set aside </div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656472852445636690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw08Bg9TQuZnPf6aWV1Zroe-3fg7cFe4ORCRCzotyCKKRsGLOoDJj8tEPk_3zaXY3bU6U9ZypbgnGFL8n1eTlr5uKp987e-BhaM4OWr02OHioTmdLaN7WXgGGkmybVISvXbEAuhBG5uqZ9/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMzQtMjAxMTA5MjItMTYyMy5qcGc%253D%253F%253D-714648" /></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span class="plaincharacterwrap break">Preheat oven to 350 and in a large mixing bowl, combine flour, cinnamon, baking soda, baking powder and salt and set aside. In a separate mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir this mixture into the flour mixture until fully combined. Place the dough in one greased bread loaf pan and bake for 25 minutes. </span></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrrF3svSQU-qZcLyIQlf4OkAm7_hqb5tFXnzbvhxxEeSWe2RSfJpw9Fig_LRiSIf7KmdTtlZRYIpKgKJHeYi_HPAZ9-Zhk6Pon_dJvzvSXbx9HkdyeHLx7gWj2jqdemfo68Kt9UGDilY6/s1600/%253D%253Futf-8%253FB%253FSU1HMDAzMzYtMjAxMTA5MjItMTY1Ny5qcGc%253D%253F%253D-779757"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656480440840289410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrrF3svSQU-qZcLyIQlf4OkAm7_hqb5tFXnzbvhxxEeSWe2RSfJpw9Fig_LRiSIf7KmdTtlZRYIpKgKJHeYi_HPAZ9-Zhk6Pon_dJvzvSXbx9HkdyeHLx7gWj2jqdemfo68Kt9UGDilY6/s320/%253D%253Futf-8%253FB%253FSU1HMDAzMzYtMjAxMTA5MjItMTY1Ny5qcGc%253D%253F%253D-779757" /></a><span class="plaincharacterwrap break"> </span></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span class="plaincharacterwrap break">Take the pan out and sprinkle cinnamon sugar mixture on top. Bake for another 25 minutes, until golden and crispy on the outside and warm and gooey, but not raw on the inside.</span> Let cool for ten minutes, and then enjoy! </div><div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qYEb4CGMzJOoiccKn9NDIKGJYffIB0ESuG4I_8YIkDZzhJQRUrxflTyiCeCi3pZHStzf-6xTNVl3ExTSNv68DR2TjDicwR9f9gUG1PeXFY-qRuzpv_OBQFuiTCk6BUdMaWRuERdTAoAz/s1600/%253D%253Futf-8%253FB%253FSU1HMDAzNDAtMjAxMTA5MjItMTc1MS5qcGc%253D%253F%253D-736824"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656475097685014466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qYEb4CGMzJOoiccKn9NDIKGJYffIB0ESuG4I_8YIkDZzhJQRUrxflTyiCeCi3pZHStzf-6xTNVl3ExTSNv68DR2TjDicwR9f9gUG1PeXFY-qRuzpv_OBQFuiTCk6BUdMaWRuERdTAoAz/s320/%253D%253Futf-8%253FB%253FSU1HMDAzNDAtMjAxMTA5MjItMTc1MS5qcGc%253D%253F%253D-736824" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiReWADjl_lYYa13ZbMSw7UkCwsXM0uzp4nTFtcncSg9GmPQGwiVgz19HlZhEamqw5j54HnUxBMSnD75OjBd05ocAruUbwsxFsSiuafm6E4RVs7xehdM1AhDRRE907VWo6UdvsbriFTxxPr/s1600/%253D%253Futf-8%253FB%253FSU1HMDAzNDItMjAxMTA5MjItMTgxMC5qcGc%253D%253F%253D-760308"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5656475197145454082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiReWADjl_lYYa13ZbMSw7UkCwsXM0uzp4nTFtcncSg9GmPQGwiVgz19HlZhEamqw5j54HnUxBMSnD75OjBd05ocAruUbwsxFsSiuafm6E4RVs7xehdM1AhDRRE907VWo6UdvsbriFTxxPr/s320/%253D%253Futf-8%253FB%253FSU1HMDAzNDItMjAxMTA5MjItMTgxMC5qcGc%253D%253F%253D-760308" /></a></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com3tag:blogger.com,1999:blog-4556879861767181736.post-74508808969591027542011-09-16T10:11:00.000-04:002011-09-16T10:11:21.536-04:00Pumpkin Sandwich Bread<div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Looking forward to fall? Try making this pumpkin bread. This is not the uber sweet pumpkin bread topped with cream cheese frosting you see around Thanksgiving (although I have no objections to that kind!). Rather it is light and mild, with just a touch of pumpkin flavor--perfect with just a little butter or for a turkey sandwich. You'll probably see me top it with turkey and apple butter in the near future! I didn't take pictures until the end because the process was <i>messy.</i> I was covered in flour and pumpkin by the end--But it was worth it.</div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need:</u></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 bread loaf pans </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 cup warm water<br />
2 packages active dry yeast<br />
2/3 cup warm whole milk<br />
2 large eggs, beaten<br />
1 1/2 cups canned pumpkin puree<br />
2 tablespoons vegetable oil<br />
6 1/2-7 1/2 cups (approximately) Unbleached All-Purpose Flour<br />
1/2 cup brown sugar<br />
2 teaspoons salt<br />
1/2 teaspoon ground ginger<br />
1/2 teaspoon ground cinnamon</div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #783f04;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">In a large bowl, stir yeast into water and gently whisk. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cinnamon to yeast mixture. Beat vigorously for 2 minutes. Or, wrestle with the dough until you get frustrated and debate buying a hand mixer on amazon.</div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #783f04; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Or, when the mass becomes manageable enough to take it out of the bowl. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. This took me 7 1/2 cups of flour in total! When you finally get this beast under control, put the dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.</div><div style="color: #783f04; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://www.nutmegnanny.com/wp-content/uploads/2011/09/IMG_3038-Large.jpg"><br />
</a></div><div style="color: #783f04; text-align: center;"></div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Take the dough out onto a lightly oiled surface. Any area that is not oiled will get covered in pumpkin dough and will.not.come.off. So lightly oil everything. Divide the dough in half and place in 2 loaf pans. Cover with a towel and let rise until almost doubled, about 45 minutes. FINALLY bake in a preheated 375°F oven for 30 minutes. Immediately remove bread pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6gj3vQdApuooALwfGuFKNSLsY4RHIQBjMRHf73kJQPIwldVrIk8nYUKGf7l28CRilT6saW6_j5xhqBvLV8BJ7Gnv7YFQVjd-TYBE3iK-nL52PlPMphRpXdPhFWMADbdWDwOgyzi0dSm5/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyOTUtMjAxMTA5MTItMjEwNi5qcGc%253D%253F%253D-782128"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651677816574090658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6gj3vQdApuooALwfGuFKNSLsY4RHIQBjMRHf73kJQPIwldVrIk8nYUKGf7l28CRilT6saW6_j5xhqBvLV8BJ7Gnv7YFQVjd-TYBE3iK-nL52PlPMphRpXdPhFWMADbdWDwOgyzi0dSm5/s320/%253D%253Futf-8%253FB%253FSU1HMDAyOTUtMjAxMTA5MTItMjEwNi5qcGc%253D%253F%253D-782128" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-Y5EzdqTD0rdFYheFqNF9AzU0ilRnq2APuxM1p_HrbsMMhwb_p41YV_zcMjVor7WGe4mbBtvJXhSr71t8Dx_u_NMGZzx9YXg5kzZpuBbGiiMhmZ4x69CQoCMs8fuMvK11_Dsvj-Dd0bc/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyOTQtMjAxMTA5MTItMjEwNS5qcGc%253D%253F%253D-707376"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651677924276083458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-Y5EzdqTD0rdFYheFqNF9AzU0ilRnq2APuxM1p_HrbsMMhwb_p41YV_zcMjVor7WGe4mbBtvJXhSr71t8Dx_u_NMGZzx9YXg5kzZpuBbGiiMhmZ4x69CQoCMs8fuMvK11_Dsvj-Dd0bc/s320/%253D%253Futf-8%253FB%253FSU1HMDAyOTQtMjAxMTA5MTItMjEwNS5qcGc%253D%253F%253D-707376" /></a><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651678014806743682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXdPvUEoMLGL1_CXbrShaa6Gv_pG2oho6DQK66AmYbW2-M2Jc5pQgfjsPJhv9kWFfsgzYqHq5O0ZxtqNE1Cg5FxMx3RwALQ5t80SsrxaXaEIbSlVuoYZ2SDYOnVycDV0nei-SkILCV_PG/s320/%253D%253Futf-8%253FB%253FSU1HMDAyOTMtMjAxMTA5MTItMjEwNS5qcGc%253D%253F%253D-729218" /> </div><div style="color: #783f04; font-family: Georgia,"Times New Roman",serif; text-align: center;">Enjoy while warm!</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com2tag:blogger.com,1999:blog-4556879861767181736.post-50098095537313088872011-09-13T11:12:00.000-04:002011-09-13T11:12:54.569-04:00Chicken Lettuce Wraps<div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">I love chicken lettuce wraps! I think they are the perfect crispy salty meaty combination. Invariably there were always ordered and completely demolished when we went to Cheesecake Factory in St. Louis (is it weird that I miss that place?). This however, is a fine substitute and SO easy to make, I can't believe I haven't made it before.</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need:</u></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 head iceberg lettuce</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 pound ground chicken</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 zucchini, finely diced (use the whole zucchini if you want to up the veggie factor)</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 can diced water chestnuts</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 garlic cloves</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 chopped white onion</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 tablespoons vegetable or canola oil</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>for the sauce:</i></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 tablespoons hoisin</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i> </i>2 tablespoons ketchup</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 tablespoons soy sauce</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon fish sauce</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 tablespoon rice wine vinegar</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">sriracha to taste</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Start by chopping the garlic and veggies. Wash and dry the lettuce and set aside.</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cJEGCBiet3p8s2MwF8sM5p8buGFK4zp5i10da_SPP6bgs5-YT275Lhx9P6F9tkrdBmbRLC99x3G1kE-ZzdtI7CCbv1dCjnEeu4GURiubiwnQaF5kqYvLpT6kyJ5d1WB3QxTo-MO5qRE_/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyODQtMjAxMTA5MTItMTk0Ni5qcGc%253D%253F%253D-784998"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651678252268434418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cJEGCBiet3p8s2MwF8sM5p8buGFK4zp5i10da_SPP6bgs5-YT275Lhx9P6F9tkrdBmbRLC99x3G1kE-ZzdtI7CCbv1dCjnEeu4GURiubiwnQaF5kqYvLpT6kyJ5d1WB3QxTo-MO5qRE_/s320/%253D%253Futf-8%253FB%253FSU1HMDAyODQtMjAxMTA5MTItMTk0Ni5qcGc%253D%253F%253D-784998" /></a> </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Heat the oil in a wok or large heavy pan and add the onions when the oil is smoking. When the onions turn translucent, add the garlic and saute for 30 seconds. Add the chicken and 1/2 the sauce. Break up the meat with a wooden spoon and saute on high heat until the chicken is cooked through. When the chicken is totally cooked through, drain the pan of the juices at the bottom.</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651678194741949426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2NHlI3NAqro5o1Ra7gTTWOKOnfMHvlmHtJZzjKm-8rA5D2B_uc_Cydir51gVFRDO20eE6YLDukI2PKu3mGMkR-x52o5k1upX19uixudEkTg_9G9Ny7S8FXzrTUJWYn8aJLVSiNkkgMGD/s320/%253D%253Futf-8%253FB%253FSU1HMDAyODctMjAxMTA5MTItMjAwNC5qcGc%253D%253F%253D-770792" /> </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Then add the finely diced zucchini, the water chestnuts and the rest of the sauce. Saute for about a minute until the sauce is absorbed and the zucchini cooked through. </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E2HXZt2CjqDTDkmY-eYFc6QJW8F03hmXYahF2EIs0kIGQZyifYBKdP1zwI7huyGkObGiUVenf8ocZSQ5Tn8UhGLPI_2yKYHSImCl01JKK9AnYsXGG2QOKVyNpb2cw2KBLCFC1Dw5zKsN/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyODktMjAxMTA5MTItMjAxMS5qcGc%253D%253F%253D-759051"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651678142322291458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKmTh9WedikAdMEE6eaTKJglluom6DpW9ozUTDWeOj115UyimsdOXf9R65dFz2mIaPMvSn_ehT7cd1eTAWZfyDOOkm2nOMHJ-aqVxViVN0pRww9ZEgnDSg10NhRonI-gLf2CtGKfGX5tT/s320/%253D%253Futf-8%253FB%253FSU1HMDAyODgtMjAxMTA5MTItMjAxMS5qcGc%253D%253F%253D-758150" /></a></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Serve with white rice, hoisin and extra sriracha. Eat and enjoy!!</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651685873900352082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E2HXZt2CjqDTDkmY-eYFc6QJW8F03hmXYahF2EIs0kIGQZyifYBKdP1zwI7huyGkObGiUVenf8ocZSQ5Tn8UhGLPI_2yKYHSImCl01JKK9AnYsXGG2QOKVyNpb2cw2KBLCFC1Dw5zKsN/s320/%253D%253Futf-8%253FB%253FSU1HMDAyODktMjAxMTA5MTItMjAxMS5qcGc%253D%253F%253D-759051" /></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com1tag:blogger.com,1999:blog-4556879861767181736.post-29781505839670608542011-09-12T09:23:00.002-04:002011-09-12T10:06:41.519-04:00Fig Orange Jam and Prosciutto Goat Cheese Jam Crostini<div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Ever get the Martha Stewart-bug and feel like doing things you've never done before, like...make jam? If you haven't, just ignore this post. If you have, and totally want to learn how to make jam, read on! I saw this recipe a while ago and just <i>knew</i> I'd have to try to make jam at least once this summer--I absolutely love figs, so I thought this sounded amazing. When I found a beautiful box of them at the farmer's market, I realized it was time--I was ready to jam. This stuff is so easy, because you make it in the microwave. Yea, you read that right. You can make jam in the microwave! Super easy, and super delicious. All you need in terms of kitchenware is a pyrex bowl or measuring cup, and a glass bottle to put the jam in after. I think you can get some on amazon, but I just found a few at Home Goods for just a few dollars each. To sterilize them, you put them in the over at 200 degrees for 10 minutes. I don't know how long the jam will last out of the fridge, but mine has been good so far in the fridge for 2 weeks. </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>adapted from Allrecipes</i></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need for the jam:</u><br />
1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)<br />
1/2 cup seeded, peeled orange, diced<br />
1 1/2 cups of sugar <br />
1 1/2 teaspoons grated orange peel<br />
3 Tbsp lemon juice<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon cinnamon<br />
1/2 teaspoon butter</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need for the crostini: </u></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 baguette</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">6 ounces goat cheese</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/4 pound prosciutto</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Put all of the ingredients for the jam into a large pyrex bowl and let sit for 1/2 hour or more. If your pyrex measuring cup is large enough to hold all of the ingredients, that is fine too. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVE7xr1SQHIKvAHzbgG6ymfh2Xzos9FceQhwq2e2IGXVCefpDqVLCxl2_KfmDHa7cOrAExH1vSoexZzKKW8RXvdhQlcbnNmouXks7x6rYq8J_VeS5HT92GDfKxJKyduos9chK7x6ZPKCX/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyNDQtMjAxMTA4MjYtMTM0Ny5qcGc%253D%253F%253D-756671"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651250356425618114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVE7xr1SQHIKvAHzbgG6ymfh2Xzos9FceQhwq2e2IGXVCefpDqVLCxl2_KfmDHa7cOrAExH1vSoexZzKKW8RXvdhQlcbnNmouXks7x6rYq8J_VeS5HT92GDfKxJKyduos9chK7x6ZPKCX/s320/%253D%253Futf-8%253FB%253FSU1HMDAyNDQtMjAxMTA4MjYtMTM0Ny5qcGc%253D%253F%253D-756671" /></a> </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">After half an hour, put into the microwave for 5 minutes on high. Stir after 5 minutes. Repeat 3 times, 15 minutes in total. By this time, the jam should be done. The traditional test to see if it is ready is to place a drop of it on a cold plate. If the jam somewhat holds its shape, then it is ready. If it is not ready, put it in for 5 more minutes. Mine took 20 minutes in total. When it's done, put it into the glass container and let it cool down. </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2ulTLn-Mzjsrtq56_Tq2LXVgIFT75bhE8lqZk_X4A18t29FnJSd8LwGyohw0ekDo3KHw2bHwrujLtDQIlnm9XUJN3Rm6iaREZ5RverZmkEAjvoe2EaVQxnthImmJBBYiBr8jZte3nIOb/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyNDUtMjAxMTA4MjYtMTUxMC5qcGc%253D%253F%253D-734638"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651250257946537362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2ulTLn-Mzjsrtq56_Tq2LXVgIFT75bhE8lqZk_X4A18t29FnJSd8LwGyohw0ekDo3KHw2bHwrujLtDQIlnm9XUJN3Rm6iaREZ5RverZmkEAjvoe2EaVQxnthImmJBBYiBr8jZte3nIOb/s320/%253D%253Futf-8%253FB%253FSU1HMDAyNDUtMjAxMTA4MjYtMTUxMC5qcGc%253D%253F%253D-734638" /></a></div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Yum!<img alt="" border="0" id="BLOGGER_PHOTO_ID_5651250167451427842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6AV3KdXGY5jG_BvHIdPLy1jggpd8l-DdbRtiF-iV8T3PCb3LFkFJ3d78SZq3I5LJEE09y3ipM0zeH25ggOgvscqB_50Zx_nGYooMUXqaXpTzA0w7u1roFRD2QrYe23ebCCE8QJJG6tAv/s320/%253D%253Futf-8%253FB%253FSU1HMDAyNDgtMjAxMTA4MjYtMTUyMC5qcGc%253D%253F%253D-713078" /> </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">If you want to wow some guests (and I happened to have some very special guests over that very weekend) make some crostini with your new jam! Cut the baguette into 1/2 inch slices and place in the oven at 350 for just 5 minutes so the outside gets a little crispy. Smear each slice with a bit of goat cheese, and then a tablespoon of jam. Top with thinly sliced prosciutto. The goat cheese is tangy and the salty prosciutto offsets the sweet jam. My guests went <i>crazy</i> for them!! Let's just say a whole bunch of jam was consumed that night. And red wine. Because it goes perfectly with these crostini.</div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651250116169667138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmBePYYoMSsGBalhHv0lMrDnPG-zurC2KMrDQww7E0aMHMel81AXjXH8XvAJnF1K5ninY6EXkdRtHRTj7nFmcSxTrf_hZ7mt5HU4En_hYFAH9Z7QSEZtX8RDueEzLelpJJITI9yJkI3Nq/s320/%253D%253Futf-8%253FB%253FSU1HMDAyNTctMjAxMTA5MDMtMTkyNy5qcGc%253D%253F%253D-701294" /> </div><div style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;">Enjoy!</div><ul style="color: #a64d79; font-family: Georgia,"Times New Roman",serif; text-align: center;"></ul>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-16695226303700522402011-09-11T19:34:00.000-04:002011-09-11T19:34:40.765-04:00Baked Tomato Sauce and Spaghetti<div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">I have an unhealthy addiction to tomatoes. I treasure them in the summer, and get weird looks when I get starry-eyed at the farmer's market looking at the brilliant selection of beautifully colored tomatoes. I am always thinking of new ways to use tomatoes and have a long list of recipes bookmarked that use them. Last night I wanted some comfort food, and while I love making tomato sauce with the fresh tomatoes, it's fairly time intensive, and sometimes you just want something delicious for dinner that's really really fast. This "sauce" that I read about on Wednesday Chef caught my attention and only really needs three ingredients: tomatoes, olive oil and panko. When added to some spaghetti will make a completely satisfying and delicious meal.</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>adapted from the Wednesday Chef</i> </div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need (serves 2):</u></div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 pint the freshest little cherry or grape tomatoes you can find</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 cup panko</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">a few tablespoons olive oil</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">s+p</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">Enough spaghetti for 2 people(I used whole wheat which I thought went well with this lighter sauce)</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">*Feel free to jazz this up with parmesan and basil, if you have it on hand.</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">Start by preheating the oven to 350, and boiling a pot of salted water. As Paula says, the water should "taste like the sea!" Cut the tomatoes in half and place on a baking sheet. Season with the olive oil, salt and pepper. Then sprinkle the panko on so all the tomatoes are covered. If you have parmesan, add that on now, as well.</div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rbMy8RhA4StdZHijBMOsIAdQnyWBDKvnC1ELC8SJ9Bo8iD2NOxhW-ZYNpdNXjTR68U1Vxt52oegwxI848pE7-j6k4Xkzb0pGa8dw0NyswyqiUeXsGrCKF0a6pMUsrRCHe05gMULRYfAk/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyNzgtMjAxMTA5MTAtMTkwNS5qcGc%253D%253F%253D-799401"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651246240874932802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rbMy8RhA4StdZHijBMOsIAdQnyWBDKvnC1ELC8SJ9Bo8iD2NOxhW-ZYNpdNXjTR68U1Vxt52oegwxI848pE7-j6k4Xkzb0pGa8dw0NyswyqiUeXsGrCKF0a6pMUsrRCHe05gMULRYfAk/s320/%253D%253Futf-8%253FB%253FSU1HMDAyNzgtMjAxMTA5MTAtMTkwNS5qcGc%253D%253F%253D-799401" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSQqB_hV8M7P3NFWv7rOCrJK_cYKdDO3pQTJeZoZygdMKB_wZiobYDbO_LHAWuhz9v2h6-AJpo8ZJs96fqe_UnH0LdOZMv2jyPC7-nmxPRCBkw6AqxyhNz2LZUX8Y6KkN6wxr48ZJSVhn/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyNzktMjAxMTA5MTAtMTkwOC5qcGc%253D%253F%253D-787467"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651246189916159490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSQqB_hV8M7P3NFWv7rOCrJK_cYKdDO3pQTJeZoZygdMKB_wZiobYDbO_LHAWuhz9v2h6-AJpo8ZJs96fqe_UnH0LdOZMv2jyPC7-nmxPRCBkw6AqxyhNz2LZUX8Y6KkN6wxr48ZJSVhn/s320/%253D%253Futf-8%253FB%253FSU1HMDAyNzktMjAxMTA5MTAtMTkwOC5qcGc%253D%253F%253D-787467" /></a></div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">Bake at 350 for 10-15 minutes. While baking, boil the spaghetti till al dente. When the tomatoes are done, they should be hot and sweet, and the panko a very light brown. Mush the tomatoes down with a fork, and then toss with the spaghetti, and a tablespoon or 2 of the starchy pasta water. </div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AmPJpAOE988YYhRNlQnps3GJ3baYaVlOvhqCEiHg_We6bg5rwKBuNZz2NroS75A3yNk80iiI8u-bkk6deg-1AWJ6RctGRwjikpff7u7kkrhyphenhyphen0c2jVnfgGGxUDG5El_YXSWN6NQiMLeE7/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyODEtMjAxMTA5MTAtMTkxOC5qcGc%253D%253F%253D-755546"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651246049552827730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AmPJpAOE988YYhRNlQnps3GJ3baYaVlOvhqCEiHg_We6bg5rwKBuNZz2NroS75A3yNk80iiI8u-bkk6deg-1AWJ6RctGRwjikpff7u7kkrhyphenhyphen0c2jVnfgGGxUDG5El_YXSWN6NQiMLeE7/s320/%253D%253Futf-8%253FB%253FSU1HMDAyODEtMjAxMTA5MTAtMTkxOC5qcGc%253D%253F%253D-755546" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2jyVD_-nxJlSyTmSOxqb7xcKTV5FhfvnfCwSgsOAg2LtS7bz1AJi5Qdyhqr5ywLeh00vlCAIKxuTDY2nWLMr2uNR5PJwgsmFLjwhsVekimp7pKvgqeXinsVrxT2Tm-G8AArY41Spg8Yu/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyODItMjAxMTA5MTAtMTkyMS5qcGc%253D%253F%253D-722494"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5651245912692637234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2jyVD_-nxJlSyTmSOxqb7xcKTV5FhfvnfCwSgsOAg2LtS7bz1AJi5Qdyhqr5ywLeh00vlCAIKxuTDY2nWLMr2uNR5PJwgsmFLjwhsVekimp7pKvgqeXinsVrxT2Tm-G8AArY41Spg8Yu/s320/%253D%253Futf-8%253FB%253FSU1HMDAyODItMjAxMTA5MTAtMTkyMS5qcGc%253D%253F%253D-722494" /></a></div><div style="color: #660000; font-family: Georgia,"Times New Roman",serif; text-align: center;">Add basil, more parmesan and a touch of olive oil.</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="color: #660000;">Enjoy!</span></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-33731232850828792332011-08-22T08:50:00.000-04:002011-08-22T08:50:04.547-04:00How to make any market veggie taste good: baby eggplant<div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">This post is just a quick post, mostly for those who wander the farmers market, wanting to bring home something beautiful but wondering what in the world to do with those weird-looking greens or a new variety of squash. I love wandering through the stalls, and always end up picking up something new to try at home. Invariably, while I try to make new dishes, I always fall back on my trusted combination of ingredients to make any vegetable shine. All you need is a little high quality olive oil, garlic, red pepper flakes, salt, pepper and a squeeze of fresh lemon. </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need:</u></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Something new from the farmer's market! (I started with a half pound of baby eggplant)</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 tablespoons olive oil </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 cloves garlic, minced</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tsp red pepper flakes</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 lemon</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">salt and pepper to taste</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Step 1:</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">prep the veggie by cleaning, and then chopping into manageable pieces.</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9pQTD1Vq_tIjkU30MEF7EQKl4rsQ8FPj0BHeZOgNFUI4ZZpaWhsTuGxDOOHH-EfYE09I03NGKXJ1wmiqgMdjPVRBhM0UC1_5ne29iKqdYslQydpHzk70h6yvuAkc4eJXLhpemTiTQc19/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyMjUtMjAxMTA4MjAtMjAzNi5qcGc%253D%253F%253D-723372"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5643491351040275090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9pQTD1Vq_tIjkU30MEF7EQKl4rsQ8FPj0BHeZOgNFUI4ZZpaWhsTuGxDOOHH-EfYE09I03NGKXJ1wmiqgMdjPVRBhM0UC1_5ne29iKqdYslQydpHzk70h6yvuAkc4eJXLhpemTiTQc19/s320/%253D%253Futf-8%253FB%253FSU1HMDAyMjUtMjAxMTA4MjAtMjAzNi5qcGc%253D%253F%253D-723372" /></a> </div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Step2:</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Heat olive oil in a pan, and when hot, add garlic.</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURWeTCSXQ1r6vP5sZIkwwvIDhxNdlmbq7epZ_4rgYC24bIlSRvgun6rPTArcZ_sSGL05Uzr4IU-H7RvpccT-aFeZX0wjt77p_lTMGfgAe2-8rRCwNzBQOpyMAiRFf4Qwu2Fxdyw4Rm2zH/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyMjQtMjAxMTA4MjAtMjAzNi5qcGc%253D%253F%253D-736803"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5643491410735248066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURWeTCSXQ1r6vP5sZIkwwvIDhxNdlmbq7epZ_4rgYC24bIlSRvgun6rPTArcZ_sSGL05Uzr4IU-H7RvpccT-aFeZX0wjt77p_lTMGfgAe2-8rRCwNzBQOpyMAiRFf4Qwu2Fxdyw4Rm2zH/s320/%253D%253Futf-8%253FB%253FSU1HMDAyMjQtMjAxMTA4MjAtMjAzNi5qcGc%253D%253F%253D-736803" /></a></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Step 3:</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">As soon as the garlic begins to cook and fills your kitchen with wonderful smells (this will just take a few seconds) add the red pepper flakes, and saute for another few seconds.</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFOWp7kY__TZeufpNWeWgLxV7RsKeH736X1N1KF5i9eV3pbyNHOMpL3Hx7dg-moyJOfUr1-bp5gSc_Q5s9t_aFJgR1FjLRbkijSUL-P3zi6hKaemPPiCsvQ3QsOk4SIlVH5ZofhB3gnkd/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyMjYtMjAxMTA4MjAtMjAzNy5qcGc%253D%253F%253D-712387"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5643491306330997474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFOWp7kY__TZeufpNWeWgLxV7RsKeH736X1N1KF5i9eV3pbyNHOMpL3Hx7dg-moyJOfUr1-bp5gSc_Q5s9t_aFJgR1FjLRbkijSUL-P3zi6hKaemPPiCsvQ3QsOk4SIlVH5ZofhB3gnkd/s320/%253D%253Futf-8%253FB%253FSU1HMDAyMjYtMjAxMTA4MjAtMjAzNy5qcGc%253D%253F%253D-712387" /></a></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Step 4:</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Add your veggies! Clearly every vegetable has a different cooking time, so you'll have to taste as you go along. Eggplant, to me, should be soft but not totally collapsed. Greens like spinach should be reduced but still have some girth (and should not be totally soggy). Squash should be crisp-tender meaning soft but still with a little crunch.</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">When the veggies are <i>almost</i> done, squeeze the lemon over the pan.</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlJPcyulXpNGZhZALOnR_qKv8n-5mHsHHYutk2Qak0-nYHc8mvlZOTDlJa_nmu4QXPnl4TYlknMEfX4Yzd-uWjlMsuj7vLgYlwiNjjfcqThGgjTdH5opnXPsiNlDt62-E27_aHkkKKbvS/s1600/%253D%253Futf-8%253FB%253FSU1HMDAyMjgtMjAxMTA4MjAtMjA0MS5qcGc%253D%253F%253D-799167"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5643491252939505330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlJPcyulXpNGZhZALOnR_qKv8n-5mHsHHYutk2Qak0-nYHc8mvlZOTDlJa_nmu4QXPnl4TYlknMEfX4Yzd-uWjlMsuj7vLgYlwiNjjfcqThGgjTdH5opnXPsiNlDt62-E27_aHkkKKbvS/s320/%253D%253Futf-8%253FB%253FSU1HMDAyMjgtMjAxMTA4MjAtMjA0MS5qcGc%253D%253F%253D-799167" /></a></div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;">Add salt and pepper and serve immediately. To bring any dish to the next level, sprinkle fresh parmesan on top. Enjoy!</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: purple; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="text-align: center;"> </div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-10902131179293499672011-08-12T19:39:00.000-04:002011-08-12T19:39:40.074-04:00Ricotta Crostini: 2 ways<div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Today I had the luck/time/lunch buddy to go to Torrisi for lunch. Torrisi Italian Specialties is a cute Italian hole-in-the-wall in Nolita that is a deli by day and a restaurant by night. Their roast turkey sandwich has been considered among the best in NYC for a while now, and their prix fixe dinner is apparently unbelievable, as well as a great deal for NYC ($50 dollars for dinner--but they don't take reservations--be prepared to wait on line for a few hours!). I, of course, had to try this famed turkey sandwich (and it did live up to the hype) but I couldn't keep myself from ordering some of their fresh ricotta to take back with me. MAN is it good! It is creamy, salty, smooth and I was eating it by the spoonful when I opened it up. Once my self-control caught up with me I realized I needed to eat something else for dinner besides cheese, however delicious it was. Crostini is the perfect vehicle, and ricotta pairs so well with salty <i>and</i> sweet I just had to create two types, to get the full effect. These mini open faced sandwiches are you have the perfect way to use the freshest produce you have in your fridge (have you tasted the nectarines or peaches lately!?) and really epitomize the Italian way of cooking--the best ingredients don't need much to taste good. Perfect for appetizers at a party, or for a whole meal if you're hanging by yourself, here are two suggestions for ricotta crostini that I hope you'll enjoy while it's still warm out.</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need (serves 2 for appetizers):</u></div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 baguette</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Ricotta cheese</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>Crostini 1 (non-vegetarian):</u></div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 ripe nectarines</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/4 pound good prosciutto/serrano ham/iberico ham</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>Crostini 2 (vegetarian):</u></div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Good olive oil</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Grape tomatoes</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Cut the baguette at an angle, so you have long, pretty pieces.</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGNj9MR4tJXxtCoNVqQcJ0TrX90sC8Tkc7qRIYch_yM5o6zBR-KdKE7Iec5Rc4TT2l7vh9qSHRBvHqbKwBs78M_oYpTlcyO3Y3B8DI_88E5DgMheTqIxPz9pnkjTC4XdwsX9UExCBFbZg/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxOTUtMjAxMTA4MTItMTgyMi5qcGc%253D%253F%253D-781078"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640111461424102226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGNj9MR4tJXxtCoNVqQcJ0TrX90sC8Tkc7qRIYch_yM5o6zBR-KdKE7Iec5Rc4TT2l7vh9qSHRBvHqbKwBs78M_oYpTlcyO3Y3B8DI_88E5DgMheTqIxPz9pnkjTC4XdwsX9UExCBFbZg/s320/%253D%253Futf-8%253FB%253FSU1HMDAxOTUtMjAxMTA4MTItMTgyMi5qcGc%253D%253F%253D-781078" /></a> </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Spread 1 tablespoon ricotta cheese on each piece.</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xRCPGZTCp4U8c2TdN4OSIMCwv5_hI106G4BPChpKWvwkXfNmcinUC_rLA0aT0OGa1_MTcTaOjvHQBY-24Fnn9RBnsDfCW0BJQx_Z-YEjAeA47dvueXdRqJPrCWXrfpy-WwtbFoENzzB2/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxOTYtMjAxMTA4MTItMTgyMi5qcGc%253D%253F%253D-773316"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640111428514998818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xRCPGZTCp4U8c2TdN4OSIMCwv5_hI106G4BPChpKWvwkXfNmcinUC_rLA0aT0OGa1_MTcTaOjvHQBY-24Fnn9RBnsDfCW0BJQx_Z-YEjAeA47dvueXdRqJPrCWXrfpy-WwtbFoENzzB2/s320/%253D%253Futf-8%253FB%253FSU1HMDAxOTYtMjAxMTA4MTItMTgyMi5qcGc%253D%253F%253D-773316" /></a> </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"> Cut tomatoes lengthwise and place atop the ricotta on your vegetarian pieces. Lay one piece of ham on the other slices. </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640111341908844818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGL9BZjTLOo0M0Y0xn7Ply1jKPQFH2ESVOjQ7H8vxBuMUfAgTRXP16WT40Q36Gz0z8Z3qfzHOVhUQerdWPb_qovqo6_pWfHPHnTUPi-XmBsWIM_XYbh9GXrFYQbVYqrLcSDSB3TU2E_7g7/s320/%253D%253Futf-8%253FB%253FSU1HMDAxOTctMjAxMTA4MTItMTgyNC5qcGc%253D%253F%253D-753062" /> </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Drizzle the tomatoes with olive oil, and place thinly sliced nectarine atop the ham.</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGjOclxsVsc10zcAEdWTA3X6nOB8n4AmEHIaxYNsN4SG8jQLA90AvhrU_f0wJ6jRhyphenhyphen8SwfNFgfWJF_sQEWQ1Jq-GD54EVz_qF1I0xm-zVa42Vmp770Dgup8JqivCy1K7V3liGmFCJDgkI/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxOTgtMjAxMTA4MTItMTgyNS5qcGc%253D%253F%253D-735059"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5640111267015383858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGjOclxsVsc10zcAEdWTA3X6nOB8n4AmEHIaxYNsN4SG8jQLA90AvhrU_f0wJ6jRhyphenhyphen8SwfNFgfWJF_sQEWQ1Jq-GD54EVz_qF1I0xm-zVa42Vmp770Dgup8JqivCy1K7V3liGmFCJDgkI/s320/%253D%253Futf-8%253FB%253FSU1HMDAxOTgtMjAxMTA4MTItMTgyNS5qcGc%253D%253F%253D-735059" /></a> </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Enjoy! </div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-55025987223970103922011-07-25T22:58:00.002-04:002011-07-25T23:02:39.206-04:00Mexican Corn Salad<div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">I apologize for the abundance of corn recipes! It's just that 1) corn is everywhere now and 2) it's sooo good! So here you go, another corn recipe, for a light meal in this hot weather or to bring to all of those bbqs I am sure everyone is going to!</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">I love this recipe because it is salty, smoky, tart and just barely creamy to bring it all together.<br />
<br />
<i>adapted from Smitten Kitchen</i><br />
</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">What you'll need: (serves 5 as a side dish)<br />
</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 cobs of corn</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">queso fresco (a Mexican, crumbly white cheese) </div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 lime</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 tablespoons mayo</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tsp chili powder</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">salt and pepper</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 bunch cilantro, chopped </div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">Boil the corn for just 2 minutes in salted water, and then place on the grill over low heat to blacken the kernels. Don't be afraid when some of the kernels pop! Stop when the kernels are blackened to your liking. The grill adds so much smokiness and totally brings this dish to the next level.</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">While the corn is grilling, open your queso fresco. Don't know what that is? It looks like this:</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisudY1_3lraHCuMcmR0Unr8ZaSDYC6BRc6jYEh7kLd3msELT1SNIkE7eJtZJypmI8zpw8SYq_HsmHROqVDmG44pl5VdqZu0OwIR3GSWYjJVg0I8l_ZE8FiyxagT-b5ziV3QGgFARQWZASQ/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxNzQtMjAxMTA3MjQtMTMwNC5qcGc%253D%253F%253D-741242"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633274129843238722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisudY1_3lraHCuMcmR0Unr8ZaSDYC6BRc6jYEh7kLd3msELT1SNIkE7eJtZJypmI8zpw8SYq_HsmHROqVDmG44pl5VdqZu0OwIR3GSWYjJVg0I8l_ZE8FiyxagT-b5ziV3QGgFARQWZASQ/s320/%253D%253Futf-8%253FB%253FSU1HMDAxNzQtMjAxMTA3MjQtMTMwNC5qcGc%253D%253F%253D-741242" /></a> </div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">It's salty and easy to crumble, almost like feta. </div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMpKL8snXokouxeUef5nQtTLuXFR4CtNWWpSzHACfXoun8uV4F__nv2Jo3dxblued5wqTkC3lexc5cQPYg3U-6W5y6E6NKNbu6HKQSkbFYqZ-bmvfkXcNaULNM-N-hbi1Ak0hnv3uME98/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxNzUtMjAxMTA3MjQtMTMxMC5qcGc%253D%253F%253D-732977"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633274096797487202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMpKL8snXokouxeUef5nQtTLuXFR4CtNWWpSzHACfXoun8uV4F__nv2Jo3dxblued5wqTkC3lexc5cQPYg3U-6W5y6E6NKNbu6HKQSkbFYqZ-bmvfkXcNaULNM-N-hbi1Ak0hnv3uME98/s320/%253D%253Futf-8%253FB%253FSU1HMDAxNzUtMjAxMTA3MjQtMTMxMC5qcGc%253D%253F%253D-732977" /></a></div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">Just take a fork and gently rake it against the block of cheese and it should crumble easily. You'll need a few tablespoons. </div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">The corn should be done now!</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpy8588qz5pdf61gEb8qtPZrQJjBDcNALSboptFSyYVXb3sS_Dy8S-V-rsgarfeSYz-ZvM1rISLOzIgx7XkLznqJxdjMtNH753Ie9C1xcnM5-UAfJ75l03W_Qc0jLRLuK9G8cfPYtfUqk/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxNzctMjAxMTA3MjQtMTMxMi5qcGc%253D%253F%253D-724609"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633274062678823074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpy8588qz5pdf61gEb8qtPZrQJjBDcNALSboptFSyYVXb3sS_Dy8S-V-rsgarfeSYz-ZvM1rISLOzIgx7XkLznqJxdjMtNH753Ie9C1xcnM5-UAfJ75l03W_Qc0jLRLuK9G8cfPYtfUqk/s320/%253D%253Futf-8%253FB%253FSU1HMDAxNzctMjAxMTA3MjQtMTMxMi5qcGc%253D%253F%253D-724609" /></a></div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"> Cut the kernels off the cob.</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgghxuhB8APD4ygHmW2c4ts9gY2zSJ3VBdCQl1kzY18NzWB0IN8Ps2JBDt0U6_0-Vh_DMbPKHH3mcmKCAdc9aLRF5OdNmw6B7OoIE1ffK4SSTAveTZJ37q6lHgnc1wAGTfp7CpQi7bEQK/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxNzgtMjAxMTA3MjQtMTMxOC5qcGc%253D%253F%253D-715409"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633274016265046754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgghxuhB8APD4ygHmW2c4ts9gY2zSJ3VBdCQl1kzY18NzWB0IN8Ps2JBDt0U6_0-Vh_DMbPKHH3mcmKCAdc9aLRF5OdNmw6B7OoIE1ffK4SSTAveTZJ37q6lHgnc1wAGTfp7CpQi7bEQK/s320/%253D%253Futf-8%253FB%253FSU1HMDAxNzgtMjAxMTA3MjQtMTMxOC5qcGc%253D%253F%253D-715409" /> </a></div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">Top with the mayo, pepper, juice of 1 lime and cilantro.</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QzeE1XAg4pVndsZnn1HB3ET-YZKWrRokOsGEvUY8kIzTpmTuoGEw9n-ge2tRwVS2q5euazLTfjuXWa32xfn16EW6mq_d4I7xBVPH7ri-R9U61Kci5wuvmq6mnkm7WdW1ZeIX5Jhr2AnU/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxNzktMjAxMTA3MjQtMTMyMC5qcGc%253D%253F%253D-799834"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633273949684209826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QzeE1XAg4pVndsZnn1HB3ET-YZKWrRokOsGEvUY8kIzTpmTuoGEw9n-ge2tRwVS2q5euazLTfjuXWa32xfn16EW6mq_d4I7xBVPH7ri-R9U61Kci5wuvmq6mnkm7WdW1ZeIX5Jhr2AnU/s320/%253D%253Futf-8%253FB%253FSU1HMDAxNzktMjAxMTA3MjQtMTMyMC5qcGc%253D%253F%253D-799834" /></a> </div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">Mix!</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6KiQFrNBd5sFnTa5oVOXRE2HzfTTo8rMsfVD8KqD6Al7aRiVs7BckKXAlAMLgz0G3B2136LhBwOqSYgukaqXyyeyjX0ZUSgOQraDTtun4SR9ONI8yfpMCkkUwSu0T5R8op9Msd7DGU-_/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxODAtMjAxMTA3MjQtMTMyMS5qcGc%253D%253F%253D-793248"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633273924208938642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6KiQFrNBd5sFnTa5oVOXRE2HzfTTo8rMsfVD8KqD6Al7aRiVs7BckKXAlAMLgz0G3B2136LhBwOqSYgukaqXyyeyjX0ZUSgOQraDTtun4SR9ONI8yfpMCkkUwSu0T5R8op9Msd7DGU-_/s320/%253D%253Futf-8%253FB%253FSU1HMDAxODAtMjAxMTA3MjQtMTMyMS5qcGc%253D%253F%253D-793248" /></a></div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;">And enjoy!</div><div style="color: orange; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CvTy38TMx5AjiDbNCliS-HOGpOBP9nZxCxZ4bvB56qVi8Cn6BwQFegaT6d10O1bfmkJ2kveTd87AOhFXy_5nYYiZ0bl1-ABPl5YwN4SIxnT2EjSHbydB9iOm_XAb_Ngp1-g4Y0TNxwlI/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxODItMjAxMTA3MjQtMTMyNS5qcGc%253D%253F%253D-740610"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5633273698894820690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CvTy38TMx5AjiDbNCliS-HOGpOBP9nZxCxZ4bvB56qVi8Cn6BwQFegaT6d10O1bfmkJ2kveTd87AOhFXy_5nYYiZ0bl1-ABPl5YwN4SIxnT2EjSHbydB9iOm_XAb_Ngp1-g4Y0TNxwlI/s320/%253D%253Futf-8%253FB%253FSU1HMDAxODItMjAxMTA3MjQtMTMyNS5qcGc%253D%253F%253D-740610" /></a> </div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-27609331327028590242011-07-08T17:58:00.001-04:002011-07-08T17:59:01.666-04:00Tasty Dumpling Review<div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">For those who know me, it will come as no shock that I am blogging today about a place called Tasty Dumpling. In fact, it's a shocker that it's taken me this long to blab about how much I love Chinese food in general. After enjoying something just <i>so </i>delicious today, I just felt it was time to let everyone in on what I have been enjoying so much. While I live uptown, I have an internship this summer that lands me right next to Chinatown 3 days a week. This is heaven for me. While I'd love to go out for a Chinese feast every day, adventure and frugality has led me to some cheaper, and very tasty restaurants, kiosks and hole in the walls that really have pleasantly surprised me. </div><div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;">I <u>really</u> like dumplings, so when I saw a hole in the wall called "Tasty Dumpling" right by my office, (<span class="street-address">located at 54 Mulberry St</span>, between Mosco & Bayard) I had to try it. Unfortunately, when I went for the first time, the dumplings really were not good. In fact, I don't think I even finished my 5 for $1.25 portion which has never happened in my life. I don't know what made me go back a second time, but I think I was somewhat intrigued by the other items on its rather limited menu. On this second trip, I decided to try the pork and cabbage pancake. I assumed it would be something like pork and cabbage sandwiched between two scallion pancakes, but I was willing to eat pork, cabbage and pancake in any combination. What came out surprised me, as I had never seen anything like it before, even after a summer studying in Beijing. It looked like a disc with a flat, chewy, golden, almost english-muffin like exterior, stuffed with onion-y, moist ground pork and cabbage. Oh my. It was fantastic. And $1.50. How can you beat that? So, if you're downtown and need a very quick and very cheap bite (and you're not near Prosperity Dumplings on Eldridge Street) head on over to Tasty Dumplings for some porky goodness. </div><div class="mobile-photo" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5627066464065401810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYGvor9QvgohFWGxfFFyE3b6qEmymCX6p4jLnTkGN5lD0Y96eNuvFR2B2MrDCecax3XrVSGjzxNsr7jmHQEN66HhClkNH6S0VSCJJ-aZ19xhQrYqKQ2HqX8eVAkSV3MlIFh_4BgBCV_D-/s320/%253D%253Futf-8%253FB%253FSU1HMDAxNTgtMjAxMTA3MDgtMTMwNy5qcGc%253D%253F%253D-705362" /></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-21372919024976892692011-07-06T15:35:00.000-04:002011-07-06T15:35:55.420-04:00Seared Corn and Feta Salad with Cilantro-Lime Vinaigrette<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">This salad doesn't need much introduction other than it is a really delicious, light and refreshing summer meal. It is perfect to bring to a bbq, and it has way more complex flavor than you'd expect from just a few ingredients. Have you ever seared corn? Well, searing the corn gives it a smoky taste, turning it into an almost popcorn-like flavor. The light dressing adds a tang and sweetness, and the feta adds some saltiness. Tomatoes and onion round out the dish and just make it really, really yummy.</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">What you'll need:</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>Corn and Feta Salad </u></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 cobs of corn</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2-1 cup crumbled feta</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 chopped red onion</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 pint grape tomatoes, sliced lengthwise</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>Cilantro Lime Vinaigrette </u></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 cup loosely packed cilantro</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 garlic cloves</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/4 cup lime juice</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 tablespoon red wine vinegar<br />
1 heaping tablespoon honey<br />
salt+pepper to taste</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 cup canola oil<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5625124632725153330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZaoi36KYUgbaDF8cikTkUG20mdTvCcbf7TahKDuQDzJRF2mLMDq33LFkRBb_FIRMmQMcEN4nZvMamLnSbaXlSq8U051wyh87k4XQcv1fKbbgLNKx7Ovohn13c0YIiRcFJpXrD-oUUU5a/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDQtMjAxMTA2MDQtMTkzMy5qcGc%253D%253F%253D-788337" /><br />
Boil the corn for about 4 minutes in salty water. This will slightly under cook the corn but you will be finishing it off in a pan so this is the goal. While the corn is boiling, put the vinaigrette ingredients, minus the oil in a food processor or vitamix. Pulse a few times, and then pour in the oil slowly while mixing. This will create a very pleasing light green dressing that is sweet, tangy and light. </div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVMbziZz7CrbIEb78kdoJVEBxj9cRUsNEb4UuOJ4RD6-5lE_2N4R97Qo61GdapqbFKx49WIiaK_fVdayHhEP8VysP27CZFNz2YvKHv96tNWd_Bal5sgXkpgIOg7_2O0g-YhYzBspZEzRn/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxMDYtMjAxMTA2MDQtMjAxMC5qcGc%253D%253F%253D-763723"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5625124099076247682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVMbziZz7CrbIEb78kdoJVEBxj9cRUsNEb4UuOJ4RD6-5lE_2N4R97Qo61GdapqbFKx49WIiaK_fVdayHhEP8VysP27CZFNz2YvKHv96tNWd_Bal5sgXkpgIOg7_2O0g-YhYzBspZEzRn/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDYtMjAxMTA2MDQtMjAxMC5qcGc%253D%253F%253D-763723" /></a></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"> When the corn is done, carve the corn off of the cob, season it with salt and pepper and begin heating 2-3 tablespoons of oil in a cast iron or non non-stick pan. When the oil is hot, and nearly smoking, put the corn in the pan. Place a cover partially over the top of the pan so as to not hurt yourself because these corn kernels will <i>pop.</i> And they hurt, too. Don't touch the corn for about a minute or so so it browns on one side, and then (very carefully) take a spatula and flip the kernels. The corn is done when it is slightly brown on each side.</div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5625124374214237874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXrXBB0V4JAB-lGQ2bJZfsNNJ4cco3Y3f19ChWardoMDmugruBw493ak_UhbRNOf2J8ojYZn2sNMP7Iq3MlDkHmJluhtLQcAIBYOg3B2XWmBF8sCSUj5647rer_E78BUplTcoeR_hmoo_/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDUtMjAxMTA2MDQtMjAwMy5qcGc%253D%253F%253D-728030" /> </div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">Toss the corn, feta, onions, tomatoes and dressing together while warm and serve. The salad tastes just as good the next day, cold, from the fridge. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVMbziZz7CrbIEb78kdoJVEBxj9cRUsNEb4UuOJ4RD6-5lE_2N4R97Qo61GdapqbFKx49WIiaK_fVdayHhEP8VysP27CZFNz2YvKHv96tNWd_Bal5sgXkpgIOg7_2O0g-YhYzBspZEzRn/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxMDYtMjAxMTA2MDQtMjAxMC5qcGc%253D%253F%253D-763723"></a></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQlt0UlXXJ0Kl7ftpfzxOOV9J68NmefEIh1lW2TJPv3zDXrtn2vNlbArR2-DqPuftjf5h0LnZs942kZEL_nL7jWKBn9YCAr5e_6P-ViOyLVWBlx1jJyK22sbddXdxpmMMyknQuYyHqsIB/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxMDctMjAxMTA2MDQtMjAxMS5qcGc%253D%253F%253D-794941"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5625123802148218642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQlt0UlXXJ0Kl7ftpfzxOOV9J68NmefEIh1lW2TJPv3zDXrtn2vNlbArR2-DqPuftjf5h0LnZs942kZEL_nL7jWKBn9YCAr5e_6P-ViOyLVWBlx1jJyK22sbddXdxpmMMyknQuYyHqsIB/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDctMjAxMTA2MDQtMjAxMS5qcGc%253D%253F%253D-794941" /></a></div><div style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">Enjoy!</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-41223375264854359922011-06-26T11:55:00.003-04:002011-06-27T12:46:08.423-04:00Buffalo Southwest Salad with Homemade (light-er) Blue Cheese Dressing<div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">If you know me, you know I love buffalo wings and am kind of a sucker for anything "buffalo." But, ya can't have buffalo wings every day so buffalo salad makes a perfectly fine substitute. Pretending it's healthy with that lettuce, its really just buffalo on crack, with crispy buffalo chicken, blue cheese dressing on top of crumbled blue cheese, with buttery avocado, bright and tangy tomatoes and sweet corn. Nope, it is not the healthiest, but it is a touch better for you than being totally fried and swapping greek yogurt for sour cream in the dressing is a nice touch that lightens it up and adds a great tang. I made this back at home for my fam and everyone ate a HUGE bowl's worth of this salad. EVEN my meat-loving carnivorous brother ate it all AND enjoyed it. Now, <i>that </i>is a successful dinner. </div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>Homemade (lighter) Blue Cheese Dressing</u></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">What You'll Need <i>(makes about 3 cups)</i></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">3/4 cup 0% or 2% Greek Yogurt</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 cup mayo</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 teaspoon Worcestershire sauce</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 teaspoon dry mustard</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1/2 teaspoon garlic powder</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 teaspoon salt</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 teaspoon ground black pepper</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">4 ounces crumbled blue cheese</div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Simply mix and let sit while you prepare the salad to let the flavors meld. The dressing will stay good in an airtight container in your fridge for over a week and is great on sandwiches, salads and as a veggie dip. </div><div style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"> <img alt="" border="0" id="BLOGGER_PHOTO_ID_5613308753180270514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhYVgXt2C55oS3A7tJ0jg7RaZILdmad5sJbA76lQRQBmUduPbm9GoZqThYDR4UKFK5am-hFYKYWP2-2vcpfk0531Kv33lhosFhDNcal15qshlnmTXPSD_GBZhK1BGDa3OwN4WkBeR8D34/s320/%253D%253Futf-8%253FB%253FSU1HMDAwOTctMjAxMTA1MzEtMTkxMS5qcGc%253D%253F%253D-789768" /></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>Buffalo Southwest Salad</u></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">What You'll Need (<i>serves 5)</i></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">4 ounces crumbled blue cheese (or enough to sprinkle on 5 salads)<i> </i></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 heads of romaine lettuce, chopped and cleaned</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">3 cobs of corn, boiled in salted water for 5 minutes and de-cobbed </div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 pint cherry tomatoes. sliced lengthwise</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 avocados, cubed</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 pound chicken breast, cubed (or tofu, cubed for the vegetarians)</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Panko bread crumbs</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">2 eggs</div><span style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Buffalo Sauce (you can use any brand you like, "Frank's" brand is generally good) </span><br />
<div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Begin by preheating the oven to 400 degrees. Set up a "dredging station" by beating the two eggs, and placing next to a plate of panko bread crumbs. Season the eggs with salt, pepper and a dash of the hot sauce. Coat the chicken in egg, then cover in panko, and then place in a roasting pan. Roast for about 10-15 minutes, tossing once. The chicken should be cooked through (not pink on the inside) and somewhat golden. </div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">While the chicken is cooking, assembled the salad by placing lettuce on bottom, and the corn, tomatoes, blue cheese and avocado on top in amounts and variations requested by picky eaters.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiay1h9dGnM1k_y86eT8bUZ_FFlMSIwoprejZqmlmDyc4XUKJi9BX2lmk1mNRtm5BI-ZNVuuIjeQjsCfJ5L6xfZO8cIvdpt5ookBAw4ofuI6BLOUPoNj5xUm0i0QPqbqe6l0g1RjplUoEPN/s1600/%253D%253Futf-8%253FB%253FSU1HMDAwOTMtMjAxMTA1MzEtMTg1MC5qcGc%253D%253F%253D-795606"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5622912757949134498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiay1h9dGnM1k_y86eT8bUZ_FFlMSIwoprejZqmlmDyc4XUKJi9BX2lmk1mNRtm5BI-ZNVuuIjeQjsCfJ5L6xfZO8cIvdpt5ookBAw4ofuI6BLOUPoNj5xUm0i0QPqbqe6l0g1RjplUoEPN/s320/%253D%253Futf-8%253FB%253FSU1HMDAwOTMtMjAxMTA1MzEtMTg1MC5qcGc%253D%253F%253D-795606" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi39yBQLgHYyCI4OckvykGt7kA0S1LnyB6hl4KaWshwMYPwyGoqaYGDI8BSX9B64rVcfxHwg3b3OTfcys06BMlxO70uEcyZcDpOS5NopVb10uPmZwjJ9pDMDSgTduidMybIdJ7KZd-sBEV/s1600/%253D%253Futf-8%253FB%253FSU1HMDAwOTgtMjAxMTA1MzEtMTkzNC5qcGc%253D%253F%253D-763878"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5622909613692082178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi39yBQLgHYyCI4OckvykGt7kA0S1LnyB6hl4KaWshwMYPwyGoqaYGDI8BSX9B64rVcfxHwg3b3OTfcys06BMlxO70uEcyZcDpOS5NopVb10uPmZwjJ9pDMDSgTduidMybIdJ7KZd-sBEV/s320/%253D%253Futf-8%253FB%253FSU1HMDAwOTgtMjAxMTA1MzEtMTkzNC5qcGc%253D%253F%253D-763878" /></a> </div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">When the chicken is done, toss with buffalo sauce while warm and place on top of the salads.</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwV-WMbbgtY16pM_imCUqSHmkw2mwzq67cTOw6TpyQHNwNHspeomA3G6ptFd0IzJq-77IrMjMhpCzTwAjAhhhO615jleo4ymtjuXUkS-BDxqjLrbtLiqSVGou2VYDNESUKZkMs6jfRX8E/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxMDEtMjAxMTA1MzEtMTk1Ni5qcGc%253D%253F%253D-746031"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613307706485604194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwV-WMbbgtY16pM_imCUqSHmkw2mwzq67cTOw6TpyQHNwNHspeomA3G6ptFd0IzJq-77IrMjMhpCzTwAjAhhhO615jleo4ymtjuXUkS-BDxqjLrbtLiqSVGou2VYDNESUKZkMs6jfRX8E/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDEtMjAxMTA1MzEtMTk1Ni5qcGc%253D%253F%253D-746031" /></a></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;">Got a vegetarian in the house? Drain and pat dry tofu. Spray a pan with pam and pan fry over medium heat until the tofu is golden. Toss with buffalo sauce and place on top of the salad.</div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFnWoX0Y7yn8d82GsFwuUR4fPzhHyV2I-j4PczGrpiqbHoVE4X5wLY4k9zjTqO-Fu34Wq_AkEgyJfELpB42zP0ecPaOmMGfSZJR5fawu3cs9c1DAYfJC59eONYAUK93Ke251pOFzCoOFk/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxMDAtMjAxMTA1MzEtMTk1MC5qcGc%253D%253F%253D-781187"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613307426296620274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFnWoX0Y7yn8d82GsFwuUR4fPzhHyV2I-j4PczGrpiqbHoVE4X5wLY4k9zjTqO-Fu34Wq_AkEgyJfELpB42zP0ecPaOmMGfSZJR5fawu3cs9c1DAYfJC59eONYAUK93Ke251pOFzCoOFk/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDAtMjAxMTA1MzEtMTk1MC5qcGc%253D%253F%253D-781187" /></a></div><div class="mobile-photo" style="color: #0b5394; font-family: Georgia,"Times New Roman",serif; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613308505748570946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kNrrsXKGEMw9AfLspkt1sORypQoeWiaPRZWACHYqq3gSE9JIgP2OT_hJmbrfQz38psqtTaUJXGpHfrT0UBpR8cUPgdi1Bpu8VU-2fOMp5sNaDLXSOipVRCgZY_Ba7raFObw7Pn0Vr699/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDMtMjAxMTA1MzEtMTk1Ny5qcGc%253D%253F%253D-732403" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmOrxdnzb8PVYaH_swdksFAMVkwgbvLO4WobV6ZZ4WqYm1MuVAplxNrHbwNI9hEdiOYl10ugZs46-okE3lMmo_SBSN90toQhEEkZt38Uv2iL3Yg5TBewvWRjNLb1feAXBhTAklB37PbDl/s1600/%253D%253Futf-8%253FB%253FSU1HMDAxMDItMjAxMTA1MzEtMTk1Ny5qcGc%253D%253F%253D-743252"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613308129703916274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmOrxdnzb8PVYaH_swdksFAMVkwgbvLO4WobV6ZZ4WqYm1MuVAplxNrHbwNI9hEdiOYl10ugZs46-okE3lMmo_SBSN90toQhEEkZt38Uv2iL3Yg5TBewvWRjNLb1feAXBhTAklB37PbDl/s320/%253D%253Futf-8%253FB%253FSU1HMDAxMDItMjAxMTA1MzEtMTk1Ny5qcGc%253D%253F%253D-743252" /></a></div><span style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">Serve with the blue cheese dressing and enjoy. Seriously, sit outside with this salad and a cold beer. While not as messy as wings, this is </span><i style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;">almost</i><span style="color: #0b5394; font-family: Georgia,"Times New Roman",serif;"> as satisfying and a great and easy weekday meal. </span>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com0tag:blogger.com,1999:blog-4556879861767181736.post-71407024737858126502011-06-20T15:27:00.000-04:002011-06-20T15:27:17.976-04:00Pepperoni Pizza Puffs<div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;">I saw these on a blog way back when and they have just been waiting on my little to-do recipe list for the right moment to make them. These babies are like little pizza pockets, but without the preservatives (which is justification in itself to eat an entire pan). They are SO good--probably because I am obsessed with pizza--but if you like your food mini, and you enjoy cheese, bread, pepperoni and sauce, I don't see why you wouldn't love these as well. They are the best kind of appetizer to serve at a party because they are homemade, SO easy to make, and who doesn't like pizza? Besides, you probably have most of these ingredients in your pantry anyway except, maybe the mini muffin pan. In which case, you can get them for about 10 dollars on amazon, and I say go for it.</div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i>adapted from Noble Pig</i> </div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"><u>What you'll need:</u></div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;">1 mini muffin tin with 24 cups</div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;">3/4 cup flour<br />
3/4 teaspoon baking powder<br />
3/4 cup whole milk<br />
1 egg, lightly beaten<br />
1 cup shredded mozzarella cheese </div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"> 1 cup chopped pepperoni (I used turkey pepperoni and I couldn't tell the difference!)<br />
1/2 cup pizza sauce or any type of marinara sauce</div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"> Preheat oven to 375<sup>o</sup> and grease your 24-cup mini muffin pan with Pam--make sure everything is Pam-ed or they'll stick! </div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;">In a large bowl, whisk together the flour and baking powder. Then whisk in the milk and egg. </div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"> Stir in the mozzarella and pepperoni and let stand for 10 minutes.</div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;">***As a side note, these are easily made vegetarian by leaving out the pepperoni altogether or until after you've poured half the batter into the muffin pan, making a batch of 12 for both the meat and leaf-eaters.</div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYTNPaAtvyEPNsxjyfYmcFFX6QM23kWt2YjXk9Ofxn4DS-Nt3JV6mOTAl0KnVL0G3FLsRoQc5s07wiXiLUwx9ERbwZYQpaEsFquifi_JLUEtcUA26q7fNzIsiYtxRt-flcNi-jcVmcp_Q/s1600/%253D%253Futf-8%253FB%253FSU1HMDAwNzctMjAxMTA1MzAtMTE1OC5qcGc%253D%253F%253D-797853"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620384318304423474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYTNPaAtvyEPNsxjyfYmcFFX6QM23kWt2YjXk9Ofxn4DS-Nt3JV6mOTAl0KnVL0G3FLsRoQc5s07wiXiLUwx9ERbwZYQpaEsFquifi_JLUEtcUA26q7fNzIsiYtxRt-flcNi-jcVmcp_Q/s320/%253D%253Futf-8%253FB%253FSU1HMDAwNzctMjAxMTA1MzAtMTE1OC5qcGc%253D%253F%253D-797853" /></a> </div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVlXbO_E671-3OYRyPFF8LXFm_ru3tcFBQbpQnEX7_165bdvPYFH_oiuLSXihW0swOgEcA6o7X3arEx4j6ynuBh5t0gbdtALK0f_LDNxIybsSObaHXDxzpM8SwNVyJTxdW9aV85PBq90d/s1600/%253D%253Futf-8%253FB%253FSU1HMDAwNzgtMjAxMTA1MzAtMTIwMC5qcGc%253D%253F%253D-734404"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620382754567315714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVlXbO_E671-3OYRyPFF8LXFm_ru3tcFBQbpQnEX7_165bdvPYFH_oiuLSXihW0swOgEcA6o7X3arEx4j6ynuBh5t0gbdtALK0f_LDNxIybsSObaHXDxzpM8SwNVyJTxdW9aV85PBq90d/s320/%253D%253Futf-8%253FB%253FSU1HMDAwNzgtMjAxMTA1MzAtMTIwMC5qcGc%253D%253F%253D-734404" /></a><br />
Stir the batter and fill the muffin pan. The batter should come almost to the top. Bake about 20 to 25 minutes until the little puffs are golden. Heat up a little sauce and serve on the side. If you have basil on hand, sprinkle on top. Serve while hot and enjoy! </div><div style="color: red; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqJu7-u_FLZCHpdXtM9lJ7OvU9odr5wyoz50PxAeMhnx19lVMo1aM_n6D4ksSvghdFnJseKCGpZIVthjOecRuJnQ7FndLnqtNpJ8nPlgBnZGmBinquYTYIy-qtbsy-syIPsG8J15c7opT/s1600/%253D%253Futf-8%253FB%253FSU1HMDAwNzktMjAxMTA1MzAtMTMwOS5qcGc%253D%253F%253D-721008"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620382272187650578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqJu7-u_FLZCHpdXtM9lJ7OvU9odr5wyoz50PxAeMhnx19lVMo1aM_n6D4ksSvghdFnJseKCGpZIVthjOecRuJnQ7FndLnqtNpJ8nPlgBnZGmBinquYTYIy-qtbsy-syIPsG8J15c7opT/s320/%253D%253Futf-8%253FB%253FSU1HMDAwNzktMjAxMTA1MzAtMTMwOS5qcGc%253D%253F%253D-721008" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com1tag:blogger.com,1999:blog-4556879861767181736.post-89549828969501376342011-06-02T13:45:00.001-04:002011-06-02T13:47:05.683-04:00Garlic Roasted Mushrooms<div class="mobile-photo" style="color: #38761d; font-family: Georgia,"Times New Roman",serif; text-align: center;">This is a take on Smitten Kitchen's Garlic Butter Roasted Mushrooms. I LOVE mushrooms so this is perfect for me, but really--how can you go wrong with garlic and butter on anything? It's a quickie, and perfect for a party, or even just for snacking while you're cooking dinner!<br />
<u><br />
</u><br />
<u>What you'll need: </u><br />
White Button Mushrooms<br />
Garlic Cloves<br />
Butter (enough to put small pats on each mushroom)<br />
Lemon Juice (a few tablespoons)<br />
Parsley (a few tablespoons)<br />
Clean and de-stem white button mushrooms. Finely chop garlic and put a bit inside each mushroom. Place small pats of butter on each mushroom/throughout the pan and then roast at 450 for 15-20 minutes until cooked through.<br />
When they're done, drizzle lemon juice over the mushrooms and sprinkle with parsley. Put a toothpick in each mushroom to serve at a party, or serve with crusty bread to mop up the buttery, garlicky sauce. Enjoy!<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5609379527923359250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGTPCyg8iAZuhoMQN4E3lHbB8UaCZaFcMAT-NZUOgMFAKjit0uTqHCfNCTf7jgbrfzkTSirethKBMluWr_XAHbvKoXVQbGn9wBpoRGSjxlK8IPiB35HpqS9MfMg2uyEr_xf2f7AJPYdlz/s320/%253D%253Futf-8%253FB%253FSU1HMDAwNTEtMjAxMTA1MjEtMTgyMS5qcGc%253D%253F%253D-744783" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nxh3FkYRXrKD0QlhU-DfWa4Zot9J9O5Fp1fVJNryGsDAOmwX7eu4aAi2bXMq4hlNhf5yWRTryG8fElb5dugrCQi2bpvPvZUonRxeH7WL2wZ5IIDfKnwc-oWlMhzj3QIvSUO35vngkDVx/s1600/%253D%253Futf-8%253FB%253FSU1HMDAwNTctMjAxMTA1MjEtMjAwOC5qcGc%253D%253F%253D-762662"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5609378744606846322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nxh3FkYRXrKD0QlhU-DfWa4Zot9J9O5Fp1fVJNryGsDAOmwX7eu4aAi2bXMq4hlNhf5yWRTryG8fElb5dugrCQi2bpvPvZUonRxeH7WL2wZ5IIDfKnwc-oWlMhzj3QIvSUO35vngkDVx/s320/%253D%253Futf-8%253FB%253FSU1HMDAwNTctMjAxMTA1MjEtMjAwOC5qcGc%253D%253F%253D-762662" /></a></div>bugzybuzzhttp://www.blogger.com/profile/17340133616715132383noreply@blogger.com1